Simply Heaven Gluten Free Strawberry Custard Cake

This gluten-free strawberry custard cake is like Boston Cream Pie meats Tiramisu Cake meets Roulade (Roll Cake). It all starts with sponge cake. Sponge cake loves moist fillings as it softens the somewhat dry cake. They are the perfect marriage! You end up with a tender and moist cake versus soggy. The combination of custard and canned strawberry pie filling is a fantastic combination! It’s a must try, whether you make a single or two-layer cake.

Story Behind the Recipe:

Back in 2004 or 2005 when I had a work trip to France, our first night there we ate dinner at a family-style restaurant. For dessert, my husband and I ordered tiramisu cake. It was divine! It was filled with the best custard! The filling reminded me of the custard from the Italian bakery, Victoria Pastry, in San Francisco, my favorite!

I was going to make a similar tiramisu cake when I had a brilliant idea. Since the custard was the star of the show, I could add anything I wanted to this cake. It didn’t have to be coffee and cocoa flavored. I am so pleased with the results. I’m thinking about making this cake for Easter.

Gluten Free Strawberry Custard Sponge Cake

Prep Time: 4 minutes

Yield: Makes 10 servings

Gluten Free Strawberry Custard Sponge Cake

A moist and tender sponge cake soaked with custard and strawberry topping, surrounded by lightly sweetened whipped cream, and trimmed with finely chopped nuts. Simply heaven!

Ingredients:

Instructions:

  1. Make the sponge cake as directed in the above recipe link using a spring-form pan. Once it is cooled, wrap it in plastic wrap and refrigerate for at least 2 hours.
  2. While the cake is chilling, make the custard, pastry cream, or pudding of choice. Refrigerate to chill. Set aside about 1/4 cup of custard to combine with the whipped cream for the sides of the cake. Together, they make Bavarian cream. Using whipped cream alone is best for the cake, but if you'll be serving it soon, adding a little custard is okay.
  3. Make the sweetened whipped cream as instructed and refrigerate until the cake chills.
  4. Slice the cooled cake into thirds. Top one layer with custard or filling of choice. Top with another layer of cake. Top with additional custard, and top with the final layer of cake.
  5. If you're using a little custard in the whipped cream, fold it in now. Then use the Bavarian or whipped cream to frost the sides of the cake.
  6. If using, pat the chopped nuts into the whipped cream-frosted sides. Top with the strawberry topping. Refrigerate until ready to serve, or at least 2 hours. This cake may be made the day before serving as the longer it rests, the moister it becomes.

 

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