Ingredients for Cocoa Custard Cake
- Eggs
- ¾ cup granulated sugar
- 1 ½ cups all-purpose flour
- 2 teaspoons baking powder
- Lemon Extract
- ⅛ teaspoon cream of tartar
- 6 large egg yolks
- 2 cups whole milk
- Zest of 1 lemon
- 1 teaspoon vanilla extract
- Blanched Almonds
- Unsweetened Cocoa
- 2 tablespoons rum (optional)
- Orange Flavored Liqueur
- Approximately 20 ladyfingers
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How to Make Cocoa Custard Cake
- Preheat oven to 350°F (175°C). Grease and flour a 9-inch round cake pan.
- In a large bowl, beat egg yolks until light. Gradually beat in ¾ cup sugar until pale and ribbon-like.
- In a separate bowl, whisk together flour and baking powder. Gently fold into the yolk mixture in three additions.
- Stir in vanilla extract.
- In a clean bowl, beat egg whites with cream of tartar until soft peaks form. Gradually add ¼ cup sugar and beat until stiff, glossy peaks form.
- Gently fold the egg whites into the yolk mixture.
- Pour batter into the prepared pan and bake for 35-40 minutes, or until a wooden skewer inserted into the center comes out clean.
- Invert the cake onto a wire rack to cool completely. Once cool, run a knife around the edges and carefully remove the cake from the pan.
- Meanwhile, prepare the custards: In a saucepan, whisk together egg yolks, remaining sugar, and flour until smooth. Gradually whisk in milk and lemon zest.
- Cook over medium-low heat, stirring constantly, until the mixture thickens and comes to a simmer (do not boil).
- Remove from heat, stir in vanilla extract, and strain into a bowl. Let cool completely.
- Divide the cooled custard into three bowls. In one, stir in the chopped almonds; in another, stir in the cocoa powder; leave the third bowl plain.
- Using a serrated knife, carefully slice the cake horizontally into three even layers.
- Place the bottom layer on a serving plate. Brush with rum (optional), and spread with the almond custard.
- Top with the second cake layer, brush with rum (optional), and spread with the plain custard.
- Add the final cake layer. Brush with orange liqueur (optional), and frost the top and sides with the cocoa custard, smoothing evenly.
- Dip the flat sides of the ladyfingers in rum or orange liqueur (optional). Arrange the ladyfingers around the sides of the cake, rounded side out.
- Garnish with two whole almonds on top of the cake. Refrigerate for at least 4 hours before serving.
Nutrition Information (Approximate per serving)
Sodium
7 g
Sugar
213g
Fat
22g
Carbs
25g
