Strawberry Custard Fridge Cake

Strawberry Custard cake 

Ingredients

For Custard 

1 liter milk

100 g corn starch 

3 egg yolks

270 g granulated sugar

1 vanilla pod

100 g butter

200 g whipped cream

200g Extra whipped cream for the topping

For the base

1 large pkt of ladies finger biscuits

Cup of milk

1 Shot Glass of brandy 

12 large strawberries sliced and dipped in vanilla sugar 

Method

For the Custard 

In a pot, add 900 g of the milk and half of the sugar.

Slice the vanilla pod open with a small knife and scrape out the seeds. Add them to the pot along with the pod.

Place over medium heat for 5 minutes, until it comes to a boil.

In a bowl, add the egg yolks and the rest of the sugar. Whisk.

Add the milk and corn starch. Whisk until the ingredients are completely combined.

As soon as the milk comes to a boil, gradually add the egg yolk mixture while whisking continuously.

Transfer all of the mixture to the pot and place over heat.

Whisk continuously for 2-3 minutes, until the cream thickens.

Remove from heat, add the butter and whisk until it melts.

Remove the vanilla pod and transfer cream to a bowl.

Cover with plastic wrap, making sure the plastic touches the surface of the cream directly so that a film does not form.

Refrigerate for 2-3 hours.

Take out and put in a mixing bowl and mix the custard until it becomes nice and creamy 

Whip 1 tub of 200g cream until thickened and fold it slowly in circular motion in the custard until its combined and becomes light and fluffy. 

Pure 

For the base

Dip Biscuits in the milk and brandy making sure not to over soak 

Lay them in a tray top with the sliced strawberries 

To Combine cake 

Remove the custard from the refrigerator and mix with a spatula or hand mixer so that it can fluff up.

Add the whipped cream and mix until incorporated.

Spread some of the whipped custard on a serving platter so that the sweet won’t slide.

Add the biscuits to the milk and the brandy spread the sliced strawberries on top of soaked biscuits and spread the custard over their surface with a spatula.

Top with strawberries and repeat the same process until you have created 2 layers of biscuits and 

Spread the remaining Custard over the whole surface of the dessert.

Beat some fresh cream with some vanilla sugar until thick and spread on top of custard then. Crush some of the remaining biscuits pieces with your hands and sprinkle them over the whole surface of the cake

Serve with icing sugar and ground nuts of your choice and enjoy.