How do I make super thick custard to layer in cake?

I want to re-create a cake i had, it had layers of sponge with a thick layer of custard and fresh fruit dice inside- it sliced like a jello! Any idea what the recipe is for this?How do I make super thick custard to layer in cake?
TIPSY CAKE SPONGE LAYERS





5 eggs


1 c. sugar


1 c. self-rising flour


1/2 tsp. cream of tartar


1/4 tsp. salt


1 tsp. vanilla





CUSTARD:





1/2 gal. milk


2 c. sugar


1/2 c. self-rising flour


5 egg yolks


1/2-1 c. brandy


1 pkg. almonds





This custard is for 4 layers.


Layers: Beat whites stiff and yellow separate. Add cream tartar to whites, then fold in sugar and flour and fold in yellow yolks. Add cream of tartar and vanilla. Bake at 350 degrees until done.





Custard: Put milk in a thick pot or double boiler. Add sugar to flour. Then add to hot milk. Then add beaten egg yolks. Stir constantly cook until it starting to thicken do not get too thick. Take off stove. Add brandy. Put in a pot or bowl. Add layer cake then custard, then almonds. Repeat until you use all layers. When served add whip cream.How do I make super thick custard to layer in cake?
vanilla custard





2 large eggs, separated


2/3 cup sugar


2 T. allpurpose flour


dash of salt


1 cup heavy cream


1 tsp vanilla


1 tsp corn starch (dilute with a bit of water- this MUST smoothly mix or the custard will not be smooth)





Beat the egg YOLKS until they're thick with your mixer. Next mix in sugar, flour, salt with the eggs. Put in saucepan and gradually add the cream stirring with a wire whisk while adding. Cook over low heat until thickened. Remove from heat and cool completely.





Add 1 teaspoon vanilla flavoring and corn starch to cooled ';custard'; mixture.





Take the 2 egg whites and beat them on the highest speed on your mixer until stiff, gradually adding 1/3 cup sugar while beating.


Gently fold the beaten egg whites into the custard mixture
~*~You want to use pastry cream. ';This is a classic pastry cream often used in bakeries and restaurants. It can be used as a filling for cakes, pies or pastries. To make a lighter filling, fold in plain whipped cream.';





Pastry Cream


2 cups milk


1/4 cup white sugar


2 egg yolks


1 egg


1/4 cup cornstarch


1/3 cup white sugar


2 tablespoons butter


1 teaspoon vanilla extract





1. In a heavy saucepan, stir together the milk and 1/4 cup of sugar. Bring to a boil over medium heat.


2. In a medium bowl, whisk together the egg yolks and egg. Stir together the remaining sugar and cornstarch; then stir them into the egg until smooth. When the milk comes to a boil, drizzle it into the bowl in a thin stream while mixing so that you do not cook the eggs. Return the mixture to the saucepan, and slowly bring to a boil, stirring constantly so the eggs don' t curdle or scorch on the bottom.


3. When the mixture comes to a boil and thickens, remove from the heat. Stir in the butter and vanilla, mixing until the butter is completely blended in. Pour into a heat-proof container and place a piece of plastic wrap directly on the surface to prevent a skin from forming. Refrigerate until chilled before using.
Vanilla custard filling





1 tablespoon cornstarch


1/2 cup granulated sugar


1 cup scalded milk


2 egg yolks


1/2 teaspoon vanilla extract





Mix cornstarch and sugar.


Add hot milk and pour gradually on the slightly beaten egg yolks, stirring constantly.


Cook in double boiler, stirring constantly until thickened.


Cool and flavor with vanilla extract.