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Ingredients
  • subheading: PASTRY CREAM:
  • 3 ½ cups whole milk
  • 1 cup (7 ounces) sugar
  • 6 tablespoons cornstarch
  • Pinch salt
  • 5 large egg yolks (reserve whites for cake)
  • 4 tablespoons unsalted butter, cut into ½-inch pieces and chilled
  • 4 teaspoons vanilla extract
  • subheading: CAKE:
  • 1 ⅓ cups (5 ⅓ ounces) cake flour
  • ¾ cup (5 ¼ ounces) sugar
  • 1 ½ teaspoons baking powder
  • ¼ teaspoon salt
  • ⅓ cup vegetable oil
  • ¼ cup water
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 5 large egg whites (reserved from pastry cream)
  • ¼ teaspoon cream of tartar
  • subheading: FRUIT FILLING:
  • 1 ½ pounds strawberries, hulled and cut into ½-inch pieces (4 cups), reserving 3 halved for garnish
  • 12 ounces (2 ⅓ cups) blackberries, large berries halved crosswise, reserving 3 whole for garnish
  • 12 ounces (2 ⅓ cups) raspberries, reserving 3 for garnish
  • ¼ cup (1 ¾ ounces) sugar
  • ½ teaspoon cornstarch
  • Pinch salt
  • subheading: WHIPPED CREAM:
  • 1 cup heavy cream
  • 1 tablespoon sugar
  • 1 tablespoon plus ½ cup cream sherry
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