Ribbon Cake

This cake looks deceptively plain.  But inside there are two layers of cake (1 chocolate and 1 white), and the middle is filled with layers of sliced strawberries and custard, all covered in luscious whipped cream.  Yum!

To make the cake, you need one layer of white cake and one layer of chocolate cake.  Using a cake ring, cut each cake to size.  Place the cake ring on top of a cardboard cake round, then place one layer of cake in the bottom of the ring.  Next, thinly slice strawberries and layer them on top of the layer in the cake ring.  Set aside.

Prepare your favorite custard, or mine, then quickly cool it down by placing the custard (in a bowl) inside of another bowl full of ice water.  Stirring constantly.  When the custard is cool, but still pourable, measure out about 1 1/4 cups of custard and pour it over your strawberries.  You may need to use more (my cake was 7 inches), you’ll want to use enough to completely cover the top of your strawberries.

Smooth out the custard, then place the other cake layer on top, pushing gently.  Cover the entire cake/ring/cardboard with plastic wrap and refrigerate overnight.

Before decorating, run a knife around the edges of the cake ring to loosen, and gently push the cake out of the bottom of the ring – directly onto the serving platter.  Then decorate with sweetened whip cream.  Refrigerate until ready to serve.

Linking to Something Swanky, BruCrew Life, Crazy for Crust, Tidy Mom, Six Sisters’ Stuff

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