Best 3 Almond Custard Cake Recipes

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Indulge in the delectable flavors of almond custard cake, a heavenly dessert that combines the richness of almonds with the velvety smoothness of custard. This classic cake is a symphony of textures and tastes, featuring a moist and fluffy sponge cake base, a creamy and decadent almond custard filling, and a delicate dusting of powdered sugar. With its elegant appearance and irresistible taste, this almond custard cake is perfect for any occasion, whether it's a special celebration or a cozy afternoon tea.

The almond custard cake recipe collection in this article offers a variety of options to suit every baker's skill level and preference. From a traditional almond custard cake with a classic sponge cake base to a gluten-free almond custard cake for those with dietary restrictions, these recipes provide step-by-step instructions and helpful tips to ensure success. Additionally, there are variations such as a chocolate almond custard cake for chocolate lovers, a coffee almond custard cake for a caffeine kick, and a vegan almond custard cake for those following a plant-based diet. With so many delightful options to choose from, you're sure to find the perfect almond custard cake recipe to satisfy your cravings.

Check out the recipes below so you can choose the best recipe for yourself!

RHUBARB-ALMOND CUSTARD CAKE



Rhubarb-Almond Custard Cake image

This authentic German cake recipe incorporates lots of rhubarb with an almond topping for a deliciously different cake. The bottom layer of the cake is rolled out like a pie crust and topped with chopped rhubarb and a creamy almond custard. Serve the cake with whipped cream or vanilla ice cream.

Provided by vewohl

Categories     Fruits and Vegetables     Vegetables     Rhubarb

Time 2h45m

Yield 12

Number Of Ingredients 15

6 cups peeled and chopped rhubarb
¾ cup white sugar
7 tablespoons unsalted butter, softened
⅓ cup white sugar
2 cups all-purpose flour
2 tablespoons white wine
2 teaspoons baking powder
1 large egg
1 cup almond flour
¾ cup creme fraiche
2 tablespoons creme fraiche
⅔ cup white sugar
2 large eggs
2 teaspoons vanilla sugar
1 teaspoon ground cinnamon

Steps:

  • Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
  • Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
  • Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
  • Drain rhubarb topping and evenly scatter over the base.
  • Bake in the preheated oven for 45 minutes.
  • Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
  • Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
  • Remove from the oven and let cool in the pan before slicing.

Nutrition Facts : Calories 404.4 calories, Carbohydrate 51.9 g, Cholesterol 88.1 mg, Fat 20 g, Fiber 2.9 g, Protein 7.1 g, SaturatedFat 9.3 g, Sodium 155.4 mg, Sugar 31 g

ALMOND CUSTARD CAKE



Almond Custard Cake image

This white cake pairs well with all sorts of frostings and fillings, but the chocolate frosting in this recipe is one of my favorites. Pressed for time? Add 1/2 tsp. of almond extract to a white cake mix instead. -Diane Shipley, Mentor, Ohio

Provided by Taste of Home

Categories     Desserts

Time 1h25m

Yield 12 servings.

Number Of Ingredients 27

CHOCOLATE FROSTING:
1 cup (6 ounces) semisweet chocolate chips
1/2 cup half-and-half cream
1/4 cup butter, cubed
2-1/2 cups sifted confectioners' sugar
CAKE:
4 egg whites
1/2 cup shortening
1-1/2 cups sugar, divided
1 teaspoon vanilla extract
1 teaspoon almond extract
2-1/2 cups cake flour
3 teaspoons baking powder
1 teaspoon salt
1 cup plus 2 tablespoons whole milk
CUSTARD:
1/3 cup sugar
2 tablespoons all-purpose flour
1/8 teaspoon salt
3/4 cup whole milk
1 egg, lightly beaten
1/2 teaspoon vanilla extract
1/4 teaspoon almond extract
1/2 cup chopped almonds, toasted
OPTIONAL DECORATIONS:
Recipe for Christmas Lights Cookies or decorated cookies of your choice
Green frosting

Steps:

  • For frosting, in a small saucepan, heat chocolate chips, cream and butter over medium-low heat, stirring until blended. Transfer to a large bowl; gradually beat in confectioners' sugar until smooth. Cool to room temperature, stirring occasionally. Transfer to a covered container; refrigerate until cold or overnight., For cake, place egg whites in a large bowl; let stand at room temperature 30 minutes. Preheat oven to 375°. Line bottoms of two greased 9-in. round baking pans with parchment paper; grease paper., In a large bowl, cream shortening and 1 cup sugar until light and fluffy. Beat in extracts. In another bowl, whisk cake flour, baking powder and salt; add to creamed mixture alternately with milk, beating well after each addition., With clean beaters, beat egg whites on medium speed until soft peaks form. Gradually add remaining sugar, 1 tablespoon at a time, beating on high after each addition until sugar is dissolved. Continue beating until stiff glossy peaks form. Fold into batter., Transfer batter to prepared pans. Bake 25-30 minutes or until a toothpick inserted in center comes out clean. Cool in pans 10 minutes before removing to wire racks; remove paper. Cool completely., For custard, in a small heavy saucepan, mix sugar, all-purpose flour and salt. Whisk in milk. Cook and stir over medium heat until thickened and bubbly. Reduce heat to low; cook and stir 2 minutes longer. Remove from heat., In a small bowl, whisk a small amount of hot mixture into egg; return all to pan, whisking constantly. Bring to a gentle boil; cook and stir 2 minutes. Remove from heat. Cool 15 minutes, stirring occasionally. Transfer to a small bowl; stir in extracts and almonds. Press plastic wrap onto surface of custard. Refrigerate until cold., To assemble cake, in a large bowl, beat cold frosting until fluffy and spreadable. Cut a small hole in the tip of a pastry bag or a corner of a food-safe plastic bag; fill bag with 1/3 cup frosting., Place one cake layer on a serving plate. Pipe a border of frosting along edge of cake. Fill center with custard. Top with remaining cake layer. Frost top and sides with remaining frosting. If desired, decorate with cookies and pipe with green frosting. Refrigerate until serving.

Nutrition Facts : Fat 22 g fat (9 g saturated fat), Cholesterol 36 mg cholesterol, Sodium 395 mg sodium, Carbohydrate 91 g carbohydrate, Fiber 2 g fiber, Protein 8 g protein.

ALMOND CUSTARD CAKE



Almond Custard Cake image

Categories     Cake     Sauce     Dessert     Side     Bake     Almond     Simmer     Boil

Yield Makes one 9-inch cake

Number Of Ingredients 22

12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for the pan
2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
1/2 cup almond flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 3/4 cups plus 2 tablespoons granulated sugar
7 large egg yolks
3 tablespoons sweet dessert wine, such as Sauternes or Beaumes-de-Venise
1 teaspoon pure almond extract
1 vanilla bean, halved lengthwise, and seeds scraped to loosen
1 3/4 cups whole milk
Freshly grated zest of 1 orange
1 tablespoon heavy cream
2 tablespoons sliced blanched almonds
Confectioners' sugar, for dusting
Strawberry-Rhubarb Sauce, for serving (recipe follows)
Strawberry-Rhubarb Sauce
12 ounces rhubarb (6 to 8 stalks), trimmed and cut into 1-inch pieces
6 tablespoons sugar
1 1/2 cups strawberries (8 ounces), hulled and halved
1/2 teaspoon pure vanilla extract
(makes 2 1/2 cups)

Steps:

  • Cut a 9-inch round of parchment paper to line the bottom of a 9 × 2-inch round cake pan. Butter and line the pan. Butter the lining, then flour the pan, tapping out excess; set aside.
  • Make the dough: Whisk together 2 1/4 cups flour and the almond flour, baking powder, and salt in a medium bowl; set aside.
  • Put the butter and 1 1/2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Add 3 egg yolks, 1 at a time, mixing well after each addition and scraping down the sides of the bowl. Add the wine, almond extract, and half the vanilla seeds; mix until combined, about 15 seconds. Add the flour mixture in 2 additions, mixing until just combined (do not overmix).
  • Divide the dough in half, and flatten each piece into a disk. Wrap the disks in plastic wrap. Refrigerate 1 hour.
  • Make the custard filling: Prepare an ice-water bath; set aside. Fit an electric mixer with the whisk attachment. Put 3 egg yolks and the remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened. Add the remaining 5 tablespoons flour; beat on low speed until combined.
  • Bring the milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat. Pour 1/2 cup hot milk mixture into the egg mixture, and beat on medium-low speed until combined. Stir the mixture into the remaining milk in the saucepan. Bring to a simmer over medium heat, stirring to reach the bottom and sides of the pan. Cook until thickened, 1 to 2 minutes. Set the pan in the ice-water bath; stir occasionally until cool, about 20 minutes.
  • Preheat the oven to 375°F. Press 1 piece of dough onto the bottom of the prepared pan and 1 1/2 inches up the sides. Spoon the custard on top, and spread into an even layer.
  • On a lightly floured surface, roll the remaining dough into an 11-inch circle. Drape over the pan; trim the edges flush with the pan. Gently press the edges of the top crust to meet the bottom crust; crimp the top edges with a fork to seal. Refrigerate the cake 30 minutes.
  • Beat the remaining egg yolk and the cream in a small bowl. Brush the top of the cake with egg wash; sprinkle with almonds. Bake until golden brown, about 35 minutes. Let cool completely in the pan on a wire rack. Invert the cake to unmold; peel off the parchment, and reinvert. Just before serving, dust the cake with confectioners' sugar. Serve with the strawberry-rhubarb sauce.
  • Strawberry-Rhubarb Sauce
  • Bring the rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until the liquid is reduced by half, about 8 minutes. Stir in the strawberries and vanilla; cook until the berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

Tips:

  • Use room temperature ingredients. This will help the cake batter come together more smoothly and evenly.
  • Don't overmix the batter. Overmixing can make the cake tough.
  • Bake the cake until a toothpick inserted into the center comes out clean. Overbaking can make the cake dry.
  • Let the cake cool completely before frosting it. This will help the frosting set properly.
  • Store the cake in an airtight container at room temperature for up to 3 days. You can also freeze the cake for up to 2 months.

Conclusion:

This almond custard cake is a delicious and elegant dessert that is perfect for any occasion. It is easy to make and can be tailored to your own taste preferences. With its moist and flavorful crumb, creamy custard filling, and crunchy almond topping, this cake is sure to be a hit with everyone who tries it. So next time you are looking for a special dessert to make, give this almond custard cake a try. You won't be disappointed!

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