Homemade cake with custard cream

Name: Homemade cake with custard cream
Prep time: 1 h 30 min
Total time: 1 h 30 min
Yield: 8 servings
Ingredients: 200 g Sugar; 100 ml Water; 250 ml Milk; 80 g Bitter chocolate

Enjoy the magical taste of this beloved dessert! Homemade cake is just as delicious and beautiful as the store-bought versions. With fluffy, moist sponge cake soaked in cognac, custard cream, and a shiny chocolate glaze – it’s the perfect combination for any celebration.

4.5

(12)

Updated : 09 June, 2025

Easy

More than 1 hour.

Ingredients

Batter

200 grams

Sugar

160 grams

Wheat flour

10 grams

Baking powder

4

Eggs

0.2 grams

Salt

Syrup

100 milliliters

Water

50 grams

Sugar

10 milliliters

Cognac

Cream

250 milliliters

Milk

90 grams

Sugar

60 grams

Wheat flour

50 grams

Butter

20 grams

Vanilla sugar

1

Eggs

Icing

80 grams

Bitter chocolate

50 grams

Butter

Table

Table of volume measurements:

teaspoon - 5 ml
dessert spoon - 10 ml
tablespoon - 20 ml
glass - 200 ml

Preparation

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Step 1

First, prepare the ingredients for the sponge. Use high-quality flour. Choose large eggs. If your eggs are small, use five instead of four.

Step 2

Beat the eggs with sugar and salt using a mixer until fluffy. Don’t beat until stiff white peaks form—overwhipping will destroy the air bubbles that help the cake rise. Even baking powder won’t save it then.

Step 3

Gradually sift in the flour mixed with baking powder.

Step 4

Mix on low speed with a mixer. Flour quantity may vary depending on quality and egg size, so monitor the batter's consistency. For more tips, read articles on sponge cakes and flour.

Step 5

Pour the batter into a 9–10 inch (22–24 cm) round baking pan lined with parchment. Smooth the top and bake at 350°F (180°C) for 35–45 minutes. Baking time may vary.

Step 6

Let the sponge rest in the pan for 10 minutes. Then remove and cool completely.

Step 7

Wrap the sponge in plastic wrap and refrigerate for 5–8 hours. This makes slicing into layers easier.

Step 8

Now prepare the cream. You can use vanilla sugar or vanilla extract.

Step 9

In a saucepan, whisk together the egg, sugar, and vanilla sugar.

Step 10

Add ¾ cup (180 ml) of milk and stir until smooth.

Step 11

In the remaining milk, dissolve the flour. Strain through a sieve if needed to remove lumps.

Step 12

Combine the milk-flour mixture with the egg mixture. Cook over low heat, stirring constantly until thick. Don't let it burn! Cook until a whisk trail no longer fills in.

Step 13

Remove from heat and stir in butter until smooth. Optionally, once cooled, beat with a mixer for a fluffier texture.

Step 14

Cover with plastic wrap and let the cream cool completely.

Step 15

Prepare the soaking syrup. You can substitute cognac with whiskey or rum. For a kid-friendly version, skip the alcohol.

Step 16

In a saucepan, boil water with sugar for 3–4 minutes. Let it cool, then stir in the cognac.

Step 17

Slice the sponge horizontally into two layers.

Step 18

Brush the layers generously with the syrup.

Step 19

Place one layer on a serving dish and spread custard cream over it. (You can assemble the cake in a springform pan to prevent cream from leaking.)

Step 20

Place the second sponge layer on top.

Step 21

You can glaze the cake immediately or wrap it in plastic and refrigerate overnight. This helps the flavors set better.

Step 22

Now prepare the chocolate glaze.

Step 23

Melt chopped chocolate in a microwave or water bath. Add butter and stir until smooth and glossy.

Step 24

Cover the top and sides of the cake with glaze. Refrigerate for 2 hours.

Step 25

Slice the cake and serve. You can decorate with berries or fruits, but I prefer its classic, elegant look. Enjoy!