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Kastell: recipe illustration
Snacks & baking

Kastell

Maltese layered cake made of sponge soaked in custard and melted chocolate. It is served at celebrations, teatime and big family occasions.

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Ingredients

Ingredients

Génoise

Crème pâtissière

Glaçage

Spices & seasoning

Optional extras

Nutrition facts

832 kcal per serving

Protein
17.9 g
Carbohydrates
96 g
of which sugars
61.3 g
Fat
39.7 g
Fiber
4.4 g

Ecomely’s estimate, calculated from the ingredients with the ANSES Ciqual food composition table, excluding sides and seasoning added to taste.

Instructions

  1. Preheat the oven to 180 °C and grease a 20 cm square tin, lining it with baking paper.
  2. Whisk the eggs with the sugar for 5 minutes until the mixture is frothy and very pale.
  3. Gently fold in the sifted flour, then the melted butter, with a spatula, lifting the batter.
  4. Pour into the tin and bake for 25 to 30 minutes, until a knife inserted in the centre comes out dry. Let it cool.
  5. For the custard, heat the milk with the split vanilla pod, then mix the cornflour, sugar and yolks, and pour them onto the hot milk while whisking.
  6. Return to a low heat and stir until thickened, about 3 minutes, then let it cool completely.
  7. Cut the sponge in two, spread custard over the bottom half, cover with the second half and spread the remaining custard on top.
  8. Melt the chocolate with the butter in a bain-marie, coat the cake and chill for at least 2 hours before serving.

Variations and tips

Almond version. Sprinkle the top with toasted flaked almonds before coating with chocolate.

Alcohol-free. If you use rum, replace it with orange juice to flavour the sponge.

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Original Ecomely recipe.