Food Friday: Recipe for Strawberry Custard Torte

This is a lovely spring dessert which is both delicious and beautiful! It works wonderfully at any festive occasion such as a ladies' luncheon, a birthday celebration or an Easter brunch or dinner!  We have made this many times and it always brings oohs and aahs from our guests!  My daughter was only 12 or 13 when we first made it, but she could make it completely by herself; it is pretty simple, but seems fancy.  (A helpful, and inexpensive tool to buy beforehand--I believe we got ours at the grocery store, or WalMart--and that once you have one, you will use often, is a cake layer slicer which will evenly and easily cut your cake into four layers. There are other ways, but this is not that expensive, and you'll save yourself a lot of frustration.)  One of the things I especially like about this dessert is that it can be made ahead.  I like to have everything done ahead, so that I can be relaxed when our company comes, and focus on my guests! You're sure to get compliments and requests for the recipe whenever you serve this delicious torte!

Strawberry Custard Torte

Yield:  12 servings

Ingredients:

1 pkg (18-1/4 oz) yellow cake mix

1/3 cup sugar

1 Tbsp cornstarch

1/8 tsp salt

1 cup milk

2 egg yolks, lightly beaten

1 Tbsp butter

1 tsp vanilla extract

1 carton (8 oz) frozen whipped topping, thawed

1 pkg (12 oz) 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 bowl; add strawberries. Split each cake into two horizontal layers; place one layer on a serving plate.  Spread with half of the strawberry mixture.  Top with a second cake layer; spread with custard.  Add third layer; spread with remaining strawberry mixture.  Top with remaining cake and whipped topping.  Refrigerate overnight.  Garnish with strawberries and mint, if desired.

Enjoy!