Lemon Custard Stuffed Cake
I. Ingredient:
1. For the Lemon Custard Filling:
Egg: 1 large.
Sugar: 50 grams.
Cornstarch: 20 grams (for thickening).
Milk: 250 ml.
Lemon Juice: 2 tablespoons.
Lemon Zest: From 1 lemon.
2. For the Cake Batter:
Eggs: 2 large.
Sugar: 100 grams.
Vanilla Extract: 1 tsp.
Milk: 100 ml.
Vegetable Oil: 100 ml.
All-Purpose Flour: 200 grams.
Baking Powder: 10 grams (approx. 2 tsp).
3. For Topping:
Almond Flakes.
Powdered Sugar (for dusting).
II. Instructions
Step 1: Make the Lemon Custard
In a small saucepan, whisk the egg, sugar, and cornstarch until smooth.
Slowly pour in the milk while whisking.
Place on medium heat and stir constantly until the mixture thickens into a cream.
Remove from heat, stir in the lemon juice and lemon zest.
Transfer to a bowl, cover with plastic wrap (touching the surface), and let it cool.
Step 2: Prepare the Cake Batter
In a large bowl, beat the eggs, sugar, and vanilla until pale and fluffy.
Pour in the milk and oil, mixing gently.
Sift in the flour and baking powder. Fold together until you have a smooth batter.
Step 3: Assembly & Baking
Preheat your oven to 180°C (350°F).
Grease a rectangular or square baking pan. Pour the cake batter in and level it.
Put the cooled lemon custard into a piping bag. Pipe lines of custard across the batter in a grid pattern (as seen in the photo).
Sprinkle almond flakes over the top.
Bake for 25–30 minutes until the cake is golden and a toothpick comes out clean from the sponge areas.
Step 4: Final Touch
Once the cake has cooled slightly, dust it generously with powdered sugar.
