Custard Cake

Pane-Bistecca

I still had pudding powder and so I tried to create a pudding cake. It turned out well and is very easy! What I would do, however, is only use half of the dough for the base, otherwise it will be too high, as you can see. The recipe is already adapted, so you don’t need to halve it. The cake is incredibly refreshing and if you like, you can serve it with berries or decorate it with a little melted chocolate.

A very refreshing Cake!

Prep time

20 min

Cooking time

1 h

Portions

Total time

1 h 20 min

Ingredients

For the Base:

50 g Butter
40 g Sugar
1 tsp Vanilla Sugar
100 g Flour
1/2 tsp Baking Powder
1 Egg

Custard Filling:

500 g Sour Cream
250 g Ricotta
150 g Sugar
1 tsp Vanilla Sugar
2 Bag Vanilla Custard Powder *
2 Eggs
50 ml Cream

Variations

Spread plum jam on the base
Place cooked rhubarb on the base
Add chopped strawberries to the base

Instructions

* 1

The Custard can also be made with other flavors, but if using chocolate pudding, I would also add cocoa powder to the batter instead of vanilla sugar

Step 2

Make a batter from the base ingredients and pour into a greased 22 cm baking tin.

Step 3

Whisk the custard ingredients well and pour over the dough.

Step 4

Bake in the oven at 170 C degrees for approx. 60 minutes. The cake is best when served chilled in the fridge.

Notes

Spread berries on top or pour chocolate icing on top

Custard Cake