Bake for 40 to 45 minutes, or until the top is golden and a toothpick inserted into the top cake layer comes out clean.
Rotate the pan halfway through for even baking.
Step 6: Cool and Serve
Let the cake cool in the pan for 15–20 minutes.
For best results, refrigerate for a few hours—or even overnight—before slicing. This allows the custard layer to fully set.
Serving Suggestions
Dust with powdered sugar
Serve with fresh berries
Drizzle with caramel or chocolate sauce
Add a dollop of whipped cream or vanilla ice cream for an extra indulgent treat
Tips for Success
Don’t Mix the Layers: The cake and custard layers must remain separate. Their different densities are what create the magical layers during baking.
Use Room-Temperature Eggs: Cold eggs don’t incorporate as smoothly and can affect the batter’s texture and layering.
Chill Before Slicing: Patience pays off. Refrigerating the cake helps the layers firm up, making it easier to slice and enhancing the texture.
Adjust Sweetness: If you prefer less sweet desserts, you can reduce sugar in either layer by 2–3 tablespoons.
Make it Gluten-Free: Use a 1:1 gluten-free flour blend that contains xanthan gum to replicate the structure of regular flour.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Serve chilled or let it sit at room temperature for 20 minutes before serving.
