custard cake

Recipe video above. A vanilla cake with custard baked into it, studded with bursting blueberries. Rustic. Easy. Dreamy. You&#39;ll love how you can cut neat slices but the custard is melt-in-your-mouth!

Blueberry Custard Cake

milk (, full fat)

vanilla bean paste ((or extract))

superfine/caster sugar ((Note 1))

cornstarch

canola oil ((or other neutral oil))

egg ((Note 3))

plain yogurt ((Note 4))

tsp vanilla extract

tsp lemon zest (, finely grated (1 large lemon))

flour (, plain / all-purpose)

tsp baking powder

salt

Preheat oven to 180°C/350°F (160°C fan) with the shelf in the middle of the oven.

Grease a 20 cm / 8&quot; springform pan with butter. Line the base and sides with paper.

Heat milk: Heat the milk with vanilla and half the sugar in a medium saucepan over medium heat until hot.

Whisk egg: Whisk yolks with remaining sugar, then whisk in the cornflour.

Milk into egg: Slowly pour about 1/2 cup hot milk into the eggs while whisking. Once incorporated, pour in remaining milk and whisk to combine.

Thicken: Pour the mixture back into the saucepan. Cook on medium, whisking constantly until you feel it starting to thicken then immediately turn down to low (2 - 3 minutes). Keep whisking then when you see a lazy bubble appear and burst on the surface, whisk for 30 seconds longer.

Enrichen with butter: Take off the stove. Whisk in butter until smooth. Scrape into a bowl then cover with cling wrap touching surface. Leave to cool while making the batter (Note 5 for custard tips)

Custard:

Batter: Whisk Wet ingredients in a large bowl. Add the Dry ingredients then whisk until smooth. Remove 1/3 cup of the batter (Note 5) then pour the remaining batter into the prepared pan and smooth the surface. (Bake the 1/3 cup batter in a separate greased ramekin for 25 minutes).

Custard topping: Whisk custard until smooth. Dollop half around the edges of the cake surface then spread inwards with offset knife. Smooth the surface, then scatter with half the blueberries. Mix remaining blueberries into remaining custard, then spread across the cake surface, pressing blueberries in to flatten the surface.

Bake 45 minutes: Place the cake in the oven and bake for 35 minutes. Remove, then use 2 small paring knives to burst some of the blueberries on the surface (1 knife to stop blueberry spinning, the other to burst). Limit bursting time to 1 minute, no longer! Then bake for a further 10 minutes.

Cool: Remove cake from the oven. Fully cool in the cake pan (around 3 hours). Then refrigerate for 12 hours, still in the pan.

Serve! Remove cake from the pan then cut into slices. Best served at room temperature rather than fridge cold!

Cake:

Magic layer custard cake is a creamy, tender, fluffy and festive dessert is perfect for all holiday celebrations. It&#39;s a fabulously easy recipe that uses one simple batter to create three distinct and delicious layers - like magic!

Easy Magic Custard Cake Recipe

eggs (separated)

milk

sugar (+ extra for garnish)

all-purpose flour

butter

vanilla extract

almond extract

¼ teaspoon cream of tartar

Preheat the oven to 350 degrees F. Grease (or butter) a 9 X 13-inch baking dish and set aside.

Separate the egg whites and egg yolks, being very careful not to get ANY yolk in the whites. Place the egg whites in the bowl of an electric mixer. Add the cream of tartar, then use a whip attachment to whip the eggs on high, into a firm meringue.

In a separate mixing bowl, whisk the egg yolks, sugar, salt, vanilla extract, and almond extract together.

Alternate mixing the milk and flour into the egg yolks, until the batter is thin and smooth. Then whisk in the melted butter.

Finally, use a rubber spatula to gently fold the meringue into the batter. Mix the batter until it is mostly smooth, being careful not to deflate the meringue.

Pour the batter into the prepared pan. Bake for 10 minutes. Then lower the oven temperature to 325 degrees F, and bake for another 40-45 minutes. The top should be golden-brown and the center should jiggle, JUST A LITTLE, when you shake the pan. If it jiggles a lot, like it is liquid in the center, leave in the oven another 5 minutes.

Cool to room temperature, then chill until ready to serve. The colder the cake, the easier it is to cut into pretty pieces. If possible make the day before serving and refrigerate.

That’s the official name for this Norwegian beauty and we’re not disagreeing. Maria Villmones Bondeson&#8216;s recipe layers crisp meringue, sponge cake and clouds of custard to make a show-stopping treat. Learn how to master meringues with these 10 secrets everyone should know. 

The world&#8217;s best cake (Norwegian meringue and custard layer cake)

For the custard filling

cornflour

caster sugar

vanilla pod, seeds scraped

double cream

For the cake

unsalted butter, softened

free-range eggs, separated

plain flour

tbsp baking powder

whole milk

flaked almonds

You’ll also need…

Deep rectangular cake tin

Start with the custard for the filling, as it needs to be completely cold before you use it. Put the egg yolks, cornflour and 60g caster sugar in a medium heatproof bowl and beat using an electric mixer until pale and thickened.

Put the seeds from the vanilla pod into a large saucepan with the 300ml milk and 200ml of the cream. Set over a low-medium heat until it starts to steam. Pour about half the hot milk into the bowl with the egg yolk mixture and whisk until combined, then pour everything back into the pan. Cook over a medium-high heat, stirring continuously, for 15 minutes or until the custard is thick enough to coat the back of a spoon. Strain into a bowl, then cover with cling film touching the surface. Leave to cool, then chill until cold.

For the cake, heat the oven to 170°C/150°C fan/gas 3½. Put the butter and 300g of the sugar in a large mixing bowl, then beat using an electric mixer until pale and creamy. Mix in the 10 egg yolks one at a time, beating well after each addition. Sift in the flour and baking powder, then beat until combined. Finally, add the 120ml milk and beat until incorporated. Scrape the batter into the lined cake tin/roasting tin and spread out to an even layer using a spatula. Set aside.

Make the meringue topping. In a large, very clean mixing bowl, whisk the 10 egg whites with a pinch of salt until they form soft peaks when the beaters are removed. Gradually whisk in the remaining 300g sugar to make a stiff, shiny meringue. Gently spread on top of the cake mix using a spatula, creating swirly peaks. Scatter over the flaked almonds.

Bake the cake on the middle shelf of the oven for 35-40 minutes until the meringue is puffed and golden. (If the top darkens quickly, cover with a sheet of non-stick baking paper for the remaining bake time.) Leave to cool completely in the tin.

Whip the remaining 100ml cream in a mixing bowl to stiff peaks, then gently whisk it into the chilled custard until combined. Carefully remove the cake using the paper and transfer to a board. Cut in half widthways with a serrated knife. Put one half of the cake, meringue-side down, on a large serving plate. Spread the filling over to make a thick, even layer. Put the other half of cake on top, this time meringue-side up. Serve straightaway, with sliced banana or fresh berries if you like.

One cake batter turns into a 3-layered cake. It will be your ultimate chocolate cake for special occasions.

Chocolate Magic Custard Cake

eggs,

sugar

butter (1/2 cup), melted and cooled

all purpose flour

cocoa powder

milk, lukewarm

Grease a 8x8 inch baking pan and line it with parchment paper.

Beat egg whites in a bowl until stiff and put aside.

Whisk egg yolks, vanilla extract and sugar until creamy.

Add melted butter and mix for half a minute.

Add the flour and unsweetened cocoa powder. Mix with a whisk until incorporated well.

Pour the milk gradually and continue whisking.

Add in the egg whites, one third at a time and gently stir with a whisk. Don't overmix, just stir until combined.

Pour this runny batter into the baking pan and bake for 60 minutes.

The centre of the cake will still be jiggly when removed from oven.

Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour.

Slice it in the size you like and dust with powdered sugar right before serving. You can garnish it with fresh fruit too.

Keep it in refrigerator until you finish it all.

Espresso powder. If your chocolate is not rich enough you can fix that with coffee. As for magic cakes, either you like them or you don't. They get varied results with varied ingredients- most often with chocolate because it's such a different product. A lot of the reviews are pretty harsh and ignorant.

It's not a win for me, I can't replicate the picture despite following the directions to a T. My cocoa powder could be to blame. I love magic cakes but I won't make this for guests. It's my preference, though, and no fault of the blogger.

I loved this recipe!  I improvised quite a bit and still ended up with something I absolutely loved.  I put it in a ring mold pan and did oil and flour instead of parchment paper to keep cake from sticking.  I chopped up hazelnuts and chocolate covered candied orange peel and put those in first before the batter.  The cake came out with a very festive look, right in time for Christmas.  Also I used 1/2 cream and 1/2 coconut milk in place of regular milk as I had those to use up after some other baking.  Plus I substituted a grain-based gluten free flour, and beat it into the milk to get lumps out, so I did the assembly somewhat differently, but still folded the whites in last.  I added cinnamon and instant coffee to the cocoa as well to enrich the flavor.  I was stunned at how nicely this custard-y cake came out.  I happen to adore custard so this was perfect.  Folks that aren't into pudding cakes or custard or sponge cakes might not be into this kind of recipe, but I found it crazy-yummy, the way I made it!!!  Thank you!  It's such an easy and flexible recipe - I'm thrilled!

I am going to try but with my chocolate lover husband it is not going to the refrigerator!!!!

I adapted this recipe to make the cake vegan and it came out amazingly. Love this recipe!

This turned out fantastic! It was fascinating to see how the layers separated after baking, and it was deliciously decadent. We thoroughly enjoyed it. Thank you for a great recipe.

https://www.youtube.com/watch?v=vdgtA4WWXqM

Chocolate Magic Custard Cake will blow your mind with its look and taste. One cake batter results in 3-layered cake.Don’t worry about the runny batter, it will bake up perfectly! 

SUBSCRIBE ► https://www.youtube.com/c/Giverecipe

RECIPE
INGREDIENTS
4 eggs, at room temperature
1 teaspoon vanilla extract
1 and ¼ cup sugar
110g butter (½ cup), melted and cooled
½ cup all purpose flour
⅓ cup and 2 tablespoons unsweetened cocoa powder
2 cups milk, lukewarm
1 tablespoon powdered sugar for dusting

INSTRUCTIONS
Preheat oven to 320F (160C).
Grease a 8×8 inch baking pan and line it with parchment paper.
Separate egg whites and yolks.
Beat egg whites in a bowl until stiff and put aside.
Whisk egg yolks, vanilla extract and sugar until creamy.
Add melted butter and mix for half a minute.
Add the flour and unsweetened cocoa powder. Mix with a whisk until incorporated well.
Pour the milk gradually and continue whisking.
Add in the egg whites, one third at a time and gently stir with a whisk. Don’t overmix, just stir until combined.
Pour this runny batter into the baking pan and bake for 60 minutes.
The centre of the cake will still be jiggly when removed from oven.
Let it cool for about half an hour and then remove from the pan. When it reaches room temperature, chill it at least for an hour.
Slice it in the size you like and dust with powdered sugar right before serving. You can garnish it with fresh fruit too.
Keep it in refrigerator until you finish it all.

If you make this recipe, tag us over on Instagram at @give_recipe

Get the full printable recipe here: https://www.giverecipe.com/chocolate-magic-custard-cake/

More Chocolate Cake Recipes
Beet Cake Recipe With Chocolate Ganache https://www.giverecipe.com/double-chocolate-beet-cake/
Yogurt Chocolate Cake https://www.giverecipe.com/greek-yogurt-chocolate-cake/
Chocolate Cake With Strawberries https://www.giverecipe.com/strawberry-chocolate-cake/
Chocolate Turmeric Cake Recipe https://www.giverecipe.com/banana-turmeric-chocolate-cake/
Easy Mini Chocolate Cake Recipe https://www.giverecipe.com/easiest-mini-chocolate-cakes/

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"Carpe Diem" Kevin MacLeod (incompetech.com)
Licensed under Creative Commons: By Attribution 3.0 License
http://creativecommons.org/licenses/by/3.0/

A decadent two-layer banana cake with white chocolate chips and walnuts, filled and topped with creamy custard.

Heavenly Banana Walnut Cream Cake

all-purpose flour.

baking soda.

unsalted butter, softened.

granulated sugar.

eggs.

vanilla extract.

sour cream.

bananas, mashed.

walnuts.

white chocolate chips.

creamy custard.

banana, sliced for garnish.

walnuts for garnish.

Prep

Preheat oven to 350°F. Grease two 8-inch round pans. Whisk flour, baking soda, and salt.

Mix Wet

Beat butter and sugar until creamy. Add eggs and vanilla. Mix in bananas and sour cream.

Combine

Add dry ingredients to wet. Fold in walnuts and chocolate chips.

Bake

Divide batter between pans. Bake 30-35 minutes until done.

Assemble

Cool completely. Layer with custard, top with banana slices and walnuts.

I am so glad to share with you an amazing Norwegian cake, called Kvæfjordkake - or Verdens Beste ( World&#039;s Best Cake) that is absolutely delightful. This cake consists of two layers of soft vanilla sponge cake topped with crispy baked meringue and toasted almonds filled with smooth and creamy vanilla custard and whipping cream.

Kvæfjordkake -  Norwegian Verdens Beste - World's Best Cake

tbsp (80 grams) butter (, room temperature)

(70 grams) sugar

tbsp (45 milliliters) milk

tsp (5 grams) vanilla extract

(80 grams) flour

baking powder

tsp (1 grams) salt

tsp (5 milliliters) lemon juice

(150 grams) sugar

almond

(480 milliliters) milk

(100 grams) sugar

(30 grams) cornstarch

tbsp (10 grams) flour

tsp (10 grams) vanilla extract

¼ cup (300 grams) whipping cream

tbsp (5 grams) gelatin powder

tbsp (30 milliliters) cold water

It needs time to cool down before preparing the filling. 

Place milk in a medium saucepan and bring to a simmer.

Meanwhile whisk the egg yolks with sugar and salt until well combined. Add flour and cornstarch and mix to combine.

Gradually add milk into the egg mixture and return to heat. Cook, stirring constantly until it boils and thickens.

Remove from heat and add vanilla extract.

Pour the cream into a clean bowl, cover with plastic wrap, pressing it directly onto the surface of the pastry cream to prevent forming a skin on the surface. Let cool to room temperature.

Prepare the vanilla pastry cream.

Toast the almond flakes in a pan stirring constantly.  Set aside until ready to use.

Toast the almond flakes.

Preheat the oven to 325°F (165°C) and grease the bottom and sides of two 8-inch (20cm) pans and line them with parchment paper.

Separate 3 egg whites from yolks.  Set aside.

In a large bowl cream butter with sugar until creamy. Incorporate egg yolks one at a time. Add milk and vanilla extract.

Sift the flour, baking powder and salt and gently incorporate into the butter mixture.

Divide the batter evenly into the prepared pans and set aside until the meringue is prepared.

In a large bowl whip egg whites with salt until foamy and add lemon juice. Gradually incorporate sugar and continue mixing until stiff peaks form.

Divide meringue on top of the cake batter and spread evenly. Sprinkle on top with toasted almonds.

Bake for 25-30 minutes until golden brown. Let cool completely.

Prepare the cake layers with meringue on top.

Dissolve gelatin in cold water and let it soak for 5-10 minutes. Dissolve gelatin over low heat, pour over the vanilla pastry cream, and mix to combine.

In a medium bowl mix whipping cream until stiff peaks form. Gently incorporate into the pastry cream mixture.

Prepare the vanilla filling.

Turn one cake onto a serving platter so the meringue side is facing downwards. Place a cake ring around the cake and line it with an acetate sheet.

Pour the filling over the cake and smooth the top. Add the second layer of cake with the meringue facing up.

Cover and refrigerate for 4-6 hours or even overnight.

Before serving dust with powdered sugar.

Assemble the cake.

What can I use since I dont have a 
Cake Round or Acetate sheet?

I wanted to try this recipe, but your ads made my screen freeze. It took me 30 minutes to get the recipe. I hope you're making lots of money from your ads, because if your heart was in cooking and recipes, you failed. I hate pages like this...

I've made both the vanilla and chocolate recipes.  I love them!  The classic version of Kvæfjordkake is rectangular but I love that you have converted the cake for round pans.  I think the round cake looks more elegant and it emphasizes the pastry cream filling.  One small adjustment I made to your recipe(s):  There are a  total of six eggs used.  Three yolks are in the custard, three yolks in the sponge, three whites in the meringue, and three egg whites are left over (presumably for an egg white omelet).

Since there is an extra three egg whites, I've been beating them with the other three egg whites in the meringue batter (for a total of 6 egg whites in the meringue).  I don't change the dry ingredients.  It doubles the meringue but does not double the sweetness.  When the meringue is stiff, I use half of the merengue to gently(!) fold it into the sponge batter before I spread it into in the cake pans.  The sponge becomes softer/light and slightly taller.  The second half of the meringue is spread on top of the sponge batter layers, per the normal recipe instructions.

It doesn't change the outcome significantly.  It's just slightly lighter, and higher, and makes it easier to spread the thin sponge batter in the cake pan because there is more batter to spread.

https://content.jwplatform.com/videos/8UwF7s6q.mp4

I am so glad to share with you an amazing Norwegian cake, called KvÃ¦fjordkake -  or  Verdens Beste ( World's Best Cake) that is absolutely delightful. This cake consists in two layers of soft vanilla sponge cake topped with crispy baked meringue and toasted almonds filled with a smooth and creamy vanilla custard and whipped cream.  No wonder why this Norwegian cake was named Verdens Beste meaning the World's Best Cake as with its great flavor and texture it is truly a delightful experience.

KvÃ¦fjordkake -  Norwegian Verdens Beste - World's Best Cake

This Blueberry Custard Cake is a delightful combination of a moist, tender cake base topped with a rich homemade vanilla custard and fresh blueberries. The cake features a luscious custard made from egg yolks, milk, and vanilla, which is layered between and atop a soft, fluffy cake batter infused with lemon zest. The blueberries are incorporated both on top and within the custard, providing bursts of juicy sweetness. Baked to perfection and cooled for several hours to set, this cake is perfect for dessert or an indulgent afternoon treat.

Blueberry Custard Cake Recipe

full fat milk

vanilla bean paste

superfine/caster sugar

(60 g) egg yolks (about 4 large egg yolks)

tbsp cornflour (cornstarch)

g (2 tbsp) unsalted butter,

canola oil (or other neutral oil)

yogurt

lemon

flour

250 g (8 oz) blueberries, fresh or frozen (do not thaw)

Preheat Oven

Preheat your oven to 180°C/350°F (160°C fan), placing the oven shelf in the middle position for even baking.

Prepare Pan

Grease a 20 cm (8&#8243;) springform pan with butter and line the base and sides with parchment paper to prevent sticking.

Heat Milk

In a medium saucepan over medium heat, combine the milk, vanilla paste/extract, and half of the superfine sugar. Heat until the milk is hot but not boiling.

Whisk Egg Yolks

In a bowl, whisk together the egg yolks and the remaining sugar until well combined. Then whisk in the cornflour until smooth.

Temper Egg Mixture

Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture while whisking constantly to prevent curdling. Then gradually whisk in the remaining hot milk until fully combined.

Cook Custard

Pour the entire mixture back into the saucepan. Cook over medium heat, whisking constantly until you feel it start to thicken. Immediately reduce heat to low and continue whisking for 2-3 minutes, then continue whisking for another 30 seconds once lazy bubbles appear and burst on the surface.

Add Butter

Remove the saucepan from heat and whisk in the cold unsalted butter cubes until the custard is smooth and glossy. Transfer custard to a bowl, cover with cling wrap touching the surface to prevent a skin, and leave to cool while preparing the cake batter.

Mix Wet Ingredients for Cake

In a large bowl, whisk together the remaining superfine sugar, canola oil, large egg, plain yogurt, vanilla extract, and lemon zest until smooth.

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The most viewed custard cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Blueberry Custard Cake

Easy Magic Custard Cake Recipe

The world&#8217;s best cake (Norweg...

Chocolate Magic Custard Cake

Chocolate Magic Custard Cake

Heavenly Banana Walnut Cream Cake

Kvæfjordkake - Norwegian Verdens B...

Blueberry Custard Cake Recipe

The most viewed custard cake recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

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