Description
A soft and airy vanilla sponge layered with thick, creamy homemade custard and finished with toasted sliced almonds for a timeless European inspired dessert.
Ingredients
Scale
- 2 cups all purpose flour
- 1 1/2 cups granulated sugar, divided
- 1/2 cup unsalted butter, softened
- 4 large eggs, divided
- 2 cups whole milk
- 1/4 cup cornstarch
- 2 teaspoons vanilla extract
- 2 teaspoons baking powder
- 1/2 cup sliced almonds, toasted
Instructions
- Preheat the oven to 350 degrees F and grease two 8 inch round cake pans.
- In a bowl, whisk together the flour and baking powder.
- In a separate bowl, cream the softened butter with 1 cup of the granulated sugar until light and fluffy. Add 2 eggs one at a time, mixing well after each addition.
- Gradually mix the dry ingredients into the butter mixture until a smooth batter forms.
- Divide the batter evenly between the prepared pans and smooth the tops.
- Bake for 25 to 30 minutes, until a toothpick inserted into the center comes out clean. Allow the layers to cool completely.
- In a saucepan, heat the whole milk until warm but not boiling.
- In a bowl, whisk the remaining 1/2 cup sugar, cornstarch, remaining 2 eggs, and vanilla extract until smooth.
- Slowly pour the warm milk into the egg mixture while whisking continuously. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened.
- Allow the custard to cool slightly, then spread it evenly between the cooled cake layers and over the top.
- Press the toasted sliced almonds gently along the sides of the cake.
- Refrigerate for at least 2 hours before slicing and serving.
Notes
- Whisk the custard constantly to prevent lumps or scorching.
- Ensure cake layers are completely cool before assembling.
- Chill thoroughly for clean and even slices.
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 24g
- Sodium: 170mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 95mg