Layered Custard Cake Recipe

Layered Custard Cake Recipe

Introduction:

Enjoy crafting a delightful layered custard cake, perfect for any special occasion or a cozy evening dessert. This cake combines a fluffy sponge base with a smooth and creamy custard topping, baked to perfection for a luxurious texture contrast.

Ingredients:

• For the Sponge Base:
  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 large eggs
  • 1 cup sugar
  • 1/2 cup milk
  • 1/4 cup unsalted butter
• For the Custard Layer:
  • 2 cups heavy cream
  • 1 vanilla bean, split and seeds scraped
  • 6 large egg yolks
  • 1/2 cup sugar
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt

Instructions:

1. Preheat Oven and Prepare Pan:
   • Preheat your oven to 350°F (175°C).
   • Grease and flour an oval baking dish.
2. Make the Sponge Base:
   • Sift together flour, baking powder, and salt.
   • In a separate bowl, beat eggs and sugar until pale and fluffy.
   • Heat milk and butter until the butter melts; gradually add to the egg mixture.
   • Fold in the dry ingredients until just combined.
   • Pour into the prepared dish and bake for 20 minutes.
3. Prepare the Custard:
   • In a saucepan, heat the cream with the vanilla bean (pod and seeds) until just simmering.
   • Whisk egg yolks, sugar, flour, and salt in a bowl.
   • Gradually whisk in the hot cream, remove the vanilla bean, and return the mixture to the saucepan.
   • Cook over low heat, stirring constantly, until thickened.
4. Assemble and Bake:
   • Pour the custard over the pre-baked sponge base.
   • Return to the oven and bake for an additional 25-30 minutes, or until the custard is set.
   • Let cool before serving, allowing the layers to firm up.

Conclusion:

This layered custard cake is a sublime treat that marries the airy lightness of sponge cake with the rich creaminess of custard. Serve it slightly chilled to highlight the textures and flavors that make this dessert a guaranteed crowd-pleaser.

Would you like to know how to adjust this recipe to better fit dietary restrictions, or perhaps you need tips for ensuring perfect custard consistency?