Strawberry Custard Torte

Strawberry Custard Torte
Strawberry Custard Torte

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

12

servings

Ingredients

  • 1

    package (18-1/4 ounces) yellow cake mix

  • 1/3

    cup sugar

  • 1

    tablespoon cornstarch

  • 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

Directions

Prepare and bake cake according to package directions, using two greased and floured 9-in. round baking pans. Cool for 10 minutes; remove from pans to wire racks to cool completely. In a saucepan, combine the sugar, cornstarch and salt; gradually stir in milk until smooth. Bring to a boil over 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 plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired. Yield: 12 servings.

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