The cake with custard cream is a refined dessert that we can prepare for a birthday party or a special occasion.
It seems like a complex cake but believe me, it’s easy. It’s important not to be in a hurry and prepare the various components, following the steps and suggestions carefully.
Refined and elegant, it leaves you speechless just by looking at it, although its strong point is the delicate and enveloping taste.
Preparing it is not difficult at all: if it’s your first time making sponge cake, no problem, with my recipe the result is guaranteed.
It only requires the use of a bowl and electric whisks, or a stand mixer.
In fact, the secret is to work the eggs with the sugar for at least 15/20 minutes to get a light and very frothy mixture.
Another fundamental step is the flour which must be sifted and incorporated very gently with a spatula, with delicate movements from bottom to top, paying close attention not to deflate the mixture.
I highly recommend using only strictly fresh ingredients for your cream, a synonym for quality for the preparation you want to achieve. So, use fresh eggs, fresh milk.
Let’s see together how to prepare this dessert.
Let’s make it together or mark it down because it’s worth making at the first good opportunity!
- Difficulty: Easy
- Cost: Economical
- Rest time: 2 Hours
- Preparation time: 30 Minutes
- Portions: 14/16
- Cooking methods: Electric oven
- Cuisine: Italian
- Seasonality: All seasons
- Energy 295.90 (Kcal)
- Carbohydrates 41.25 (g) of which sugars 29.99 (g)
- Proteins 5.55 (g)
- Fat 13.17 (g) of which saturated 2.19 (g)of which unsaturated 1.65 (g)
- Fibers 0.34 (g)
- Sodium 78.10 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Cake with Custard Cream
You need
- 1 cup cups sugar
- 4 eggs (room temperature)
- 1 cup cups all-purpose flour
- 1 pinch salt
- Half teaspoon baking powder
- 1/2 cup cups potato starch
- 1 cup cups water
- 1/4 cup cups sugar
- 1 lemon (juice)
- 2 cups cups milk
- 1/2 cup cups all-purpose flour (or cornstarch)
- 2 eggs (whole)
- 1 lemon (organic zest)
- 1/2 cup cups sugar
- 1 3/4 cups cups heavy cream
- 2 tablespoons sugar
- as needed chocolate sprinkles
- 1 knob butter (for the mold)
- all-purpose flour (for the mold)
Tools
- Stand Mixer
- Kitchen Scales
- Measuring Jug
- Baking Paper
- Cake Pan
- Sifter
- Piping Bag
- Spatula
- 2 Saucepan
Steps for Cake with Custard Cream
First, let’s prepare the custard cream so it cools down really well.
Pour the milk into a saucepan, then bring it to a boil with the whole lemon zest, being careful to only take the yellow part.
(I used lemon peel but a vanilla pod or a tablespoon of vanilla extract is also fine).
In a separate saucepan, work the eggs with the sugar. (whole eggs, both yolk and white).
Then add the flour, mix with a whisk to remove any lumps.
(If you want, you can replace the flour with cornstarch).
Temper the mixture with a bit of milk poured in a stream, being careful, so that the lemon peel doesn’t end up in the cream use a sieve, after adding all the milk, return it to moderate heat.
Return to the heat and always stirring, you will see that the custard will thicken in a few seconds.
Turn off the heat and cover the quick custard cream with cling film placed in contact.
Before using, let it cool down very well.
(Tip: you can prepare the cream even the day before and store it in the fridge. When you are about to use it, mix it well with a whisk).
While the cream cools, let’s prepare the sponge cake.
First, the 9.5-inch springform pan, line the bottom with baking paper while the sides should be buttered and lightly floured, preheat the oven to 356°F, static mode.
Put the 4 whole eggs in the bowl (the eggs should be at room temperature).
Add the sugar and a pinch of salt (vanilla aroma optional).
Start the whisks and whip the mixture.
The mixture must be very fluffy and soft.
(To achieve this result, the whisks must run for 10/15 minutes).
Gently add the flour and potato starch and a pinch of previously sifted baking powder.
Mix with the spatula from bottom to top.
Pour the obtained mixture into the buttered and floured mold.
Bake in a preheated static oven at 356°F for about 40 minutes (or in a fan oven, at 320°F for about 30-35 minutes), until the surface of the sponge cake is golden (if it tends to darken too much, cover the cake tin with baking paper and a sheet of aluminum on top).
(Always do the toothpick test avoiding pulling the cake completely out of the oven)
Wait for it to cool before detaching it from the base.
In the meantime, prepare the non-alcoholic syrup for the cake.
In a saucepan, put the water, granulated sugar, and the whole peel of 1 untreated (organic) lemon.
Turn on the heat to medium-low and let it boil for about 15 minutes, until you obtain a syrup.
After this time, remove the saucepan from the heat and let it cool completely.
(If you want an alcoholic base add it at the end with the heat off).
Cut the sponge cake into three discs of the same height.
Place the first layer on a serving tray.
Soak the cake layer with the now cooled non-alcoholic syrup and add a generous layer of cream.
(Tip. Use the ring from the mold as this way the cake stays straight and assembles better layer by layer)
Repeat the operation up to the third layer of cake.
Whip the liquid heavy cream with the sugar using the stand mixer or an electric beater.
Remove the ring that helped us keep it steady.
Then, cover the whole cake with cream, leveling it with a spatula also on the sides.
Cover the cake with the whipped cream that you have transferred into a piping bag.
Decorate as you like with colorful hearts and chocolate sprinkles.
Put it in the refrigerator until it is time to serve.
At this point, your custard cream cake will be ready to be enjoyed.
Enjoy your meal.
Tips
How to write happy birthday. To make a perfect chocolate writing you need very few ingredients and accessories: obviously, the first element is dark chocolate, which must be melted. And then we need to prepare the tools to lay our writing on the dessert, and thus a piping bag or a sheet of baking paper and make a cone filled with melted chocolate. Hold the small cone tilted like when you write with a pen, almost connected to the surface to be decorated, then exert some pressure to let the mixture out. Adjust the thickness of the mark by changing the pressure applied to the small cone.
It can be stored in the refrigerator for 2-3 days.
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FAQ (Questions and Answers)
Can I fill it with chocolate custard cream?
Yes, of course, here’s the recipe chocolate custard cream
Do you have any gluten-free help?
Here’s the recipe for gluten-free sponge cake and cream gluten-free custard cream, gluten-free cocoa sponge cake.
