introduction
Indulging in a slice of layered custard cake is a delightful experience that combines the lightness of fluffy cake with the rich creaminess of custard. This elegant dessert is perfect for celebrations, special occasions, or simply as a sweet treat to enjoy at home. The layers of soft, moist cake interspersed with velvety custard create a harmonious balance of flavors and textures that will impress family and friends alike.
Making a layered custard cake may seem daunting, but with this straightforward recipe, you can create a stunning dessert that is both delicious and visually appealing. Whether you choose to decorate it with fresh fruits, whipped cream, or chocolate shavings, this cake is sure to be a showstopper on any dessert table. Join us as we explore how to craft this exquisite dessert that will delight your taste buds and elevate your baking skills!
Ingredients
For the Cake:
2 cups all-purpose flour
1 ½ cups granulated sugar
½ cup unsalted butter, softened
1 cup milk
3 large eggs
2 tsp baking powder
1 tsp vanilla extract
½ tsp salt
For the Custard Filling:
2 cups milk
½ cup granulated sugar
3 large egg yolks
3 tbsp cornstarch
1 tsp vanilla extract
2 tbsp unsalted butter
For Topping:
Whipped cream (optional)
Fresh fruits (optional, for decoration)
Instructions
Step 1: Prepare the Cake
Preheat the Oven: Preheat your oven to 350°F (175°C).
Mix Dry Ingredients: In a bowl, whisk together flour, baking powder, and salt.
Cream Butter and Sugar: In a large mixing bowl, cream the softened butter and sugar until light and fluffy.
Add Eggs and Milk: Beat in the eggs one at a time, then stir in the milk and vanilla extract.
Combine Ingredients: Gradually add the dry ingredients to the wet mixture, mixing until just combined.
Bake: Divide the batter evenly between two greased 9-inch round cake pans. Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean. Allow to cool completely.
Step 2: Prepare the Custard Filling
Heat Milk: In a saucepan, heat the milk over medium heat until just below boiling.
Mix Sugar and Egg Yolks: In a separate bowl, whisk together sugar, egg yolks, and cornstarch until smooth.
Combine Mixtures: Gradually pour the hot milk into the egg mixture, whisking constantly to temper the eggs.
Thicken Custard: Return the mixture to the saucepan and cook over medium heat, stirring constantly until thickened. Remove from heat and stir in vanilla extract and butter. Let it cool.
Step 3: Assemble the Cake
Layer the Cake: Once the cakes are completely cool, place one layer on a serving plate.
Add Custard: Spread half of the custard filling over the first layer of cake.
Top with Second Layer: Place the second cake layer on top and spread the remaining custard over it.
Chill: Refrigerate the cake for at least 2 hours to set the custard.
Method for Storing
Cool Completely
Ensure the cake is completely cooled before storing. This prevents condensation, which can make the cake soggy.
Refrigeration
Wrap the Cake: If the cake is not frosted, wrap it tightly in plastic wrap or aluminum foil. If frosted, cover it loosely with plastic wrap to avoid sticking.
Store in the Fridge: Place the wrapped cake in the refrigerator. The custard filling requires refrigeration to stay fresh.
Freezing (Optional)
If you want to store the cake for an extended period:
Wrap Well: Wrap the entire cake in plastic wrap, then in aluminum foil to prevent freezer burn.
Label: Write the date on the foil for reference.
Freeze: Place the wrapped cake in the freezer. It can be stored for up to 2-3 months.
Thawing
Refrigerator Method: To thaw a frozen cake, transfer it to the refrigerator for several hours or overnight.
Room Temperature: Alternatively, you can let it sit at room temperature for about 1-2 hours before serving.
Serving After Storage
Once thawed or refrigerated, you may want to freshen up the cake by adding a layer of whipped cream or fresh fruit before serving.
Nutritional value
Calories: 250-350 kcal
Protein: 4-6 g
Carbohydrates: 30-45 g
Sugars: 15-25 g
Dietary Fiber: 0-2 g
Fat: 10-20 g
Saturated Fat: 5-10 g
Cholesterol: 50-100 mg
Sodium: 150-300 mg
Key Ingredients and Their Contributions
Cake Layers:
Flour: Carbohydrates, some protein.
Sugar: Major source of calories.
Butter/Oil: Fats and saturated fats.
Eggs: Protein, fat, and cholesterol.
Custard Filling:
Milk/Cream: Calcium, fat, and protein.
Egg Yolks: Rich in fat and cholesterol.
Sugar: Adds sweetness and calories.
Toppings (if any):
Fruits: Vitamins, fiber, and natural sugars.
Whipped Cream: Additional fats and sugars.