Description
Sweet clouds of vanilla dance through this almond cream cake, promising delightful indulgence with each delicate slice. Creamy layers and nutty undertones create a heavenly dessert that will enchant your senses and satisfy deep dessert cravings.
Ingredients
Scale
Cake Ingredients:
Cream Base:
- 500 milliliters (2 cups) milk
- 150 grams (3/4 cup) sugar
- 2 eggs
- 70 grams (1/2 cup) cornstarch
- 1 teaspoon vanilla sugar
Choux Pastry Ingredients:
- 120 grams (1 cup) flour
- 100 milliliters (1/2 cup) water
- 100 milliliters (1/2 cup) milk
- 80 grams (1/3 cup) butter
- 3–4 eggs
- 1 teaspoon sugar
- 1 pinch salt
Topping and Finishing Ingredients:
- 140 grams (2/3 cup) butter (room temperature)
- Prepared pudding (room temperature)
- Flaked almonds
Instructions
- Craft the vanilla cream by whisking eggs, sugar, and cornstarch in a saucepan, creating a smooth base for the filling.
- Gradually incorporate milk into the mixture, stirring continuously to prevent lumps from forming.
- Heat the cream over medium temperature, stirring constantly until it transforms into a thick, pudding-like consistency that coats the back of a spoon.
- Remove from heat and cover with cling film directly touching the surface to prevent skin formation, then allow to cool completely.
- In another saucepan, combine water, milk, butter, salt, and sugar, heating until butter melts entirely.
- Add flour in one swift motion, stirring vigorously to create a cohesive dough that pulls away from the pan’s sides.
- Remove from heat and let the dough rest for 4 minutes to slightly cool down.
- Incorporate eggs one at a time, mixing thoroughly after each addition until the mixture becomes smooth and glossy.
- Preheat oven to 180°C (355°F) and prepare a baking sheet.
- Pipe or spoon the choux pastry into an 18 cm circular shape, brushing with remaining egg and sprinkling with almond flakes.
- Bake for 30-40 minutes until golden brown and crisp, then cool completely.
- Blend room temperature butter with the cooled cream filling until achieving a smooth, creamy buttercream consistency.
- Carefully slice the cooled choux pastry horizontally into two layers.
- Spread buttercream evenly across the bottom layer, then gently place the top layer.
- Refrigerate for 30 minutes to set the cream and enhance flavors.
- Dust with powdered sugar before serving and optionally garnish with fresh berries or a drizzle of chocolate sauce.
Notes
- Use room temperature ingredients to ensure smooth mixing and prevent curdling, especially for eggs, butter, and cream.
- Monitor the choux pastry’s consistency carefully, adding eggs gradually to achieve the perfect glossy, pipeable texture that slowly pulls away from the spoon.
- Protect the cream filling from forming a skin by pressing cling film directly onto its surface when cooling, ensuring a silky smooth finish.
- Assemble the cake just before serving to maintain the choux pastry’s crisp texture and prevent sogginess.
- Experiment with alternative flavorings like almond extract, citrus zest, or a touch of liqueur to personalize the cream filling.
- For a lighter version, substitute some butter with Greek yogurt in the buttercream and use low-fat milk in the cream filling.
- Prep Time: 45 minutes
- Cook Time: 40-50 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 260
- Sugar: 21 g
- Sodium: 120 mg
- Fat: 16 g
- Saturated Fat: 10 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 0.5 g
- Protein: 4 g
- Cholesterol: 70 mg