Vanilla Custard Top Layer

German Vanilla Custard & Almond Stripe Cake (Puddingkuchen mit Mandeln)

This cake features a soft vanilla sponge base topped with thick, velvety vanilla pastry cream piped in generous stripes, sprinkled with sliced almonds, and finished with a dusting of powdered sugar after baking.

Prep & Cook Info

• Prep Time: 25 minutes

• Cook Time: 30–35 minutes

• Servings: 10–12 slices

Ingredients

Vanilla Custard Top Layer

• 2 cups (500 ml) whole milk

• 2 egg yolks

• 1/3 cup (70 g) granulated sugar

• 3 tbsp (30 g) cornstarch

• 1 tsp vanilla extract (or 1 packet vanilla sugar)

• 1 tbsp unsalted butter

Cake Base

• 1.5 cups (180 g) all-purpose flour

• 1 tsp baking powder

• 1/2 tsp salt

• 1/2 cup (115 g) unsalted butter, softened at room temperature

• 1/2 cup (100 g) granulated sugar

• 2 large eggs, room temperature

• 1/4 cup (60 ml) milk

• 1 tsp vanilla extract

Topping & Finish

• 1/2 cup (40 g) sliced (flaked) almonds

• 2 tbsp powdered sugar (for dusting)

Instructions

1. Make the Custard (Can be made ahead)

1. In a small bowl, whisk together the egg yolks, cornstarch, sugar, and about 1/4 cup of the cold milk until smooth with no lumps.

2. In a saucepan, bring the remaining milk to a gentle simmer over medium heat.

3. Slowly pour the hot milk into the egg mixture while whisking constantly to temper the eggs. Pour everything back into the saucepan.

4. Cook over medium-low heat, stirring constantly, until the mixture bubbles and thickens into a dense custard (about 2–3 minutes).

5. Remove from heat, stir in the butter and vanilla extract. Transfer to a bowl, cover with plastic wrap touching the surface (to prevent skin from forming), and let it cool to room temperature. Transfer to a piping bag fitted with a wide round tip.

2. Prepare the Cake Batter

1. Preheat your oven to 350°F (175°C). Line a 9x13-inch (or rectangular springform) pan with parchment paper or grease it well.

2. In a medium bowl, whisk together the flour, baking powder, and salt.

3. In a large bowl, beat the softened butter and sugar together until light and fluffy (2–3 minutes).

4. Add the eggs one at a time, beating well after each addition, then mix in the vanilla extract.

5. Alternately add the dry ingredients and the milk, mixing on low speed just until combined into a smooth, thick batter.

6. Spread the batter evenly into the bottom of your prepared pan.

3. Assemble & Bake

1. Pipe diagonal or parallel stripes of the cooled vanilla custard evenly across the top of the unbaked batter.

2. Generously scatter the sliced almonds over the top of the entire surface.

3. Bake in the preheated oven for 30–35 minutes, or until the cake edges are golden brown and a toothpick inserted into the cake portion comes out clean.

4. Allow the cake to cool completely in the pan on a wire rack.

4. Finish & Serve

• Dust generously with powdered sugar before slicing and serving.

Tip: Make sure your custard is cooled and thick before piping so it holds its distinct shape during baking!