Almond Custard Cake Recipes

Steps:

• Heat milk in microwave-safe glass or ceramic bowl in the microwave on high until hot but not boiling, 2 to 4 minutes. Combine sugar, flour, and salt together in a separate microwave-safe glass or ceramic bowl. Whisk hot milk into the sugar mixture gradually. Cook milk mixture in microwave on high in 1-minute intervals, stirring after each interval, until thickened, 4 to 5 minutes.
• Whisk eggs in a separate small bowl until pale and frothy. Whisk 1/3 cup of the milk mixture into eggs gradually, then whisk egg mixture into remaining milk mixture gradually until smooth custard forms. Heat custard in microwave on high until thickened, about 2 minutes more. Cool slightly; stir in vanilla extract. Chill custard in refrigerator until completely cooled, about 30 minutes.

Steps:

• Butter two 20cm loose-bottomed round sandwich tins and line with baking parchment. Heat the oven to 190C/170C fan/gas 4. Tip the butter and sugar into the bowl of a stand mixer and beat for 10 mins, or until light and fluffy. Add the eggs one at a time, beating well after each addition. Fold in the flour, ground almonds, baking powder, 1/4 tsp salt and the milk. Spoon the batter into the prepared tins and bake in the centre of the oven for 22-25 mins, or until risen and firm to the touch. Leave to cool in the tins for 5 mins before turning out onto a wire rack to cool completely.
• Put the cherries, vanilla, sugar, lemon juice and kirsch or liqueur (if using) in a pan and bring to a simmer over a low heat. Cook for 5 mins, turn up the heat to medium and cook for 5-7 mins more until the liquid becomes syrupy. If the cherries are softened but the liquid isn't yet syrupy, strain the liquid into a separate pan and simmer until slightly thickened. Remove from the heat and leave to cool.
• Beat the cream and icing sugar together using an electric whisk until the cream has thickened, then fold in the custard and chill for 1 hr.
• Put one of the sponges on a cake plate or stand and spread over the custard cream. Spoon over the cherries, then top with the second sponge. Dust with more icing sugar and serve immediately. Leftovers will keep chilled for two days and are best served at room temperature.

Steps:

• Cut a 9-inch round of parchment paper to line the bottom of a 9 × 2-inch round cake pan. Butter and line the pan. Butter the lining, then flour the pan, tapping out excess; set aside.
• Make the dough: Whisk together 2 1/4 cups flour and the almond flour, baking powder, and salt in a medium bowl; set aside.
• Put the butter and 1 1/2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Add 3 egg yolks, 1 at a time, mixing well after each addition and scraping down the sides of the bowl. Add the wine, almond extract, and half the vanilla seeds; mix until combined, about 15 seconds. Add the flour mixture in 2 additions, mixing until just combined (do not overmix).
• Divide the dough in half, and flatten each piece into a disk. Wrap the disks in plastic wrap. Refrigerate 1 hour.
• Make the custard filling: Prepare an ice-water bath; set aside. Fit an electric mixer with the whisk attachment. Put 3 egg yolks and the remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened. Add the remaining 5 tablespoons flour; beat on low speed until combined.
• Bring the milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat. Pour 1/2 cup hot milk mixture into the egg mixture, and beat on medium-low speed until combined. Stir the mixture into the remaining milk in the saucepan. Bring to a simmer over medium heat, stirring to reach the bottom and sides of the pan. Cook until thickened, 1 to 2 minutes. Set the pan in the ice-water bath; stir occasionally until cool, about 20 minutes.
• Preheat the oven to 375°F. Press 1 piece of dough onto the bottom of the prepared pan and 1 1/2 inches up the sides. Spoon the custard on top, and spread into an even layer.
• On a lightly floured surface, roll the remaining dough into an 11-inch circle. Drape over the pan; trim the edges flush with the pan. Gently press the edges of the top crust to meet the bottom crust; crimp the top edges with a fork to seal. Refrigerate the cake 30 minutes.
• Beat the remaining egg yolk and the cream in a small bowl. Brush the top of the cake with egg wash; sprinkle with almonds. Bake until golden brown, about 35 minutes. Let cool completely in the pan on a wire rack. Invert the cake to unmold; peel off the parchment, and reinvert. Just before serving, dust the cake with confectioners' sugar. Serve with the strawberry-rhubarb sauce.
• Strawberry-Rhubarb Sauce
• Bring the rhubarb, sugar, and 1/4 cup water to a simmer in a medium saucepan over medium-high heat, stirring occasionally. Cook until the liquid is reduced by half, about 8 minutes. Stir in the strawberries and vanilla; cook until the berries are softened, about 3 minutes more. Serve the sauce warm or at room temperature.

Steps:

• In a double boiler, combine 3 cups milk and sugar; add egg yolks. Cook and stir over medium heat for 10 minutes or until mixture coats the back of a metal spoon and a thermometer reads 160°., In a saucepan, combine gelatin and remaining milk; let stand for 1 minute. heat on low until gelatin is dissolved. Stir into custard. Chill until partially set., Stir in the extracts. Fold in whipped cream. Pour into a shallow serving dish. Refrigerate until set, about 45 minutes. Sprinkle with almonds before serving.

Steps:

• Combine rhubarb and sugar for topping in a large bowl. Mix to combine and set aside for about 1 hour to allow the rhubarb to draw juice.
• Beat butter and sugar for base until light and fluffy. Add flour, wine, baking powder, and egg; swiftly knead until it comes together to form a disc. Wrap in plastic wrap and place in the refrigerator for 5 to 10 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a 9-inch springform cake pan.
• Roll out the base on a lightly floured surface into a circle slightly larger than the diameter of the cake pan. Transfer to the prepared cake pan, letting the dough come up the sides by about 1 inch.
• Drain rhubarb topping and evenly scatter over the base.
• Bake in the preheated oven for 45 minutes.
• Meanwhile beat together almond flour, 3/4 cup plus 2 tablespoons creme fraiche, sugar, eggs, vanilla sugar, and cinnamon for almond custard until smooth.
• Remove cake from oven after 45 minutes of baking. Top with almond mixture and use a spatula to spread it evenly to the sides of the pan. Return to the oven and bake until the top of the cake is golden brown, about 30 minutes more.
• Remove from the oven and let cool in the pan before slicing.

Steps:

• For the curd, combine zest, juice, sugar and eggs in a heatproof bowl, and beat well. Add butter, and place over a saucepan full of simmering water. Cook, stirring constantly with a rubber spatula or wooden spoon, until mixture thickens into curd, about 5 minutes. Strain into a bowl, and press plastic wrap onto surface to keep skin from forming. Refrigerate until cool, at least 1 1/2 hours.
• Heat oven to 350 degrees. Grease 9-inch spring-form pan with 1 tablespoon butter, and dust with 1 tablespoon flour, shaking out excess.
• With an electric mixer, cream the remaining butter and 1 cup sugar together until light and fluffy. Sift together the remaining flour, baking powder and salt, and stir in. In a separate bowl, whisk eggs until they start to foam. Do not overbeat or the cake will be tough. Add eggs and ground almonds to batter, and mix well.
• Scrape batter into the prepared pan. Drop 8 individual tablespoons lemon curd around perimeter of batter, leaving a 1-inch border, and taking care to space drops evenly. Drop 3 to 4 tablespoons curd into center of batter. Refrigerate remaining curd for another use. Sprinkle cake with toasted almonds and 1 to 2 tablespoons sugar, depending on taste.
• Bake until cake is toasty brown on top and a toothpick inserted into cake (not curd) comes out clean, about 40 minutes. Let cool on rack 10 minutes, then remove sides of pan, and cool completely.
• Whip cream with almond liqueur. Present cake at table, and offer whipped cream on the side.