My version of Floating Island Cake

Hungary's cake of the year 2007 was Madártej Torta (Floating Island Cake) ; which became a favourite of ours. However, if we crave it we would have to pre-order a whole cake as our neighbourhood bakery does not include it in their daily offerings .. not a problem, but with just the two of us, it is too big of a cake :(

So, I thought I would try baking it myself. After looking at the long list of ingredients and processes, I backed out :p Then I searched for other similarly named recipes with fewer ingredients before finally decided upon combining two recipes from my recipes folder to see if I can recreate the taste that I craved.

My version of Floating Island Cake (or Egg Custard Cake)

For the base (recipe from here )

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100 g butter, softened
85 g caster sugar (100 ml) - reduced and mixed with vanilla sugar
1 large egg
175 g plain flour (300 ml)
0.5 tsp baking powder
a pinch of salt

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First, prepare the pastry. Cream butter and sugar. Mix the dry ingredients, then mix into the butter mixture together with egg. Press the pastry onto the base and sides of a buttered 26 cm springform tin. Put into the fridge to rest for 30 minutes.

For the custard filling

2 eggs, room temperature

1 1/2 cups whole milk

100gm sugar

Pre-heat oven at 180°c.

Lightly beat the eggs, taking care not to produce any air bubbles. Stir in the milk and the sugar.

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Take out the base from the fridge, pour the custard filling onto chilled pastry base (over a sieve) . Bake until the custard is cooked and a knife inserted in the middle comes out clean (about 35 minutes). Set aside to cool

To serve

Whipped cream and pipe or spread on top of custard and sprinkle with toasted almond flakes before serving

Verdict

This simple recipe obviously it is not going to taste like the original cake but I'm absolutely happy with my hybrid version :)