- Written by Cynthia Presser
This Brazilian-style Strawberry Shortcake has a decadent layer of home-made condensed milk custard. Impossible to resist!
- 3 ounces strawberry gelatin
- ½ cup hot water (not boiling)
- ½ cup ice cold water
- 1 can (14 ounces) sweetened condensed milk
- 1 cup whole milk
- 4 egg yolks, lightly beaten
- 4 egg whites
- 8 tablespoons sugar
- 1 can (7.6 ounces) Media Crema (table cream)
- ¾ of a store-bought Angel Food cake, sliced into ½-inch thick slices (about 15 slices)
- 2 cups strawberries, steam removed and quartered, plus more for decoration
In a medium bowl, whisk together strawberry gelatin and hot water until dissolved. Mix ice cold water, cover and transfer to refrigerator. Let it chill for 1 to 1 ½ hours, or until it is nearly firm (it should be half way in between liquid and firm). Set aside.
In a medium sauce pan over medium heat, add sweetened condensed milk and whole milk and cook, stirring constantly, until mixture is boiling lightly. Reduce heat to medium-low and slowly add egg yolks, whisking vigorously until mixture thickens, 3 to 4 minutes. Remove from heat and allow cooling.
Add egg whites to a medium, clean bowl. Using a hand mixer beat egg whites until soft peaks form, 3 to 4 minutes. Slowly add sugar, 1 tablespoon at a time, constantly beating. Turn off hand mixer and gently fold in table cream. Set aside.
Lay sliced cake on the bottom of a large deep dish (at least 3-inches deep, 10x15). Cake slices should be slightly overlapping. Pour condensed milk custard over cake and cover with quartered strawberries. Carefully tip nearly firm gelatin over strawberries. Carefully spread egg whites mixture over gelatin. Decorate top with a few strawberries. Cover and refrigerate for at least 2 hours before serving.
Media Crema is Latin American style table cream. It can be found at the Latin section of major grocery stores or at international markets.