Instructions
1. Prepare the Vanilla Cream:
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In a saucepan, mix 1 egg, 50 g sugar, 10 g vanilla sugar, and 15 g cornstarch.
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Gradually add 250 ml milk while stirring constantly.
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Bring to a boil over medium heat and continue stirring until the cream thickens.
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Remove from heat and let it cool to room temperature.
2. Prepare the Cake Batter:
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In a large bowl, beat 2 eggs with 100 g sugar and a pinch of salt until foamy (about 3–4 minutes).
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Stir in 100 ml milk and 50 ml oil.
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Sift in 170 g flour and 1 tsp baking powder, gently folding until smooth.
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Add 50 g chopped almonds.
3. Assemble the Cake:
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Preheat the oven to 170°C (340°F) and line a 27 x 18 cm baking pan with parchment paper.
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Pour the batter into the pan and smooth it out.
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Sprinkle with 50 g sliced almonds.
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Fill a piping bag with the cooled vanilla cream and pipe a criss-cross pattern over the top.
4. Bake:
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Bake in the preheated oven for 40 minutes, or until a toothpick inserted in the center comes out clean.
5. Serve:
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Let the cake cool completely, then dust with powdered sugar.
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Slice and serve this delicious cake that combines sweet creamy filling with crunchy almonds.
Enjoy this heavenly cake – not just a cherished family secret, but even better than any store-bought apple cake – all thanks to our grandma’s amazing recipe. Perfect for any occasion or as a cozy everyday treat!
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