Archive | April, 2016

German Custard Cake

  
Oh my word. This is so good I can’t even tell you. If you like old fashioned custard pie, you will live this!  This is an interesting recipe because it has one batter, but as it cooks it separates into three layers.  The bottom layer cooks up like pie crust, the middle is a true custard and the top is almost like cake. Just wonderful and very easy to make. I hope you enjoy it it as much as I did!

German Custard Cake:

4 eggs separated 

3/4 cup sugar

1 stick butter softened 

1 teaspoon vanilla extract

3/4 cup all purpose flour

2 cups milk

Preheat oven to 325 degrees. Coat an 8×8 baking dish. In a medium bowl, mix egg whites until stiff peaks form, about 5 minutes. Set aside. In another bowl, mix egg yolks and sugar until blended. Add butter and vanilla and blend smooth. Beat in flour slowly, adding milk until well combined.  Slowly fold in egg whites, do not over mix. Pour into baking dish. Bake for 45-55 minutes at 325 degrees, or until set in the center and top is light brown. Allow to cool. When ready to serve, sprinkle with powdered sugar. Enjoy!

   
    
 

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