Description
This Melt-in-Your-Mouth Cake is an easy-to-make dessert that offers a soft, moist texture and rich buttery flavor. With simple pantry ingredients, this recipe creates a luscious cake that impresses without breaking the bank. Perfect for any occasion, it combines a delicate crumb with a creamy, custard-like finish.
Ingredients
Scale
Cake Batter
- 150 grams (1 ½ cups) all-purpose flour
- 100 ml (½ cup) water
- 100 ml (½ cup) milk
- 80 grams (â…“ cup) butter
- 4 large eggs
- 1 teaspoon baking powder
- ½ teaspoon salt
Custard Topping
- 500 ml (2 cups) milk
- 150 grams (¾ cup) sugar
- 100 grams (1 cup) all-purpose flour
- 2 large eggs
- 180 grams (¾ cup) butter
Garnish
- Icing sugar or your favorite garnish
Instructions
- Prepare the Cake Batter: In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. In a separate bowl, melt the butter and let it cool slightly. Beat the eggs, then combine with water, milk, and melted butter. Gradually add the dry ingredients to the wet ingredients, mixing until you have a smooth batter.
- Bake the Cake Base: Preheat your oven to 180°C (350°F). Pour the batter into a greased or lined cake pan. Bake for about 25-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven and let it cool slightly.
- Prepare the Custard Topping: In a saucepan, combine milk, sugar, and flour. Heat gently while stirring constantly until the mixture thickens to a custard consistency. Remove from heat and whisk in the eggs and butter until smooth and well combined.
- Assemble and Bake: Pour the custard mixture evenly over the baked cake base. Return to the oven and bake for an additional 10-15 minutes or until the custard sets and slightly browns on top.
- Cool and Garnish: Allow the cake to cool completely before dusting with icing sugar or your chosen garnish. Slice and serve to enjoy the melt-in-your-mouth softness and rich flavor.
Notes
- Ensure the custard mixture is stirred continuously to avoid lumps during thickening.
- Use room temperature eggs for better incorporation into the batter and custard.
- You can substitute all-purpose flour with gluten-free flour for a gluten-free version.
- Allow cake to cool thoroughly before slicing for clean cuts.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
