Delight in the exquisite taste and texture of this Vanilla Cake with Custard, a dessert that perfectly balances the light, airy sponge with a creamy, silky custard filling. Enriched with a topping of mascarpone cream, this cake promises to be a luxurious treat. Each component complements the others, creating a harmonious blend of flavors that are both comforting and sophisticated.
Why You’ll Love This: This cake is a masterpiece of flavors, from the delicate vanilla-infused sponge to the rich custard center, finishing with a smooth and velvety mascarpone cream. The custard layer adds a delightful contrast to the fluffy cake, providing a moist texture and a depth of flavor that vanilla lovers will adore. The mascarpone cream is light yet indulgent, making each slice irresistibly creamy.
Perfect Occasion: This Vanilla Cake with Custard is ideal for celebratory occasions like birthdays, anniversaries, or any special gathering that calls for a standout dessert. It’s also perfect for holiday feasts or as an elegant finish to a dinner party. The cake’s sophisticated look and taste make it a wonderful choice for impressing guests and making any occasion feel extra special.
Decoration Tips: Garnish this beautiful cake with fresh fruit, chopped pistachios, and drizzles of melted chocolate to enhance both its appearance and flavor. Arranging the fruit elegantly on top, perhaps in concentric circles, adds color and vibrancy, while the pistachios offer a satisfying crunch. A final drizzle of chocolate brings a touch of decadence that ties all the elements together wonderfully.
Ingredients:
- Cake:
- 4 eggs
- 150g granulated sugar
- 8g vanilla sugar
- 100 ml milk
- 135 ml sunflower oil
- 175g flour
- 8g baking powder
- Custard (Gele Room):
- 2 egg yolks
- 80g granulated sugar
- 16g vanilla sugar
- 50g cornstarch
- 575 ml milk (divided)
- Cream:
- 250g mascarpone
- 45g powdered sugar
- 8g vanilla sugar
- 250 ml whipping cream
- Garnish:
- Fresh fruit
- Chocolate
- Pistachios
- Start by making the cake batter. Whip the eggs with granulated sugar and vanilla sugar until light and fluffy (about 5-7 minutes). Gradually incorporate the milk and sunflower oil. Sift in the flour and baking powder, folding gently to keep the air in the batter.
- Prepare a 24 cm springform pan by greasing it and lining the bottom with parchment paper. Pour 300 grams of batter into the pan, reserving the rest. Bake at 175°C for 10 minutes.
- For the custard, whisk together the egg yolks, granulated sugar, vanilla sugar, cornstarch, and 75 ml of milk until smooth. Bring the remaining 500 ml of milk to a boil, then gradually incorporate the yolk mixture, stirring continuously. Return to the heat and cook until thickened.
- Pour the thickened custard over the partially baked cake layer, then top with the remaining batter. Return to the oven and bake for an additional 25-30 minutes. Allow the cake to cool completely.
- For the cream topping, mix mascarpone with powdered sugar and vanilla sugar. Gradually add whipping cream, beating until the mixture forms stiff peaks. Spread over the cooled cake and use a piping bag for detailed decoration.
- Garnish the cake with slices of fresh fruit, a sprinkling of chopped pistachios, and drizzles of melted chocolate.
Enjoy this indulgent Vanilla Cake with Custard, a perfect blend of textures and flavors that is sure to delight everyone at your table!
