Custard-Soaked Washington Layer Cake
The Custard-Soaked Washington Layer Cake is a delightful twist on the classic dessert, infused with the rich flavors of Marsala wine and enveloped in a velvety vanilla custard. This layered cake, reminiscent of a Boston cream pie, features two moist cake layers soaked in a sweet wine mixture and generously filled with a smooth custard. The crowning touch is a luscious meringue that bakes to a golden perfection, creating an irresistible contrast in textures. Perfect for gatherings or special occasions, this exquisite cake combines elegance with a comforting homemade feel, surely delighting your guests with every slice.
N/A
Servings
250
Calories
10
Ingredients
Ingredients
Russian layer cake
1 (2 days old, baked and cooled)
Marsala wine
1/2 cup (none)
Water
1/2 cup (none)
Sugar
1/2 cup, divided (2 tablespoons for soaking, 2 tablespoons for custard, 2 1/2 tablespoons for meringue)
Butter
1 tablespoon (none)
Flour
2 1/2 tablespoons (none)
Whole milk or light cream
1 cup (none)
Vanilla extract
1 teaspoon or to taste (none)
Eggs
2, separated (whites for meringue, yolks slightly beaten)
Sugar for meringue
2 1/2 tablespoons (none)
Instructions
1
Prepare the cake two days in advance by baking the Russian layer cake and then wrapping each layer separately in waxed paper. Store the wrapped layers in a cool place.
2
Preheat your oven to 325°F (160°C).
3
In a mixing bowl, combine the Marsala wine and water with 2 tablespoons of sugar. Stir until the sugar dissolves completely.
4
Carefully pour this mixture evenly over both layers of the cake, ensuring each layer is well-soaked but not overly soggy.
5
In a heavy saucepan over medium heat, combine the whole milk (or light cream) and butter. Stir occasionally until the mixture comes to a gentle boil.
6
In a small bowl, mix the flour with the remaining 2 tablespoons of sugar until thoroughly combined. Gradually sprinkle this mixture into the hot milk while whisking to prevent lumps from forming.
7
Continue to stir the mixture while it thickens, taking care not to let it boil. Once thickened, remove from heat and stir in the vanilla extract.
8
Allow the custard to cool slightly for about 5 minutes, then slowly add the beaten egg yolks, stirring vigorously to incorporate well.
9
Once cooled, spread half of the custard over the bottom layer of the soaked cake. Place the other cake layer on top to create a sandwich effect, with the custard in between.
10
In a clean bowl, whip the egg whites until stiff peaks form. Gradually add the remaining 2 ½ tablespoons of sugar while continuing to beat the egg whites until the meringue is glossy and holds firm peaks.
11
Spread the meringue over the top of the cake, ensuring an even covering. Place the cake in the preheated oven and bake for about 15 minutes, or until the meringue is beautifully browned.
12
Once baked, allow the cake to cool slightly before serving. This cake can be enjoyed warm or cold, and it’s best served fresh for optimal texture.
Nutrition Information
12.5g
Fat
25g
Carbs
3.3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Custard-Soaked Washington Layer Cake?
It is a delightful twist on a classic dessert, featuring two moist cake layers soaked in Marsala wine and filled with a smooth vanilla custard, topped with a baked golden meringue.
How many days in advance should I prepare the cake layers?
The Russian layer cake should be prepared two days in advance, baked, and stored in a cool place wrapped in waxed paper.
What type of wine is used to soak the cake?
This recipe uses 1/2 cup of Marsala wine mixed with water and sugar for the soaking liquid.
What are the nutritional values for this cake?
Each serving contains approximately 250 calories, 12.5g of fat, 25g of carbohydrates, and 3.3g of protein.
How do I prevent lumps in the custard?
Gradually sprinkle the flour and sugar mixture into the hot milk while whisking constantly to prevent lumps from forming.
What temperature should the oven be set to?
Preheat your oven to 325°F (160°C) before baking the assembled cake with its meringue topping.
How many eggs are required for this recipe?
The recipe calls for 2 eggs, which are separated to use the yolks in the custard and the whites for the meringue.
What is the total amount of sugar needed?
You will need 1/2 cup of sugar total, divided into 2 tablespoons for soaking, 2 tablespoons for the custard, and 2 1/2 tablespoons for the meringue.
What is the recommended liquid for the custard base?
You can use either 1 cup of whole milk or light cream for the custard base.
How long should the cake bake with the meringue topping?
The cake should be baked for about 15 minutes, or until the meringue is beautifully browned.
Can this cake be served warm?
Yes, this cake can be enjoyed either warm or cold, though it is best served fresh for the best texture.
What is the texture of the Custard-Soaked Washington Layer Cake?
It features an irresistible contrast in textures with moist, wine-soaked cake, smooth velvety custard, and a light, golden meringue.
How should the cake layers be stored before assembly?
Each layer should be wrapped separately in waxed paper and stored in a cool place.
When do you add the egg yolks to the custard?
Allow the thickened custard to cool for about 5 minutes, then slowly stir in the beaten egg yolks vigorously.
How do you prepare the soaking mixture?
Combine 1/2 cup Marsala wine and 1/2 cup water with 2 tablespoons of sugar and stir until the sugar dissolves.
What kind of cake is used as the base?
The base is a Russian layer cake that is two days old.
What flavor extract is used in the custard?
The recipe uses 1 teaspoon of vanilla extract, or more according to your preference.
How much butter is needed for the custard?
One tablespoon of butter is used in the custard mixture.
What is the specific instruction for the meringue peaks?
Whip the egg whites until stiff peaks form, then gradually add sugar until the meringue is glossy and holds firm peaks.
How much flour is required for the custard?
You will need 2 1/2 tablespoons of flour to thicken the custard.
Is this cake similar to any other well-known desserts?
The description notes it is reminiscent of a Boston cream pie due to its layered structure and custard filling.
Should the custard boil while thickening?
No, you should stir the mixture while it thickens but take care not to let it boil.
How do you assemble the cake layers?
Spread half of the custard over the bottom soaked layer and place the second soaked layer on top to create a sandwich effect.
What is the ingredient count for this recipe?
There are 10 distinct ingredients listed for this cake recipe.
What tags are associated with this recipe?
Tags include dessert, layer cake, custard, meringue, wine-soaked, russian cake, celebration cake, and elegant dessert.
How do you apply the soaking liquid?
Carefully pour the mixture evenly over both layers, ensuring they are well-soaked but not overly soggy.
How much sugar is used specifically for the meringue?
The meringue uses 2 1/2 tablespoons of sugar.
What should the custard look like before adding eggs?
The custard should be thickened and removed from the heat, with the vanilla extract already stirred in.
What is the best way to serve the cake for the best texture?
It is best served fresh after cooling slightly from the oven.
Does this cake contain fiber or cholesterol data?
The nutritional data for fiber, sugar, sodium, and cholesterol is not provided in the current recipe information.