Featuring layers of delicate vanilla sponge, freshly stewed strawberries and a luxurious vanilla custard (creme patissiere), this dessert is as delicious as can be!
Here’s how to make it.
Ingredients
For the vanilla sponge
- 6 medium free range eggs
- 200 g (7.05 oz) white caster sugar (superfine sugar) 7oz
- 200 g (7.05 oz) self-raising white flour (self rising flour) 7oz
- 2 tsp vanilla extract
For the strawberry sauce
- 800 g (1.76 lb) strawberries 28 oz
- 100 g (3.53 oz) white caster sugar (superfine sugar) 3.5oz
- 2 tbsp cornflour (cornstarch)
- 1 small lemon juice only
- 2 tsp vanilla extract
For the custard
- 6 medium free range eggs
- 120 g (4.23 oz) plain white flour (all purpose flour) 4oz
- 180 g (6.35 oz) white caster sugar (superfine sugar) 6oz
- 800 ml (1.69 pint) whole milk
- 2 tsp vanilla extract
For the top
- 30 g (1.06 oz) white chocolate 1 oz
You’ll also need
- A shallow baking tray approx 13 x 9 inches
- A high walled baking dish approx 13 x 9 inches
Equipment
Instructions
For the vanilla sponge
Preheat the oven to 200C/390F (180C/355F fan).
Add the sugar, eggs and vanilla extract together in a bowl.
Whisk until pale, thick and fluffy.
Fold in the flour
And combine.
Line the tin with grease-proof paper - you can use a few dabs of batter to help stick the paper in place.
Pour 1/3 of the batter into the tin and gently spread evenly.
Bake for 8 minutes until just firm.
While the sponge is still warm, tip face down onto a fresh sheet of baking paper and remove the baking paper. Use the remaining batter to make two more sheets of sponge.
For the strawberry sauce
Hull and quarter the strawberries (use the drinking straw trick if you like), then cut those pieces into halves. Rinse and drain well, then put them into a saucepan along with the sugar, cornflour, vanilla extract and lemon juice.
Cook over a medium heat for 20 minutes, stirring occasionally until thick.
Allow to cool to room temp.
For the custard
Add the eggs, flour, sugar, vanilla essence and splash of the milk in a large bowl.
Whisk together the until smooth.
Warm the rest of the milk to almost boiling, then pour into the egg mixture, stirring vigorously.
Pour the mixture into a clean pan and heat gently for about 25 minutes, whisking gently until thick.
Pour into a clean bowl, cover the surface with plastic wrap and leave to cool to room temp.
To construct
Start with a few spoonfuls of stewed strawberries to just coat the base of the dish.
Then put down your first sponge layer.
Add approximately one third of the custard over the sponge.
Spread it out with a spoon to cover the entire sheet.
Spoon half of the remaining strawberries into the tin.
Followed by another sponge layer.
Add another layer of custard using half the remaining mixture.
Add the last of the strawberries.
Place the final layer of sponge.
Add the last of the custard.
Sprinkle grated white chocolate all over the top to finish.
Chill in the fridge for an hour, or overnight. Enjoy!
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Strawberry Custard Layer Cake Recipe
Ingredients
For the vanilla sponge
- 6 medium free range eggs
- 200 g (7.05 oz) white caster sugar (superfine sugar) 7oz
- 200 g (7.05 oz) self-raising white flour (self rising flour) 7oz
- 2 tsp vanilla extract
For the strawberry sauce
- 800 g (1.76 lb) strawberries 28 oz
- 100 g (3.53 oz) white caster sugar (superfine sugar) 3.5oz
- 2 tbsp cornflour (cornstarch)
- 1 small lemon juice only
- 2 tsp vanilla extract
For the custard
- 6 medium free range eggs
- 120 g (4.23 oz) plain white flour (all purpose flour) 4oz
- 180 g (6.35 oz) white caster sugar (superfine sugar) 6oz
- 800 ml (1.69 pint) whole milk
- 2 tsp vanilla extract
For the top
- 30 g (1.06 oz) white chocolate 1 oz
You’ll also need
- A shallow baking tray approx 13 x 9 inches
- A high walled baking dish approx 13 x 9 inches
Instructions
For the vanilla sponge
- Preheat the oven to 200C/390F (180C/355F fan). Add the sugar, eggs and vanilla extract together in a bowl. Whisk until pale, thick and fluffy. Fold in the flour and combine.
- Line the tin with grease-proof paper - you can use a few dabs of batter to help stick the paper in place. Pour 1/3 of the batter into the tin and gently spread evenly. Bake for 8 minutes until just firm.
- While the sponge is still warm, tip face down onto a fresh sheet of baking paper and remove the baking paper. Use the remaining batter to make two more sheets of sponge.
For the strawberry sauce
- Stem and quarter the strawberries (use the drinking straw trick if you like), then cut those pieces into halves. Rinse and drain well, then put them into a saucepan along with the sugar, cornflour, vanilla extract and lemon juice.
- Cook over a medium heat for 20 minutes, stirring occasionally until thick. Allow to cool to room temp.
For the custard
- Add the eggs, flour, sugar, vanilla essence and splash of the milk in a large bowl. Whisk together the until smooth. Warm the rest of the milk to almost boiling, then pour into the egg mixture, stirring vigorously.
- Pour the mixture into a clean pan and heat gently for about 25 minutes, whisking gently until thick. Pour into a clean bowl, cover the surface with plastic wrap and leave to cool to room temp.
To construct
- Start with a few spoonfuls of stewed strawberries to just coat the base of the dish. Then put down your first sponge layer. Add approximately one third of the custard over the sponge. Spread it out with a spoon to cover the entire sheet.
- Spoon half of the remaining strawberries into the tin.Followed by another sponge layer. Add another layer of custard using half the remaining mixture.
- Repeat the pattern one more time, then sprinkle grated white chocolate all over the top to finish.
- Chill in the fridge for an hour, or overnight.
Nutrition
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ndemi says
If wishes were horse i would scoop it out of the screen.Salivating bad time!
Amy says
This looks amazing.
ndemi says
Am salivating already..wishing i had the time to make it tonight