Italian Custard Cake
A rich, nutty cake layered with creamy custard and topped with whipped cream and walnuts. This simplified version of the classic Italian dessert is surprisingly easy to make at home.
- Total time
- 50 min
- Servings
- 8
- Calories
- 420
- Protein
- 8g
Ingredients
- 1.5 cups all-purpose flour
- 1 cup sugar
- ½ cup butter
- 3 large eggs
- 2 cups milk
- 2 teaspoons vanilla extract
- ½ cup walnuts
- 2 teaspoons baking powder
Instructions
- 1
Preheat oven to 350°F. Grease a 9-inch round cake pan and line the bottom with parchment paper.
- 2
In a large bowl, cream 1/2 cup butter and 1/2 cup sugar until light and fluffy, about 3 minutes. Beat in 2 eggs, one at a time.
- 3
Stir in 1.5 cups flour, 2 tsp baking powder, and 1/2 cup chopped walnuts until just combined. Spread batter into the prepared pan.
- 4
Bake for 25-30 minutes, until a toothpick inserted in the center comes out clean. Let cool completely, then slice horizontally into two layers.
- 5
In a saucepan, whisk 1/2 cup sugar, 1/4 cup flour, and 2 cups milk. Cook over medium heat, stirring constantly, until thickened and bubbling, about 8 minutes.
- 6
Remove from heat and whisk in 1 egg and 1 tsp vanilla. Return to low heat and cook 2 minutes more, until thick and creamy. Cool slightly.
- 7
Spread custard between cake layers and over the top. Chill for 30 minutes, then top with whipped cream and remaining walnuts before serving.
Tools you’ll need
- 9-inch round cake pan
- mixing bowls
- whisk
- saucepan
- spatula
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
