Ray's aunt & uncle own a condo in Gulfport and they're in town visiting from Chicago, so the whole clan is driving over today for a little Memorial Day shindig. I love a good celebratory dessert, so I whipped out my Mary Jane pan and put together a buttery cake, filled it with some homemade custard cream, and topped it with strawberries. Yum in my tum.
A Mary Ann pan is simply one with a small indentation in the middle so that you can fill a small area of the top of the cake with ganache, custard, etc. (see this photo for a better idea). I bought my pan from Williams-Sonoma a few years ago, but I believe Wilton has them online under a different name. You could also probably use a 12" Springform pan and then cut out a piece of the top yourself.
Here are the recipes I used...
Mary Ann Cake
- 2 c all-purpose flour
- 2 tsp baking powder
- 1 tsp salt
- 2 sticks unsalted butter, at room temp
- 1 1/2 c granulated sugar
- 4 eggs
- 2 tsp vanilla extract
- 1 cup milk
- Preheat oven to 350. Grease and flour a Mary Ann cake pan or other similar, deep 12" pan.
- In a medium bowl, sift together flour, baking powder and salt. Set aside.
- In the bowl of an electric mixer, beat butter on medium until smooth and creamy (about 1-2 min). Reduce speed to low and gradually add the sugar, beating until blended. Increase speed to medium-high and continue beating until the mixture is light and fluffy (3-5 min), stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition and stopping to scrape down the sides. Beat in the vanilla.
- Reduce speed to low and add the flour mixture in 3 additions, alternating with the milk and beginning and ending with the flour. Beat until just blended and no lumps of flour remain.
- Pour the batter into prepared pan and bake about 40 minutes, or until a toothpick inserted in the center comes out clean.
- Transfer the pan to a wire rack and let cool 15 minutes. Turn out cake and let cool completely.
- 2 cups whole milk (it's best not to substitute for a lower-fat milk)
- 6 large egg yolks
- 1/2 cup sugar
- 1/4 cup cornstarch
- 1/8 tsp salt
- 1 tsp vanilla extract
- In a non-aluminum pan over medium heat, warm the milk until tiny bubbles appear on the surface (about 6-8 minutes). Stir occasionally while heating to make sure the milk doesn't scorch.
- In a bowl, whisk together the egg yolks and sugar. Add the cornstarch and salt.
- While whisking the egg mixture, gradually pour in half of the hot milk (to temper the eggs).
- Whisk in the remaining milk and return entire mixture to saucepan. Cook over medium heat, whisking constantly, until the mixture thickens to a firm consistency (about 5-8 min). Note: One minute you'll be stirring and the mixture will be normal, and then almost if by magic the next second it will be thick as pudding and slightly curdled looking. Don't panic - that's what's supposed to happen! Once it gets all thick and lumpy, remove the custard from the heat and follow the next step.
- Scrape into a bowl and whisk in the vanilla. Cover with plastic wrap, pressing it directly onto the surface of the pastry cream. Refrigerate for 2-3 hours.