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This Vanilla Cake with Custard Cream is a perfect dessert that combines the light, airy texture of vanilla cake with the richness of smooth custard. It’s a comforting treat that is both satisfying and indulgent, yet it’s made with Allulose as a sugar alternative to make it a healthier choice for those looking to reduce their sugar intake. The cake is moist, and the custard cream adds an extra layer of richness that makes each bite feel luxurious. Whether served as a light afternoon snack or as the main dessert after dinner, this cake will surely become a favorite.
Preparation Time
Prep time: 20 minutes
Cooking time: 30-35 minutes
Total time: 50-55 minutes
Servings: 8-10
Ingredients
For the Cake:
2 eggs (126g)
70g (7 Tbsp) Allulose (or sugar)
1g salt (2 pinches)
150ml milk
150g cake flour (all-purpose flour can be used)
10g (1 Tbsp) vegetable cooking oil
4g (1 tsp) baking powder
3g (1 tsp) vanilla oil (optional, can be omitted)
For the Custard Cream:
2 eggs
30g (3 Tbsp) Allulose (or sugar)
1 pinch of salt
200ml milk
20g (2 Tbsp) corn starch (any type)
10g unsalted butter
Directions
For the Cake:
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