Ingredients

Cake Layers

100 grams (3.5 ounces) flour
120 grams (4.2 ounces) water
70 grams (2.5 ounces) butter
3 large eggs
Salt to taste
4 grams (0.14 ounces) baking powder

Custard

500 milliliters (2 cups) milk
130 grams (4.6 ounces) sugar
10 grams (0.35 ounces) vanilla sugar
40 grams (1.4 ounces) starch
2 large eggs
180 grams (6.3 ounces) butter

Instructions

Step 1

Preheat your oven to 200°C (392°F). Ensuring your oven is properly preheated helps the cake layers rise beautifully.

Step 2

Prepare the butter for the cake layers: remove it from the fridge in advance to allow it to soften.

Step 3

Sift the flour to remove any lumps. Combine it with the baking powder in a bowl.

Step 4

In a separate saucepan, mix the butter, water, and a pinch of salt. Place the saucepan over heat and bring to a boil, stirring to combine the ingredients.

Step 5

Once the mixture is boiling, add the flour mixture all at once. Stir vigorously until the dough forms and pulls away from the sides of the pan. Remove from heat and let it cool for 50 minutes. Cooling the dough is essential to prevent the eggs from cooking when added.

Step 6

Whisk the eggs in a bowl. Gradually add the eggs to the cooled dough, mixing well after each addition until fully incorporated.

Step 7

Line a baking mold with foil or parchment paper. Spoon half of the dough into the mold, spreading it evenly.

Step 8

Bake in the preheated oven for approximately 25 minutes, or until golden brown and puffed. Repeat with the remaining dough to make the second layer. Allow layers to cool completely before assembling the cake.

Step 9

For the custard, whisk together the two eggs and a small amount of milk in a bowl. Whisk in the starch until well combined.

Step 10

In a saucepan, combine the remaining milk, sugar, and vanilla sugar. Heat until it just begins to boil. Stirring constantly will prevent the sugar from burning.

Step 11

Gradually add the hot milk mixture to the egg mixture, whisking constantly to prevent the eggs from cooking. Return the mixture to the saucepan.

Step 12

Cook over low heat, stirring constantly, until the custard thickens and reaches the consistency of thick sour cream. Remove from heat and let it cool completely, covering with cling film to prevent a skin from forming.

Step 13

Whisk the butter until it's pale and fluffy. Add the cooled custard to the butter, one tablespoon at a time, whisking thoroughly after each addition until fully combined.

Step 14

Place one cake layer on a serving plate. Spread all the custard evenly over the layer.

Step 15

Place the second cake layer on top of the custard, pressing down gently to secure it. Refrigerate the assembled cake for several hours to set.

Step 16

Before serving, sprinkle powdered sugar over the top of the cake. The cake is best enjoyed cold, allowing the flavors to meld together.

Step 17

The diameter of the ring mold used in this recipe is 20 cm (7.9 inches). Voila! Enjoy your delightful homemade cake.

Servings

Serving Suggestions & Ideas:

After refrigerating the cake for a few hours, the magic truly happens. ✨ The flavors meld together, creating an irresistible dessert that's hard to beat.

For a **classic presentation**, sprinkle the top with a generous dusting of powdered sugar, and serve with a side of fresh berries for a burst of freshness. 🍓

If you're looking to **wow your guests**, consider a drizzle of melted chocolate or caramel sauce over each slice. This not only adds an extra layer of flavor but also creates a picture-perfect dessert. 🍫🍮

Elevate your **tea time** by pairing a slice of this cake with your favorite brew. The creamy custard and soft cake layers complement the warmth of tea or coffee, making it an ideal mid-afternoon treat. ☕

Equipment

Whisk

Essential for whipping eggs and blending ingredients smoothly. A good whisk makes your custard and cake mix airy and lump-free.

Saucepan

Used to heat and combine ingredients. Ensure you have a sturdy one to avoid any spillage during the boiling process.

Mixing bowls

Opt for a set of various sizes. You'll need them to keep your ingredients separate and organized.

Baking mold (20 cm / 7.9 inch diameter)

A round baking mold is perfect for this cake. Make sure it’s covered with foil or parchment for easy removal.

Cling film

Vital for preventing your custard from crusting as it cools. Ensure it’s tightly pressed over the custard’s surface.

Variations

Gluten-Free & Vegan Variations:🌱

To make this cake **gluten-free**, simply substitute the all-purpose flour with your favorite gluten-free flour blend. Ensure it contains xanthan gum or a binding agent to maintain the cake's texture.

For a **vegan twist**, replace the butter with a plant-based butter alternative. Swap the eggs with a flaxseed mixture (1 tablespoon flaxseed meal + 2.5 tablespoons water for each egg) and use a dairy-free milk such as almond or soy milk for the custard. These swaps will keep your cake soft and the custard creamy! 💚

Faq

  • Can I use margarine instead of butter for this recipe?

    Yes, you can substitute margarine for butter. However, the flavor might slightly differ as butter does add a richer taste.

  • Why is my custard not thickening?

    Make sure you're constantly stirring the custard over low heat. It might take a few minutes, but patience is key to achieving the perfect thickness.

  • How do I prevent my cake from sticking to the mold?

    Ensure you properly cover your baking mold with foil or parchment paper. Greasing the mold beforehand can also help in easy removal.

  • Can I make the cake layers in advance?

    Absolutely! You can bake the cake layers a day ahead. Just wrap them tightly in cling film and store at room temperature until you're ready to assemble.

  • What's the secret to a smooth custard?

    Whisking continuously while you add the hot milk to the egg mixture and maintaining a low heat will give you a silky smooth custard without lumps.

  • Can I add other flavors to the custard?

    Definitely! Feel free to experiment with flavors such as almond essence, coffee, or even a splash of liqueur to customize the custard to your preference.

Nutrition facts

Lazy cake
Recipe Yield:1 cake (8 servings)
Calories:Per serving
Calories (Min - Max):430 - 470
Total Fat:27g
Saturated Fat:16g
Protein:7g
Total Carbohydrate:43g
Total Sugars:26g