This gluten-free Custard Pudding Cake is a real pleasure for all the senses! It has a wonderful taste of vanilla and white chocolate, and the berries on top make it a real temptation.
In this post you will learn how to prepare at home this easy cake with custard filling and fruits using simple products!
What is special about this dessert
This dessert is made without flour. Instead it contains vanilla instant pudding. The latter is a great option not only as a frosting but also for making gluten-free baked desserts.
This Vanilla Custard Cake contains two layers: a base and a custard filling made of instant pudding mixed with white chocolate. The fresh berries arranged on top make the dessert elegantly looking and tastier.
This cake is pretty and delicious, very creamy and it literally melts in your mouth!
Preparation summary
First you need to prepare the batter. To do this, mix the instant pudding with the baking powder. Gradually mix in the milk, the eggs and finally the butter.
After baking the cake, let it cool and then spread the filling on top: nice and easy.
Before serving, decorate with berries and mint leaves. Cut it into bars.
Useful tips
This dessert is very easy, so the possibility of failure is very low. Still, I'll give you a few tips that I think will help you make it the best possible.
- Most kinds of instant pudding contain a gelatinous substance which makes the powder thicken when mixed with milk. So you may find that before adding the eggs the mixture has thickened a lot. This normally would not be a problem: after you beat it with a mixer, it will become smooth.
- Do not beat the batter too long after adding the eggs to prevent the cake from rising too much and potentially coming out from the pan.
- Use lukewarm milk for mixing the instant pudding, if the package instructions allow it. That way the mixture would not be cold when you add the melted white chocolate. That will prevent the chocolate from thickening fast and forming lumps in the filling due to the temperature difference. Also cool the melted chocolate gently by stirring for few minutes before adding it to the cream.
I'm sure you will like this recipe! This is a very simple dessert but has the look and the taste of the ones from a fine pastry shop. A quick and delicious creamy cake that melts in your mouth!
Here are a few more desserts with instant pudding, which you may like as well:
📝 Recipe
Creamy Custard Pudding Cake
Ingredients
For the cake base:
- 3 eggs
- 1 package instant pudding vanilla, for 2 cups milk
- 1 teaspoon baking powder
- 1 ¼ cup/ 300 ml milk
- 50 g/ ¼ cup butter, melted
For the filling:
- 1 package instant pudding vanilla, for 2 cups milk
- 1 ⅔ cup / 400 ml milk, lukewarm
- 3,5 oz/ 100 g white chocolate, melted
- 1 cup/ 125 g berries
- mint leaves for decoration
Instructions
Cake Base:
- Preheat oven to 320º F/ 160º C. Grease very well a small rectangular pan (7 x 9 inch / 20 x 23 cm or similar) and line it with a sheet of parchment paper.
- In a bowl whisk together the instant pudding and the baking powder. Add milk and keep whisking until smooth.
- Add the eggs and beat the mixture with an electric mixer, just until smooth. Add the melted butter and beat shortly again, until absorbed.
- Pour the mixture into the prepared pan and smooth it out on top.
- Bake for about 40 minutes or until a toothpick inserted in the centre, comes out clean and the base starts becoming golden on top.
- Let it cool until room temperature. Most probably the base will decrease its volume slightly but that is ok.
Filling:
- In a bowl prepare the instant pudding with the milk, following the package instructions.
- Using a rubber spatula gradually fold the melted chocolate into the pudding.
- Spread the filling on top of the cake.
- Arrange berries on top and decorate with mint leaves.
Notes
- Serve immediately or refrigerated.
- Keep the cake for up to 3 days in the fridge.
- The milk quantity might vary, depending on the pudding package instructions. In any case it should be around 2 cups.
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