Grandmas Custard Cake Recipes

GRANDMA'S CUSTARD CAKE

Steps:

• In a double boiler, combine well beaten egg yolks, granulated sugar, milk and cornstarch.
• Cook slowly until thick and smooth, stirring constantly.
• Mixture will become like thick custard.
• Remove from heat, add lemon juice and rind.
• Set aside to cool.
• Cream butter and confectioner's sugar very well.
• Add cooked egg mixture and mix with mixer until incorporated.
• Beat egg whites until very stiff.
• Fold into egg& sugar mixture very lightly by hand (leave small lumps of whites).
• Lightly grease spring form pan, bottom and sides.
• With strips of fingers (round side out), line side of pan (keeping them in the strip& not tearing them apart helps hold them up).
• Line pan bottom w/ concentric circles of single layer lady fingers (flat side down), putting fingers end to end.
• Break one or two fingers to fill in gaps.
• Cover bottom lady fingers with a layer of filling.
• Arrange another layer of concentric fingers, and add another layer of filling.
• Continue until filling is all used.
• End with a final layer of fingers.
• (Usually it will not go to the very top of the side fingers.) Try and reserve 4-5 of the best fingers for top garnish.
• Place in icebox and chill thoroughly, at least 12 hours or overnight.
• To serve: Remove to cake platter when ready to serve.
• Bend the tips of the edge lady fingers down and cover top layer of fingers (to the bent-edges of the side fingers) with a layer of whipped cream.
• Cut reserved fingers in half, lengthwise, and decorate top of cake with"spokes.
• "Add cherries (blot off excess liquid to prevent red color bleeding into the whipped cream).