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Prepare the Cream:
Combine Ingredients: In a saucepan, whisk together 2 eggs, 150 grams sugar, vanilla sugar, and 70 grams cornstarch.
Add Milk: Gradually stir in 500 ml milk, mixing until smooth.
Cook the Cream: Cook over medium heat, stirring constantly, until the mixture thickens to a pudding-like consistency.
Cool the Cream: Cover the cream with cling film, pressing it directly onto the surface to prevent a skin from forming. Let it cool completely.
Prepare the Choux Pastry:
Heat Ingredients: In a saucepan, combine 100 ml water, 100 ml milk, 80 grams butter, a pinch of
salt, and 1 teaspoon sugar. Heat until the butter is fully melted.
Add Flour: Stir in 120 grams flour all at once and cook the batter for 1-2 minutes, stirring constantly until it forms a smooth dough that pulls away from the sides of the pan.
Cool Slightly: Remove from heat and let the dough cool for about 4 minutes.
Add Eggs: Gradually add 3-4 eggs to the dough, one at a time, mixing well after each addition until the dough is smooth and glossy. The dough should slowly pull away from the spoon when lifted.
Form and Bake: Preheat your
oven to 180°C (355°F). On a baking sheet, pipe or spoon the dough into a circle with a diameter of 18 cm (7 inches). Brush with the remaining egg and sprinkle with flaked almonds. Bake for 30-40 minutes or until golden brown. Let cool completely.
Prepare the Buttercream:
Mix Buttercream: Gradually add the room temperature pudding to the 140 grams of room temperature butter, mixing until smooth and creamy.
Assemble the Cake:
Slice and Fill: 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.
Chill: Refrigerate the assembled cake for 30 minutes before serving to allow the cream to set.
Serving Suggestions:
Serve chilled with a dusting of powdered sugar on top.
Pair with a cup of tea or coffee for a delightful dessert experience.
Garnish with fresh berries for added color and flavor.
Serve with a dollop of whipped cream or a drizzle of chocolate sauce for extra indulgence.
Cooking Tips:
Ensure the cream and butter are at room temperature before mixing to avoid curdling.
If the choux pastry dough is too thick, add a bit more egg, little by little, until the consistency is right.
Allow the choux pastry to cool completely before slicing to avoid deflation.
To prevent the choux pastry from becoming soggy, assemble the cake shortly before serving.
Nutritional Benefits:
Eggs: Provide high-quality protein and essential vitamins.
Milk: A good source of calcium and vitamin D.
Almonds: Rich in healthy fats, fiber, and protein.
Dietary Information:
Vegetarian: This recipe is suitable for vegetarians.
Gluten-Free Option: Substitute regular flour with a gluten-free flour blend.
Nutritional Facts (per serving, based on 10 servings):
Calories: 320
Protein: 6g
Carbohydrates: 28g
Dietary Fiber: 2g
Sugars: 15g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 120mg
Sodium: 180mg
Calcium: 100mg
Iron: 1mg
Storage Tips:
Refrigerate: Store the assembled cake in an airtight container in the refrigerator for up to 3 days.
Freeze: Freeze the unfilled choux pastry for up to 1 month. Thaw before using.
Why You’ll Love This Recipe:
Creamy and Crunchy: The combination of creamy filling and crunchy almonds is irresistible.
Impressive and Delicious: Perfect for impressing guests with a homemade dessert.
Versatile: Can be adapted with different fillings and toppings to suit your taste.
Easy to Make Ahead: Components can be prepared in advance, making assembly quick and easy.
Conclusion: This Vanilla Almond Cream Cake is a delightful blend of flavors and textures, making it a perfect dessert for any occasion. The light choux pastry combined with the rich, creamy filling creates a harmonious balance that’s sure to please any palate. Whether you’re hosting a special event or simply treating yourself, this cake is a delicious way to enjoy homemade goodness. Give it a try and share the joy of baking with your loved ones!
Frequently Asked Questions:
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