Layers of impossibly light almond sponge cake sandwiched together with vanilla custard pastry cream and fresh raspberries.
RASPBERRY VANILLA CUSTARD CAKE
Prep time: 25 minutes (start the recipe the day before you want to serve)
Cook time: 15 minutes
4 large egg whites
80 g (125ml) white granulated sugar
4 large eggs
130g (180ml) ground almonds
75g (160ml) icing sugar
40g (5 tbsp) cake flour
30g (2 tbsp) salted butter, melted and cooled
50g (80ml) flaked almonds
300g fresh raspberries
500 ml milk
100g (125ml) white granulated sugar
4 large egg yolks
90ml (5 tbsp) cornflour
30g salted butter
250ml single cream
250ml double cream
- Preheat the oven to 190°C or 170°C if your oven is fan-forced. Prepare two 23 x 33cm tin by greasing and lining with baking paper.
- For the almond cake: place the room temperature egg whites and sugar in a stand mixer or in a bowl and using an electric whisk and whisk until stiff peaks form. Whisk in the whole eggs. Gently fold in the ground almonds, icing sugar and flour using a large metal spoon.
- Finally, stir in the melted butter.
- Spoon the mixture into the prepared pans and spread level with a spatula. Sprinkle the flaked almonds evenly over the top.
- Bake in the preheated oven for 5-10 minutes or until springy to the touch and golden on top. Flip each slab of cake onto a sheet of greaseproof paper. Peel the baking paper off the top and allow the cakes to cool. Clean and line the baking tin again with baking paper.
- To prepare the filling; split the vanilla bean lengthwise using a small, sharp knife and scrape the seeds out into a large saucepan. Add the scraped bean and pour in the milk. Bring to the boil over low heat.
- Meanwhile, in a mixing bowl, whisk the sugar, egg yolks, cornflour together with a balloon whisk until smooth and creamy.
- Pour the boiled milk into the mixing bowl containing the egg mixture and whisk together.
- Return to the saucepan and remove the vanilla pod. Don’t throw the vanilla pod away – use it to make your own vanilla extract!
- Whisk the mixture over low heat until it boils and thickens – about 5 minutes. Add the butter.
- Transfer the creme patissiere to a bowl and immediately place a sheet of clingfilm/ plastic wrap over the surface to prevent a skin from forming. Allow to cool completely before using.
- Place the single and double cream into the bowl of an electric mixer and whisk until soft peaks. Gently fold the whipped cream into the cooled custard.
- For the filling; fold the raspberries into the custard.
- To assemble, place one cooled cake slab in the bottom of the prepared baking tin. Spread the raspberry cream over the cake layer. Place the second cake slab on top and press down gently with your hand. Freeze overnight. Cut into 12 fingers using a hot, sharp knife. Allow to defrost before serving, then dust with icing sugar.