Vanilla Custard Cake with Berry Filling
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A Note from Feedfeed
This vanilla custard cake features a rich pastry cream custard layer with a cherry fruit filling. Perfect for sharing with family and friends, this dessert is designed to fit a 15x11-inch (36x25 cm) pan, ensuring there's plenty to enjoy for everyone.
Experiment with different types of fruit based on the season. In the summer, opt for fresh strawberries, raspberries, and blueberries for a burst of seasonal flavor, while in the fall, consider using apples or pears for a cozy twist. Whether it's summer, fall, or any time in between, this dessert offers a delicious year-round treat.
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Recipe Card
Vanilla Custard
ingredients
- 6 cups (1 1/2 liters) whole milk, divided
- 6 egg yolks
- 1 tablespoon vanilla extract
- 1 cup (200 grams) granulated sugar
- 1 1/4 cups (180 grams) cornstarch
- 7 tablespoons (100 grams) butter (or margarine), at room temperature and cubed
- 2 cups (500 ml) heavy cream, whipped to medium peaks
Fruit Layer
ingredients
- 3 cups (400 grams) frozen cherries (or frozen berries of choice)
- 1/2 cup (100 grams) granulated sugar
- 3 tablespoons (30 grams) cornstarch
- 1/2 cup (100 ml) water, divided
- Powder sugar, for dusting
Puff Pastry
ingredients
- 2 sheets (500 grams) store-bought puff pastry
To make the Vanilla Custard
Method
Step 1
Whisk together the egg yolks and sugar in a bowl until smooth. Whisk in 3/4 cup of the milk. Add the cornstarch, and vanilla extract. Set aside.
Step 2
Add the remaining 5 1/2 cups of milk into a medium pot and bring to a low boil.
Step 3
Remove from the heat, and temper about 1/2 of the hot milk into the egg yolk mixture, whisking vigorously. Return the mixture to the pot.
Step 4
Place the pot back on lower heat and cook for a few minutes, whisking constantly until thickened. Bring the custard to a boil for 5 minutes, then remove from heat. Whisk in the room temperature butter.
Step 5
Transfer the custard to a mixing bowl, cover the top with plastic wrap and set aside until completely cold at room temperature.
Step 6
In three additions, fold in the whipped heavy cream using a figure 8 motion. Keep refrigerated until ready to use.
To make the berry filling
Step 1
In a medium pot, combine the cherries, and half of the water. Bring the cherries to a boil.
Step 2
Whisk together the remaining water with the cornstarch to make a smooth slurry.
Step 3
Add the slurry to the boiling fruit, and continue to cook, stirring constantly for 5-8 minutes until the mixture is thick and jammy.
Step 4
Remove from heat and set aside to cool completely.
To bake the puff pastry
Step 1
Preheat the oven to 425°F (220°C).
Step 2
Roll each of the two pieces of the puff pastry into 15x11 inch (40x28 cm) rectangles. Transfer one rolled pastry onto a baking sheet. Use a fork or sharp knife to prick (dock) the pastry all over.
Step 3
Bake for 15 minutes until dark golden color. Repeat the baking process with a second puff pastry sheet.
Step 4
Set the baked puff pastry sheets aside to cool.
To assemble the cake
Step 1
Place the first baked pastry sheet into a deep baking pan (15x11 inches).
Step 2
Spread half of the vanilla custard evenly over top of the puff pastry.
Step 3
Spread the fruit filling evenly over the custard and repeat the same steps with the remaining custard.
Step 4
Top with the last sheet of baked puff pastry, pressing down gently to adhere it into the custard.
Step 5
Refrigerate the cake for 1-2 hours to set. Dust with powdered sugar before slicing and serving.