Strawberry Custard Cake Recipes

STRAWBERRY CUSTARD TORTE

Steps:

• Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely., In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir a small amount of hot filling into egg yolks; return all to pan, stirring constantly. Bring to a gentle boil; cook and stir for 2 minutes. Remove from the heat. Stir in butter and vanilla. Cover and refrigerate until chilled., Place half of the whipped topping in a large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.

STRAWBERRY CUSTARD CAKE

Steps:

• Preheat the oven to 325 F and coat 8 x 8 (2 inch deep) square baking dish with cooking spray and line with parchment paper leaving an overhang on two sides. Lay the second piece of parchment paper on top, across the first one, leaving an overhang on the other two sides so you can take the cake out of the pan easier.
• First, make strawberry puree. Place strawberries, lemon juice and 2 tablespoons sugar in a blender or food processor and pulse until smooth.
• Next, beat egg whites until soft peaks form, add a dash of salt and continue beating until stiff peaks form, set aside.
• In another bowl beat egg yolks, gradually add powdered sugar and continue beating until light and fluffy and the mixture is pale yellow.
• Add melted butter in egg yolks and mix until combine. Then add strawberry puree, milk and vanilla and mix on low speed until combine. Mix in flour until combine, too. The batter is really thin and that's OK. Mix in a few drops of red food coloring if desired.
• Finally, add beaten egg whites into the mixture and using a rubber spatula or a whisk gently incorporate them. A distinct layer of fluffy lumps and clumps of egg whites should remain at the top. Do not overstir or overmix it, because egg whites should float on top when you pour the batter in baking dish.
• Bake for 50-70 minutes or until the cake is just barely jiggly in the center, but feels firm to touch.
• Cool the cake completely, then dust with powdered sugar and serve. Garnish with fresh strawberry if desired.

STRAWBERRY CUSTARD CASSATA CAKE

Steps:

• 1. Make the custard(you can do this the night before)Whisk together all of the custard ingredients is saucepan.Bring mixture to a boil over med-low heat,whisking constantly.Turn down heat so the mixture just simmers,and whisk until thick,1-2 minutes.(The key word here are whisk constantly) It will thicken quickly.Transfer to bowl,cover with plastic and cool.Then chill custard,covered for at least 3 hrs.or up to 2 days. (cooks note) I was in a bakery and they sold custard pre-made in big plastic tubes this was 1 step I cheated on)
• 2. Bake cakes:(you can also do this the night before)Preheat oven to 325 Line bottoms of 2 9"round cake pans with lightly oiled parchment paper I used spray & spray pans.(cooks note)My pans were obviously 8" & I had too much batter so I used 3 8" pans and I ended up not having to cut the cakes in half)Thus 1 more step skipped.
• 3. Sift together flour and 1 1/4c. sugar,baking powder & salt twice in bowl.I did first sift on waxed paper then poured that is sifter over bowl.
• 4. In separate bowl,using electric hand mixer beat together the yolks,water,oil,zest and vanilla until smooth.Stir in flour mixture.
• 5. In another large bowl with cleaned beaters,beat egg whites with cream of tartat until soft peaks form.Add the remaining 1/4 cup sugar and beat on high until the peaks are stiff but not dry.
• 6. Using rubber spatula (and a light touch) fold about a quarter of the egg whites into the egg yolk mixture.Then fold in the remaining whites.Be very gentle.The goal here is to incorporate the egg whites without deflating them significantly.As soon as the egg whites are no longer visible stop folding.
• 7. Divide batter into pans evenly.Bake for approximately 35 min.Until the top springs back when lightly pressed and toothpick comes out clean.
• 8. For the next step,and for the splitting,wax paper is your friend.Any surfaces that carries a cake layer I line with waxed paper for easy transfer.
• 9. Allow the cakes to cool in their pans on cooling rack for at least an hour.When completely cool run a knife around the sides to release the cakes,cover each pan with a waxpaper lined plate and flip. Gently lift the pans off of cakes,and carefully peel back the parchment.Wrap the cakes in plastic wrap and refrigerate at least 3 hrs. or overnight.
• 10. Meanwhile prepare strawberries:Slice the strawberries thinly but not too thin & place in bowl.Sprinkle with the 2Tbs. sugar and stir.Allow to macerate for 1 hr.Stir once in a while.Strain and save juices.
• 11. When cakes are cool it's time to split them.Using a long serrated knife carefully saw each layer in half.Place each layer on wax lined baking sheet,One layer on cake plate you're serving it on.
• 12. Whip the cream & sugar until stiff.
• 13. Assemble cake:Brush bottom layer with 1/3 reserved strawberry juice,a layer of strawberries the a layer of custard.Top with next layer of cake and repeat,no strawberry juice on top.Cover entire cake with whipped cream.Decorate top with fresh strawberries if desired.Chill cake at least 8 hrs. before serving so the cake absorbs the strawberry juices.Bring to cool room temperature before serving.

EASY STRAWBERRY CUSTARD CAKE

Steps:

• Prepare cake mix using ingredients and directions as listed on the box.
• Place in greased and floured 9x13" baking pan.
• Cover batter with strawberries.
• Sprinkle strawberries with sugar.
• Pour heavy whipping cream over ingredients in pan.
• Bake at 350° for 50 to 60 minutes or until cake springs back when touched lightly.
• This will need to be stored in the refrigerator.

STRAWBERRY CUSTARD CAKE

Steps:

• Carefully cut the spongecake into three horizontal layers.
• Strawberries: Save half of the strawberries for decoration. Cut the other half of the strawberries in small cubes -- an put in a bowl. Mix in the sugar og let it rest until the sugar has dissolved. It should become a little sirupy.
• Vanilla Custard: Bring the milk, with the vanilla bean added, to a boil. Whisk the egg yolks with the sugar and corn starch. Add 1 tablespoon of water if the mixture becomes too thick. Remove the vanilla bean and then pour the milk over the egg mixture and whisk brisklyl. Pour the mixture back into the pot. Gently reheat the mixture and continue whisking until it becomes a thick cream. Pour the cream through a sieve and let cool. Whip 2/3 cup of the heavy cream and fold it in the custard.
• Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake. Place the second layer on top of this and press gently. Repeat the above process before placing the last layer of sponge cake on top.
• Tip! If you have extra time on your hands, you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating. This will give the flavours time to settle a bit and will make a great cake even better!
• Whip the remaining cream. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake. To crown the work add the remaining strawberries on top.

STRAWBERRY CUSTARD CAKE

Steps:

• Chop strawberries into small dice. Add 3 tbsp of sugar and the juice from a half lime, mix well. Place this marinade in the fridge while preparing other ingredients.
• Crack 5 eggs in a clean bowl, and then add 1 cup of sugar. Whisk them over simmering water. Whisk well until the mixture is slightly warmer than your fingers.
• Remove the bowl from the warm water bath and keep whisking at room temperature, until it reaches the ribbon stage. Sift 1 cup of cake flour in, and gently mix well.
• Prepare a baking sheet with a silicone mat or parchment paper. Transfer the mixture to the baking sheet and gently cover it evenly. Bake the cake at 400F for 10-12 minutes.
• After the cake is cooled down, cut into 3 circles (the size is based on the bowl that you are using for assembling later, see the video for more detail)
• In a saucepan, add 2 and a half cups of milk, and a few drops of the vanilla extract. Simmer the milk over low heat.
• In a bowl, combine 4 yolks and 4 tbsp of sugar. Mix the yolk and sugar. Add 2 tbsp of cornstarch. Whisk until the starch dissolves.
• Add a spoonful of warm milk, mix well and pour the yolk mixture into the pan. Cook the mixture over medium-low heat. In the meantime, keep whisking the mixture.
• Keep whisking until the batter becomes thicken, remove the pan from the heat.
• After it cools down a little, add the whole stick of unsalted butter(room temperature) and mix well.
• Drain the marinade strawberry. Cut the rest of the strawberries into thin slices.
• Place some plastic wrap in the bowl, so that the cake can be easily removed later. Place the strawberry slices alongside the bowl. Add custard cream over it.
• Place the smallest cake circle in, add the marinade strawberry, and then cover with the cream.
• Place another circle, marinade strawberry, and cream. At the end cover it up with the biggest cake circle. Then cover a plastic film and fridge it for at least 4 hours. So that the cake can keep its shape.
• 4 hours later, place a plate on the top and flip it, remove the bowl and the plastic film. And the cake is done. Enjoy!