Lay the three pieces into a single row, end to end. Trimming the width if it doesn't match and saving the trimmed pieces to toast to make crumbs or the side of the cake.
Run a bead of whip cream along the edge of one half all the way around to create a dam for the custard.
Place custard within the whip cream edge.
Carefully flip the top back over onto the custard filling.
Ice the stacked layers of Cream Cake with whip cream
Use toasted crumbs and press onto the long sides of the Cream Cake.
Slice the cream cake into 1" to 1.5" slices. Then place three decorative dollops of whip cream on the top of each slice.
With half sheets of parchment paper, wrap each sliced piece of cake and place side by side on a pan.
Refrigerate until ready to serve. Remove parchment paper as you plate each piece. Garnish appropriately.
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