BREATH OF THE WILD FRUIT PIEWe know that this is clearly a cake and not a pie, but we decided to go

BREATH OF THE WILD FRUIT PIEWe know that this is clearly a cake and not a pie, but we decided to go for visual accuracy rather than the name of the dish. The fruit pie in BotW very much resembles a lovingly decorated Japanese strawberry shortcake so that’s what we set out to make! How on earth does he bake such a lovely cake over a campfire? We may never know. As always, the recipe is under the cut. - MJ & KIngredients:For the cake - 4 large eggs, yolks and whites separated9 ½ Tbsp sugar3 Tbsp room temperature milk1 tsp vanilla extract14 Tbsp cake flour, sifted2 1/3 Tbsp butter, meltedFresh strawberriesAssorted in-season fruitFor the custard -1 ½ cups milk1 cup heavy cream½ vanilla bean, casing and scraped-out contents6 egg yolks½ cup sugar1/3 cup corn starch, sifted3 ½ Tbsp room temperature butterFor the whipped cream - 1 cup heavy whipping cream¼ cup powdered sugar1 tsp vanilla extract2 Tbsp meringue powderTo make the cake, preheat your oven to 350 degrees F and lightly butter and flour an 8″ cake tin. Combine the sugar and egg whites in the bowl of an electric mixer fitted with a whisk attachment and beat them until they hold stiff peaks. Add the egg yolks to the mixture and beat lightly to combine. Remove the batter to a bowl and add the milk, vanilla extract, and flour, folding to combine after each addition. Fold in the melted butter until everything is well combined. Pour the batter into the prepared cake pan and lightly tap it on top of your counter to remove any air bubbles. Bake the cake for 25-30 minutes, or until the top turns golden brown and springs back if you poke it lightly. Let the cake cool completely before removing it from the pan and slicing it into two equal halves. To make the custard, simmer the milk, heavy cream, and vanilla bean in a pan over medium heat. Whisk your egg yolks, sugar, and corn starch until it becomes pale and creamy. Once the milk mixture begins to bubble around the edges (but not boil), add a little bit of the hot milk to your egg mixture and whisk briskly to keep the eggs from cooking. Add the milk a little at a time and keep whisking until both are completely combined. Whisk the mixture over medium heat until it thickens. If your custard has any lumps, you can run it through a strainer. Remove the vanilla bean and allow the custard to cool completely in the fridge before applying it to the cake. To make the whipped cream, combine all of the ingredients in the bowl of an electric mixer fitted with a whisk attachment and whisk until it holds soft peaks. Decorate your cake as you see fit, layering the cake, sliced strawberries, pastry cream, and whipped cream. The whipped cream can be pt into an icing bag to give a decorative effect, but it’s just as tasty when applied with a spatula.   -- source link

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