This Whipped Cream Layer Cake is a dreamy, nostalgic dessert that layers delicate chiffon or yellow cake with three variations of a custard-like filling. Enhanced with maraschino cherries, rum or vanilla extract, and candied fruit, it’s then lavishly topped with sweetened whipped cream for an elegant finish. The blend of textures, moist cake, creamy filling, and airy topping, makes it an unforgettable treat for special occasions or holidays.
Ingredients
- ½ cup sugar
- 1/2 cup flour
- ¼ tsp salt
- 2 cups milk
- 4 egg yolks
- ½ tsp vanilla
- 1 tbsp maraschino cherry syrup
- 6 maraschino cherries (chopped )
- ¼ tsp rum extract ( or anise extract)
- 2 cake layers (chiffon or yellow cake)
- 1 cup heavy cream (whipped and sweetened)
- ⅓ cup candied fruits (diced, pineapple, orange peel, citron, etc.)
Instructions
Step 1: Cook Base Custard
- Combine sugar, flour, and salt in a saucepan.
- Gradually add milk, blending well.
- Cook over hot water (double boiler), stirring constantly until thickened.
Step 2: Temper Egg Yolks
- Beat egg yolks lightly in a separate bowl.
- Gradually add hot custard mixture, whisking continuously.
Step 3: Final Cook
- Return mixture to heat and cook, stirring, until thick. Remove from heat.
Step 4: Divide & Flavor
- Divide mixture into three portions:
- – Add vanilla to the first.
- – Add maraschino syrup and chopped cherries to the second.
- – Add rum or anise extract to the third.
Step 5: Assemble Cake
- Split each cake layer in half, making 4 thin layers.
- Spread a different custard mixture between each layer.
- Place the cherry layer in the middle.
Step 6: Chill & Finish
- Chill cake overnight or for several hours.
- Before serving, spread sweetened whipped cream over entire cake.
- Decorate as desired and garnish with candied fruit.
Tips
- Chill the custard fully before assembling for clean layers
- Use bakery-style chiffon cake for best texture
- Add a thin crumb coat of whipped cream before final frosting
- Toasted nuts can be added between layers for crunch
- Substitute rum extract with almond extract if preferred
- Use stabilized whipped cream for longer holding time
- Slice cake layers evenly using a serrated knife
- Candied fruit garnish can be pressed gently into the sides
- Best made the day before serving
- Keep refrigerated until ready to serve
Nutrition
Calories: 588kcalCarbohydrates: 107gProtein: 8gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 111mgSodium: 791mgPotassium: 163mgFiber: 2gSugar: 61gVitamin A: 558IUVitamin C: 1mgCalcium: 315mgIron: 3mg
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