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Strawberry Custard Torte Recipe

Strawberry Custard Torte Recipe photo by Taste of Home

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"This elegant dessert is as beautiful as it is delicious," says Brenda Bodnar from Euclid, Ohio. "Not only is it ultra-easy to prepare, but it's a make-ahead recipe, so there's no last-minute fussing when company is coming."

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Strawberry Custard Torte Recipe

Prep: 30 min. + chilling Bake: 30 min. + cooling

Yield: 12 Servings

30 30 60

Ingredients

1 package yellow cake mix (regular size)
1/3 cup sugar
1 tablespoon cornstarch
1/8 teaspoon salt
1 cup milk
2 egg yolks, lightly beaten
1 tablespoon butter
1 teaspoon vanilla extract
1 carton (8 ounces) frozen whipped topping, thawed
1 package (12 ounces) 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 large bowl; add strawberries. Cut each cake horizontally into two layers. Place bottom layer on a serving plate; spread with half of the strawberry mixture. Top with a second cake layer; spread with custard. Top with a third cake layer; spread with remaining strawberry mixture. Top with remaining cake layer and whipped topping. Refrigerate overnight. Garnish with strawberries and mint if desired. Yield: 12 servings.

Originally published as Strawberry Custard Torte in Taste of Home February/March 2002, p64

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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Strawberry Custard Torte

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Reviewed on Jan. 16, 2013 by ohladybugfly

I love this recipe I use the filling in other recipe as well, but when I make this one I use white cake it so lite.

Reviewed on May. 07, 2010 by Toni Anderson

I've been making this for several years now. It makes a very impressive presentation and tastes fantastic! The first time I made it, my brother-in-law ate 5 pieces in one afternoon! It's definitely a keeper!!