This fluffy cream cake features a rich homemade custard filling, complemented by the nutty crunch of almonds (or hazelnuts). The cake is light and moist, while the creamy filling adds a velvety texture that melts in your mouth. Perfect for special occasions or just a cozy treat, this cake is sure to become a favorite. The combination of simple ingredients results in a dessert that’s indulgent without being overly sweet, making it perfect for serving with tea or coffee.
Why You’ll Love This:
You’ll love this cake for its soft and fluffy texture, paired with the richness of the homemade custard filling. The ground almonds add a slight crunch, while the creamy center provides a luxurious contrast. It’s an easy recipe to follow, yet it delivers a show-stopping dessert that will impress your family and guests. Plus, the cake’s simple ingredients make it versatile enough for everyday enjoyment or more formal events.
Perfect Occasion:
This cake is ideal for family gatherings, holidays, or an indulgent weekend dessert. Its comforting texture and balanced flavors make it perfect for autumn or winter, but it’s delicious year-round. Serve it slightly warm for the best experience, and enjoy the rich blend of flavors with each bite.
Decoration Tips:
Top with slivered almonds or hazelnuts before baking to enhance the nutty flavor and texture. For a more elegant presentation, dust the cooled cake with powdered sugar or drizzle with melted chocolate. Fresh berries or a dollop of whipped cream also complement the creamy filling beautifully.
Ingredients for the Cake:
- 200 g all-purpose flour (1 cup + 4 tablespoons, lightly packed)
- 2 eggs
- 100 g sugar (5 tablespoons)
- 100 ml milk (1/2 cup)
- 50 ml vegetable oil (5 tablespoons)
- 50 g ground almonds (or hazelnuts, 5 tablespoons)
- 10 g baking powder (1 packet)
- 5 g vanilla (1 packet)
- A pinch of salt
For the Custard Filling:
- 250 ml milk (1 cup + a little less than 1/2 cup)
- 1 egg
- 50 g sugar (2.5 tablespoons)
- 15 g cornstarch (1 heaping tablespoon)
- 5 g vanilla (1 packet)
Instructions:
- Prepare the Custard Filling:
Combine all custard ingredients, except the vanilla, in a saucepan. Whisk them together and cook over medium heat, stirring constantly until the mixture thickens. Remove from heat, add vanilla, and transfer to a bowl. Cover the surface of the custard with plastic wrap and let it cool in the fridge. - Make the Cake Batter:
In a large bowl, beat the eggs, sugar, and a pinch of salt until the mixture becomes pale and fluffy (around 5 minutes). Add the milk and vegetable oil, mixing until combined. Sift the flour and baking powder into the bowl, and fold them into the wet ingredients. Finally, add the ground almonds or hazelnuts and gently mix. - Assemble the Cake:
Preheat the oven to 170°C (340°F). Pour the cake batter into a greased 27×27 cm baking pan (or equivalent). Spoon or pipe the cooled custard over the top of the cake in evenly spaced dollops. Sprinkle slivered almonds on top if desired. - Bake the Cake:
Bake the cake for 35-40 minutes, or until a toothpick inserted into the center comes out clean. Let the cake cool slightly before serving. - Serve:
Serve the cake slightly warm for the best flavor, and enjoy the soft, fluffy cake paired with the creamy custard filling.
Enjoy!
