Strawberry Custard Torte
Ingredients
- 1 package (18-1/4 ounces) yellow cake mix
- 1/3 cup sugar
- 1 tablespoon corn-starch
- 1/8 teaspoon salt
- 1 cup milk
- 2 egg yolks, lightly beaten
- 1 tablespoon butter
- 1 teaspoon vanilla extract
- 1 carton (8 ounces) frozen whipped topping, thawed
- 1 package (12 ounces)
- Frozen sweetened sliced Strawberries, thawed and drained
- Sliced fresh strawberries and mint leaves, optional
Method
Prepare and bake cake according to package instructions, using two greased and floured 9-in. round baking tins. Cool for 10 minutes; before removing from pans to wire racks to cool completely.
In a saucepan, combine the sugar, corn-starch and salt; gradually stir in milk until smooth. Bring to a boil over a 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 on a serving plate, spread with half of the strawberry mixture. Top with a second layer, spread with custard. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired.
Yield: 12 servings
Tested in the THASC kitchen. Photo by THASC.
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