Sponge cake with creme patissiere filling

    (1)
    1 hour 55 min

    Two sponge cakes are brushed with a thin layer of softened marzipan and topped with creme patissiere and berries. You can also fold whipped cream through the crème pâtissière to make it lighter. Sometimes I serve 2 individual cakes which are easier to share on special occasions such as Easter or Mother's day.


    1 person made this

    Ingredients
    Serves: 10 

    • Sponge cake
    • 250g self-raising flour
    • 1/4 teaspoon salt
    • 175g cold butter, cubed
    • 175g caster sugar
    • 1/2 egg
    • 1/2 lemon, zested
    • Filling
    • 150g marzipan, softened
    • 1/2 egg
    • Creme patissiere
    • 250ml milk
    • 1/4 vanilla pod, cut open lengthwise
    • 2 large egg yolks
    • 45g caster sugar
    • 25g plain flour
    • 1/2 teaspoon cornflour
    • To serve
    • 125ml whipping cream, whipped (optional)
    • 150g fresh raspberries, or as needed
    • 75g fresh blueberries, or as needed

    Method
    Prep:25min  ›  Cook:30min  ›  Extra time:1hr chilling  ›  Ready in:1hr55min 

      Sponge:

    1. Preheat oven to 180 C / Gas 4; lightly grease and line two 23cm cake tins.
    2. Beat softened butter and sugar together until lighter in colour; mix in flour, salt, egg and lemon zest until well combined. Divide mixture evenly into prepared cake tins.
    3. Mix softened marzipan and egg together in a bowl with a fork until smooth; brush evenly over the middle of both cakes and bake in preheated oven for 25 minutes
    4. Cool sponge cakes in tin for 10 minutes; transfer to a wire rack to cool completely.
    5. Creme patissiere:

    6. Heat milk and vanilla pod in a small pan over low heat for 3 to 4 minutes without letting it boil; set aside to allow vanilla to infuse.
    7. Beat egg yolks and sugar together in a bowl until lighter in colour and creamy; add flour and cornflour and mix until smooth.
    8. Remove vanilla pod from the milk; add 2 or 3 tablespoons of the warm milk to the egg mixture and whisk to combine. Add egg mixture to remaining milk in the pan; cook over low heat, stirring constantly until the cream has thickened, about 6 to 8 minutes.
    9. Pour the creme patissiere into a bowl; cover with clingfilm to stop a skin from forming. Cool completely in the fridge, about 1 or 2 hours.
    10. To serve:

    11. If you prefer a lighter filling, you can fold whipped cream into cold creme patissiere until well combined; spoon some of the filling on top of one sponge cake and sandwich with remaining cake. Spoon remaining filling on top and garnish with raspberries and blueberries.

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