Vanilla Custard Cream & Almond Cake

Vanilla Custard Cream & Almond Cake Recipe

A delicate, moist almond cake layered with silky vanilla custard, topped with crunchy almond flakes.

Prep Time: 30 mins | Bake Time: 25-30 mins | Servings: 8-10

🍮 Vanilla Custard Cream

(Make this first—it needs time to cool!)

Ingredients:

• 1 egg

• 50g granulated sugar

• 10g vanilla sugar (or 1 tsp vanilla extract)

• 15g cornstarch

• 250ml whole milk

Instructions:

1. Whisk egg, sugars, and cornstarch in a bowl until smooth.

2. Heat milk in a saucepan until steaming (not boiling).

3. Temper the eggs: Slowly pour hot milk into the egg mixture while whisking.

4. Return to heat and cook on medium, stirring constantly, until thick (2-3 mins).

5. Strain (for extra smoothness) and cover with plastic wrap touching the surface. Chill.

🍰 Almond Cake Batter

Ingredients:

• 2 eggs

• 100g sugar

• Pinch of salt

• 100ml milk

• 50ml vegetable oil (or melted butter)

• 170g all-purpose flour

• 1 tsp baking powder

• 50g finely chopped almonds

Instructions:

1. Preheat oven to 350°F (180°C). Grease a 9-inch (23cm) round pan.

2. Beat eggs, sugar, and salt until pale and fluffy (~3 mins).

3. Add milk and oil, mixing gently.

4. Sift in flour and baking powder, fold until just combined.

5. Stir in chopped almonds.

6. Pour into pan, sprinkle almond flakes on top.

7. Bake 25-30 mins until golden and a toothpick comes out clean.

✨ Assembly

1. Cool cake completely, then slice horizontally into two layers.

2. Spread chilled custard on the bottom layer, then place the top layer.

3. Dust with powdered sugar before serving.

💡 Tips

✅ For extra richness, add a tablespoon of butter to the custard after cooking.
✅ Toast almond flakes before topping for deeper flavor.
✅ Make ahead: Custard keeps 3 days refrigerated; cake stays fresh 2 days at room temp.

This cake is perfect with tea or coffee! ☕ Enjoy the delicate balance of creamy custard and nutty crumb.

Want a chocolate twist? Swap 20g flour for cocoa powder in the batter! 🍫