Almond custard cake

Almond custard cake

By
From
Cooking from the Heart
Serves
10-12
Photographer
Mark Roper

This cake is always a hit. It looks great and tastes even better.

Ingredients

Quantity Ingredient
6 large eggs, separated
1/2 cup caster sugar
1/2 cup plain flour
apricot jam, for spreading
whipped cream, for spreading

Syrup

Quantity Ingredient
1 cup sugar
1 tablespoon brandy

Custard

Quantity Ingredient
3 large eggs
1/2 cup sugar
2 tablespoons plain flour
1 teaspoon vanilla essence
2 cups milk

Praline

Quantity Ingredient
2 cups sugar
100g slivered almonds

Method

  1. Preheat the oven to 180°C. Grease a 26 cm round cake tin and line the base with baking paper.
  2. Beat the egg whites and sugar using an electric mixer until the sugar has dissolved. Reduce the mixer speed and slowly beat in the egg yolks and flour until mixed through.
  3. Pour the batter into the cake tin and bake for 30 minutes, or until a skewer inserted into the centre of the cake comes out clean. Remove from the oven and allow to cool.
  4. To make the syrup, put the sugar in a saucepan with 1 cup of water. Bring to the boil, stirring to dissolve the sugar, and boil until the mixture forms a syrup. Stir in the brandy and boil until the syrup thickens a little.
  5. To make the custard, combine the eggs, sugar, flour and vanilla in a saucepan over medium–low heat. Gradually add the milk, stirring constantly with a wooden spoon. Bring to the boil and cook until the custard thickens. Remove from the heat, allow to cool, then refrigerate until cold.
  6. To make the praline, boil the sugar and 2 tablespoons of water in a frying pan, swirling the pan every now and then until the sugar turns into caramel. Stir in the almonds. Spread the hot mixture into an oiled, enamelled baking tin and allow to cool. Once the praline has set, chop it into large pieces. Process half the praline using a hand-held blender, reserving the rest for decorating the cake.
  7. Using a large knife, slice the cooled cake in half lengthwise through the middle. Spread both cut sides with the syrup, then the apricot jam. Spread the cold custard over one cut side, then sprinkle with some of the crushed praline.
  8. Reassemble the cake. Spread the top and sides with whipped cream and sprinkle with the remaining crushed praline. Decorate the top with the praline shards.
Tags:
Jewish
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