Custard Almond Cake
Ingredients
For the Cake:
• 1 1/2 cups all-purpose flour
• 1 tsp baking powder
• 1/4 tsp salt
• 1/2 cup unsalted butter (softened)
• 3/4 cup granulated sugar
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup milk
For the Custard Filling:
• 2 cups milk
• 4 tbsp cornstarch
• 1/4 cup granulated sugar
• 1 tsp vanilla extract
• 2 egg yolks
Toppings:
• 1/4 cup sliced almonds
• Powdered sugar (for dusting)
Instructions
Make the Custard:
1. In a saucepan, whisk together the milk, cornstarch, sugar, and egg yolks.
2. Cook over medium heat, whisking constantly, until thickened.
3. Remove from heat and stir in vanilla extract. Let cool completely.
Make the Cake:
4. Preheat your oven to 350°F (175°C). Grease and line an 8×8-inch baking pan.
5. In a bowl, mix the flour, baking powder, and salt.
6. In another bowl, cream the butter and sugar until light and fluffy. Add the eggs one at a time, followed by the vanilla extract.
7. Gradually add the dry ingredients, alternating with milk, until the batter is smooth.
8. Pour half the batter into the prepared pan, spreading it evenly.
Assemble:
9. Spread the cooled custard filling over the batter. Then, top with the remaining cake batter, smoothing gently.
10. Sprinkle sliced almonds over the top.
Bake:
11. Bake for 35-40 minutes, or until the top is golden and a toothpick inserted comes out clean.
12. Cool completely, then dust with powdered sugar before serving.
This custard-filled cake is rich, moist, and perfect for any dessert table! Let me know if you’d like variations or tips!