Ukrainian Spring Cake Vesniany Torte

Name: Ukrainian Spring Cake Vesniany Torte
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 16 serving(s)
Ingredients: sponge cake; 3/4 cup all-purpose flour; 1 teaspoon baking powder; 6 large eggs, separated; 1 cup sugar; 3 large egg yolks; 2 tablespoons unsalted butter; 2 tablespoons cornstarch; 1 1/2 cups half-and-half (half milk and half cream); 1/4 cup sugar; 2 teaspoons vanilla; 1/2 cup strawberry jam; 2 pints fresh strawberries, washed and hulled; 1 1/2 cups whipping cream; 2 tablespoons confectioners' sugar; 1 teaspoon vanilla

Submitted by Olha7397

"A nice cake to make when strawberries are in season. Great for Birthdays or any special event."

Download

photo by john.s.wilson82

Ready In:: 1hr
Ingredients:: 16
Serves:: 16

ingredients

sponge cake
³⁄₄ cup all-purpose flour
1 teaspoon baking powder
6 large eggs, separated
1 cup sugar
FILLING
3 large egg yolks
2 tablespoons unsalted butter
2 tablespoons cornstarch
1 ¹⁄₂ cups half-and-half (half milk and half cream)
¹⁄₄ cup sugar
2 teaspoons vanilla
¹⁄₂ cup strawberry jam
2 pints fresh strawberries, washed and hulled
TOPPING
1 ¹⁄₂ cups whipping cream
2 tablespoons confectioners' sugar
1 teaspoon vanilla

directions

Preheat the oven to 350°F.
Butter and flour two 9-inch round cake pans.
MAKE THE CAKE: Sift the flour with the baking powder and set aside.
In a large bowl, beat the egg whites with an electric mixer until frothy; gradually add the sugar and beat until stiff and meringuelike.
In a small bowl, beat the yolks until frothy; fold the yolks and flour into the egg whites just until incorporated.
Divide the batter evenly between the pans.
Bake for 30 minutes or until the centers spring bake when touched.
Cool in the pans on a wire rack (centres of the cakes may sink slightly).
TO PREPARE THE CUSTARD FILLING, in a small nonreactive saucepan, mix the egg yolks, butter, cornstarch, half and half, and sugar.
Cook, stirring, over medium heat until the mixture is smooth and thick.
Remove from the heat, cover, and COOL.
Stir in the vanilla.
TO ASSEMBLE THE CAKE, cut the layers horizontally, making 4 layers in all.
Place the bottom layer on a cake plate and spread with half the custard.
Top with the next layer.
Spread with the jam.
Reserve a few of the nicest strawberries for garnish on top of the cake, then slice the remainder and arrange on top of the jam layer.
Top with a third layer of cake.
Spread with the remaining custard.
Top with the remaining layer of cake.
No more than 1 hour before serving, make the topping.
Whip the cream and flavour with the confectioners' sugar and vanilla.
Pile whipped cream on top of the cake and garnish with the reserved berries.
Makes about 16 servings.