Zutaten für Strawberry Custard Cake
- 1 (10 inch) sponge cake
- 1 pound fresh strawberries
- 1 cup granulated sugar, 2 tablespoons powdered sugar
- 2 cups whole milk
- 4 large egg yolks
- 1 vanilla bean (or 1 teaspoon vanilla extract)
- 1/4 cup cornstarch
- Dark Rum
- 1 1/3 cups heavy cream
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Strawberry Custard Cake? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
Zubereitung von Strawberry Custard Cake
- Preheat oven to 350°F (175°C). Prepare your sponge cake according to your preferred recipe (or use store-bought). Once cooled, carefully cut the sponge cake into three even horizontal layers.
- Prepare the Strawberries: Wash and hull 1 pound of strawberries. Set aside 1/2 cup for decoration. Dice the remaining strawberries into small cubes and place them in a medium bowl.
- Macerate the Strawberries: Add 1/4 cup granulated sugar to the diced strawberries. Gently toss to combine and let sit for 15-20 minutes, or until the sugar dissolves and a slight syrup forms.
- Make the Vanilla Custard: In a medium saucepan, combine 2 cups whole milk and 1 vanilla bean, split lengthwise and seeds scraped out (or 1 teaspoon vanilla extract). Heat over medium heat until just simmering. Do not boil.
- Temper the Egg Yolks: In a separate bowl, whisk together 4 large egg yolks and 1/2 cup granulated sugar until pale and thick. Gradually whisk in 1/4 cup cornstarch until smooth.
- Combine Milk and Egg Mixture: Slowly pour the warm milk mixture into the egg yolk mixture, whisking constantly to prevent curdling.
- Cook the Custard: Pour the combined mixture back into the saucepan. Cook over medium-low heat, whisking constantly, until the custard thickens to a creamy consistency (about 5-7 minutes). Do not boil.
- Strain and Cool: Remove from heat, remove the vanilla bean (if using), and strain the custard through a fine-mesh sieve into a bowl. Press plastic wrap directly onto the surface to prevent a skin from forming, then refrigerate until completely cool.
- Whip the Cream: In a chilled bowl, beat 1 cup heavy cream with 2 tablespoons powdered sugar until stiff peaks form.
- Fold in Whipped Cream: Gently fold one-third of the whipped cream into the cooled custard to lighten it. Then, fold in the remaining whipped cream until just combined.
- Assemble the Cake: Spread half of the vanilla custard over the bottom layer of the sponge cake. Top with half of the macerated strawberries. Gently place the second layer of sponge cake on top.
- Repeat Layers: Repeat step 11 with the remaining custard and strawberries, then top with the final layer of sponge cake.
- Frost and Decorate: Whip the remaining 1/3 cup of heavy cream and use a piping bag or knife to frost the top and sides of the cake. Decorate with the reserved strawberries.
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
68g
Fat
80g
Carbs
9g
