🍓Sweet Memories with Fresh Berries
I’ve always had a special fondness for the berries on a vanilla custard cake. They remind me of childhood those sunny afternoons when my siblings and I would compete for the slice with the most berries.
But those berries aren’t just decoration. They bring a gentle tartness that perfectly balances the sweet, creamy notes of vanilla, eggs, milk, and sugar. When you take a spoonful of soft custard cake and bite into a fresh berry, that bright, tangy flavor bursts open and blends with the rich, velvety custard creating a moment that’s sweet, fragrant, and refreshingly unforgettable.
INGREDIENTS
- 150g sugar
- 6 eggs
- 40g oil
- 2g salt
- 150g flour
Custard cream
- 500g milk
- 120g egg yolk
- 1g salt
- 1 vanilla pod
- 80g sugar
- 30g flour
- 30g cornstarch
- 40g butter
To finish
- 500 g whipped cream
- Fruit of your choice for topping
- Jam (optional, for layering)
- Rum or orange liqueur (for soaking)
METHOD
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Sponge cake
- Preheat the oven to 180°C (350°F).
- In a mixing bowl with a whisk attachment, whip the eggs, sugar, and salt on high speed for 5 minutes until light and fluffy.
- Lower the speed, add the oil, and mix for 30 seconds.
- Gently fold in the flour until smooth.
- Pour the batter into a prepared cake ring and bake for about 20 minutes.
- To test for doneness, insert a wooden stick — if it comes out clean, your sponge is ready.
Custard cream
- Bring ⅔ of the milk to a simmer in a saucepan.
- In a separate bowl, whisk together the remaining milk, egg yolks, salt, sugar, vanilla seeds, flour, and cornstarch.
- Slowly temper the hot milk into the egg mixture while stirring constantly to prevent lumps.
- Return everything to the saucepan and cook on medium heat, stirring until the cream thickens.
- Continue cooking for at least 2 minutes to remove the starch flavor.
- Transfer the custard to a bowl, cover with plastic wrap touching the surface, and chill completely.
- Once cold, whip the custard with 40g butter until smooth, then fold in the whipped cream in equal parts to make a light and silky diplomate cream.
Assembly
- Slice the sponge horizontally into even layers.
- Sprinkle each layer with a bit of rum or orange liqueur.
- Spread a thin layer of jam (you can see our special strawberry jam recipe here) and then a generous layer of custard cream.
- Repeat until all layers are assembled.
- Pipe or spread the remaining cream on top and decorate with fresh fruits of your choice.
Join the Conversation!
Which fruits do you love most on your custard cake strawberries, blueberries, or maybe peaches?
Share your favorite version in the comments and tell us what childhood dessert memories you hold close.
For more vanilla-filled cakes and nostalgic sweets, stay with Slavik’s Kitchen, where every recipe is a taste of home and every bite tells a story. 🍓✨
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