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:
Gradually add the room temperature pudding to the 140 grams of room temperature butter, mixing until smooth.
Assemble the Cake:
Slice the baked choux pastry horizontally to create two layers.
Spread the buttercream on the bottom layer and place the top layer over it.
Refrigerate for 30 minutes before serving to allow the cream to set.
Serving Suggestions
Serve chilled with a dusting of powdered sugar on top.
Pair with a cup of tea or coffee for a delightful dessert experience.
Cooking Tips
Make sure the cream and butter are at room temperature before mixing to avoid curdling.
If the dough is too thick, add a bit more egg, little by little, until the consistency is right.
Nutritional Benefits
Eggs: Provide high-quality protein and essential vitamins.
Milk: A good source of calcium and vitamin D.
Almonds: Rich in healthy fats, fiber, and protein.
Dietary Information
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Substitute regular flour with a gluten-free flour blend.
Storage Tips
Store the cake in an airtight container in the refrigerator for up to 3 days.
Freeze the unfilled choux pastry for up to 1 month.
Why You’ll Love This Recipe
Creamy and Crunchy: The combination of creamy filling and crunchy almonds is irresistible.
Impressive and Delicious: Perfect for impressing guests with a homemade dessert.
Versatile: Can be adapted with different fillings and toppings.
Conclusion
This Vanilla Almond Cream Cake is a delightful blend of flavors and textures, making it a perfect dessert for any occasion. Its light choux pastry and creamy filling are sure to please any palate. Give it a try and enjoy a taste of homemade goodness!
