Gevuldekoek - Filled Cake
- Ready In:
- 1hr 10mins
- Ingredients:
- 17
- Serves:
-
12
ingredients
-
Batter
- 1⁄3 cup butter
- 1⁄8 teaspoon salt
- 1⁄2 cup sugar
- 4 egg yolks, well beaten
- 1 teaspoon baking powder
- 1 cup flour
- 1⁄4 cup milk
-
Meringue
- 4 egg whites, well beaten
- 1 cup confectioners' sugar
- 3⁄4 cup almonds, finely crushed
-
Custard
- 1 cup milk
- 2 tablespoons sugar
- 1 tablespoon cornstarch
- 1⁄8 teaspoon salt
- 1 egg, slightly beaten
- 1 teaspoon vanilla extract
- lightly sweetened whipped cream, for garnish
directions
- Preheat oven to 325°F.
- Cream butter, salt and sugar; add egg yolks and blend well.
- Sift baking powder with the flour and add to the egg mixture alternatively with the milk and beat well.
- Line two 8" layer cake pans with waxed paper and spread batter into them equally.
- To the beaten egg whites, add sugar gradually and continue beating.
- Spread meringue over cake batter, sprinkle with almonds and bake for 25 minutes.
- Increase heat to 350F and bake for 30 minutes longer.
- Allow cakes to cool in pans.
- To make the custard, heat milk in a double boiler.
- Mix sugar with cornstarch and salt, blend with a little of the milk; return to double boiler and cook for ten minutes, stirring as needed.
- Pour a little over the egg, return all to double boiler and cook for two minutes stirring constantly; add vanilla.
- Cool.
- Place one layer of cake meringue side down on a serving plate, cover with cooled custard and place second layer of cake on top, meringue side up.
- Garnish with whipped cream, if desired.
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RECIPE SUBMITTED BY
Molly53
United States