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White cake with custard and butter cream

White cake with custard and butter creams
Yield: 1

White cake with custard and butter cream

White cake with custard and butter cream recipe

The white cake with custard and butter cream is a traditional Italian and international pastry preparation. Few and simple ingredients are required to win over both young and old. This cake is the perfect way to end any meal, but it can also be made to commemorate any event or anniversary.

Prep Time 10 minutes
Cook Time 40 minutes
Additional Time 10 minutes
Total Time 1 hour

Ingredients

  • 3 whole eggs
  • 90 grams of sugar
  • 90 grams of flour
  • a pinch of vanilla seeds
  • 1 egg yolk
  • 2 tablespoons of flour
  • 2 tablespoons of sugar
  • The zest of half a lemon
  • 250 ml of milk
  • 70 gr of butter at room temperature
  • 140 grams of powdered sugar
  • 1 tablespoon of milk

Instructions

    1. Preheat the oven to 180 ° C for the sponge cake. In a large mixing bowl, combine the eggs, sugar, and vanilla extract. Whip everything together for at least 10 minutes, or until the mixture is frothy and very aerated.
    2. With a spatula, combine the sifted flour and the remaining ingredients. Pour the mixture into a 20-cm-diameter pan that has been greased and floured or lined with parchment paper. Bake for 15 to 20 minutes, depending on the size of the sponge cake. Then set it aside to cool to room temperature.
    3. Heat the milk and set it aside for the custard. In a saucepan, combine the yolk and sugar and whisk with a hand whisk. Pour in a little milk, followed by the flour, while constantly stirring. Finish by pouring in all of the milk. Season with lemon zest and place on the stove to cook. Allow the cream to cook for 2 minutes after it begins to boil. Then transfer it to a plate, cover it with cling film, and set it aside to cool to room temperature.
    4. Soften the butter at room temperature for the butter cream. Pour it into a large mixing bowl with the icing sugar and whisk everything together. Mix in the milk until it forms a cream. Fill a piping bag halfway with butter cream.
    5. Cut the sponge cake in half and spread a light layer of butter cream on top, followed by a layer of custard. Fill in the blanks with your favorite fresh fruit. Place the second sponge cake disc on top. Cover with a light layer of custard, decorate with a pastry bag of butter cream, and top with fresh fruit. Then chill it for at least 3 hours before serving the cake.

Nutrition Information

Yield

4

Serving Size

1

Amount Per Serving Calories 575Total Fat 20gSaturated Fat 11gTrans Fat 1gUnsaturated Fat 8gCholesterol 229mgSodium 205mgCarbohydrates 89gFiber 1gSugar 63gProtein 11g

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