Instructions
1. Prepare the Pastry Cream
In a saucepan, whisk together egg, sugar, vanilla sugar, and cornstarch until smooth.
Gradually add milk, whisking to avoid lumps.
Cook over medium heat, whisking constantly, until the mixture thickens into custard (about 5–7 minutes).
Remove from heat, transfer to a bowl, and let cool to room temperature. Cover with plastic wrap touching the surface to prevent a skin.
2. Make the Cake Batter
Preheat oven to 170°C (350°F). Line a 27×18 cm (10×7 inch) baking pan with parchment.
In a large bowl, beat eggs, sugar, and salt with a mixer for 3–4 minutes, until pale and fluffy.
Mix in milk and oil on low speed.
Sift flour and baking powder into the bowl. Fold gently with a spatula until smooth.
Stir in chopped almonds.
3. Assemble the Cake
Spread batter evenly into the prepared pan.
Sprinkle almond flakes evenly over the surface.
Transfer cooled pastry cream to a piping bag (or a plastic bag with a corner snipped) and pipe lines across the batter in one direction, then the other, creating a simple lattice pattern.
4. Bake
Bake for 40 minutes, until golden and set. A toothpick inserted into the cake (avoiding cream lines) should come out clean.
5. Cool & Finish
Cool the cake completely in the pan for clean slices.
Before serving, dust generously with powdered sugar. Slice and enjoy!
Why This Cake is Special 🍰
✔️ Ready to bake in just 15 minutes of prep
✔️ Combines three textures: creamy, fluffy, and crunchy
✔️ A true family heirloom recipe with timeless charm
✔️ Simple ingredients, bakery-worthy results
This isn’t just a dessert — it’s a slice of nostalgia and love, passed down through generations. One bite, and you’ll understand why we call it the cake that will drive you crazy.
