(Birthday Cake)

Recipe origin: Chile

Ingredients

• 1 box yellow cake mix (prepare the cake according to the package, using 2 round pans, 10-inch each)
• 1 cup grape jelly (another flavor may be substituted)
• 2 cups pastry cream (vanilla frosting may be substituted)

PASTRY CREAM:

• 2 cups whole milk
• 1 Tablespoon vanilla extract
• 5 egg yolks
• 1 cup sugar
• ½ cup flour
• 1 Tablespoon butter, melted

Procedure

PASTRY CREAM:

1. Simmer the milk in a saucepan for 5 minutes and cover.
2. In a large mixing bowl, beat the egg yolks with the sugar until the mixture is light yellow.
3. Stir in flour, and pour the hot milk over the egg mixture, beating continuously with a whisk.
4. Pour the mixture back into saucepan and bring to a slow simmer, stirring constantly.
5. Lower the heat and cook for 2 minutes, stirring quickly.
6. Remove from heat.
7. Add vanilla extract, and pour the cream into a bowl and spread melted butter over it.
8. Cover until ready to use

ASSEMBLE THE CAKE:

1. Once the cake is cool, remove from the pans.
2. In Chile, each layer would be sliced horizontally into two separate layers, so that the cake has 4 layers in all.
3. This is an optional step; the cake will taste almost the same with just two layers.
4. Place one layer of cake on a plate, spread some pastry cream or frosting on it and follow with a layer of jelly. If using more than two layers, alternate jelly and pastry cream or frosting between layers of cake.
5. Cover the top and sides of the cake with the remaining cream.
6. Let the cake sit overnight before eating.

Serves 8 to 12.