Cooking Louisiana  -  Crème au Beurre Cake  
Crème au Beurre Cake

Submitted by: C. Daigle
Bayou Blue - Lafourche Parish, LA - USA

My husband's mother, Ruby D., won first place in a Cooking Contest with this old family recipe given to her by her mother.

Crème au Beurre (Fr.) = Butter Cream


5 eggs
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla
1 ¼ cup plain flour, sifted

¾ cup sugar
2 tablespoons cornstarch
3 eggs or 6 yolks
1 ½ cups evaporated milk
1 teaspoon almond extract
1 teaspoon vanilla
½ cup margarine or butter


Grease and flour two eight inch baking pans. Preheat the oven to 350ºF. In a three quart mixing bowl, beat eggs until stiff and fluffy (holding the mixer at an angle to beat in as much air as possible). Add vanilla and salt, then alternately add flour and sugar a heaping tablespoon at a time continuing to beat in air until well blended. Pour batter into pans and bake for 25 to 30 minutes. Cool completely and cut the two layers in half to make four layers.

In a two-quart saucepan, combine sugar and cornstarch, mixing well. Add eggs and beat until light and fluffy. Add milk combining well. Place pan over low heat cooking until thick, stirring constantly with a wire wisk. Remove from heat, add almond, vanilla and margarine, beating well with wisk until blended. If there are lumps, they can be removed with a blender or food processor.

Fill between each cake layer and over the top. Refrigerate until serving time.

Number of Servings: 8 to 10

Preparation Time: 1 ½ hrs.