Cake with custard and fruits
12 servings
120 minutes
Layer cake with custard and fruits is a true culinary masterpiece that combines delicate layers, rich cream, and fresh fruits. This dessert has deep European roots inspired by classic French and Italian recipes. Its flavor palette is remarkably rich: airy layers are soaked in aromatic custard, while the creamy condensed topping adds softness and sweetness. Fruits add freshness and a slight tartness, creating a harmony of taste. The cake is perfect for special occasions—birthdays, anniversaries, or family tea gatherings. It is prepared in advance to allow it to soak through, making each piece even more tender and rich. Chocolate glaze adds the final touch, turning it into a truly festive treat.
1
Prepare the dough for the layers. Beat the eggs with sugar. Add sour cream and a little salt, mix well. Add 200 grams of melted butter. Quench the baking soda in vinegar and add to the mixture. Add flour and raisins or nuts, mix the dough. It should be moderately thick, about like pancake batter.
- Chicken egg: 5 piece
- Sugar: 300 g
- Sour cream: 600 g
- Salt: to taste
- Butter: 400 g
- Baking soda: 1 teaspoon
- Vinegar: 1 teaspoon
- Wheat flour: 600 g
- Raisins: to taste
- Nuts: to taste
2
From the obtained amount of dough, you can bake 3 good layers. If you plan to introduce a chocolate layer, mix 1/3 of the dough with cocoa in a separate bowl.
- Cocoa powder: 100 g
3
Grease the baking pan with a little melted butter and sprinkle with semolina — your cake won't burn and will come out easily. Place the batter for the first layer in the baking pan. Put it in the preheated oven and bake for 20-25 minutes (until golden but not brown) at 180 degrees.
- Butter: 400 g
- Semolina: 100 g
4
Custard (see preparation method on the package) will soak our layers, and the cream made from condensed milk and butter (c+m) will give the taste of a real festive 'birthday' cake, we will prepare it by mixing the remaining butter with condensed milk. If there is no custard 'on hand', in this case, be sure to soak the cake with sour cream mixed with sugar.
- Custard (creme patissiere): to taste
- Butter: 400 g
- Dulce de leche (boiled condensed milk): 1 jar
- Sour cream: 600 g
- Sugar: 300 g
5
Cut the fruits (bananas, kiwi, strawberries, any berries) as you wish and place them on the soaked cake layer immediately after applying both creams (in the order: custard-s+m-Fruits, again s+m). Do not grease the top of the last layer!
- Fruit: to taste
6
Once all the layers are assembled, let the cake cool, prepare the chocolate glaze, and pour it over the cake. If you plan to sprinkle something on the cake, do it before the glaze sets)) Leave the treat in the fridge for at least 6-8 hours. Ideally, it should soak for a little over a day.
- Chocolate glaze: to taste
