Custard Cake
Nutritional values
(Percentage of daily recommendation)
| Calorie | 472 cal. | (22 %) | ||
| Protein | 9 g | (9 %) | ||
| Fat | 26 g | (22 %) | ||
| Carbohydrates | 50 g | (33 %) | ||
| Sugar added | 35 g | (140 %) | ||
| Roughage | 2.2 g | (7 %) |
| Vitamin A | 0.2 mg | (25 %) | ||
| Vitamin D | 0.9 μg | (5 %) | ||
| Vitamin E | 4.4 mg | (37 %) | ||
| Vitamin K | 3.6 μg | (6 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.3 mg | (27 %) | ||
| Niacin | 2.9 mg | (24 %) | ||
| Vitamin B₆ | 0.1 mg | (7 %) | ||
| Folate | 28 μg | (9 %) | ||
| Pantothenic acid | 0.6 mg | (10 %) | ||
| Biotin | 7.7 μg | (17 %) | ||
| Vitamin B₁₂ | 0.6 μg | (20 %) | ||
| Vitamin C | 1 mg | (1 %) | ||
| Potassium | 340 mg | (9 %) | ||
| Calcium | 83 mg | (8 %) | ||
| Magnesium | 64 mg | (21 %) | ||
| Iron | 1.9 mg | (13 %) | ||
| Iodine | 8 μg | (4 %) | ||
| Zinc | 1.2 mg | (15 %) | ||
| Saturated fatty acids | 11.4 g | |||
| Uric acid | 13 mg | |||
| Cholesterol | 131 mg | |||
| Complete sugar | 37 g |
Ingredients
- For the batter
- 200 grams softened Marzipan
- 5 eggs
- 175 grams sugar
- 1 packet Vanilla sugar
- 125 grams Pastry flour
- 1 generous pinch Baking powder
- For the filling
- 1 packet vanilla pudding mix
- 400 milliliters milk
- 4 tsps Instant espresso powder
- 75 grams sugar
- 1 packet Vanilla sugar
- 200 grams butter
- For the topping
- 100 grams Almond slivers
- 50 grams Dark couverture chocolate
Preparation steps
For the batter: Mince marzipan and stir until smooth with an egg. Beat remaining eggs, sugar and vanilla sugar until fluffy, then gradually stir in marzipan. Combine flour and baking powder and fold into egg mixture. Pour batter into a baking sheet lined with parchment paper and bake in an oven preheated to 180°C (approximately 350°F) for 15-20 minutes.
Remove from oven and release cake onto parchment paper dusted with sugar. Cut into three strips and let cool.
For the filling: Combine pudding powder and 6 tablespoons of milk. Boil remaining milk with espresso powder, sugar and vanilla sugar. Stir in pudding powder and bring to a boil. Pour into a bowl and cover with plastic. Let cool.
Beat butter until creamy. Gradually stir into pudding. Cover each piece of cake with filling and chill for 1 hour.
For the topping: Toast almonds in a dry pan until fragrant and place on a piece of parchment paper. Chop chocolate and melt over a double boiler. Add almonds and pour onto a piece of parchment. Let set, the break apart.
Serve cake garnished with almond bark.
