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
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.
Instructions
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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. ☕
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.