A cloud of goodness. This very simple dessert consists of a soft cake enriched with custard and hazelnut cream. I’ve been making this dessert for many years, and it’s always a big hit at my house; everyone, young and old, loves it. Come with me, and we’ll start baking right away.

Happy recipe, Giusi.
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Cost: Economical
Preparation time: 20 Minutes
Portions: 8
Cooking methods: Oven
Cuisine: Italian
Seasonality: All seasons

Ingredients

10.58 oz all-purpose flour
3 eggs
2.82 oz granulated sugar
0.55 cup milk
0.42 cup vegetable oil
1 packet baking powder (16 g)
2.11 cups milk
2.47 oz granulated sugar
2 eggs
2.12 oz all-purpose flour

Tools

I used a 10-inch diameter cake pan

1 Cake Pan 10 inches

Steps

First, prepare the custard as it needs to cool before adding it to the cake batter.

Pour the milk into a high-sided saucepan and bring it almost to a boil.
In a bowl, add the sugar and eggs, and mix with a hand whisk, then add the sifted flour.
Once the mixture is combined, pour in a bit of the hot milk and mix with the hand whisk.
Pour the entire mixture back into the saucepan with the remaining milk and stir, keeping the heat low.
In less than 5 minutes, the custard will thicken.
Once ready, pour it into a bowl (I keep the bowl in the fridge for 30 minutes before pouring the custard in), cover with contact plastic wrap, and let it cool at room temperature.
In a bowl, beat the eggs with the sugar using electric beaters for about 5 minutes.
Also add the oil and milk.
Gradually add the flour and baking powder, previously sifted. Work all the ingredients for a few minutes.
Pour the mixture into a 10-inch cake pan.
Place the custard on top with a spoon.
To make it even more delicious, I added spoons of hazelnut cream.
Bake at 340 degrees Fahrenheit for about 40 minutes, always perform the toothpick test.
The cake is ready to be enjoyed.