STRAWBERRY CUSTARD CAKE
Strawberry Custard Cake is the best of all magic custard cake recipes I've ever tried. It's delicious, creamy and smooth and bursting with fresh strawberry flavor. Moreover, this cake is very easy and quick, as well. Top with some powdered sugar and sliced strawberries!
Provided by Vera Zecevic
Categories Dessert
Time 1h5m
Number Of Ingredients 14
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.
Nutrition Facts : ServingSize 1 piece, Calories 261 calories, Sugar 29.2 g, Sodium 60.6 mg, Fat 11.3 g, SaturatedFat 5.9 g, TransFat 0 g, Carbohydrate 36.7 g, Fiber 1 g, Protein 4.3 g, Cholesterol 143.8 mg
STRAWBERRY CUSTARD CAKE
Make and share this Strawberry Custard Cake recipe from Food.com.
Provided by sofie-a-toast
Categories Dessert
Time 30m
Yield 8 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 404.2, Fat 27.3, SaturatedFat 16, Cholesterol 193.8, Sodium 59.3, Carbohydrate 28.7, Fiber 3.6, Sugar 17.2, Protein 5.9
EASY STRAWBERRY CUSTARD CAKE
I have not tried this yet, but it sounds awesome and would go together in no time. The cream and strawberries sink to the bottom of the cake, forming a lush custard layer.
Provided by Marie
Categories Dessert
Time 1h
Yield 12 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 459.6, Fat 25.6, SaturatedFat 10.6, Cholesterol 54.3, Sodium 318.7, Carbohydrate 55.4, Fiber 1.4, Sugar 42.8, Protein 4
STRAWBERRY CUSTARD CAKE
A simple strawberry cake that everyone can make!
Provided by user
Categories Dessert
Time 4h
Number Of Ingredients 13
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!
Nutrition Facts : Calories 286 kcal, ServingSize 1 serving
STRAWBERRY CUSTARD TORTE
"This elegant dessert is as beautiful as it is delicious," says Brenda Bodnar from Euclid, Ohio. "Not only is it ultra-easy to prepare, but it's a make-ahead recipe, so there's no last-minute fussing when company is coming."
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 12 servings.
Number Of Ingredients 11
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.
Nutrition Facts :
HOMEMADE STRAWBERRY CAKE
A delicious homemade cake with chunks of fresh strawberries instead of puree, turning the whole cake pink like most strawberry cakes.
Provided by wierdrules
Categories Desserts Fruit Dessert Recipes Strawberry Dessert Recipes
Time 55m
Yield 12
Number Of Ingredients 9
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 9x13-inch baking pan.
- Combine sugar, oil, eggs, and vanilla extract in a large bowl and beat thoroughly.
- Combine flour, baking powder, and salt in a small bowl. Add to the sugar mixture with milk and combine to make a thick batter. Add strawberries and fold gently to combine. Pour batter into the prepared pan.
- Bake in the preheated oven until golden brown and the top springs back when lightly pressed, 40 to 45 minutes.
Nutrition Facts : Calories 292.7 calories, Carbohydrate 45.6 g, Cholesterol 46.9 mg, Fat 10.7 g, Fiber 1.2 g, Protein 4.3 g, SaturatedFat 1.9 g, Sodium 190.7 mg, Sugar 26.7 g
RHUBARB CUSTARD CAKE
Rhubarb thrives in my northern garden and is one of the few crops the pesky moose don't bother! Of all the desserts I've tried, this rhubarb custard cake is my first choice. It has old-fashioned appeal but is so simple to prepare. -Evelyn Gebhardt, Kasilof, Alaska
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 15 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. Prepare cake batter according to package directions. Pour into a greased 13x9-in. baking dish. Sprinkle with rhubarb and sugar. Slowly pour cream over top. , Bake until golden brown, 40-45 minutes. Cool on a wire rack for 15 minutes before serving. Garnish with whipped cream and mint if desired. Refrigerate leftovers.
Nutrition Facts : Calories 300 calories, Fat 13g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 269mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 1g fiber), Protein 3g protein.
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