Ingredients:
Pastry Cream
- 1 large egg
- 50 g (1/4 cup) granulated sugar
- 10 g (1 tablespoon) vanilla sugar (or 1 teaspoon vanilla extract)
- 15 g (2 tablespoons) cornstarch
- 250 ml (1 cup) milk
Cake Batter
- 2 large eggs
- 100 g (1/2 cup) granulated sugar
- A pinch of salt
- 100 ml (1/3 cup + 1 tablespoon) milk
- 50 ml (1/4 cup) vegetable oil
- 170 g (1 1/3 cups) all-purpose flour
- 1 teaspoon baking powder
- 50 g (1/2 cup) chopped almonds
Topping
- 50 g (1/2 cup) almond flakes
- Powdered sugar, for dusting
Instructions:
1. Prepare the Pastry Cream
In a saucepan, whisk together the egg, granulated sugar, vanilla sugar, and cornstarch until smooth. Gradually add the milk while whisking to prevent lumps. Cook over medium heat, whisking constantly, until thickened into a smooth custard, about 5–7 minutes. Remove from heat, transfer to a bowl, and cover with plastic wrap directly on the surface. Let cool completely.
2. Make the Cake Batter
Preheat the oven to 170°C (350°F). Line a 10×7 inch (27×18 cm) baking pan with parchment paper. In a large bowl, beat the eggs, sugar, and salt for 3–4 minutes until pale and fluffy. Add the milk and oil and mix on low speed until combined. Sift in the flour and baking powder, then gently fold until smooth. Stir in the chopped almonds.
3. Assemble the Cake
Spread the batter evenly into the prepared pan. Sprinkle the almond flakes evenly over the top. Transfer the cooled pastry cream to a piping bag (or a plastic bag with a corner cut off) and pipe lines across the batter in one direction, then repeat in the opposite direction to form a simple lattice pattern.
4. Bake
Bake for 40 minutes, until golden and set. A toothpick inserted into the cake (avoiding the pastry cream lines) should come out clean.
5. Cool and Serve
Allow the cake to cool completely in the pan for clean slices. Before serving, dust generously with powdered sugar.
Why This Cake Is Special
- Ready to bake with just 15 minutes of prep
- A perfect balance of creamy, fluffy, and crunchy textures
- A timeless family recipe with nostalgic flavor
- Simple ingredients with bakery-style results
Recipe Details
- Yield: 1 cake (10×7 inch / 27×18 cm pan)
- Prep Time: 15 minutes
- Bake Time: 40 minutes
- Oven Temperature: 170°C / 350°F