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Perfect Custard Cake

Perfect Custard Cake

Dina Khoury
Dina KhouryChef
DessertsSpecial occasionChildrens recipesRépublique française / French
Tastes:SweetFatty
Prep Time
30 min
Cook Time
45 min
Total Time
75 min
Servings
12
Cost
Medium
Calories
350 kcal

Scale Portions

Ingredients

  • 3 eggs
    3 pieces
  • 2 1/2 cups flour
    2.5 cups
  • 1/2 cup oil
    0.5 cups
  • 1/2 cup liquid milk
    0.5 cups
  • 3/4 cup sugar
    0.8 cups
  • 2 tablespoons baking powder
    2 tablespoons
  • 1 teaspoon vanilla
    1 teaspoon
  • 3 tablespoons cocoa powder
    3 tablespoons
  • 1/2 teaspoon orange zest
    0.5 teaspoon
  • 1/2 teaspoon lemon zest
    0.5 teaspoon
  • 4 eggs
    4 pieces
  • 2 1/2 cups powdered milk
    2.5 cups
  • A pinch of vanilla and lemon zest
    1 pinch
  • 1 cup sugar
    1 cups
  • 3 cups water
    3 cups
  • 1 1/2 cups sugar
    1.5 cups

Steps

  1. 1

    Place a cup of sugar in the cake pan over low heat until it becomes caramel, then spread it evenly in the pan and let it set.

    Required Tools:
    Cake PanCake Pan
    🍳
    Stove
    5 min
  2. 2

    To make the cream, whisk the eggs with vanilla, sugar, and lemon zest. Add the milk to the eggs while continuing to whisk until you achieve a thick cream, then pour it over the caramel in the pan.

    Required Tools:
    Mixing BowlMixing Bowl
    🍳
    Whisk
    5 min
  3. 3

    To make the cake mixture, whisk 4 eggs with vanilla and lemon and orange zest. Add the sugar and continue whisking until the sugar dissolves.

    Required Tools:
    Mixing BowlMixing Bowl
    🍳
    Whisk
    5 min
  4. 4

    Add the cup of milk to the mixture while whisking, then add the oil. Gradually add the sifted flour with cocoa and baking powder while gently stirring. Then pour the mixture over the cream mixture.

    Required Tools:
    Mixing BowlMixing Bowl
    🍳
    Whisk
    5 min
  5. 5

    Place the cake mixture and cream in a baking dish filled with water in the oven at 175 degrees for one hour.

    Required Tools:
    OvenOven
    60 min
  6. 6

    After removing the pan from the oven, let it cool slightly, then place it in the refrigerator for a full day. After that, invert the custard cake onto a plate, and it will be ready to serve.

    60 min

Nutrition Facts

General Recipe Nutrition (Per Serving)
Fat15 g
Protein8 g
Carbohydrates50 g

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags

HalalVegetarian
#Cake#Sweets#Easy_Recipes