Boston Creme Strawberry Cake

This is a beautiful butter cake with a Boston Creme filling, topped with lots of whipped cream and strawberries.

For the cake:

1.5 cup cake & pastry (or white) flour
1/2 tsp salt
2 tsp baking powder

Mix together the dry ingredients and leave aside.

1/2 cup butter
1 cup sugar
2 eggs
1 tsp vanilla

In a separate bowl, bring the butter to room temperature and cream with an electric mixer.

Add the sugar, eggs, and vanilla, and mix till light and fluffy.

Alternating with the flour mixture, fold in 3/4 cup of milk to the dry ingredients. Pour the batter in a prepared pan. For this one I used a Tube pan (also known as Angel Food Cake pan). Since I can't use a parchment to line this type of pan I grease the pan with shortening and dab it with  flour. Works like a charm.

Bake at 350 F in a preheated oven for 30 minutes or till the sides of the cake separate from the pan and an inserted toothpick comes out clean.

Cool to room temperature.

For the Bostom Creme Filling:

In a medium sized saucepan mix together:

1/3 cup sugar
3 tbsp cornstarch
pinch of salt

Add 1.5 cup milk and put the saucepan on medium heat. Stir constantly and cook till mixture thickens and comes to a boil.

In a separate bowl, lightly beat the yolks of two eggs. Before adding the yolks to the hot milk mixture you have to raise the temperature of the eggs. This is called 'tempering'. To the eggs add a tbsp of the hot milk and mix the yolks well. Add another tbsp of the hot milk and mix well. Now add all of the egg mix into the saucepan with the hot milk and stir constantly as sauce thickens and comes to a boil.

Remove from heat and stir in 2 tsp vanilla. Transfer to a glass/ceramic bowl and cover with cling film - with the plastic touching the sauce to prevent a skin from forming as the sauce cools down. Bring to room temperature.

When the cake has cooled, cut into two layers and fill with cooled bostom creme. Finally, frost the top layer with whipped cream and sprinkle with chopped strawberries.

For the whipped cream I just used half a cup of whipping cream and used an electric mixer to whip till peaks were stiff. Then I used a piping bag to pipe out the cream as shown in the picture. You can also just use a spatula to spread out the cream if you don't have the decorating tools.

Cool in fridge for a couple of hours and serve.