Layered Custard Cake Recipe

Layered Custard Cake is the perfect combination of light, fluffy sponge and creamy, smooth custard. This luxurious dessert is an absolute treat for special occasions or a cozy family gathering. Its delicate texture and rich flavor are sure to impress your loved ones. Whether you’re a seasoned baker or trying something new, this recipe is easy to follow and yields spectacular results. Let’s dive into the steps to craft this masterpiece.

 

Ingredients:

For the Sponge Base:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/4 teaspoon salt
• 4 large eggs
• 1 cup sugar
• 1/2 cup milk
• 1/4 cup unsalted butter

For the Custard Layer:

• 2 cups heavy cream
• 1 vanilla bean, split and seeds scraped (or 2 teaspoons vanilla extract)
• 6 large egg yolks
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt

Preparation Time:

• Prep Time: 30 minutes
• Cook Time: 45 minutes
• Cooling Time: 2 hours
• Total Time: 3 hours 15 minutes

 

Instructions:

Step 1: Prepare the Sponge Base

1. Preheat the Oven: Set your oven to 350°F (175°C) and grease a 9-inch round cake pan. Line the bottom with parchment paper for easy removal.
2. Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside.
3. Beat Eggs and Sugar: In a large bowl, beat the eggs and sugar using a hand mixer or stand mixer on high speed until the mixture is pale, thick, and doubles in volume (about 5-7 minutes).
4. Warm Milk and Butter: In a small saucepan, heat the milk and butter over low heat until the butter melts. Do not let it boil.
5. Combine: Gradually fold the dry ingredients into the egg mixture until just combined. Slowly add the warm milk mixture, stirring gently to maintain the airy batter.
6. Bake: Pour the batter into the prepared pan and bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
7. Cool: Let the sponge cool completely before assembling the cake.

Step 2: Prepare the Custard Layer

1. Heat the Cream: In a medium saucepan, heat the heavy cream and vanilla bean seeds (or vanilla extract) over medium heat until it begins to steam. Remove from heat and let it cool slightly.
2. Whisk Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks, sugar, flour, and salt until smooth.
3. Temper the Eggs: Slowly add the warm cream to the egg mixture, a little at a time, whisking constantly to prevent curdling.
4. Cook the Custard: Return the mixture to the saucepan and cook over low heat, stirring constantly, until the custard thickens (about 5-7 minutes). It should coat the back of a spoon.
5. Cool: Transfer the custard to a bowl and cover with plastic wrap, pressing it directly onto the surface to prevent a skin from forming. Let it cool to room temperature, then refrigerate until completely chilled.

Step 3: Assemble the Cake

1. Slice the Sponge: Carefully slice the cooled sponge cake horizontally into two equal layers using a serrated knife.
2. Spread Custard: Place one sponge layer on a serving plate. Spread a generous layer of chilled custard evenly over the surface.
3. Add Second Layer: Place the second sponge layer on top and spread more custard over the top and sides of the cake.
4. Decorate: Optional – Decorate with fresh fruits, a dusting of powdered sugar, or a drizzle of caramel sauce.

Serving Suggestions:

Allow the cake to chill in the refrigerator for at least 1 hour before serving. This helps the custard set and enhances the overall flavor. Slice and serve with a cup of tea or coffee for an unforgettable dessert experience.

 

This Decadent Layered Custard Cake is a showstopper that balances flavors and textures perfectly. The fluffy sponge complements the creamy custard, creating a dessert that is as delightful to eat as it is to make. Perfect for birthdays, anniversaries, or a weekend treat, this cake is sure to become a favorite in your recipe collection. Give it a try and impress your friends and family with your baking skills!