09/17/2026
Cake With Custard And Figs
Custard~
📌Ingredients:
•1 7/8 cups (470 g or 456 ml) whole milk
•1 strip lemon peel
•1 tsp (5 ml) vanilla extract
•5 large egg yolks
•½ cup (100 g) granulated sugar
•⅓ cup (53 g) cornstarch
Method:
1. Place a medium bowl in the freezer to chill.
2. Heat the milk and lemon peel in a saucepan until steaming; do not boil. Remove the lemon peel and stir in the vanilla.
3. In a separate saucepan, whisk the egg yolks, sugar and cornstarch until smooth.
4. Gradually whisk the hot milk into the yolk mixture.
5. Cook over medium heat, whisking continuously, until thickened.
6. Transfer to the chilled bowl and whisk until smooth and glossy. Cover with plastic wrap directly on the surface. Chill for 6 hours or overnight.
Cake~
📌Ingredients:
•2 large eggs, room temperature
•¾ cup (150 g) granulated sugar
•½ cup (122 g or 120 ml) lukewarm whole milk
•1 tsp (5 ml) Strega liqueur or liqueur of choice
•Zest of 1 lemon
•1⅓ cups (167 g) all-purpose flour
•1½ tsp (6 g) baking powder
•Pinch of salt
Method:
1. Preheat oven to 350°F (177°C).
2. Beat the eggs on medium speed, gradually adding the sugar. Beat on high speed for 2 minutes after all the sugar is added.
3. Add lemon zest and liqueur. Mix until combined.
4. Sift in the flour and baking powder and salt. Mix until incorporated.
5. Gradually stream in the lukewarm milk, mixing until smooth and creamy.
6. Generously butter an 8 inch wide x 2 inch high tart pan, (20 cm x 5 cm) with removable base.
7. Pour in the batter and tap the pan gently to remove air bubbles. Set the pan on a baking tray to avoid spills.
8. Bake for 30 minutes. Cool completely, remove from the pan and leave cake upside down.
Assembly:
1. Combine 2 tbsp (30 ml) Strega or liqueur of choice with 1 tbsp (15 ml) water.
2. Wet sponge with the mixture.
3. Mix chilled custard cream with a spoon until creamy. Place inside piping bag fitted with a star tip. Pipe cream over the top of the cake.
4. Decorate with fresh figs or your favourite fruit. Serve and enjoy! 💛
👩🏻🍳
