Custard and Jello Cake
Ingredients
Custard
- 2.5 cups milk
- 0.5 cups sugar
- 4 tablespoons custard powder
Cake
- 1 cup flour
- 1.5 teaspoons baking powder
- 0.25 teaspoon salt
- 2/3 cup fine grain sugar
- 1 teaspoon vanilla extract
- 0.5 cup milk
- 0.25 cup corn oil
- 2 large egg whites
Fruits
- 1 large banana
- 5 strawberries
- 1 packet (90g) jelly of choice
- 0.5 cup hot water
- 1 cup cold water
Preparation
Position the wire rack in the oven and preheat to 180 degrees.
Prepare an 8-inch cheesecake pan by greasing and flouring it, then set aside.
In the mixer bowl, combine flour, baking powder, salt, and sugar. Mix, then add vanilla, milk, oil, and egg whites, and mix on medium speed for 5 minutes.
Pour the cake batter into the prepared pan.
Bake until golden brown, about 20 minutes, and let cool completely.
For the custard, in a saucepan, combine milk, sugar, and custard powder. Whisk to dissolve, cook on medium heat with continuous stirring until thickened, then pour over the cooled cake.
Refrigerate the pan to set completely.
Slice the banana and strawberries and arrange on top of the custard.
Dissolve the jelly in hot water, add cold water, and pour over the cake and fruits.
Refrigerate for several hours to set the jelly.
Run a knife around the edges, loosen, remove from pan, and serve cold.
Tips
The cake will be a thin layer about 2 cm thick.
If the custard is too runny, add more custard powder and cook until it boils again.
You can vary the fruits used.
