This Vanilla Cream Almond Cake is a delightful dessert featuring layers of light, choux pastry and a creamy vanilla filling. Topped with toasted almond flakes, it’s a perfect blend of textures and flavors, making it ideal for celebrations or as a special treat for family and friends.

Preparation Time: 40 minutes
Cooking Time: 30 minutes
Cooling Time: 1 hour
Total Time: 2 hours 10 minutes
Servings: 6-8

Ingredients

For the Vanilla Cream Filling:

• • Egg: 1 large
  • Vanilla Sugar: 2 teaspoons

• • Granulated Sugar: 100 g (3.5 oz)
  • Cornstarch: 50 g (1.75 oz)
  • Milk: 500 ml (17 fl oz)

• Butter: 70 g (2.5 oz), softened

For the Choux Pastry:

• • Water: 100 ml (3.4 fl oz)

• • Milk: 100 ml (3.4 fl oz)
  • Butter: 70 g (2.5 oz)
  • Flour: 120 g (4.2 oz)

• Eggs: 4 large (use as needed for consistency)
• Almond Flakes: 30 g (1 oz)

Directions

Prepare the Vanilla Cream Filling:

1. 1. In a medium saucepan, whisk together the egg, vanilla sugar, granulated sugar, cornstarch, and milk.
   2. Cook over medium heat, stirring constantly, until the mixture boils and thickens.

1. Remove from heat and allow it to cool to room temperature.
2. Beat the softened butter into the cooled cream until smooth. Cover and refrigerate until ready to use.

Prepare the Choux Pastry:
5. Preheat your oven to 180°C (355°F). Line two 7-inch (18 cm) baking pans with parchment paper.
6. In a saucepan, combine water, milk, and butter. Heat over medium heat until the mixture begins to boil.
7. Add the flour all at once and stir vigorously for about 2 minutes, or until the dough forms a ball and pulls away from the sides of the pan.
8. Remove from heat and allow the dough to cool to room temperature.
9. Gradually add the eggs, one at a time, mixing well after each addition. Add just enough eggs to achieve a dough consistency that slowly comes away from the spoon.
10. Divide the dough into two equal parts and spread each portion evenly into the prepared pans.
11. Sprinkle almond flakes over the top of each layer.

Bake:
12. Bake in the preheated oven for 30 minutes, or until the pastry is puffed and golden brown. Remove from the oven and cool completely.

Assemble the Cake:
13. Once the pastry layers are cool, spread the vanilla cream filling evenly over one layer.
14. Place the second pastry layer on top, almond side up.
15. Refrigerate the assembled cake for at least 1 hour to set.

Serve:
16. Slice and serve chilled. Enjoy your Vanilla Cream Almond Cake!

Serving Suggestions

• • Dust the top with powdered sugar for an elegant touch.
  • Serve with fresh berries or a drizzle of caramel sauce.

Cooking Tips

• • Ensure the vanilla cream is completely cool before adding the butter to avoid curdling.
  • For an extra nutty flavor, toast the almond flakes lightly before baking.

• Gradually add the eggs to the dough; using too many can make it runny.

Nutritional Benefits

• • Eggs: Provide protein and richness to both the cream and dough.

• Milk: A good source of calcium and creaminess.
• Almond Flakes: Add a nutty crunch and healthy fats.

Dietary Information

• Vegetarian-Friendly
• Nut-Free Option: Omit the almond flakes for those with nut allergies.

Nutritional Facts (Per Serving, Approx.):

• • Calories: 320
  • Protein: 7 g
  • Carbohydrates: 35 g

• • Fat: 18 g
  • Fiber: 1 g
  • Sodium: 140 mg

Storage

• • Refrigerator: Store in an airtight container for up to 3 days.
  • Freezing: Not recommended, as the cream may separate upon thawing.

Why You’ll Love This Recipe

• • Light and airy pastry paired with a rich, creamy filling.
  • Perfect for special occasions or a weekend dessert.

• Easy to prepare and customizable with your favorite toppings.

Conclusion
This Vanilla Cream Almond Cake is a showstopper dessert that combines the elegance of choux pastry with the decadence of a velvety vanilla cream filling. The crunchy almond topping adds the perfect finishing touch, making it a dessert everyone will love. Give this recipe a try and wow your guests with its simplicity and taste!