It’s an extra special vanilla custard cake recipe because it’s the cake recipe my mom used to make when I was a kid!
Prep Time: 30 mins
COOK TIME: 45 mins
Vanilla Cake – 1 cup sour cream – 1 teaspoon baking soda – 2 eggs – 5 tablespoons butter melted – 1 cup sugar – 1 teaspoon vanilla extract – 4 1/2 cup flour a little more if needed Custard Cake Filling – 1 cup sugar – 2 tablespoons flour – 4 eggs – 4 cups milk I am using raw whole milk – 3/4 cup butter cut into cubes – 1 teaspoon vanilla extract
Slowly add about 1 cup of flour at a time to the batter, whisking and combining in between each addition. At about the time you add the last bit of flour, you’ll notice it’s hard to continue. Start combining using your hands to make it easier. Do this until all of the flour is added and continue kneading and folding the dough until the flour has dissolved into the dough.
Grab a piece of parchment paper, about 2 inches larger than a dinner plate. Take the piece of paper and place the dinner plate on top of it, upside down to make sure it’s got a large enough surface area to cover the plate plus a bit more. Once you have the right size, cut 7 more pieces the same size. Set them aside for a moment.
Take one piece of the parchment paper you cut out earlier and place it onto a clean surface. Drop one of the dough balls onto it and sprinkle with a bit of flour. Using a rolling pin, roll out the dough across the entire surface of the parchment paper (or at least as big as a dinner plate) as flat as you can get it.