Lemon Vanilla Custard Cream Pie Cake is very tasty, simple, fast to make with ingredients you always have in hand.

This decadent and light cake is a perfect combination of super tender vanilla cake layer topped with silky smooth lemon vanilla custard.

The texture and flavor of both layers complement each other really well. It’s the perfect complement to your cup of coffee.

Lemon Vanilla Custard Cream Pie Cake slice

Above all this is my mother's lemon vanilla custard cream pie recipe as I remember it with a couple changes. But more importantly it also reminded me of spending time with my mom as a child in our kitchen, smelling that delicious lemon and vanilla.

What is vanilla custard cream used for:

For instance custard cream is an important component for many desserts like eclairs, profiteroles, fillings for cakes, fruit tarts and pastries.

Types of custard cream:

Thicker custard - Crème Pâtissière
Pouring custard - Creme Anglaise
Light whipped cream - Creme Chantilly
Creme patissiere mixed with chantilly, extra gelatine and flavorings- Creme Bavarois
Creme patissiere mixed with chantilly, gelatine and any extra flavorings - Creme Diplomat

Tips:

use the best quality fresh vanilla beans or vanilla extract.
be careful when tempering the eggs with the hot milk.
keep mixing entire time of cooking until the cream is thick.
cover entire surface of hot custard cream with plastic wrap to prevent the skin to form on the surface.
cool down the custard cream completely.
cut the cake only after it cool down to room temperature.
you can keep the cake 2-3 days in the fridge covered with plastic foil.

More favorite recipes to try:

Looking for more delicious sweet inspiration? Check out:

Chocolate Crinkle Cookies Recipe;

Best Raffaelo no bake cake ;

Butter cookies with walnuts and vanilla or

Meringues.

What is your favorite pie or cake recipe?

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Recipe

Vanilla Custard Cream Pie Cake

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Author: Alexa's Cuisine
Total Time: 1 hour 5 minutes
Yield: 12 people 1x

Print Recipe

Description

This decadent and light cake is a perfect combination of super tender vanilla cake layer topped with silky smooth lemon vanilla custard.

Instructions

Lemon Vanilla Custard Cream:

Mix the eggs with sugar, corn starch, salt, lemon zest and lemon juice until smooth. Add ¼ of the cold milk.
Heat up the remaining ¾ of the milk over medium heat. When it begins to boil, turn down to low heat and add egg mixture. Bring to a boil and stir continuously for 3-4 minutes until the cream thickens up.
Remove from the heat, add butter and mix until incorporated. Pour custard cream into a glass container and cover entire surface with plastic wrap to prevent the skin to form on the surface. Cool down the custard to room temperature.

Cake batter:

Preheat the oven to 350 degrees Fahrenheit.
Meanwhile cut a round shape of parchment paper and add it to a round pie dish.
In a large bowl, beat eggs with sugar until creamy, then add salt, orange zest, vanilla extract, oil and mix well.
In another bowl, mix the flour and baking powder. Incorporate flour to egg mixture using a whisk. Do not overmix the cake batter to avoid developing the gluten. The result should be a thick batter.

Assemble and decor:

Pour batter into round pie dish and level the surface.
Add the custard into a piping bag.
Pipe the custard in a diamond shape on top of the cake batter.
Decorate with almond slivers on top of the batter.
Bake at 350 degrees for 35-45 minutes or until golden brown on top and the cake batter is baked. Insert a toothpick or a thin skewer into center of the cake. If the toothpick comes out clean, with no streaks of batter is the sign the cake is done.
Remove from the oven and let sit cooling rack. After 30 minutes carefully remove the cake from the pie dish and place it onto a plate.
Dust with powder sugar on top.
Enjoy!