A beautiful whipped cream and fruit cake with a silky pastry cream filling.
Prep Time1 hourhr
Cook Time20 minutesmins
Total Time40 minutesmins
Servings: 18
Ingredients
THE CAKE - DO NOT FOLLOW BOX DIRECTIONS
1Box White Cake Mix
3Egg Whites
1tspVanilla Extract
1stickSoftened Butter
1cupWhole Milk
THE PASTRY CREAM FILLING
6Egg Yolks
2cupsWhole Milk
2tspVanilla Extract
1/2cupSugar
4tbspAll Purpose Flour
4tspButter
pinchSalt
THE WHIPPED CREAM TOPPING
1qtHeavy Whipping Cream
4Whipped Cream Stabalizer Envelopes
1/2cupPowdered Sugar
1tbspVanilla Extract
FRUIT TOPPINGS
1 1/2cupBlueberries
1lbStrawberries
Instructions
THE CAKE - DO NOT FOLLOW BOX DIRECTIONS
Grease 2 quarter sheet pans.
Put all ingredients in a mixing bowl. Beat until mixture is smooth and thick.
Pour half of the batter onto each quarter sheet pan.
Cook for 10 minutes or until toothpick comes out with sticky crumbs.
Cool for 10 minutes. Turn cakes out onto wax paper.
THE PASTRY CREAM FILLING
Place the milk, vanilla extract and HALF the sugar in a sauce pan over medium heat.
Combine the egg yolks and remaining sugar in a bowl. Whisk until light. Add the flour and salt. Mix completely.
When the milk begins to boil, remove from heat. VERY SLOWLY pour the hot milk into the egg yolk mixture, stirring constantly.
When half of the milk has been added, pour the egg mixture into the sauce pan over medium heat.
Mix the pastry cream as it heats, making sure to reach all the corners of the pan as you stir. Let boil for about one minute, stirring constantly until mixture is thick.
Remove from heat and add the butter.
Place into a bowl and cover directly with plastic wrap to stop skin from forming on the cream. Chill for 1 hour.
WHIPPED CREAM TOPPING
Place a stainless steel bowl and your beaters in the freezer for a few minutes to get very cold.
Add all ingredients into cold stainless steel bowl. Mix with whisk until combined.
Beat with electric mixer until stiff peaks form. Place in refrigerator till ready to use.
ASSEMBLING THE CAKE
On a large platter, place one layer of cake. Add about 1/2-2 cups of pastry cream (ormore if you like) and spread.
Place your second layer of cake on top and cover the entire cake with your whipped cream. We like to have a good inch and a half of whipped cream.
Arrange your blueberries in the top corner in lines to create the stars and the strawberries to form stripes.