Step-by-Step Instructions
1. Make the Pastry Cream (5 minutes)
In a saucepan, whisk egg, sugar, vanilla sugar, and cornstarch until smooth.
Gradually whisk in milk.
Cook over medium heat, stirring constantly, until thickened (~3–5 mins).
Remove from heat; let cool slightly (cover with plastic wrap touching surface to prevent skin).
2. Prepare the Cake Batter (5 minutes)
In a large bowl, beat eggs, sugar, and salt until light and frothy (~2 mins).
Add milk and oil; mix until combined.
Sift in flour and baking powder; stir gently until smooth.
Fold in chopped almonds.
3. Assemble & Bake (5 minutes prep + 30 mins bake)
Preheat oven to 350°F (175°C). Grease a 9×9-inch or 8×8-inch pan.
Pour half the batter into the pan; spread evenly.
Spoon pastry cream over batter; spread gently.
Top with remaining batter (it will self-level as it bakes).
Sprinkle almond flakes evenly on top.
4. Bake & Finish
Bake 25–30 minutes until golden and a toothpick in the cake layer comes out clean.
Cool 10 minutes, then dust generously with powdered sugar.
✨ Serve warm for gooey custard, or chilled for clean slices.
Serving Suggestions
Afternoon tea: With coffee or Earl Grey
Dessert: Top with fresh berries or a drizzle of honey
Brunch: Serve with fruit salad and yogurt
Gift idea: Cut into squares and wrap in parchment
Delicious Variations
Craving
Twist
Chocolate lover
Add 2 tbsp cocoa to batter; use chocolate pastry cream
Nutty upgrade
Swap almonds for hazelnuts or walnuts
Fruity flair
Layer thin jam or fresh berries under pastry cream
Lighter version
Use almond milk + maple syrup; reduce sugar slightly
Pro Tips for Success
Don’t overmix batter—keep it light and airy.
Cool pastry cream slightly—hot cream can make batter soggy.
Use a square pan—ensures even layers.
Chill 1 hour for clean slices (custard firms up).
FAQs: Your Questions, Answered
