CAKES MADE WITH YELLOW SPONGE CAKE: This is another good way to utilize a sponge cake made in advance. It is a nice cake to serve on any occasion.

CAKE WITH CUSTARD CREAM & FRESH FRUIT:

 

 

 

1 quantity of yellow sponge cake; see posted "basic yellow sponge cake" recipe

custard cream:

    ¼ to 1/3 cup sugar                                      

    4-5 heaped tbsp. cornstarch

    6 egg yolks                                                 

    2 cups milk

    2 tbsp. Amaretto liqueur

topping:

    1 cup whipping cream                                                        

    2 tbsp. icing sugar

    ½ tsp vanilla extract

 

 

 

 

Slice sponge cake horizontal into 3 pieces. Put bottom piece into spring-form pan lined with waxed paper. Set aside and save 1 cake layer; freeze it for another recipe.

 

To make filling:  Mix sugar, cornstarch and egg yolks in a heavy saucepan.  Scald milk, on stovetop or in microwave on high power for 3-4 minutes, until almost boiling,  Whisk hot milk into yolk mixture.  Put saucepan over medium-high heat and cook, stirring constantly, until mixture thickens and coming to a very gentle boil. Remove from heat immediately and transfer into a bowl. Cool slightly; then add liqueur. Cover custard cream with a round of buttered wax paper to prevent a skin from forming.  Cool; then add in fresh fruit or well-drained canned fruit. Chill thoroughly.

 

Add half of fruit and custard mixture onto sponge layer in baking pan, put in the 2^nd layer of sponge. Pour in remaining fruit-custard mixture. Put cake in refrigerator for at least 4 hours to set.

 

Whip cream until soft peaks form, add sugar, and continue beating until stiff.  Fill pastry bag, with ½-inch star nozzle attached, with whipped cream, and pipe attractive designs on cake to decorate. Refrigerate for 2 hours.

 

Take cake out of spring-form pan and set it on a platter to serve.