Vanilla Cream Almond Cake Recipe

Ingredients:

For the Cream:

• • 2 eggs
  • 1/2 cup sugar (120 g)

 

• • 3 tablespoons cornstarch (45 g)
  • 1 teaspoon vanilla essence
  • 2.5 cups milk (600 ml / 20 fl oz)

For the Dough:

• • 2/5 cup water (100 ml / 3.4 fl oz)
  • 2/5 cup milk (100 ml / 3.4 fl oz)

 

• • 1 teaspoon sugar
  • A pinch of salt
  • 80 g butter

 

• 4/5 cup flour (120 g)
• 4 eggs (exactly 180 ml beaten egg)

For the Filling and Decoration:

 

• • 1 cup mascarpone cheese (250 g)
  • 1 teaspoon cocoa powder (more if desired)
  • Raw almond slices for decoration

 

• 1 teaspoon powdered sugar for dusting

Directions:

• • Prepare the Cream:
    • • In a saucepan, whisk together the eggs, sugar, cornstarch, vanilla essence, and milk.

     

    • Heat over medium heat, stirring constantly, until the mixture thickens.
    • Remove from heat, cover with plastic wrap to prevent a skin from forming, and let cool to room temperature.

 

• • Prepare the Dough:
    • • In a separate saucepan, heat water, milk, sugar, salt, and butter until the butter melts.
      • Bring the mixture to a boil, then add the flour all at once.
      • Stir vigorously and cook for another 2 minutes until the dough comes together and pulls away from the sides of the pan.

     

    • Transfer the dough to a bowl and let cool for 5 minutes.
    • Gradually add the beaten eggs to the dough, mixing well after each addition, until the dough reaches a smooth and pipeable consistency.

 

• • Shape and Bake:
    • • Preheat the oven to 180°C (350°F).
      • Draw a circle on baking paper and place it on a baking tray.
      • Pipe or spread the dough into the circle, smoothing the surface.

     

    • Use the leftover beaten egg to brush the dough and decorate with almond slices.
    • Bake for 35 minutes. Let the dough rest in the turned-off oven for 10 minutes with the door slightly open.

 

• • Prepare the Filling:
    • Mix mascarpone cheese and cocoa powder until smooth. Adjust cocoa for desired intensity.
  • Assemble the Cake:
    • • Once the cake has cooled, cut it horizontally into two layers.

     

    • Spread the cooled cream over the bottom layer.
    • Top with the mascarpone-cocoa mixture and place the top layer back on.

 

• Decorate:
  • Dust the cake with powdered sugar and garnish with additional almond slices if desired.

Serving Suggestions:

 

• • Pair with a cappuccino or latte for a delightful coffee break.
  • Serve with a side of fresh berries for a fruity contrast.
  • Add a drizzle of caramel or chocolate sauce for extra indulgence.

 

• Enjoy as a centerpiece dessert at family gatherings.
• Slice and serve as an elegant treat for afternoon tea.

Cooking Tips:

 

• • Ensure the custard is stirred continuously to avoid lumps.
  • Gradually incorporate the eggs into the dough to achieve the perfect consistency.
  • Use fresh, high-quality mascarpone for the best flavor.

 

• Almond slices can be lightly toasted for extra crunch and flavor.
• Let the dough cool slightly before adding the eggs to avoid cooking them prematurely.

Nutritional Benefits:

 

• Mascarpone adds a creamy richness and calcium.
• Eggs provide protein and essential nutrients.
• Almonds contribute healthy fats and a delightful crunch.