And then I had some leftover frosting, so I added little frosting runs down the sides for fun! Really fabulous. Again, no pictures of the inside - I am working on this!!! It only used half of the cake too, so there are many more options to play with.
The pastry cream is very light. It is made with milk as opposed to half and half or heavy cream and it doesn't really lose anything this way.
Pastry Cream – Crème Patisserie
2 cups milk
3 T cornstarch
½ cup sugar
1 T unsalted butter
Vanilla or rum or almond extract
1 cup whipping cream, whipped to soft peaks and lightly sweetened with powdered sugar
Whisk cornstarch and sugar and eggs in a 1 quart sauce pan. Scald milk (in microwave is fine) then stir gradually into the egg mixture. Turn heat on medium and cook, stirring, until it gets very thick. Take off the heat, beat in the butter and flavoring. Transfer to a bowl, cover with waxed paper pressed right on the top of the custard, then let cool at room temp 15-20 minutes and then refrigerate. After it is cool and firm, whip the 1 cup of cream and then whisk the cream into the custard to lighten it.
Use as a filling for a white cake with berries, or fill a prebaked tart shell and cover with fresh berries.