Cake in 15 Minutes! The Famous Cake That Will Drive You Crazy! My Grandma’s Secret

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Instructions

1. Make the Pastry Cream:
In a medium saucepan, whisk together 1 egg, 50g sugar, vanilla sugar, and cornstarch until smooth. Gradually whisk in the 250ml of milk until no lumps remain.
Place the saucepan over medium heat. Cook, whisking constantly, until the mixture thickens to a custard-like consistency (about 5-7 minutes). Remove from heat, transfer to a bowl, and let it cool to room temperature. For faster cooling, press plastic wrap directly onto the surface to prevent a skin from forming.

2. Make the Cake Batter:
Preheat your oven to 170°C (350°F). Line a 27×18 cm (approx. 10×7 inch) baking pan with parchment paper.
In a large bowl, beat the 2 eggs, 100g sugar, and pinch of salt with a mixer for 3-4 minutes, until pale, thick, and fluffy.
Add the 100ml milk and vegetable oil, and mix on low until just combined.
Sift the flour and baking powder into the wet ingredients. Gently fold with a spatula until the batter is smooth. Be careful not to overmix. Fold in the 50g of chopped almonds.

3. Assemble the Cake:
Pour the batter into your prepared pan and smooth the top into an even layer.
Sprinkle the almond flakes evenly over the entire surface.
Spoon the cooled pastry cream into a piping bag or a plastic bag with the corner snipped off. Pipe parallel lines across the top of the cake batter, then pipe another set of lines in the opposite direction to create a simple criss-cross or lattice pattern.

4. Bake:
Bake for 40 minutes, or until the top is golden and a toothpick inserted into the center of the cake (not the cream) comes out clean.

5. Cool and Serve:
Allow the cake to cool completely in the pan. This is crucial for clean slices!
Just before serving, dust generously with powdered sugar. Slice and enjoy the incredible contrast of soft cream, tender cake, and crunchy almonds!

Indulge in a slice of family tradition! This isn’t just a cake; it’s a taste of home that’s far better than anything you can buy.

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