Italian Custard Cake, oh, where do I even begin? Imagine sinking your fork into a cloud of creamy, vanilla-infused custard, nestled between layers of delicate, sponge-like cake. It’s a dessert experience that transcends the ordinary, a symphony of textures and flavors that will leave you utterly captivated. This isn’t just a cake; it’s a journey to Italy with every single bite!

While the exact origins of Italian Custard Cake are debated, its roots are firmly planted in the rich culinary traditions of Italy. Custard-based desserts have been enjoyed for centuries, and this particular cake likely evolved from regional variations, each family adding their own special touch. Its a dessert often associated with celebrations and family gatherings, a symbol of warmth and togetherness.

What makes this cake so irresistible? Well, it’s the perfect balance of textures. The creamy custard melts in your mouth, contrasting beautifully with the light and airy cake layers. The vanilla flavor is comforting and familiar, yet elevated by the richness of the custard. Plus, it’s surprisingly easy to make! While it looks impressive, the steps are straightforward, making it a perfect dessert for both experienced bakers and those just starting out. Get ready to impress your friends and family with this decadent and delightful treat!

Ingredients:

For the Sponge Cake:

6 large eggs, separated
1 cup granulated sugar
1 teaspoon vanilla extract
1 cup all-purpose flour
1/4 teaspoon salt

For the Pastry Cream (Crema Pasticcera):

4 large egg yolks
1/2 cup granulated sugar
1/4 cup all-purpose flour
2 cups whole milk
1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
2 tablespoons unsalted butter
Pinch of salt

For the Italian Meringue:

4 large egg whites
1 cup granulated sugar
1/4 cup water
1/4 teaspoon cream of tartar

For the Soaking Syrup:

1/2 cup water
1/4 cup granulated sugar
1/4 cup rum or other liquor (optional, can substitute with vanilla extract)

For Assembly:

Powdered sugar, for dusting
Fresh berries, for garnish (optional)

Preparing the Sponge Cake (Pan di Spagna):

This sponge cake is the foundation of our Italian Custard Cake, so let’s make sure we get it right! It’s light, airy, and perfect for soaking up all that delicious syrup.

Preheat and Prepare: Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Make sure to get into all the nooks and crannies to prevent sticking. You can also line the bottom with parchment paper for extra insurance.
Separate the Eggs: Carefully separate the egg whites from the yolks. It’s crucial that there’s no yolk in the whites, as it will prevent them from whipping up properly. Place the whites in a clean, dry bowl and the yolks in a separate bowl.
Whip the Egg Yolks: In the bowl with the egg yolks, add the granulated sugar and vanilla extract. Beat with an electric mixer on medium-high speed until the mixture is pale yellow and thick, about 5-7 minutes. This step is important for incorporating air and creating a light texture.
Whip the Egg Whites: In the bowl with the egg whites, add a pinch of salt. Beat with an electric mixer on medium speed until soft peaks form. Gradually increase the speed to high and continue beating until stiff, glossy peaks form. Be careful not to overwhip, or the whites will become dry and clumpy.
Combine the Mixtures: Gently fold about one-third of the whipped egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate them. Use a spatula and a light hand to preserve the airiness.
Add the Flour: Sift the all-purpose flour over the egg mixture. Gently fold the flour into the batter until just combined. Be careful not to overmix, as this will develop the gluten and result in a tough cake.
Bake: Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
Cool: Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, wrap the cake in plastic wrap and refrigerate for at least 2 hours, or preferably overnight. This will make it easier to slice.

Making the Pastry Cream (Crema Pasticcera):

Ah, the heart of the cake! This pastry cream is rich, smooth, and utterly irresistible. Don’t be intimidated; it’s easier than you think!

Prepare the Milk: In a medium saucepan, combine the whole milk and the split vanilla bean (if using). Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes to infuse the milk with vanilla flavor. If you’re using vanilla extract instead of a vanilla bean, you’ll add it later.
Whisk the Egg Yolks and Sugar: In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick. This will take about 3-4 minutes.
Add the Flour: Whisk in the all-purpose flour until smooth and no lumps remain.
Temper the Egg Yolks: Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling. This process is called tempering and is crucial for a smooth pastry cream.
Combine and Cook: Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, whisking vigorously, to ensure the flour is cooked through and the pastry cream is thick and smooth.
Finish and Cool: Remove the saucepan from the heat. If you used a vanilla bean, remove it. Stir in the unsalted butter and vanilla extract (if using) until melted and smooth. Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until completely chilled.

Creating the Italian Meringue:

This meringue is different from your average meringue. It’s cooked with a hot sugar syrup, making it stable, glossy, and perfect for decorating our cake!

Prepare the Sugar Syrup: In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once the sugar is dissolved, stop stirring and let the syrup come to a boil. Use a candy thermometer to monitor the temperature. Cook the syrup until it reaches 244°F (118°C), or the soft-ball stage.
Whip the Egg Whites: While the sugar syrup is cooking, place the egg whites and cream of tartar in a clean, dry bowl. Beat with an electric mixer on medium speed until soft peaks form.
Pour the Sugar Syrup: Once the sugar syrup reaches 244°F (118°C), immediately remove it from the heat. With the mixer running on medium speed, slowly and steadily pour the hot sugar syrup into the egg whites in a thin stream, avoiding the beaters.
Continue Whipping: Increase the mixer speed to high and continue beating the meringue until it is stiff, glossy, and the bowl is cool to the touch. This will take about 5-7 minutes. The meringue should be thick enough to hold its shape.

Making the Soaking Syrup:

This syrup adds moisture and flavor to the sponge cake, making it even more delicious!

Combine Ingredients: In a small saucepan, combine the water and granulated sugar.
Heat and Dissolve: Heat over medium heat, stirring until the sugar dissolves.
Simmer: Bring the mixture to a simmer and cook for 1-2 minutes.
Cool and Add Flavor: Remove from heat and let cool completely. Stir in the rum or other liquor (if using) or vanilla extract.

Assembling the Italian Custard Cake:

Now for the fun part! Let’s put all our hard work together and create a beautiful and delicious Italian Custard Cake.

Slice the Sponge Cake: Using a long, serrated knife, carefully slice the sponge cake horizontally into three even layers.
Soak the First Layer: Place the bottom layer of the sponge cake on a serving plate or cake stand. Generously brush the cake with the soaking syrup. Don’t be afraid to soak it well, but avoid making it soggy.
Add the Pastry Cream: Spread half of the chilled pastry cream evenly over the soaked sponge cake layer.
Add the Second Layer: Carefully place the second layer of sponge cake on top of the pastry cream. Brush this layer with the soaking syrup as well.
Add More Pastry Cream: Spread the remaining pastry cream evenly over the second sponge cake layer.
Top with the Final Layer: Place the final layer of sponge cake on top of the pastry cream

Conclusion:

This Italian Custard Cake isn’t just a dessert; it’s an experience, a journey to the heart of Italian baking traditions, and a guaranteed crowd-pleaser. From the delicate, melt-in-your-mouth custard to the light and airy cake layers, every bite is a symphony of textures and flavors that will leave you wanting more. I truly believe this recipe is a must-try for anyone who appreciates a classic, comforting, and utterly delicious dessert.

Why is it a must-try? Because it’s surprisingly simple to make, despite its elegant presentation. You don’t need to be a professional baker to achieve stunning results. The recipe is straightforward, the ingredients are readily available, and the satisfaction of creating such a beautiful and flavorful cake from scratch is simply unmatched. Plus, the creamy custard filling is a welcome change from overly sweet or heavy desserts. It’s light, refreshing, and perfectly balanced.

But the best part? The versatility! While the classic recipe is divine on its own, there are so many ways to customize it to your liking. For a more decadent treat, try adding a layer of chocolate ganache between the cake and custard. Or, for a burst of freshness, incorporate seasonal berries like strawberries, raspberries, or blueberries into the custard filling. A sprinkle of toasted almonds or pistachios on top adds a delightful crunch.

Serving suggestions are endless. This Italian Custard Cake is perfect for any occasion, from a casual family gathering to a formal dinner party. Serve it chilled, straight from the refrigerator, for the ultimate refreshing experience. A dusting of powdered sugar adds a touch of elegance. Pair it with a strong cup of Italian coffee or a glass of sweet dessert wine for a truly authentic Italian experience. You can also cut it into individual slices and serve it as a delightful afternoon treat.

And don’t be afraid to experiment! Try using different extracts in the custard, such as almond or lemon, to create unique flavor profiles. You could even add a splash of liqueur, like Amaretto or Limoncello, for an extra kick. The possibilities are endless, so let your creativity shine!

I’m so confident that you’ll love this recipe, and I can’t wait to hear about your experiences. Once you try this Italian Custard Cake, you’ll understand why it’s a beloved classic. It’s the perfect balance of simplicity and elegance, comfort and sophistication.

So, what are you waiting for? Gather your ingredients, preheat your oven, and get ready to embark on a baking adventure. I promise you won’t be disappointed.

And please, don’t be shy! Share your creations with me. I’d love to see your photos, hear about your variations, and read your reviews. Tag me in your social media posts or leave a comment below. Your feedback is invaluable, and it helps me continue to create and share recipes that you’ll love. Happy baking! I hope you enjoy this Italian Custard Cake as much as I do. It’s a true taste of Italy, right in your own kitchen.
Italian Custard Cake: The Ultimate Recipe and Baking Guide

Classic Italian Custard Cake (Torta della Nonna) with light sponge cake soaked in rum syrup, creamy pastry cream filling, and a fluffy Italian meringue topping.

Prep Time90 minutes

Cook Time75 minutes

Total Time165

Category: Dessert

Yield: 8-10 servings

Save This Recipe

Ingredients
- 6 large eggs, separated
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 4 large egg yolks
- 1/2 cup granulated sugar
- 1/4 cup all-purpose flour
- 2 cups whole milk
- 1 vanilla bean, split and scraped (or 1 teaspoon vanilla extract)
- 2 tablespoons unsalted butter
- Pinch of salt
- 4 large egg whites
- 1 cup granulated sugar
- 1/4 cup water
- 1/4 teaspoon cream of tartar
- 1/2 cup water
- 1/4 cup granulated sugar
- 1/4 cup rum or other liquor (optional, can substitute with vanilla extract)
- Powdered sugar, for dusting
- Fresh berries, for garnish (optional)
Instructions
1. Preheat your oven to 350°F (175°C). Grease and flour a 9-inch round cake pan. Line the bottom with parchment paper.
2. Carefully separate the egg whites from the yolks. Place the whites in a clean, dry bowl and the yolks in a separate bowl.
3. In the bowl with the egg yolks, add the granulated sugar and vanilla extract. Beat with an electric mixer on medium-high speed until the mixture is pale yellow and thick, about 5-7 minutes.
4. In the bowl with the egg whites, add a pinch of salt. Beat with an electric mixer on medium speed until soft peaks form. Gradually increase the speed to high and continue beating until stiff, glossy peaks form.
5. Gently fold about one-third of the whipped egg whites into the yolk mixture to lighten it. Then, gently fold in the remaining egg whites, being careful not to deflate them.
6. Sift the all-purpose flour over the egg mixture. Gently fold the flour into the batter until just combined. Be careful not to overmix.
7. Pour the batter into the prepared cake pan and spread it evenly. Bake for 30-35 minutes, or until a wooden skewer inserted into the center comes out clean.
8. Let the cake cool in the pan for 10 minutes before inverting it onto a wire rack to cool completely. Once cooled, wrap the cake in plastic wrap and refrigerate for at least 2 hours, or preferably overnight.
9. In a medium saucepan, combine the whole milk and the split vanilla bean (if using). Heat over medium heat until just simmering. Remove from heat and let steep for 15-20 minutes. If using vanilla extract, you’ll add it later.
10. In a separate bowl, whisk together the egg yolks and granulated sugar until pale and thick, about 3-4 minutes.
11. Whisk in the all-purpose flour until smooth and no lumps remain.
12. Slowly pour about 1/2 cup of the hot milk into the egg yolk mixture, whisking constantly to prevent the eggs from scrambling.
13. Pour the tempered egg yolk mixture back into the saucepan with the remaining milk. Cook over medium heat, whisking constantly, until the mixture thickens and comes to a boil. Continue to cook for 1-2 minutes, whisking vigorously.
14. Remove the saucepan from the heat. If you used a vanilla bean, remove it. Stir in the unsalted butter and vanilla extract (if using) until melted and smooth. Pour the pastry cream into a clean bowl. Press a piece of plastic wrap directly onto the surface of the pastry cream to prevent a skin from forming. Refrigerate for at least 2 hours, or preferably overnight, until completely chilled.
15. In a small saucepan, combine the granulated sugar and water. Cook over medium heat, stirring until the sugar dissolves. Once the sugar is dissolved, stop stirring and let the syrup come to a boil. Use a candy thermometer to monitor the temperature. Cook the syrup until it reaches 244°F (118°C), or the soft-ball stage.
16. While the sugar syrup is cooking, place the egg whites and cream of tartar in a clean, dry bowl. Beat with an electric mixer on medium speed until soft peaks form.
17. Once the sugar syrup reaches 244°F (118°C), immediately remove it from the heat. With the mixer running on medium speed, slowly and steadily pour the hot sugar syrup into the egg whites in a thin stream, avoiding the beaters.
18. Increase the mixer speed to high and continue beating the meringue until it is stiff, glossy, and the bowl is cool to the touch. This will take about 5-7 minutes.
19. In a small saucepan, combine the water and granulated sugar.
20. Heat over medium heat, stirring until the sugar dissolves.
21. Bring the mixture to a simmer and cook for 1-2 minutes.
22. Remove from heat and let cool completely. Stir in the rum or other liquor (if using) or vanilla extract.
23. Using a long, serrated knife, carefully slice the sponge cake horizontally into three even layers.
24. Place the bottom layer of the sponge cake on a serving plate or cake stand. Generously brush the cake with the soaking syrup.
25. Spread half of the chilled pastry cream evenly over the soaked sponge cake layer.
26. Carefully place the second layer of sponge cake on top of the pastry cream. Brush this layer with the soaking syrup as well.
27. Spread the remaining pastry cream evenly over the second sponge cake layer.
28. Place the final layer of sponge cake on top of the pastry cream.
29. Frost the entire cake with the Italian meringue, creating swirls and peaks. You can use a piping bag for a more decorative look.
30. Dust the top of the cake with powdered sugar and garnish with fresh berries, if desired.
31. Refrigerate the assembled cake for at least 1 hour before serving to allow the flavors to meld.
Notes
- For the best results, make the sponge cake and pastry cream a day ahead of time.
- Be careful not to overwhip the egg whites for the sponge cake or the Italian meringue.
- When making the pastry cream, whisk constantly to prevent lumps from forming.
- The Italian meringue is stable and can be made ahead of time. Store it in an airtight container at room temperature.
- If you don’t have rum, you can substitute it with another liquor or vanilla extract in the soaking syrup.
- Adjust the amount of soaking syrup to your preference. Some people prefer a very moist cake, while others prefer a drier cake.