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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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This dessert is a very close variation of Tina Nordstrom's Strawberry Cake. Using poundcake, instead of spongecake, the cake is a bit heavier, but quite delicious! Read more ! Also, Nordstrom's recipe online seems to have a few mistakes in it...dark rum? I'm not sure where that was supposed to go :) Ingredients:
strawberries |
3 pints fresh strawberries |
1/3 cup sugar |
custard |
2 cups milk |
5 egg yolks |
2 tsps real vanilla extract |
2 tablespoons corn starch |
1/2 cup sugar |
2 cups heavy cream |
cake |
2 9 inch round pound cakes |
Directions:
1. Save one pint of the strawberries for decoration.
2. Cut the other half of the strawberries in small cubes and put in a bowl.
3. Mix in the sugar and let it rest until the sugar has dissolved; It should become a little syrupy. Set aside.
4. Bring the milk, with the vanilla to a boil.
5. Whisk the egg yolks with the sugar and corn starch in a separate bowl. (Add 1 tablespoon of water if the mixture becomes too thick.)
6. Pour the milk over the egg mixture and whisk briskly.
7. Pour the mixture back into the pot.
8. Gently reheat the mixture and continue whisking until it becomes a thick cream. Let cool.
9. Whip 2/3 cup of the heavy cream and fold it in the custard.
10. Cut both pound cakes in half, horizontally.
11. Spread 1/3 of the vanilla custard on one half and then 1/3 of the strawberry filling on the bottom layer of the cake.
12. Place the second layer on top of this and press gently.
13. Repeat the above process with another layer and then place the third cake half on top (I did not place four layers on the cake-I cute the fourth part of the cake in half and made one mini strawberry cake, but the fourth could be added. Freeze for a few hours until custard is stiff or you may cover the cake in plastic wrap and place it in the refrigerator for 24 hours before decorating.
14. Whip the remaining cream.
15. Use a pastry bag with a spout to decorate, working it in an upward movement all around the cake.
16. To crown the work add the remaining strawberries on top.
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