Strawberry Custard Cake

Have not made this yet but it looks right up my alley! Perfect for a summertime picnic.

Carefully cut the spongecake into three horizontal layers.

Strawberries: save half of the strawberries for decoration.

Cut the other half of the strawberries in small cubes -- an put in a bowl.

Mix in the sugar og let it rest until the sugar has dissolved.

It should become a little sirupy.

Vanilla custard: bring the milk , with the vanilla bean added , to a boil.

Whisk the egg yolks with the sugar and corn starch.

Add 1 tablespoon of water if the mixture becomes too thick.

Remove the vanilla bean and then pour the milk over the egg mixture and whisk brisklyl.

Pour the mixture back into the pot.

Gently reheat the mixture and continue whisking until it becomes a thick cream.

Pour the cream through a sieve and let cool.

Whip 2 / 3 cup of the heavy cream and fold it in the custard.

Spread half of the vanilla custard and then half of the strawberry filling on the bottom layer of the sponge cake.

Place the second layer on top of this and press gently.

Repeat the above proces.

sponge cakes, fresh strawberries, sugar, milk, egg yolks, vanilla bean, cornstarch, dark rum, whipping cream