Fried Almond Crusted Marble Cake with Vanilla Custard
- 100 milliliters milk
- 2 eggs
- 1 packet Bourbon vanilla powder
- 4 slices albackener Marble cake (cut into 3 cm thick slices) (approximately 1 inch)
- 12 tablespoons slivered almonds
Whisk together milk, vanilla sugar and eggs. Crush almonds using a mortar and pestle. Spread out onto a shallow plate. Dip the marble cake in the milk-egg mixture then coat in crushed almonds. Working in batches, heat 1-2 teaspoons butter in a pan and fry breaded cake slices until golden brown on both sides. Drain on paper towels and keep warm.
Garnish with cherries. Serve with fresh vanilla custard.
For the custard: Combine the milk and heavy cream in a saucepan. Split the vanilla bean pod in half and scrape seeds into milk mixture. Add vanilla bean pod and bring to a boil.
Whip the egg yolks with the sugar until creamy. Stir the hot milk into the egg yolk mixture then return everything back to the saucepot. Stir over low heat until thickened then strain.