This creamy custard cake is a rich and indulgent dessert featuring a buttery shortcrust pastry and a smooth, tangy filling made with sour cream and heavy cream. It’s topped with a sweet cinnamon sugar mixture, which adds a delightful layer of flavor and texture. Perfect for any occasion, this cake is especially comforting during the colder months or holiday gatherings. The combination of the creamy filling and the slightly crunchy cinnamon topping makes it a dessert that everyone will love.
Why You'll Love This Recipe
You’ll love this recipe because it’s a rich and creamy dessert that’s both easy to make and incredibly satisfying. The shortcrust base adds a buttery, crumbly texture that pairs beautifully with the silky custard filling. The topping of cinnamon sugar brings a sweet and slightly spicy note that elevates the overall flavor of the cake, making it perfect for cozy family gatherings or festive celebrations. The cake is best served after it has had time to cool and set, allowing the flavors to develop fully. It’s a timeless dessert that’s sure to be a hit with anyone who enjoys a creamy, comforting treat.
The Perfect Occasion
This creamy custard cake is perfect for any occasion, from casual family dinners to more formal celebrations. It’s especially well-suited for holiday gatherings, as the cinnamon sugar topping adds a warm, festive touch. Whether you’re serving it at a dinner party, bringing it to a potluck, or enjoying it as a weekend treat, this cake is guaranteed to impress. Its rich, creamy filling and buttery crust make it a wonderful dessert for colder months, but it’s versatile enough to be enjoyed year-round. Because the cake needs to chill for several hours, it’s a great make-ahead dessert that allows you to prepare in advance and serve when needed.
Decoration Tips
To enhance the presentation of this creamy custard cake, you can keep the decorations simple yet effective. The cinnamon sugar topping already adds a beautiful rustic touch, but you could also dust the top lightly with powdered sugar before serving for an elegant finish. If you’re serving it for a festive occasion, consider adding a few sprigs of mint or a garnish of fresh berries to brighten up the plate. You could also add a few extra pinches of holiday spices like nutmeg or cloves to the cinnamon sugar mixture if you’re making it during the holiday season for an extra touch of warmth and flavor.
Ingredients:
For the Crust:
- 280g all-purpose flour
- 110g granulated sugar
- 150g butter, softened
- 1 large egg
- 1 tsp baking powder
For the Filling:
- 600ml heavy cream
- 600g sour cream
- 180g granulated sugar
- 1 packet of vanilla sugar or 1 tsp vanilla extract
- 3 large eggs
- 75g cornstarch
- Optional: Lemon zest, cinnamon, or holiday spice mix
For the Topping:
- 6 tablespoons of cinnamon sugar (mix sugar with a dash of cinnamon)
Instructions:
- Make the Crust: In a mixing bowl, combine the flour, sugar, butter, egg, and baking powder. Knead the ingredients together until a smooth dough forms. Press the dough evenly into the bottom of a greased 24cm or 26cm springform pan. Once done, place the pan in the refrigerator to chill while preparing the filling.
- Preheat the Oven: Preheat your oven to 180°C (350°F) using top and bottom heat.
- Prepare the Filling: In a bowl, whisk together the cornstarch and heavy cream until smooth. Add the sour cream, sugar, vanilla, and eggs to the mixture, stirring until fully combined and smooth. For extra flavor, you can add a pinch of lemon zest, cinnamon, or holiday spices if desired.
- Assemble the Cake: Pour the creamy filling into the prepared crust. Bake the cake in the preheated oven for 50 minutes.
- Add the Cinnamon Sugar Topping: After 50 minutes of baking, remove the cake and sprinkle the top with 6 tablespoons of cinnamon sugar. Return the cake to the oven and bake for an additional 10 to 15 minutes, until the top is golden and the filling is set.
- Cool and Chill: Once baked, allow the cake to cool to room temperature, then transfer it to the refrigerator for at least 6 hours to fully set.
Enjoy!