Puddingkuchen Custard Bake
Indulge in the rich, creamy layers of Puddingkuchen Custard Bake, a delightful fusion of custard and cake that’s as visually stunning as it is delicious. This German-inspired dessert creates magic in the oven, forming distinct layers of fluffy cake and velvety custard from a single batter. Made with pantry staples like all-purpose flour, eggs, and sugar, along with luscious whole milk and heavy cream for a decadent texture, this bake is perfect for any occasion. The unique step of folding in whipped egg whites gives it a light, airy finish, while a dusting of powdered sugar adds a delicate elegance. Ready in just over an hour, this comforting treat serves up to 8 and pairs beautifully with whipped cream or fresh fruit. Perfect for custard lovers and baking enthusiasts alike, Puddingkuchen Custard Bake is a must-try recipe that brings a touch of European charm to your dessert table.
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Recipe Information
Ingredients
- 120 grams all-purpose flour
- 150 grams granulated sugar
- 60 grams unsalted butter, melted
- 3 eggs
- 2 teaspoons vanilla extract
- 500 milliliters whole milk
- 50 milliliters heavy cream
- 1 teaspoon baking powder
- 0.5 teaspoons salt
- 2 tablespoons powdered sugar (optional, for garnish)
Instructions
Preheat your oven to 175°C (350°F) and grease a 9-inch round or square baking dish with butter or non-stick spray.
Separate the egg yolks and whites into two medium bowls. Set the egg whites aside.
In the bowl with the egg yolks, beat them with the granulated sugar until the mixture becomes pale and fluffy.
Add the melted butter and vanilla extract to the egg yolk mixture and whisk until combined.
Gradually sift in the all-purpose flour, baking powder, and salt. Mix until smooth and free of lumps.
Slowly pour in the milk and heavy cream while whisking. The batter will be very thin at this stage—this is normal.
Using a stand mixer or hand mixer, beat the egg whites on high speed until stiff peaks form.
Gently fold the beaten egg whites into the batter in batches. Fold carefully to avoid deflating the mixture too much.
Pour the mixture into the prepared baking dish and smooth the surface with a spatula.
Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and slightly firm to the touch. The center will be wobbly, which is normal for this dish.
Remove the custard bake from the oven and let it cool completely at room temperature. This allows the layers to set.
Dust the top with powdered sugar before serving, if desired.
Slice into portions and serve as is or with a side of whipped cream or fresh fruit.
Nutrition Facts
Calories |
2225 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 97.3 g | 125% | |
| Saturated Fat | 55.3 g | 276% | |
| Polyunsaturated Fat | 0.6 g | ||
| Cholesterol | 801 mg | 267% | |
| Sodium | 2061 mg | 90% | |
| Total Carbohydrate | 284.7 g | 104% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 191.7 g | ||
| Protein | 48.6 g | 97% | |
| Vitamin D | 8.7 mcg | 44% | |
| Calcium | 748 mg | 58% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 1140 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
