Fluffy Almond Custard Cake Recipe

One of my all-time favorite cakes is an almond custard cake made by my mom. But I wanted to try something else this time by making the almond custard cake for her instead. I wanted to surprise her with it, so as usual, I went to a place where I can find just the recipe that I needed, YouTube! Savor Easy features this cake recipe that is moist, fluffy, and creamy all at the same time.

Ingredients:

• 1 and ½ cups toasted sliced almonds

Custard

• 5 egg yolks
• 1 can (397g) sweetened condensed milk
• ¼ cup (60ml) milk  (any milk you prefer)
• 1 tsp (5ml) vanilla extract
• 2 tbsp butter

Chiffon cake

• 4 egg yolks
• 1/3 (65g) cup sugar
• ¼ (50ml) cup oil
• ¼ (60ml) cup almond milk
• 1 tsp (5ml) vanilla or almond extract
• ¾ cup (95g) all-purpose flour
• ¼ cup (25g) almond flour
• ½ teaspoon (3g) salt
• ½ teaspoon (3g) baking powder

Meringue

• 4 egg whites and half a teaspoon of lemon
• 1/3 cup (65g) sugar

Directions:

Step 1

Toast your sliced almonds and consistently mix them until they turn slightly brown, then set them aside. Prepare the custard by mixing egg yolks and condensed milk in a saucepan, break the yolks and whisk until smooth. Place the saucepan on a stove and turn on the heat on a low setting, and add the milk, continue stirring until the mixture thickens. Add the vanilla extract and butter, then whisk until it reaches a spreadable consistency. Transfer it to a bowl and cover with cling wrap, then let it cool down in the refrigerator.

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Step 2

For the chiffon cake, beat the yolks, sugar, and oil together until light and fluffy, then add the almond milk and vanilla or almond extract, whisk until well combined. Then sift all-purpose flour, almond flour, salt, and baking powder over the mixture, whisk them until smooth and no lump is visible. In a stand mixer, whip the egg whites and lemon together at a medium-high setting until frothy, then gradually add in the sugar, whip until stiff peaks form. Fold in meringue to the custard in 3 batches.

Step 3

Gently pour the batter in an 8 inch round pan lined with parchment paper, then use a skewer or a chopstick and gently swirl around the batter to eliminate trapped air bubbles. Tap it lightly onto the surface and bake it in a preheated oven at 350°F (180°C) for about 25-30 minutes. Let it cool down completely then divide the cake into 3 layers. To assemble, spread some custard at the center of the cake board to avoid the cake from moving around, then stack the cake layers and frost with custard filling in between each cake. Cover the whole cake with the remaining custard, then top it with toasted almonds, cover the sides as well.

*All these images are credited to Savor Easy via YouTube. Give her channel a visit and subscribe for more!

Fluffy Almond Custard Cake Recipe