The Very best Italian Custard Cake

Learn how to grasp the artwork of making a scrumptious Italian custatd cake. Also acknowledged as a ‘continental cake’ it is a really conventional cake employed by numerous Italian people. Not only is it a single of the most delightful cakes you will ever style it is so easy, functional and low cost to make. Merely follow the recipe under and remember that the essential of baking is accuracy and precision. The stop outcome will be perfection.



five eggs, area temperature

250g castor sugar

2 one/2 tsps vanilla sugar

100g cornflour

100g simple flour

one 1/4tsps baking powder

75mls chilly water


1) Grease a 24cm springform tin and line with grease proof baking paper. Preheat oven to a hundred ninety degrees celcius.

2) Separate the eggs into a bowl. Defeat egg whites until finally really stiff with 75mls of chilly water. Defeat in castor sugar and vanilla sugar really speedily- do not above conquer. (If you do not have vanilla sugar you can basically change it with castor sugar). Blend in beaten egg yolks and defeat till mixture varieties a figure “eight”.

three) Sift cornflour, plain flour and baking powder three times. Carefully fold flour combination into egg combination currently being mindful not to knock out the air.

4) Carefully distribute the batter into well prepared baking tin. Bake for 50 minutes till golden brown or a skewer inserted arrives out clear. Turn out on to a wire rack to cool.

Lemon Custard:


500ml complete cream milk

75g castor sugar

1 vanilla bean

one/four cup marsala

three egg yolks

40g cornflour

strips of peel from 1 lemon (use a potato peeler)

Chocolate Custard:


500ml complete product milk

75g castor sugar

1 vanilla bean

one/4 cup marsala

three egg yolks

40g cornflour

3-four tbsp great top quality cocoa powder


one) Split vanilla pod vertically down the center and scrape out seeds. Set milk with half the sugar, vanilla seeds and pod, marsala and lemon peel in a huge saucepan and carry to a boil.

two) Meanwhile, whisk with each other egg yolks and remaining sugar. As soon as incorporated, steadily add the cornflour to type a paste.

three) When milk has boiled remove from warmth and pour a tiny of the milk into the yolk paste, whisk to integrate. Adding a small quantity at the commencing will prevent lumps in your custard. Little by little continue introducing right up until 50 percent of the milk is used.

four) Carry the remainder of the milk back again to the boil and pour on to the yolk mixture, then idea the complete lot back into the saucepan.

five) Prepare dinner in excess of a medium heat stirring constantly with a wood spoon till the custard thickens. (At first it might look lumpy but dont panic. Maintain stirring in excess of warmth and it will cook dinner out)

6) After the custard has thickened pour into a heatproof bowl. Rapidly get rid of the lemon peel and vanilla pod, include with cling movie to avoid it from forming a skin on top. Make confident the cling film touches custard so it is not going to steam and type drinking water droplets. Refrigerate till cold.

7) When the custard has cooled it will appear as well difficult, however get started beating it with an electrical mixer and it will appear collectively till clean and silky. The consitency must be thick but not difficult. If you find the custard is a little bit too agency, add about one tablespoon of additional milk or a lot more if needed, until finally it turns into thick and easy.

To make chocolate custard – Omit the lemon peel. Incorporate the cocoa at the beginning of stage 3 and stir to dissolve. Have a flavor and change it to how chocolatey you like it. Adhere to on the remaining steps to creating the custard as over.

To assemble cake:

Use about 1/3 to 1/2 cup of liquer this sort of as marsala, or sherry for each and every layer. For a non -alcoholic variation use sweetened cooled coffee as a substitute. See be aware below.

When the cake has cooled slice the cake horizontally to make two levels. You ought to have three discs of sponge. Place one disc of sponge onto a plate and moisten the sponge with chosen liquer or espresso. Distribute the lemon custard over the sponge and area the 2nd layer on top. Repeat Vanilla Custard E-Liquid with liquer or coffee combination and unfold more than the chocolate custard. Top with the 3rd disc of sponge and go over with cling movie. Refrigerate right away to set. Cake saved in the fridge for a single or two days will let flavours to enhance.

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