Tipsy Cake

• 1 cup whole milk
• 3/4 cup heavy cream
• 4 large egg yolks
• 1/2 cup sugar
• 5 teaspoons cornstarch
• 1 1/2 cups cake flour (not self-rising)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 1 1/4 sticks unsalted butter, softened
• 1/2 cup sugar
• 3/4 teaspoon vanilla
• 2 large eggs
• 1 large egg yolk
• 3/4 cup whole milk
• 8 tablespoons sweet Sherry, brandy, or dessert wine
• 9 tablespoons strawberry jam
• Accompaniment: lightly sweetened whipped cream

1. Bring milk and cream just to a boil in a 3-quart heavy saucepan and remove from heat.
2. Whisk together yolks, sugar, cornstarch, and a pinch of salt in a bowl and add hot milk mixture in a slow stream, whisking constantly.
3. Pour custard into pan and boil, whisking, until thick and smooth, about 1 minute.
4. Force custard through a fine sieve into a bowl.
5. Set bowl of custard frosting in a larger bowl of ice and cold water, then cool, stirring occasionally, until cold.
6. Chill frosting, its surface covered with plastic wrap to prevent a skin from forming, 2 hours.
7. Preheat oven to 350F.
8. Butter 2 (8- by 2-inch) round cake pans and line bottoms with wax paper.
9. Butter paper and dust with flour, knocking out excess.
10. Sift together 1 1/2 cups cake flour, baking powder, and salt.
11. Beat together butter, sugar, and vanilla in a large bowl with an electric mixer until light and fluffy.
12. Add eggs, 1 at a time, then yolk, beating well after each addition.
13. With mixer on low speed, alternately add milk and flour mixture in 4 batches, beginning and ending with milk (mixture will look curdled; do not overbeat).
14. Divide batter between cake pans, smoothing tops.
15. Bake in middle of oven until pale and a tester comes out clean, about 20 minutes.
16. Run a thin knife around edges of pans and invert layers onto a rack.
17. Carefully remove wax paper and cool layers completely.
18. Halve cake layers horizontally with a long serrated knife.
19. Arrange 1 cake half, cut side up, on a plate and brush with 2 tablespoons Sherry.
20. Spread evenly with 3 tablespoons jam.
21. Repeat with remaining 3 layers, ending with a layer cut side down.
22. Brush top with Sherry.
23. Frost cake with custard.

milk, heavy cream, egg yolks, sugar, cornstarch, cake flour, baking powder, salt, butter, sugar, vanilla, eggs, egg yolk, milk, sweet sherry, strawberry jam, whipped cream

Taken from www.epicurious.com/recipes/food/views/tipsy-cake-103211 (may not work)