Argentinian Vanilla Custard Cake
A gluten-free dessert inspired by the rich flavors of Argentina, featuring a moist vanilla cake and a creamy custard filling.
Ingredients
- ●1 box Rich Vanilla Cake Mix
- ●1 cup Argentinian Custard
- ●1 tsp Vanilla Extract
- ●1 cup Heavy Cream
- ●1 cup Granulated Sugar
- ●3 Large Eggsat room temperature
- ●1/2 tsp Salt
Instructions
- 1
Preheat the oven to 350°F (175°C).
- 2
Prepare the cake mix according to the package instructions.
- 3
Pour the cake batter into a greased and floured 9-inch (23cm) round cake pan.
- 4
Bake for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- 5
Let the cake cool in the pan for 5 minutes before transferring it to a wire rack to cool completely.
- 6
In a medium saucepan, combine the heavy cream, granulated sugar, and vanilla extract.
- 7
Cook over medium heat, stirring constantly, until the sugar has dissolved and the mixture is hot but not boiling.
- 8
Remove the saucepan from the heat and let it cool slightly.
- 9
Stir in the Argentinian custard until well combined.
- 10
Pour the custard mixture over the cooled cake and smooth the top.
- 11
Refrigerate the cake for at least 2 hours or until chilled and set.
- 12
Cut the cake into slices and serve.