Almond Custard Cake Recipes

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ALMOND CUSTARD LAYER CAKE



Almond Custard Layer Cake image

This Almond Custard Layer Cake is made with moist almond cake layers, a smooth almond custard and classic almond frosting! The flavor is light and lovely and I'm a big fan!

Provided by Life Love and Sugar

Categories     Dessert

Time 1h

Number Of Ingredients 23

2 1/2 cups (325g) all-purpose flour
4 tsp baking powder
1/2 tsp salt
3/4 cup (168g) unsalted butter, room temperature
1 1/2 cups (310g) sugar
3 tbsp vegetable oil
1 tbsp almond extract
4 large eggs
1 1/4 cups (300ml) milk
3 egg yolks
1/2 cup (104g) sugar
2 tbsp, plus 1 tsp cornstarch
1 1/2 cups (360ml) milk
2 tbsp (28g) salted butter
1 1/2 tsp almond extract
1 1/4 cup (280g) salted butter, room temperature
1 1/4 cups (237g) shortening
10 cups (1150g) powdered sugar
3 tsp almond extract
5-6 tbsp (75-90ml) water or milk
Golden yellow gel icing color
Pink gel icing color
Teal gel icing color

Steps:

  • TO MAKE THE CAKE LAYERS:
  • Prepare three 8 inch cake pans with parchment paper circles in the bottom and grease the sides. Preheat oven to 350°F (176°C).
  • . Combine the flour, baking powder and salt in a medium sized bowl and set aside.
  • . Add the butter, sugar, oil and almond extract to and large mixer bowl and beat together until light in color and fluffy, about 3-4 minutes. Do not skimp on the creaming time.
  • . Add the eggs one at a time, mixing until mostly combined after each. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated.
  • . Add half of the dry ingredients to the batter and mix until mostly combined.
  • . Slowly add the milk and mix until well combined. The batter will look curdled, but that's ok. 7.
  • Add the remaining dry ingredients and mix until well combined and smooth. Scrape down the sides of the bowl as needed to be sure all ingredients are well incorporated. Do not over mix the batter. 8.
  • Divide the batter evenly between the cakes pans and bake for 22-25 minutes, or until a toothpick comes out with a few crumbs. 9.
  • Remove the cakes from the oven and allow to cool for about 2-3 minutes, then remove to cooling racks to cool completely. TO MAKE THE CUSTARD:
  • id="instruction-step-11″>10. While the cakes cool, make the custard. Put the egg yolks in a medium sized bowl and gently beat them together. Set aside. 11
  • Add the sugar, cornstarch and milk to a large saucepan and mix until combined. 12
  • Cook, stirring continuously, over medium-high heat until mixture begins to thicken and bubble. 13
  • Reduce heat to medium and simmer for 2 minutes. Remove from heat. 14
  • Add a little bit of milk mixture to the egg yolks and whisk together, then add egg mixture to milk mixture. This process ensures that you don't cook the egg yolks too quickly and get scrambled eggs. 15.
  • lace the pan back on the heat and bring to a light boil. Allow to boil for 2 minutes, stirring continuously. 16.
  • emove from heat and add butter and almond extract. Stir until smooth, then set in the fridge to cool completely. TO BUILD THE CAKE:
  • ="instruction-step-18″>17. When everything has cooled, make the frosting. Combine the butter and shortening in a large mixer bowl until smooth. 18.
  • dd about half of the powdered sugar and mix until well combined. 19.
  • dd the almond extract and 3-4 tablespoons of water or milk mix until well combined and smooth. 20.
  • dd the remaining powdered sugar and mix until combined. 21.
  • dd additional water or milk as needed to get the right consistency and mix until well combined and smooth. 22. To
  • assemble the cake, use a large serrated knife to remove the domes from the top of the cakes. 23. Pl
  • ce the first layer of cake on a serving plate or a cardboard cake round. Pipe a dam of frosting around the outside of the cake. I use Ateco tip 808 for the dam so that it's tall. 24. Spre
  • d half of the custard evenly on top of the cake layer, inside the dam, then smooth out the dam of frosting so that it's all even. 25. Add th
  • second layer of cake and repeat the dam and custard filling. 26. Add th
  • final layer of cake on top, then smooth out the frosting around the sides of the cake. 27. Frost
  • he outside of the cake (see my tutorial for frosting a smooth cake with buttercream). 28. Divide
  • the remaining frosting evenly between three bowls. Color your frosting to your desired colors. 29. Use yo
  • r offset spatula to create a "spackled" look. See the photos and description of how to do this in the written post above. 30. Use two si
  • es of round piping tip (I used Ateco 808 and Ateco 804) to pipe the dots onto the top of the cake around the edges. 31. Refrigerat
  • cake until ready to serve. Cake is best when eaten within 2-3 days.

Nutrition Facts : ServingSize 1 Slice, Calories 1000 calories, Sugar 101.1 g, Sodium 273.8 mg, Fat 54.5 g, SaturatedFat 26.7 g, TransFat 3.1 g, Carbohydrate 120.7 g, Fiber 0.6 g, Protein 10 g, Cholesterol 174 mg

ALMOND CUSTARD CAKE



Almond Custard Cake image

This white cake pairs well with all sorts of frostings and fillings, but the chocolate frosting in this recipe is one of my favorites. Pressed for time? Add 1/2 tsp. of almond extract to a white cake mix instead. -Diane Shipley, Mentor, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 27

CHOCOLATE FROSTING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup half-and-half cream
1/4 cup butter, cubed
2-1/2 cups sifted confectioners' sugar
CAKE:
4 egg whites
1/2 cup shortening
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
2-1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons whole milk
CUSTARD:
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
3/4 cup whole milk
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup chopped almonds, toasted
OPTIONAL DECORATIONS:
Recipe for Christmas Lights Cookies or decorated cookies of your choice
Green frosting

Steps:

  • For frosting, in a small saucepan, heat chocolate chips, cream and butter over medium-low heat, stirring until blended. Transfer to a large bowl; gradually beat in confectioners' sugar until smooth. Cool to room temperature, stirring occasionally. Transfer to a covered container; refrigerate until cold or overnight., For cake, place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 375°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in extracts. In another bowl, whisk cake flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For custard, in a small heavy saucepan, mix sugar, all-purpose flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Cool 15 minutes, stirring occasionally. Transfer to a small bowl; stir in extracts and almonds. Press plastic wrap onto surface of custard. Refrigerate until cold., To assemble cake, in a large bowl, beat cold frosting until fluffy and spreadable. Cut a small hole in the tip of a pastry bag or a corner of a food-safe plastic bag; fill bag with 1/3 cup frosting., Place one cake layer on a serving plate. Pipe a border of frosting along edge of cake. Fill center with custard. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, decorate with cookies and pipe with green frosting. Refrigerate until serving.

Nutrition Facts : Fat 22 g fat (9 g saturated fat), Cholesterol 36 mg cholesterol, Sodium 395 mg sodium, Carbohydrate 91 g carbohydrate, Fiber 2 g fiber, Protein 8 g protein.

ALMOND CUSTARD CAKE



Almond Custard Cake image

Categories     Cake     Sauce     Dessert     Side     Bake     Almond     Simmer     Boil

Yield Makes one 9-inch cake

Number Of Ingredients 22

12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pan
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups plus 2 tablespoons granulated sugar
7 large egg yolks
3 tablespoons sweet dessert wine, such as Sauternes or Beaumes-de-Venise
1 teaspoon pure almond extract
1 vanilla bean, halved lengthwise, and seeds scraped to loosen
1 3/4 cups whole milk
Freshly grated zest of 1 orange
1 tablespoon heavy cream
2 tablespoons sliced blanched almonds
Confectioners' sugar, for dusting
Strawberry-Rhubarb Sauce, for serving (recipe follows)
Strawberry-Rhubarb Sauce
12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces
6 tablespoons sugar
1 1/2 cups strawberries (8 ounces), hulled and halved
1/2 teaspoon pure vanilla extract
(makes 2 1/2 cups)

Steps:

  • Cut a 9-inch round of parchment paper to line the bottom of a 9 × 2-inch round cake pan. Butter and line the pan. Butter the lining, then flour the pan, tapping out excess; set aside.
  • Make the dough: Whisk together 2 1/4 cups flour and the almond flour, baking powder, and salt in a medium bowl; set aside.
  • Put the butter and 1 1/2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Add 3 egg yolks, 1 at a time, mixing well after each addition and scraping down the sides of the bowl. Add the wine, almond extract, and half the vanilla seeds; mix until combined, about 15 seconds. Add the flour mixture in 2 additions, mixing until just combined (do not overmix).
  • Divide the dough in half, and flatten each piece into a disk. Wrap the disks in plastic wrap. Refrigerate 1 hour.
  • Make the custard filling: Prepare an ice-water bath; set aside. Fit an electric mixer with the whisk attachment. Put 3 egg yolks and the remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened. Add the remaining 5 tablespoons flour; beat on low speed until combined.
  • Bring the milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat. Pour 1/2 cup hot milk mixture into the egg mixture, and beat on medium-low speed until combined. Stir the mixture into the remaining milk in the saucepan. Bring to a simmer over medium heat, stirring to reach the bottom and sides of the pan. Cook until thickened, 1 to 2 minutes. Set the pan in the ice-water bath; stir occasionally until cool, about 20 minutes.
  • Preheat the oven to 375°F. Press 1 piece of dough onto the bottom of the prepared pan and 1 1/2 inches up the sides. Spoon the custard on top, and spread into an even layer.
  • On a lightly floured surface, roll the remaining dough into an 11-inch circle. Drape over the pan; trim the edges flush with the pan. Gently press the edges of the top crust to meet the bottom crust; crimp the top edges with a fork to seal. Refrigerate the cake 30 minutes.
  • Beat the remaining egg yolk and the cream in a small bowl. Brush the top of the cake with egg wash; sprinkle with almonds. Bake until golden brown, about 35 minutes. Let cool completely in the pan on a wire rack. Invert the cake to unmold; peel off the parchment, and reinvert. Just before serving, dust the cake with confectioners' sugar. Serve with the strawberry-rhubarb sauce.
  • Strawberry-Rhubarb Sauce
  • Bring the rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until the liquid is reduced by half, about 8 minutes. Stir in the strawberries and vanilla; cook until the berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

CHERRY, CUSTARD & ALMOND SPONGE CAKE



Cherry, custard & almond sponge cake image

Try a new take on a Victoria sponge, but a little more grown-up, with macerated cherries, custard cream and almonds. Add kirsch to the cherries, if you like

Provided by Esther Clark

Categories     Dessert

Time 1h5m

Yield 8

Number Of Ingredients 15

220g unsalted butter, softened, plus extra for the tins
220g golden caster sugar
4 eggs (preferably organic)
170g self-raising flour
50g ground almonds
1⁄4 tsp baking powder
3 tbsp milk
250g cherries, pitted
1 tsp vanilla bean paste
2 tbsp golden caster sugar
1⁄2 large lemon, juiced
3 tsp kirsch or maraschino liqueur (optional)
150g double cream
1 tbsp icing sugar, plus extra for dusting
80g fresh shop-bought custard

Steps:

  • Butter two 20cm loose-bottomed round sandwich tins and line with baking parchment. Heat the oven to 190C/170C fan/gas 4. Tip the butter and sugar into the bowl of a stand mixer and beat for 10 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds, baking powder, 1/4 tsp salt and the milk. Spoon the batter into the prepared tins and bake in the centre of the oven for 22-25 mins, or until risen and firm to the touch. Leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.
  • Put the cherries, vanilla, sugar, lemon juice and kirsch or liqueur (if using) in a pan and bring to a simmer over a low heat. Cook for 5 mins, turn up the heat to medium and cook for 5-7 mins more until the liquid becomes syrupy. If the cherries are softened but the liquid isn't yet syrupy, strain the liquid into a separate pan and simmer until slightly thickened. Remove from the heat and leave to cool.
  • Beat the cream and icing sugar together using an electric whisk until the cream has thickened, then fold in the custard and chill for 1 hr.
  • Put one of the sponges on a cake plate or stand and spread over the custard cream. Spoon over the cherries, then top with the second sponge. Dust with more icing sugar and serve immediately. Leftovers will keep chilled for two days and are best served at room temperature.

Nutrition Facts : Calories 625 calories, Fat 40 grams fat, SaturatedFat 22 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 40 grams sugar, Fiber 1 grams fiber, Protein 9 grams protein, Sodium 0.5 milligram of sodium

RHUBARB-ALMOND CUSTARD CAKE



Rhubarb-Almond Custard Cake image

This authentic German cake recipe incorporates lots of rhubarb with an almond topping for a deliciously different cake. The bottom layer of the cake is rolled out like a pie crust and topped with chopped rhubarb and a creamy almond custard. Serve the cake with whipped cream or vanilla ice cream.

Provided by vewohl

Categories     Fruits and Vegetables     Vegetables     Rhubarb

Time 2h45m

Yield 12

Number Of Ingredients 15

6 cups peeled and chopped rhubarb
¾ cup white sugar
7 tablespoons unsalted butter, softened
⅓ cup white sugar
2 cups all-purpose flour
2 tablespoons white wine
2 teaspoons baking powder
1 large egg
1 cup almond flour
¾ cup creme fraiche
2 tablespoons creme fraiche
⅔ cup white sugar
2 large eggs
2 teaspoons vanilla sugar
1 teaspoon ground cinnamon

Steps:

  • Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
  • Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
  • Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
  • Drain rhubarb topping and evenly scatter over the base.
  • Bake in the preheated oven for 45 minutes.
  • Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
  • Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
  • Remove from the oven and let cool in the pan before slicing.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 51.9 g, Cholesterol 88.1 mg, Fat 20 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 9.3 g, Sodium 155.4 mg, Sugar 31 g

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