This Vanilla Almond Cream Cake is a delightful dessert, perfect for any occasion. With a creamy filling and a light, airy choux pastry base, it’s sure to impress your family and friends. The flaked almonds add a lovely crunch to each bite.
Preparation Time
Total time: 1 hour 30 minutes (including cooling time)
Baking time: 30-40 minutes
Ingredients
For the Cream:
2 eggs
150 grams of sugar
1 teaspoon vanilla sugar
70 grams cornstarch
500 ml milk
For the Choux Pastry:
100 ml water
100 ml milk
80 grams butter
A pinch of salt
1 teaspoon sugar
120 grams flour
3-4 eggs (depending on size)
Flaked almonds for topping
For the Buttercream:
140 grams butter at room temperature
Prepared pudding from the cream filling (at room temperature)
Directions
Prepare the Cream:
In a saucepan, combine 2 eggs, 150 grams of sugar, vanilla sugar, and 70 grams of cornstarch.
Gradually add 500 ml of milk, stirring constantly.
Cook over medium heat, stirring constantly, until the mixture thickens.
Cover with cling film and let cool completely.
Prepare the Choux Pastry:
In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of salt, and 1 teaspoon sugar. Heat until the butter has dissolved.
Add 120 grams flour and cook the batter for 1-2 minutes, stirring constantly.
Let the dough cool for 4 minutes.
Gradually add 3-4 eggs to the batter, one at a time, until the dough slowly pulls away from the spoon.
Preheat your oven to 180°C (355°F).
On a baking sheet, form the dough into a circle with a diameter of 18 cm (7 inches). Grease with the remaining egg and sprinkle with flaked almonds.
Bake for 30-40 minutes or until golden brown. Let cool.
Prepare the Buttercream:
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