Almond Layer Cake with Custard Delight

With a delicate nutty taste, easy and simple to prepare! A cake with almond layers and custard will pamper you and your family. It’s a pleasure to sit with him over a cup of tea in a close family circle. Or you can make it for the holiday table, treating your guests.
cook time: 8h 10 min
Gavin Tanner
Almond Layer Cake with Custard Delight

Nutrition Facts (per serving)

392
Calories
29g
Fat
26g
Carbs
8g
Protein

Ingredients (8 portions)

Basic:

Sugar 75 g
Butter 130 g
Milk 150 ml
Egg yolks 3 pc
Powdered sugar 90 g
Starch 12 g
Vanilla sugar to taste
Almond 200 g
Egg whites 3 pc

Recipe instructions

Step 1

Step 1
How to make a cake with almond cakes and custard? Letʼs prepare all the necessary ingredients. We take the butter out of the refrigerator, it should be soft.

Step 2

Step 2
Place the almonds in a bowl and pour boiling water over them. Leave for 10 minutes. Drain the water and remove the peel. If it still comes off with difficulty, pour boiling water for another 5 minutes. Do not keep the nuts in water for a long time, as we will dry them later.

Step 3

Step 3
Preheat the oven to 90 degrees. Place the nuts on a baking sheet and dry in the oven for one hour. You can speed up the process much if you have a microwave. Place the nuts on a plate in one layer and dry them at maximum power for one minute at a time, intermittently. We check the nuts after every minute, since unlike the oven they dry from the inside. Therefore, if they look pale from above, they may burn inside.

Step 4

Step 4
It usually takes me five approaches of one minute each. Cool and grind in a blender. You should get fine crumbs.

Step 5

Step 5
Break the eggs and carefully separate the whites from the yolks. Weʼll put the whites in the refrigerator until we need them. Pour granulated sugar, starch into the milk and add egg yolks.

Step 6

Step 6
Mix everything thoroughly until smooth. The brighter the yolks, the yellower the color of the finished cream will be.

Step 7

Step 7
Place the pan on the lowest heat and stir until thickened. Weʼll shoot it right away.

Step 8

Step 8
Take a piece of polyethylene and place it on the cream in contact. This is necessary so that while the cream cools, a crust does not form on its surface. Cool completely.

Step 9

Step 9
Now take the whites and beat in a mixer until soft peaks form.

Step 10

Step 10
Continue beating and add powdered sugar little by little. Beat until stiff peaks form.

Step 11

Step 11
Add 150 grams of almond crumbs to the whipped whites and mix gently. Preheat the oven to 175 degrees.

Step 12

Step 12
Line a baking tray with baking paper and draw two circles with a diameter of 20 centimeters. Apply protein mixture to them. This is easy to do using a piping bag with a round tip. Then level the surface with a knife. Bake in a hot oven for 20 minutes. Remove and cool completely. During baking, the circles will spread a little, so we cut the circles according to the template.

Step 13

Step 13
To make the cream, place the butter in a mixer bowl and beat until fluffy.

Step 14

Step 14
Continuing to beat, gradually add the cooled custard from the yolks. Beat until fluffy.

Step 15

Step 15
Now letʼs assemble the cake. Remove the cakes from the paper. Coat the first cake layer with cream. And we put the second one on it. Coat the top and sides of the cake with the remaining cream and smooth it out.

Step 16

Step 16
Sprinkle the sides with the remaining almond crumbs.

Step 17

Step 17
Grind the remaining pieces of almond cake into fine crumbs. This can be easily done using a regular masher. Sprinkle the top of the cake and press the crumbs onto the cream.

Step 18

Step 18
We will decorate the top of the cake at your discretion. I decorated with chocolate and almonds.

Step 19

Step 19
Place the cake in the refrigerator for at least 4 hours to soak.

Step 20

Step 20
Bon appetit.

Additional rubrics

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