Strawberry Custard Cake

So much for not making a lot of sweets and treats.  I was so doing so well for awhile, and then ….. Well, I started making them again, which lead to me making more and more.  It’s a vicious cycle, I tell you.  When I made my custard for the mixed berry tart Mixing the Berries I had so much left over that I just had to make something else with it.  So of course I did.  I was going to make a Boston cream pie, which is actually a cake by the way, and I sort of did, but I also had strawberries that needed to be used, so I added them to the filling.

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The Boston cream pie is a classic American dessert.  It was first created in 1856 by the Armenian-French chef, Salzian to celebrate the grand opening of The Parker House Hotel in Boston, MA.  It is believed the inspiration for this cake was from the American dessert known as the Washington pie.

The Boston cream pie is very clearly a layered cake, so why is it called a pie?  When this dessert was first created, pies and cakes were cooked in the same pans and the names of “pie” and “cake” were used interchangeably.  The Boston cream pie is a yellow butter cake filled with a custard or cream filling and topped with a chocolate glaze or a chocolate ganache.  The name Boston cream pie sounded better than Boston cream cake, and the name pie just stuck.  That is what is has been known as ever since.  Of course I added my own flair and personality, which means I can call this classic dessert anything I want.  So for me, this particular cake is now a strawberry custard cake.

 

Strawberry Custard Cake

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6 TBSP soft butter

8 eggs

1 cup sugar

1 cup flour or cake flour

1 cup corn starch + 2 TBSP

2 tsp salt

2 tsp vanilla

simple syrup

2 TBSP of your favorite liqueur

custard

strawberries, sliced

chocolate ganache for the topping.

 

Preheat the oven to 350* F or 180* C.

2 8-inch cake pans sprayed with cooking spray and lined with parchment paper.

 

Mix the flour, salt and cornstarch together and set aside.

Cream the butter and sugar together then add the eggs, one at a time, mixing in between each addition.  Add the vanilla.  This will be very liquidy batter.

Add the flour mixture to the eggs and either fold in with a rubber spatula or whisk it together with a whisk.  The batter will thicken up just right after adding the flour and cornstarch.

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Once the batter has thickened up, pour it into the prepared caked pans, making sure to evenly divide the batter and bake for about 40 minutes, or until the edges are lightly golden.

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Let the cakes cool completely before filling with the custard.

Before spreading the filling, make the simple syrup and brush over the tops of the cakes.  This is to help keep the cakes moist, and it also adds a hint more flavor.

To make the simple syrup, bring 1/3 cup of sugar and 1/2 cup of water to a rapid boil, stirring constantly.  Then let it cool completely and add 2 TBSP of your favorite liqueur.  Mix together thoroughly.  This time, I added a little rose water and and I used Frangelico hazelnut liqueur.

Spread the custard evenly around the bottom layer of the cake.  Then add the strawberry slices.  I also added an extra layer of custard, but this is optional.  Carefully place the other cake layer on top.

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The easiest way to make a chocolate ganache is to add equal amounts of chocolate, either dark or milk, and heavy whipping cream to a saucepan.  Melt the chocolate completely while stirring constantly.  You will have a nice thick and shiny glaze.

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Then carefully pour the mixture over the cake, pouring it over the center of the cake.  Keep pouring it slowly until the chocolate spreads over the whole cake.  You want it to drip down around the sides of the cake.  Place the cake in the refrigerator until you are ready to enjoy it.

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I used some leftover chocolate that I had bought for Easter, and I didn’t realize it had krispies in it.  Oh well.  It just gave the cake even more character and personality.  Sometimes we all need a little extra character and personality.  That’s what keeps life fun and interesting.

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Stay safe and stay well Everyone.  ‘Til next time.

 

 

 

 

Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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