Ingredients
Dough
Custard
Glaze
Instructions
Step 1
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Servings
Equipment
You'll need several of these for different stages of preparation. Glass or stainless steel bowls work best.
A whisk for combining ingredients smoothly and a spatula for ensuring no delicious mixture goes to waste.
Essential for rolling out the dough to even thicknesses. A non-stick rolling pin will make your life easier.
Use parchment paper to roll out and bake the dough to avoid sticking.
A standard oven preheated to 200C (392F) and baking trays lined with parchment paper are necessary for perfectly baked layers.
For heating the custard ingredients smoothly without burning.
Helps to shape and hold the cake layers while they set in the fridge.
A blender ensures a smooth custard, and a mixer whips the custard to perfection.
Variations
Faq
- How do I know when the cake layers are done?
The cake layers should be slightly golden and firm to the touch after baking for about 4 minutes at 200C (392F).
- What if my custard turns out lumpy?
If your custard ends up lumpy, don't worry! Just blend the mixture until smooth using a handheld blender.
- Can I prepare the custard in advance?
Yes, you can make the custard ahead of time. Store it in the fridge with plastic wrap pressed against the surface to prevent a skin from forming.
- How do I avoid the dough sticking when rolling it out?
Chill the dough for about 30 minutes and roll it out between sheets of baking paper to prevent sticking.
- Can I add other nuts or fillings to the cake?
Absolutely! Feel free to incorporate other nuts like almonds or hazelnuts, or even dried fruits for added texture and flavor.
- How long will this cake last?
The cake can be stored in an airtight container in the fridge for up to 5 days. It's actually even more delicious when the flavors have had time to meld.