Almond Custard Cake
This cake reveals a moist and creamy filling and is topped with a sweet fruit compote.
- Servings: 8
Source: Martha Stewart Living, April 2004
- 12 tablespoons (1 1/2 sticks) unsalted butter, softened, plus more for pan
- 2 1/2 cups plus 1 tablespoon all-purpose flour, plus more for dusting
- 1/2 cup almond flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon salt
- 1 3/4 cups plus 2 tablespoons granulated sugar
- 7 large egg yolks
- 3 tablespoons sweet dessert wine, such as Sauternes or Beaumes-de-Venise
- 1 teaspoon pure almond extract
- 1 vanilla bean, halved lengthwise, and seeds scraped to loosen
- 1 3/4 cups whole milk
- Freshly grated zest of 1 orange
- 1 tablespoon heavy cream
- 2 tablespoons sliced blanched almonds
- Confectionersâ€™ sugar, for dusting
- Strawberry-Rhubarb Sauce
Cut a 9-inch round of parchment paper to line the bottom of a 9-by-2-inch round cake pan. Butter and line pan. Butter lining, then flour pan, tapping out excess; set aside.
Make dough:Whisk together 2 1/4 cups flour, the almond flour, baking powder, and salt in a medium bowl; set aside.
Put butter and 1 1/2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment. Mix on medium speed until pale and fluffy, about 2 minutes. Add 3 egg yolks, one at a time, mixing well after each addition and scraping down sides of bowl. Add wine, extract, and half the vanilla seeds; mix until combined, about 15 seconds. Add flour mixture in two additions, mixing until just combined (do not overmix).
Divide dough in half, and flatten each piece into a disk. Wrap disks in plastic wrap. Refrigerate 1 hour.
Make custard filling: Prepare an ice-water bath; set aside. Fit electric mixer with the whisk attachment. Put 3 egg yolks and remaining 6 tablespoons sugar in a clean mixing bowl; beat on medium speed until pale yellow and thickened. Add remaining 5 tablespoons flour; beat on low speed until combined.
Bring milk, remaining vanilla seeds, and zest to a boil in a medium saucepan over medium heat. Pour 1/2 cup hot-milk mixture into egg mixture, and beat on medium-low speed until combined. Stir mixture into remaining milk in saucepan. Bring to a simmer over medium heat, stirring to reach bottom and sides of pan. Cook until thickened, 1 to 2 minutes. Set pan in ice-water bath; stir occasionally until cool, about 20 minutes.
Preheat oven to 375 degrees. Press 1 piece of dough onto bottom of prepared pan and 1 1/2 inches up sides. Spoon custard on top, and spread into an even layer.
On a lightly floured surface, roll remaining dough into an 11-inch circle. Drape over pan; trim edges flush with pan. Gently press edges of top crust to meet bottom crust; crimp top edges with a fork to seal. Refrigerate cake 30 minutes.
Beat remaining egg yolk and the cream in a small bowl. Brush top of cake with egg wash; sprinkle with almonds. Bake until golden brown, about 35 minutes. Let cool completely in pan on a wire rack. Invert cake to unmold; peel off parchment, and reinvert. Just before serving, dust with confectioners' sugar. Serve with strawberry-rhubarb sauce.