Custard and Mini Spongecake

Mini spongecake turned into different kind of dessert with delicious custard filling. 

6 eggs

• 1 cup white sugar
• 1/4 cup water
• 1 teaspoon lemon extract
• 1 teaspoon lemon zest
• 1 cup cake flour
• 1/2 teaspoon cream of tartar
• 1/4 teaspoon salt
• Used 2 bowls on for egg yolk and the other for egg whites. In a large mixing bowl beat egg yolks until thick, add sugar beat in gradually. Then add water, lemon extract and zest. Whisk in cake flour. In medium bowl beat egg whites until foamy. Then add cream of tartar and salt. Using an electric whisk, whisk until whites are stiff. Fold whipped mixture into the cake mixture. 
• Pour batter into 12-16 small cupcake cups. Bake in the oven at 325 degrees F. for 45 minutes. (To check if it's done just stick a tooth pick in the center of the cupcake and if toothpick come out clean, it's done baking). I made 2 different desserts. Mini strawberry shortcakes and strawberry, blueberry cream chocolate desserts.
• 
  

 Custard filling recipe

1 1/2 cup heavy cream

1  tablespoons sugar

2 tablespoons vanilla sugar

1 package cream cheese

1 can sweetened condensed milk

2 tablespoon vanilla extract

1/2 cup sugar

In a large bowl add heavy cream, tablespoon sugar, 1/2 tablespoon vanilla sugar whisk with an electric whisk, until reach soft peaks. Set a side.

In another bowl mix together cream cheese, condensed milk, sugar, and vanilla extract. Then add whipped cream to the mixture and fold a few time. I used this custard filling for my strawberry blueberry chocolate dessert

4 glass filled bottom with mini sponge cake, custard filling, strawberry jello and continued until reach to the top. 

Topped with 

custard filling, blueberry, chopped pecan, chopped Freia chocolate, and a mint leaf. This dessert is heaven. 

Raspberry with custard filling and chocolate. 

Kiwi, Orange, Strawberry vanilla ice cream custard dessert