Torta Di Crema Pasticcera (Custard Cream Cake)

To make the base custard you will need to combine whole milk, icing sugar, egg yolks, vanilla essence and corn flour in a large stainless steel bowl and mix well with a hand whisk. Put the mixture through a sieve and then transfer to a medium saucepan on medium heat. Keep stirring until it comes together using a hand whisk and you should end up with a smooth consistency.

Separate custard cream into 2 bowls. Leave one vanilla custard aside. In the other, mix in 2 tablespoons of cocoa powder and cover both bowls with cling film. Let it cool down and then keep in the fridge overnight.

Then whip it up in the mixer and have it ready to fill your unfilled sponge.

Using the unfilled sponge, slice the sponge in 4 layers.

Using a flat plate you can begin assembling the cake by using the vanilla and chocolate custard cream. Begin with the bottom layer of the sponge by placing it on the plate and brush well with a mixture of espresso coffee with Kahlua optional.

Spread vanilla custard on bottom of sponge and next layer of sponge with chocolate custard. Repeat the process by assembling each layer of the cake. When all layers of the sponge are pieced together. Brush top of sponge with remaining coffee mixture.

The sponge can now be decorated with the remaining vanilla and chocolate custard. Sprinkle sprinkles around the cake. Keep Refrigerated until ready to serve. Enjoy!