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Custard and whipped cream cake

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Ingredients

Adjust Servings:
Sponge (pandispagna)
5 eggs
150 g sugar
150 g plain flour
1 pinch bicarbonate
1 pinch salt
custard
6 yolks
6 spoons sugar
6 spoons plain flour
500 ml milk
1 lemon zest
"La bagna"
300 ml water
150 g sugar
Decoration
500 g whipped cream
chopped pistacchi
silver cachous balls

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Custard and whipped cream cake

Cuisine:

Perfect for Birthday cake

  • Serves 8
  • Medium

Ingredients

  • Sponge (pandispagna)

  • custard

  • "La bagna"

  • Decoration

Directions

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I finally managed to change my son’s birthday cake with a sponge (pandispagna) filled with custard (crema pasticciera) and covered with whipped cream … its sweet but delicate flavor, its fresh and inviting scent!

 

 

I added chopped pistacchi, but you can customise it as you want, foe example with fresh fruits such a strawberries, berries, peaches or kiwi… in sort, use the seasonal fruit you prefer!

 

 

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Steps

1
Done

Make the sponge and cake

Preheat the oven to 160 degrees. Flour and butter 2 tins of 19 cm.
Beat the eggs with sugar, bicarbonate and salt in a stand mixer for 20 minutes.
Then add the sifted flour and mix with a spatula moving from bottom to top, so the mixture does not come apart.
Divide the dough into 2 tins and bake for 30 minutes plus another 5/10 minutes with open oven.
Take the sponge cake out of the tins and let them cool.
If you need to make the cake the next day, you can wrap them up and keep them in the pantry.

2
Done

Make custard and "la bagna"

For the custard (crema pasticciera) pour yolks into a small saucepan, add sugar and whisk with a whisk. When it will be nice and smooth you can add slowly flour, mixing vigorously with a whisk.
When there are no more lumps, you can pour in milk. Add lemon zest and put the saucepan on low heat continue stirring until your custard comes to a slight boil and begins to thicken.
When it is thick enough, remove it from the heat and let it cool completely.

Now it is time to make "la bagna". Pour water and sugar in a small saucepan and put it on a low heat until the sugar is melted. Then leave it to cool completely.

Now it is time to create the cake.
Cut every sponges in two. Place the first half on the tray in which you have decided to serve the cake. Wet the first slice of "pandispagna" with "la bagna" with the help of a brush. Then fill with custard. Do the same operation with another slice of sponge cake, until you reach three floors of sponge cake. Put your cake in the fridge while you whip cream.
Now cover your cake with generous whipped cream, with the help of a spatula make the surface beautiful smooth and homogeneous.
Sprinkle your cake with chopped pistacchi and some silver cachous balls.

I made my cake with two layers of custard, 3 of sponge... if you want you can add another layer, just add less custard for each layer.

Annapaola

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