Fruit Custard Cake Recipe

Fruit Custard Cake is on the menu in Cooking Tree, and we are going to teach you how to make this delicious recipe from scratch!

I made a fruit custard cake with strawberry and mango puree.
Butter biscuits and custard cream can be stacked and hardened to make it simple without gelatin and oven.

There are many ingredients that go well with custard cream, so I think it’s good to make various applications of various fruits and biscuits.

It is also good to make and eat when there is a lot of frozen fruit at home.

Enjoy watching~♬~

Follow along with the πŸ“ recipes belowπŸ‘‡πŸΎπŸ‘‡πŸΎ

Fruit Custard Cake

Ingredients

  • 120g Frozen mango
  • 20g Sugar
  • 3g Cornstarch
  • 3g Lemon juice

  • 120g Frozen strawberry
  • 25g Sugar
  • 4g Cornstarch
  • 3g Lemon juice

  • 75g Egg yolk
  • 100g Sugar
  • 1g Salt
  • 35g Corn starch
  • 6g Vanilla bean paste
  • 500g Warm milk
  • 35g Unsalted butter
  • Butter biscuits

Instructions

  1. Put mango and sugar corn starch in a pot, mix well, and heat over low heat.
  2. When it thickens, add lemon juice and boil a little more. Remove from heat and place in a piping bag.
  3. Put strawberries, sugar, and cornstarch in a pot, mix well and heat over low heat.
  4. When it thickens, add lemon juice and boil a little more. Remove from heat and place in a piping bag.
  5. Mix egg yolk with sugar and salt, add corn starch and mix, then add vanilla bean paste and mix.
  6. Add milk, mix well, put on low heat, stir with a hand whisk, and boil until thickened.
  7. When bubbles rise, remove from heat, add unsalted butter, mix well, and place in a piping bag to prepare.
  8. Cool the custard cream, mango, and strawberry puree to room temperature.
  9. Spread butter biscuits in a square frame, squeeze custard cream and then squeeze strawberry puree.
  10. Put butter biscuits on top, then squeeze the custard cream and squeeze the mango puree.
  11. Put the butter biscuit on top, squeeze the custard cream and flatten it, then crush the remaining biscuits and place them on top.
  12. Cover with plastic wrap and harden in the freezer for 1 hour or in the refrigerator for 2 hours.

Notes

Mold size : 15cm

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Recipe video

Thank you for watching~β™₯


Enjoy


πŸ‡°πŸ‡·πŸ‡°πŸ‡· See the recipe in Korean πŸ‡°πŸ‡·πŸ‡°πŸ‡·

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