This is a cake that has it all - vanilla cake, custard, fresh strawberries, and the taste of strawberry jelly. It is gorgeous! I have not tried it with other berries, but they'd be worthwhile trying!
Cake
1 tablespoon butter
6 tablespoons milk
3 eggs
1 cup sugar
1 cup flour
1 tablespoon baking powder
1 teaspoon vanilla extract
Preheat oven to 180 celcius.
Place butter in a spring form ring pan and place in oven just until butter
melts. Remove from oven and use a brush to evenly spread butter around the
bottom and sides of the pan.
Place the eggs and sugar in a mixing
bowl and beat till light yellow and fluffy. Add in the milk and vanilla and beat to combine.
Combine the flour and baking powder and sift into the egg
and sugar mixture.
Stir gently to
combine along with the vanilla.
Pour into your greased flan or cake tin and place in centre of oven.
Bake for about 20 minutes or until golden brown a skewer comes out clean when inserted into the centre.
Cool, then turn out onto a serving platter.
Custard Layer
1/3 cup sugar
2 tablespoons cornflour
2 egg yolks
1 1/2 cup milk
1 teaspoon vanilla
2 tablespoons butter
Mix the sugar, cornflour, egg yolk, vanilla and milk in a saucepan and stir with a whisk to remove lumps.
Place over a low-medium and stir with a whisk until it thickens. It should be quite thick.
Add in the butter and stir to blend.
Cool until it is room temperature and then spread over top of the vanilla cake layer.
Topping
3 punnets of strawberries
1 tsp rosewater (you can omit if you don't have this)
1/2 cup sugar
1 tablespoon cornflour
1/3 cup water
Arrange 1 punnet of strawberries on top of the custard. If they are large strawberries you can cut them in half.
Put the remaining 2 punnets of berries in a food processor and process until they are crushed but still have texture (you don't need a fine puree)
Put the sugar, cornflour, rosewater, water and pureed berries into a saucepan and bring to a boil.
Cool and then pour over the fresh berries on top of the custard.
Note: you can sieve the berry glaze to remove seeds and to make it finer. I usually don't because I quite like the texture. It's up to you though!
.
This is a continuation of my scandalous love affair with custard. This custard uses the same basic recipes as the lemon verbena custard, but uses rose petals to flavour it. The red and deep pink rose petals I used imparted a lovely soft colour to the custard, and a fragrant sweet turkish-delight flavour. This is one I shall definitely make again and again when the roses are in bloom!
