How To Make Vanilla Almond Cream Cake (Page 3 ) | September 3, 2024

Directions:

1. Prepare the Cream:
   • In a saucepan, whisk together eggs, sugar, vanilla sugar, and cornstarch until smooth.
   • Gradually stir in milk, mixing until smooth.
   • Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
   • Cover with cling film, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
2. Prepare the Choux Pastry:
   • In a saucepan, combine water, milk, butter, salt, and sugar. Heat until the butter is fully melted.
   • Stir in flour all at once. Cook the batter for 1-2 minutes, stirring constantly until it forms a smooth dough that pulls away from the sides of the pan.
   • Remove from heat and let the dough cool for about 4 minutes.
   • Gradually add eggs, one at a time, mixing well after each addition until the dough is smooth and glossy.
   • Preheat oven to 180°C (355°F). On a baking sheet, pipe or spoon the dough into an 18 cm (7 inch) circle. Brush with egg and sprinkle with flaked almonds.
   • Bake for 30-40 minutes or until golden brown. Let cool completely.
3. Prepare the Buttercream:
   • Gradually add the room temperature pudding to the butter, mixing until smooth and creamy.
4. Assemble the Cake:
   • Slice the cooled choux pastry horizontally to create two layers. Spread the buttercream evenly on the bottom layer and place the top layer over it.
   • Refrigerate for 30 minutes before serving to allow the cream to set.

Serving Suggestions:

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