Nua Cake with Soft and Moist Custard Cream
The Nua cake is so soft and moist in its dough, perfect for breakfast or a snack for the whole family.
I had been wanting to make it for a while, but could never find the time: two days ago I made the CUSTARD CREAM and today friends came over for a snack, what better excuse to make it with the leftover cream?
And so I got to the stove, and this super creamy goodness came out.
Let’s see how to make it now.
EMIMETTOAIFORNELLI recommends:
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 30 Minutes
- Cooking time: 35 Minutes
- Portions: 1
- Cuisine: Italian
Ingredients
For a 20/22 cm pan
- 2 eggs
- 10 tablespoons sugar (120 g)
- 12 tablespoons all-purpose flour (280 g)
- Half lemon (juice)
- 1/4 cup sunflower oil (70 g)
- 1 packet baking powder
- 2/3 cup milk (140)
- 100 g custard cream
Tools
- Electric beaters
- Cake Pan
Steps
I used the leftover custard cream, but if you want, here is the complete recipe–>
CUSTARD CREAM It is advisable to make it first and wait for it to cool a bit with plastic wrap in contact.
In a bowl, beat the eggs with the sugar using electric beaters or a stand mixer (whisk attachment) for a few minutes until a foamy cream is formed (if you do, your cake will be even softer).
Gradually add the oil, milk, the juice of half a lemon, and the sifted flour a little at a time; finally, add the baking powder.
Once everything is prepared, butter a cake pan well (preferably a springform pan, as recommended in the tools) and pour the mixture.
Once done, pour the cream a little at a time with a spoon.
Preheat the oven to 350°F and, once it reaches temperature, bake.
Cooking will take about 30/35 minutes depending on the power of your oven.
Always do the toothpick test: insert a toothpick into the side of the cake, if it comes out clean, it is ready!)
The NUA CAKE WITH SOFT AND MOIST CUSTARD CREAM is ready! Cool it well before removing it from the pan.
