Almond Custard Cake -

Ingredients:

For the Cake:

1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
½ cup unsalted butter, softened
¾ cup granulated sugar
2 large eggs
½ teaspoon almond extract
½ cup milk

For the Custard Filling:

2 cups whole milk
4 large egg yolks
½ cup granulated sugar
3 tablespoons cornstarch
1 teaspoon almond extract

For the Topping:

½ cup sliced almonds
2 tablespoons powdered sugar (for dusting)

Instructions:

Prepare the Cake Layers:
- Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, beat the butter and sugar with an electric mixer until light and fluffy. Add the eggs one at a time, beating well after each addition. Mix in the almond extract.
- Alternate adding the dry ingredients and milk to the butter mixture, beginning and ending with the dry ingredients. Mix until just combined.
- Divide the batter evenly between the prepared pans and bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean. Cool completely.
Make the Almond Custard Filling:
- In a medium saucepan, heat the milk over medium heat until warm but not boiling.
- In a bowl, whisk together the egg yolks, sugar, and cornstarch until smooth. Slowly pour the warm milk into the egg mixture while whisking constantly.
- Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened, about 5 minutes. Remove from heat and stir in the almond extract. Let the custard cool to room temperature, then refrigerate until chilled.
Assemble the Cake:
- Place one cake layer on a serving plate. Spread the almond custard filling evenly over the top. Place the second cake layer on top.
Add the Topping:
- Sprinkle the sliced almonds over the top of the cake. Dust with powdered sugar before serving.
Serve:
- Refrigerate the cake for at least 1 hour before slicing to allow the custard to set. Serve chilled or at room temperature.