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Matera Cake with Pastry Cream

A delightful cake featuring fluffy sponge layers and rich pastry cream, perfect for special occasions and cozy gatherings.
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Prep Time 30 minutes
Cook Time 45 minutes
Total Time 1 hour 15 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Italian
Calories: 320
Ingredients Method Notes

Ingredients
  

For the cake
  • 3 large eggs
  • 200 g sugar
  • 200 cc milk
  • 100 cc sunflower oil recommended
  • 1 teaspoon vanilla essence or lemon zest
  • 350 g self-rising flour or common flour plus 2 teaspoons of baking powder
  • 1 pinch salt
For the pastry cream
  • 500 cc milk
  • 2 large egg yolks
  • 100 g sugar
  • 40 g cornstarch about 3 heaped tablespoons
  • 1 teaspoon vanilla essence for pastry cream

Method
 

Preparation of Pastry Cream
  1. Heat the milk with the vanilla essence in a small pot until it's nearly boiling.
  2. Whisk together the yolks, sugar, and cornstarch in a bowl until smooth.
  3. Gradually add a bit of the hot milk to temper the mixture before pouring it all back into the pot.
  4. Stir constantly over medium heat until the mixture thickens to a creamy consistency.
  5. Cover with plastic wrap and let cool.
Preparation of Cake
  1. Beat the eggs with the sugar until frothy.
  2. Add the milk, oil, and your choice of vanilla essence or lemon zest, then mix thoroughly.
  3. Sift the flour with a pinch of salt and gently fold it into the batter.
  4. Pour the mixture into a greased and floured cake mold.
  5. Create artistic designs on the top with the cooled pastry cream.
  6. Bake in a preheated oven at 180 degrees C for 40 to 45 minutes.
  7. Once baked, cool on a wire rack and sprinkle with powdered sugar.

Notes

This cake can be dressed up with fresh fruit or a scoop of vanilla ice cream. It stores well in an airtight container in the refrigerator for up to three days.