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.
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:
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