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Ready in 15 Minutes! Vintage Custard Cream Almond Cake

This nostalgic almond custard cake tastes like it came straight from grandma’s oven! With a light sponge, creamy vanilla custard filling, and a golden almond topping, it’s the kind of homemade dessert that leaves everyone asking for seconds.

Perfect for special occasions or everyday tea time, this easy custard filling dessert combines vintage charm with modern simplicity.

Why You'll Love This Cake

• ✅ Ready in just 15 minutes of prep – quick yet impressive!
• ✅ Layers of flavor – tender cake, silky vanilla custard, and nutty crunch.
• ✅ Family-friendly classic – a favorite for generations.
• ✅ Budget-friendly ingredients – pantry staples only.

 Ingredients

For the Custard Cream Filling:

• 1 large egg
• 50g (¼ cup) granulated sugar
• 10g (1 tbsp) vanilla sugar
• 15g (2 tbsp) cornstarch
• 250ml (1 cup) whole milk

For the Cake Batter:

• 2 large eggs
• 100g (½ cup) sugar
• A pinch of salt
• 100ml (⅓ cup + 1 tbsp) milk
• 50ml (3½ tbsp) neutral vegetable oil
• 170g (1⅓ cups) all-purpose flour
• 1 tsp baking powder
• 50g (½ cup) finely chopped almonds

For the Topping:

• 50g (½ cup) almond flakes
• Powdered sugar, for dusting

 Instructions

1. Make the Custard Filling:

• In a saucepan, whisk together the egg, granulated sugar, vanilla sugar, and cornstarch.
• Slowly add the milk, stirring continuously to avoid lumps.
• Place the saucepan over medium heat and cook while stirring until the mixture thickens into a creamy custard.
• Remove from heat and let it cool completely.

2. Prepare the Cake Batter:

• In a mixing bowl, beat the eggs, sugar, and salt until pale and frothy (about 3–4 minutes).
• Stir in the milk and vegetable oil.
• Sift the flour and baking powder into the mixture and fold gently until smooth.
• Stir in the finely chopped almonds.

3. Assemble the Cake:

• Preheat oven to 170°C (350°F).
• Line a 27 x 18 cm (10 x 7 inch) baking tray with parchment paper.
• Pour in the batter and spread evenly.
• Sprinkle almond flakes over the top.
• Transfer the cooled custard to a piping bag and pipe diagonal lines across the surface, then repeat in the opposite direction to create a crisscross pattern.

4. Bake:

• Bake for about 40 minutes, or until a toothpick inserted in the center comes out clean.

5. Cool and Serve:

• Let the cake cool in the pan.
• Dust with powdered sugar before slicing and serving.

 Equipment Needed

• Mixing bowls
• Hand or stand mixer
• Saucepan
• Whisk
• Piping bag
• Baking tray (27x18 cm / 10x7 inch)
• Parchment paper
• Cooling rack

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Vintage Custard Cream Almond Cake

This moist, tender almond cake with a creamy vanilla custard topping is a nostalgic dessert straight from grandma's kitchen. Perfect for holidays, brunches, or cozy afternoons.

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Ingredients Equipment Method

Ingredients

  

For the Custard Filling:

• - 1 egg
• - 50g granulated sugar
• - 10g vanilla sugar
• - 15g cornstarch
• - 250ml whole milk

For the Cake:

• - 2 eggs
• - 100g sugar
• - Pinch of salt
• - 100ml milk
• - 50ml vegetable oil
• - 170g all-purpose flour
• - 1 tsp baking powder
• - 50g finely chopped almonds

Topping:

• - 50g almond flakes
• - Powdered sugar for garnish

Equipment

• mixing bowls
• Hand or stand mixer
• saucepan
• whisk
• Piping bag
• Baking tray (27x18 cm / 10x7 inch)
• Parchment paper
• cooling rack

Method

 

1. Whisk custard ingredients in a saucepan and cook over medium heat until thickened. Cool completely.
2. Beat eggs, sugar, and salt until pale and fluffy. Stir in milk and oil.
3. Fold in sifted flour, baking powder, and chopped almonds.
4. Pour batter into a lined baking tray. Add almond flakes on top.
5. Pipe cooled custard in a crisscross pattern over the batter.
6. Bake at 170°C (350°F) for 40 minutes. Cool, dust with powdered sugar, and serve.