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Sumptuous vanilla cake with a layer of succulent custard: a rich and elegant dessert

Sumptuous vanilla cake with a layer of succulent custard: a rich and elegant dessert

Savor the exquisite taste and texture of this Vanilla Cake with Custard, a dessert that perfectly balances light and airy sponge cake with a creamy, silky custard filling. Enriched with a mascarpone cream filling, 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.

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Why you'll love it: This cake is a masterpiece of flavors, from the delicate vanilla-infused sponge cake to the rich custard center, finishing with a creamy, velvety mascarpone cream. The custard layer adds a delicious contrast to the moist cake, providing a moist texture and depth of flavor that vanilla lovers will love. The mascarpone cream is light but indulgent, making each slice irresistibly creamy.

Perfect occasion: This vanilla cake with custard is ideal for festive occasions like birthdays, anniversaries or any special gathering that calls for a standout dessert. It's also perfect for holiday parties or to elegantly end a dinner. The sophisticated look and taste of the cake makes it a wonderful choice to impress guests and make any occasion even more special.

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Decorating Tips: replaces the word nice with emptyp this beautiful cake with fresh fruit, chopped pistachios and a drizzle 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 provide a satisfying crunch. A final drizzle of chocolate brings a touch of decadence that perfectly ties all the elements together.

Ingredients:

  • Cake:
    • 4 eggs
    • 150g caster sugar
    • 8g vanilla sugar
    • 100 ml of milk
    • 135 ml of sunflower oil
    • 175g flour
    • 8g of baking powder
  • Custard (Gele Room):
    • 2 egg yolks
    • 80g caster sugar
    • 16g vanilla sugar
    • 50g cornstarch
    • 575 ml of milk (divided)
  • Cream:
    • 250 g of mascarpone
    • 45g powdered sugar
    • 8g vanilla sugar
    • 250 ml whipped cream
  • Garnish:
    • Fresh fruit
    • Chocolate
    • Pistachios
  1. Start by preparing the cake batter. Whisk the eggs with the granulated sugar and vanilla sugar until the mixture is light and fluffy (about 5 to 7 minutes). Gradually add the milk and sunflower oil. Sift in the flour and baking powder, folding gently to keep the air in the dough.
  2. Prepare a 24cm springform pan by greasing it and lining the base with baking paper. Pour 300 grams of dough into the mold, reserving the rest. Bake at 175°C for 10 minutes.
  3. For the custard, whisk together the egg yolks, caster sugar, vanilla sugar, cornstarch and 75ml milk until smooth. Bring the remaining 500 ml of milk to the boil, then gradually add the egg yolk mixture, stirring continuously. Return to heat and cook until thickened.
  4. Pour the thickened custard over the partially baked cake layer, then top with the remaining batter. Return to the oven and bake for another 25 to 30 minutes. Let the cake cool completely.
  5. For the cream topping, mix the mascarpone with the powdered sugar and the vanilla sugar. Gradually add the whipped cream, beating until the mixture forms stiff peaks. Spread on cooled cake and use a piping bag for detailed decoration.
  6. Garnish the cake with slices of fresh fruit, a sprinkle of chopped pistachios and a drizzle of melted chocolate.

Enjoy this indulgent vanilla and custard cake, a perfect blend of textures and flavors that is sure to delight everyone at your table!

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