Strawberries and Cream Birthday Cake

This is a white cake layered with custard, strawberries and whipping cream.

FRUIT FILLING:

1.5 c (8 0z) raspberries, strawberries or blueberries
2 tbsp sugar
1 tsp fresh lemon juice

Mix and let sit 1 hour.

WHITE CAKE:

2 c flour
1 tsp salt
1 c sugar
1 c heavy cream
2 tbsp milk
2 tsp baking powder
4 egg whites, room temperature
1 tsp vanilla extract
1/4 tsp almond extract

  1. Preheat oven to 325 F.
  2. Butter 8 in round pans. Add parchment. Butter and flour that too.
  3. Mix dry ingredients.
  4. Mix wet ingredients in kitchenaid, whip till thickens.
  5. Add dry ingredients to wet ingredients.
  6. Divide batter amongst 3 pans.
  7. Bake 20-25 min.
  8. Let cool COMPLETELY.

CUSTARD / PASTRY CREAM FILLING:

2.5 c whole milk
3/4 c sugar
1/4 tsp salt
2 tsp vanilla extract
1/4 c cornstarch
1 tbsp flour
4 egg yolks
1/2 c whole milk
4 tbsp (1/2 stick) butter
1 c heavy cream, whipped to soft peaks

  1. In medium saucepan, mix 2.5 c milk, sugar and salt. BOIL over med heat.
  2. In separate bowl, whisk cornstarch, flour and egg yolks with 1/2 c milk.
  3. TEMPERING: whisk some of the boiling mixture with the egg yolks, then pour back into hot milk and return to heat. Do it little by little so the eggs don’t curdle.
  4. Bring to a boil and boil for 30 sec.
  5. Remove from heat, STRAIN (if it curdled), and stir in butter and vanilla extract.
  6. Rub a piece of butter over the surface of the cream, top with plastic wrap, and fridge till cool.
  7. To complete, fold in whipping cream.

WHIPPING CREAM FROSTING:

2 c whipping cream
1 c confectioner’s sugar
2 tsp vanilla extract
1 tsp almond extract

Mix well.

 

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