Raspberry Creme Patisserie

Oh! You know what? I haven't bake a cake for the past 3 months! The last cake I baked was the Christmas Fruit Cake.

I want to bake a cake but I want it to be something different, something that I have not done before or maybe use some ingredients that I have not used before ... what shall it be???

Never mind, let me just make a trip to CitySuper in Causeway Bay for some inspiration. Ended up with raspberries, black berries, wholemeal flour (I guess you know what I'm gonna do with this), Japanese rice flour, Japanese mochi flour, Japanese mugwort, canned azuki beans, cacao barry powder, a 1 kg pullman square bread tin and of course HK$500+ poorer.

I decided to use raspberries and creme patisserie for this cake as a mimic of the delicious filling of the famous Shangri-La Raspberry Mille-feuille that my dd loved so much. The end result is a mouth-watering piece of wobbly cake that is laden with refreshing juicy raspberries and creamy yummilicious creme patisserie. Grab a piece!

If you are running out of ideas for cake fillings and instead of using only whipping cream to frost the cake this creme patisserie is not a bad choice. Usually with only whipping cream as the frosting, we will always scrap away the cream and eat the cake but with this creme patisserie even the fussiest fella in my household clean it all up...finger licking good.




Click here for cake base recipe.
I bake this cake as a sheet cake. Divide cake into 3 layers according to the dimension of the loaf tin that you are using.

Ingredients: (Creme Patisserie)
200ml skim milk
55g sugar
20g corn starch
3 egg yolks
1/2 tsp vanilla essence or 1 tsp rum

200ml whipping cream
1 tbsp icing sugar

Method:
1. Mix 50ml of milk with the cornstarch till smooth.
2. Add the beaten yolks into the cornstarch mixture.
3. Boil the remaining milk with sugar in a saucepan till bubbling hot. Pour 1/3 of this hot milk into the egg cornstarch mixture. Stirring all the time.
4. Now pour the egg cornstarch mixture through a strainer into the rest of the boiling milk. Stirring constantly till mixture thicken. Do not burn the custard.
5. Cling wrap custard with glad wrap with the wrap touching the surface of the custard (this is to prevent a hard film forming on surface of the custard). Leave to cool for use later.
6. Whip the whipping cream with icing sugar till about 80% stiff. Stir in the cooled custard and mix well.
7. Line the loaf tray with 1 layer of cake top with creme patisserie and raspberries. Repeat with the rest of the cake layers.
8. Chill well before serving.