TCIF: Vanilla Cream Cake with Strawberries & Toasted Almonds 2

Mimi ON Aug 27, 2010 AT 12:03 pm

Vanilla Cream Cake

Vanilla Cream Cake

Ingredients: Vanilla Cream Filling
250g whole milk
35g caster sugar
25g custard powder
2 yolks
1 vanilla pod

In a saucepan bring the milk and vanilla to the boil. Then, in a bowl, mix the sugar, custard powder and yolks.

Pour a 1/3 of the hot milk over the yolks and whisk well to combine. Pour all of this back into the pan where the remaining milk is and over a low heat, stir until the mixture thickens and starts to bubble. Finally remove from the heat and pour into a container to cool down.

Pro Tip: After 15 minutes place some cling film directly on top of the custard so that a skin does not form.Ingredients: Decoration
250g double cream
Fresh strawberries, other seasonal berries will work just as beautifully

Take your cold cake and split it horizontally through the middle. Then, slightly whip the cream so that soft peaks just start to appear and take the custard from the fridge and mix it to loosen it up a bit. Discard the vanilla pod making sure all of the seeds stay in the custard and fold the cream into the custard, and smooth the mixture onto the base cake.

Place the top layer on top and push own to seal, although allowing the filling to be seen.

Decorate with the fresh strawberries or if serving a bit later offer them on the side, either way this cake will be devoured in seconds!  

Sarah Adams © 2010

Click here for Sarah’s last TCIF…

Whipped cream

Whipped cream

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