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  • Easy Strawberry Custard Cake

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    Easy Strawberry Custard Cake
    Servings: 1
    by Global Cookbook
    92760 recipes
    		 >

    Ingredients

    • 1/2 c. granulated sugar
    • 1/4 c. cornstarch
    • 3 c. nonfat lowfat milk
    • 1 x egg yolk, beaten
    • 1 tsp vanilla
    • 1 x 10 3/(4-oz) reduced-fat frzn lb. cake, thawed and sliced
    • 1/3 c. seedless raspberry jam
    • 1 quart strawberries
    • 3 Tbsp. orange juice
    • 1/3 c. sliced almonds, toasted (see note)

    Directions

    1. In saucepan, mix sugar, cornstarch and lowfat milk. Cook over medium heat 7 to 10 min, stirring, till mix comes to boil. Boil 1 minute and remove from heat. Add in 1/2 c. of this custard mix to the beaten egg yolk and return mix to saucepan, beating well. Cook a few min longer. Add in vanilla. Set aside to cold.
    2. Place slices of lb. cake along bottom of 2-qt oblong dish. Spread slices with raspberry jam. Slice strawberries and place over jam. Drizzle orange juice over berries. Carefully spread custard over top and sprinkle with almonds. Cover and chill.
    3. Note: To toast nuts, heat in a dry skillet over medium heat till they start to brown. Stir occasionally. Be careful not to scorch them.

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