Vanilla Almond Cream Cake 🍰
Indulge in this dreamy, layered dessert featuring silky vanilla cream and light choux pastry—perfect for special occasions or when you crave something elegant yet easy!
Why You’ll Love It
✨ Two textures in one – Creamy custard + airy choux pastry.
✨ Subtle almond-vanilla flavor – Sophisticated but not overpowering.
✨ Make-ahead friendly – Assemble ahead and chill.
✨ Impresses guests – Looks like a patisserie masterpiece!
Ingredients
For the Vanilla Cream:
- 2 large eggs
- 150g (¾ cup) sugar
- 1 tsp vanilla sugar (or 1 tbsp vanilla extract)
- 70g (½ cup) cornstarch
- 500ml (2 cups) milk
For the Choux Pastry:
- 100ml (½ cup) water
- 100ml (½ cup) milk
- 80g (⅓ cup) butter
- Pinch of salt
- 1 tsp sugar
- 120g (1 cup) all-purpose flour
- 3 large eggs (room temp, beaten)
(Optional: Sliced almonds for garnish!)
Step-by-Step Instructions
1. Make the Vanilla Cream
- Whisk eggs, sugar, and vanilla until pale.
- Mix in cornstarch, then gradually add milk.
- Cook over medium heat, stirring constantly, until thick (≈10 mins).
- Cover with plastic wrap (touching the surface) and cool completely.
2. Prepare the Choux Pastry
- Preheat oven to 200°C (390°F). Line a baking sheet.
- In a pot, heat water, milk, butter, salt, and sugar until boiling.
- Remove from heat, add flour all at once, and stir vigorously until a ball forms.
- Cool slightly, then beat in eggs one at a time until smooth and glossy.
3. Bake & Assemble
- Pipe or spoon choux dough into small rounds (or one large ring).
- Bake 25-30 mins until puffed and golden. Do not open the oven early!
- Cool, then slice horizontally. Fill with vanilla cream and stack layers.
Serving Suggestions
☕ Tea time: Pair with Earl Grey or coffee.
🍓 Fancy twist: Top with fresh berries or caramelized almonds.
🎉 Celebration-ready: Dust with powdered sugar or edible flowers.
Pro Tips
🔸 Lumpy cream? Strain through a sieve before cooling.
🔸 Flat choux? Ensure dough is thick enough to hold a “V” shape when stirred.
🔸 Extra crunch: Toast sliced almonds and press onto the sides.
🔸 Make ahead: Store unfilled pastry airtight for 1 day.
Prep Time: 30 mins | Bake Time: 30 mins | Total Time: 1.5 hrs
Servings: 8-10 | Calories: ~280/slice
