Saturday, May 31, 2014

Almond cake with fresh fruit & custard

It's been a few days since my birthday, but I still wanted to share the cakes I made. Monday I'm planning on getting back to traveling the world again!
Anyway, to balance the warm flavours of the Amarettini Cheery  (No-bake) Cheesecake (wauw, that's a whole lot of name right there) I decided to add a very fruity cake as well. I've always been curious to try a cake with fruit on top and one of those jelly layers that prevent the fruit from discolouring and drying out.

Now that I've finally done that: 'New Skill Acquired!', 'Plan successful!' and 'Achievement earned'. Ah, my life would be so brilliant if I as inside a game. Imagine every course at school being a new quest and ending in newly acquired skills, bags of gold and endless fame&glory! Or every household chore would increase the reputation with members of the family. I'm not sure if non-gamers can follow this, but take it from me, it'd be amazing.  I think especially moms would love getting credit for their work for once.

Oh yes, but back to that cake. Personally, I think this fruity cake suited the warm weather much better than the cherry-cake. On hot summer days I prefer something fresh&fruity and this cake was exactly that!

Almond cake with fresh fruit & custard
24 cm/9" cake - adjusted from Het Superdikke Taartenboek

3 eggs
1/4 teaspoon salt
2 tablespoons water
90 grams sugar
60 grams flour
60 grams almond flour *
1 teaspoon baking powder

200 ml milk
2-4 tablespoons (vanilla) sugar
2 teaspoons custard
250 grams Greek or other thick yoghurt

1 can tropical (or other) fruit in syrup
1 teaspoon agar-agar powder **

1. Separate the egg whites from the yolks.
2. Beat the egg whites with the water and salt until fluffy. Gradually add the sugar until the egg whites turn stiff and, lastly, add the egg yolks one by one and whisk until fully incorporated inbetween.
3. Sift the flours and baking powder over the eggs and stir until just incorporated.
4. Pour the batter in a greased or lined cake tin. Bake in a preheated oven of 175 degrees Celsius or 360 degrees Fahrenheit for about 15-20 minutes.
5. Whisk the milk, sugar and custard together and slowly bring to a boil over medium heat. Leave to boil for a few minutes, then set aside to cool.
6. While it's cooling, cut shallow 'valley' to hold the custard in the middle of your cake: about 1 cm from the sides and no more than 1 cm deep. (If you pile the leftover cake up a bit higher in the middle, your cake will look even more like a large pile of fruit!)
7. Add the custard, before it has completely cooled down, to the yoghurt and mix well. Pour this over the cake into your 'valley'.
8. Lastly, top the cake off with the fruit (drain the syrup first). Bring 250 ml of the syrup to a boil with the agar-agar powder. Leave to boil for 1 minute and then take off the heat. Let it cool down a bit, but make sure it doesn't turn to jelly yet!
9. Using a brush, top the cake with the agar-agar (you can eat anything you have left). This way the fruit stays fresh longer and it gives the cake a nice shine!
10. Store in the fridge until you're ready to serve or serve it straight away.

* You can make this yourself by finely grinding 200 grams almonds in a kitchen processor.
** Agar-agar can be substituted with gelatine or jelly in package. 


This cake works a lot better if you keep storing it in the fridge in between every step. The custard and agar-agar will set slightly faster and the whole cake will stay fresh longer. If you plan on keeping the cake for longer than 1 day, I'd recommend adding an extra layer: add a layer of gelatine, agar-agar or jelly between the cake and the custard. This will prevent the cake from getting soft and soppy. Since I knew I'd be keeping the cake overnight I added the extra layer and it worked perfectly as planned!

Yes, that was it for this week. I'm going to be doing less typing today and more actual baking today! I hope you have a lovely weekend!

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