Custard Cream Cake

Serves 6

Lately, I lovely sweet pastries with custard or cream filling. Craving so bad that I stock so many custard puffs in the fridge. One rainy day, I ran out of puffs but was craving much for such sweet stuffs so I decide to be creative with anything I had in the cupboard or fridge. I decide to make soft cake that uses ‘ovalet’,a very popular cake softening paste used a lot in Indonesia, then layer it with custard and cream.

The process was not so complicated at all and I had a large box of custard cream cake ready to supply my tummy for a whole week. The cake was soft and sweet and goes well with the toppings.

The Cake:
2 cups all purpose flour
1 1/2 cup sugar
1 tbs baking powder
1/2 tsp salt
3/4 cup water
1/2 cup vegetable oil
1 egg yolk
3 egg white
1/2 tbs ovalet cream

How to prepare:
-sieve all purpose flour, set aside
-in a bowl blend the flour, baking powder, and salt
-add the sugar, ovalet cream, egg yolk in a bowl and mix with and electric mixer until it becomes fluffy
-add the water, oil and flour little by little taking turns, keep mixing until well blend, set aside
-pre heat oven
-in another bowl, mix the eggwhites with and electric mixer until fluffy
-add the egg white to the cake mixture and blend with a spatula
-oil the sides of a cake bowl and add the mixture
-bake for 45 minutes in low heat
-take out and cool off

The custard:
2 egg yolk
4 tbs flour
1/2 cup sugar
2 cups of milk
a dash of salt

How to prepare:
-sieve the flour, set aside
-add in a pan all of the ingredients, stir gently
-turn on in low heat and keep stirring until it thickens
-when it comes to the desired thickness, turn off heat, set aside

The cream:
200 ml whip cream
3 tbs sugar
1-2 tbs sweetened condensed milk

How to prepare:
-make a double bowl with ice and cold water on the bottom
-add all the ingredients on the top of the bowl
-whisk until it has a consistent thickness, set aside

How to assemble:
-in a bowl, add the cake to the bottom
-spread the custard evenly on top of the cake
-spread the cream on top of the custard
-cool off in the refrigerator

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4 thoughts on “Custard Cream Cake

  1. I am not sure what ovalet is… I live in Florida, US any substitutions? I would love to make this…. the cream looks super delicious.. (my favorite part of the cake the filling and the cream.. quite often that is all I eat.. and leave the cake..LOL)

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