Pakashastra

Pakashastra

Friday, April 24, 2015

Refrigerated Strawberry Cake

Serves: 8 to 10




Ingredients:

For Layer 1:

Vanilla Sponge Cake (bake well in advance, click here for recipe)

For Layer 2:

Strawberries, hulled - 10 to 12
White Sugar - 1/2 cup

For Layer 3:

Milk - 2 cups + 1/2 cup
Custard Powder - 4 tablespoon
Sugar - 1/3 cup
Heavy Cream - 1/2 cup

For Topping:

Strawberries, sliced - 4 to 5
Tutti Frutti - 1/2 cup
Walnuts/Pecans/Almonds, chopped - 1/2 cup

To Serve

Stemmed Glass/Straight Glass - 8 to 10


Method:

  1. Bake the cake in a rectangle 12" x 8" baking tray. Allow it to cool down completely. It is best to bake 24 hours before you want to serve the cake.
  2. For layer 2, take strawberries in a blender. Pulse it a few times until they are reduced to small chunks.
  3. In a sauce pan, take blended strawberry and 1/2 cup sugar. Cook for about 5-6 minutes, until it thickens slightly. Let it cool down to room temperature. Strawberry Compote is now ready.
  4. Meanwhile, for layer 3, in a small bowl mix custard powder with 1/2 cup milk. Keep aside.
  5. In another saucepan, bring 2 cups of milk to boil, add sugar. When the sugar melts, turn off the flame.
  6. Now add custard powder + milk mixture.  Mix thoroughly.
  7. Place the sauce pan back on flame (low flame). Cook for a minute, stirring continuously. Due to thick consistency, it might get burnt very quickly at the base, so take care to stir continuously on low flame. Turn off the flame and let it cool down to room temperature. 
  8. Add heavy cream to the prepared custard. Whisk thoroughly until it is smooth and creamy.
Assembling the cake:
  1. Using the mouth of the stemmed/straight glass used for serving, stamp out the cake into 8 to 10 cylinders.
  2. Place each cake cylinder in each serving glass. Prick the top of the cake using a fork.
  3. Pour 3-4 tablespoons of strawberry compote on the cake in each glass. Spread it evenly.
  4. Layer it with 3-4 tablespoons of custard + cream mixture.
  5. Top it Strawberry slices, chopped walnuts/pecans/almonds and tutti frutti.
  6. Refrigerate the assembled cake for 5-6 hours before serving.


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