Vanilla Pudding

1. Whisk the sugar, cornstarch, and salt together in a saucepan.
2. Cook on low heat, gradually streaming in the milk a little at a time and ensuring that the cornstarch does not clump. Continue to cook over low medium heat, whisking occasionally and scraping the sides of the pot as the mixture continues to warm.
3. Meanwhile, in a medium heatproof bowl, whisk together the heavy cream and egg yolks.
4. Once the pudding on the stove has started to bubble a little, prepare to temper the heavy cream and egg mixture. While constantly whisking the heavy cream mixture, carefully pour in a little of the hot milk mixture to temper it for a few seconds.
5. Pour all of the mixture back into the saucepan and continue to cook over medium high heat, whisking constantly until the pudding thickens and begins to boil up like hot lava. Be sure to scrape the sides of the pot and keep a close eye on the pudding.
6. Remove the pudding from the heat and whisk in the vanilla bean paste.
7. Transfer pudding to a large heat safe bowl and cover with plastic wrap by placing the plastic wrap directly on the surface of the pudding to avoid a skin from forming. Chill for at least two hours.

Vanilla Cake

1. Preheat oven to 350º F.
2. Whisk together the flour, baking powder, baking soda, and salt in a medium bowl and set aside.
3. In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until well combined.
4. Add the eggs and vanilla and continue to mix followed by the sour cream. Scrape down the sides of the bowl as needed.
5. Beginning and ending with the flour mixture, alternate between adding the flour mixture and the milk to the batter. Scrape down the sides of the bowl as needed and mix just until it is incorporated.
6. Coat two 8 inch pans with nonstick spray and a parchment round. Divide the batter in the pans and smooth it out.
7. Bake for 35-38 minutes until a toothpick inserted into the center of the cakes comes out clean.
8. Cool for 20 minutes on a cooling rack before gently running a knife along the edge of the pan, topping the cake with another cooling rack, and carefully turning it out.

Whipped Cream

1. Once your pudding is chilled and your cake layers have cooled, combine the heavy cream and sugar in a medium sized bowl.
2. Mix on medium-high with a handheld or stand mixer until somewhat stiff peaks have formed.

Assembly

1. Carefully trim the tops and browned bottoms and sides off of both cake rounds. Cut cakes into small squares.
2. Add a layer of cake squares in an even layer to the bottom of a 7.75” or similar size trifle dish.
3. Transfer pudding to a piping bag and pipe about half of it on top of the cake until it is fully covered.
4. Top the pudding with an assortment of berries.
5. Add about half of the whipped cream and spread it out until it is even.
6. Add the rest of the cake, rest of the pudding, and then the rest of the whipped cream. Top it off with more berries. Enjoy!