Eggless Custard Cake – Amazing blend of custard and cake

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Directions

• Making Eggless Sponge Cake
• Sieve together flour, baking soda and baking powder. Sieve 4-5 times. Keep it aside for further use.
• In a big mixing bowl whip butter. Whip till butter becomes light.
• Pour in condensed milk and beat it with butter. Beat till the mix becomes light and fluffy.
• Next add water and half quantity of flour mix. Beat both ingredients into the butter mix.
• Later add rest flour mix and vanilla essence. Beat till all ingredients are completely blended.
• Pour the batter in a greased and flour dusted baking container.
• Next sprinkle chopped nuts on top and very lightly with a spoon stir the surface till all nuts are covered in batter.
• Later tap the container 2-3 times lightly to release any air bubble that may be trapped in the batter.
• Next bake the cake for 35-40 minutes at 390-degree Fahrenheit or 200-degree Celsius.
• Later remove the cake from oven and keep it aside to cool.
• Making the custard
• In a bowl mix custard powder and small amount of milk from the given quantity. Make a thin paste and keep it aside for further use.
• Next in a pan heat rest of the milk then add sugar. Stir the milk till sugar dissolves.
• Once the milk start simmering pour custard paste with one hand and beat the milk with the other.
  Note: remove all the lumps.
• Cook till milk thickens then turn off the heat and keep it aside to cool.
  Note : cook on low to medium flame after adding custard paste as it is likely that custard may get burned on high flame.
  
• Assembling the cake
• After custard cools down it will be lumpy and very thick. Therefore, blend the custard by a hand blender or mixer grinder till it becomes of thick smooth consistency. Keep it aside for further use.
  Note: if you are using mixer grinder for blending then custard then just blend it a little. Do not overdo it. Avoid milk shake consistency at all cost.
• In a bowl whip 1/3 cup cream till peak is formed.
• Next fold-in 1/ 2 cup of blended custard to the whipped cream and lightly mix both. Keep it in refrigerator for further use.
• Later cut the cake horizontally in the middle. Keep upper half of cake layer on a plate.
  Note: we are going to have just two layers of sponge cake.
• Next wrap cake ring with fresh wrap to avoid sticking of custard.
• Later place the cake ring around the cake and lock it.
• Soak lower layer of cake with sugar syrup.
• Next cover the cake surface with cream-custard mix. This layer should be thick.
• Now place sliced strawberries on top of cream-custard layer.
• Next take upper layer of sponge cake and place it up-side down on top of strawberry layer.
• Soak upper layer of sponge cake with sugar syrup.
• Next add cream-custard mix and make thin layer of it on top. Later refrigerate the cake for 1 hour.
• 1 hour later remove cake from the refrigerator and remove the cake ring and fresh wrap from around the cake.
• Next take a cake base or any flat base as a temporary base for your cake.
• Place a fresh wrap on your temporary cake base.
• Place cake in the middle.
• Adjust any cream that may have come out while transferring the cake.
• Then place the cake ring around the cake.
• Tape the wrap tightly on all sides.
  Note: You do not need to buy a different cake ring for this dessert assembly. You can continue using cake baking container’s ring to assemble the dessert (highly recommended). I usually use cake container ring for the assembly of this cake and build my cake vertically. For this you just need to unlock the ring and use it for the space needed for custard filling.
• Next place the dessert collar inside the cake ring.
• Later pour custard on and around the cake, filling all the gaps and merge the cake in custard.
• Later tap the tray lightly to release any trapped bubble from the cake.
• Next refrigerate the cake overnight.
• After over-night refrigeration of the cake remove it from the refrigerator and remove the tapes on the side. Very lightly pull the wrap from under the cake. This step is optional. If you find that removing the wrap will be too disturbing for cake then let it be. Just cut away the extra wrap from around the cake.
• Next remove the cake ring.
  Note: But DO NOT remove the cake collar.
• Decorate the cake with all kinds of fruits of your choice and whipped cream. Your Custard Cake is ready. Refrigerate the cake till it is time to cut the cake.