Instructions
1. Prepare the Pastry Cream
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In a saucepan, whisk together egg, sugar, vanilla sugar, and cornstarch until smooth.
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Gradually add milk, whisking to avoid lumps.
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Cook over medium heat, whisking constantly, until the mixture thickens into custard (about 5–7 minutes).
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Remove from heat, transfer to a bowl, and let cool to room temperature. Cover with plastic wrap touching the surface to prevent a skin.
2. Make the Cake Batter
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Preheat oven to 170°C (350°F). Line a 27×18 cm (10×7 inch) baking pan with parchment.
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In a large bowl, beat eggs, sugar, and salt with a mixer for 3–4 minutes, until pale and fluffy.
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Mix in milk and oil on low speed.
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Sift flour and baking powder into the bowl. Fold gently with a spatula until smooth.
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Stir in chopped almonds.
3. Assemble the Cake
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Spread batter evenly into the prepared pan.
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Sprinkle almond flakes evenly over the surface.
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Transfer cooled pastry cream to a piping bag (or a plastic bag with a corner snipped) and pipe lines across the batter in one direction, then the other, creating a simple lattice pattern.
4. Bake
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Bake for 40 minutes, until golden and set. A toothpick inserted into the cake (avoiding cream lines) should come out clean.
5. Cool & Finish
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Cool the cake completely in the pan for clean slices.
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Before serving, dust generously with powdered sugar. Slice and enjoy!
Why This Cake is Special 🍰
✔️ Ready to bake in just 15 minutes of prep
✔️ Combines three textures: creamy, fluffy, and crunchy
✔️ A true family heirloom recipe with timeless charm
✔️ Simple ingredients, bakery-worthy results
This isn’t just a dessert — it’s a slice of nostalgia and love, passed down through generations. One bite, and you’ll understand why we call it the cake that will drive you crazy. 💛
