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

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.