Turn a South African milk tart into a milk tart cake!
- Takes 1 hr + cooling
FOR THE SPONGE
- 4 eggs
- 310ml castor sugar
- 500ml self-raising flour
- pinch salt
- 250ml milk
- 100g butter
- 5ml vanilla essence
FOR THE CUSTARD
- 160ml custard powder
- 1L milk
- 2 cinnamon sticks
- 250g soft butter
- 500ml icing sugar
- 10ml vanilla essence
- ground cinnamon, for dusting
- For the sponge, preheat oven to 180°C. Line 2 x 20cm round cake tins with baking paper.
- Beat eggs and sugar until light and fluffy. Sift in the flour and salt and fold in.
- Heat milk and butter on medium until melted. Add vanilla then fold into egg mixture. Divide batter between prepared cake tins. Bake for about 30 minutes or until a testing skewer comes out clean. Cool in the tins for 15 minutes, then turn out onto wire racks to cool completely.
- For the custard, dissolve the custard powder in 180ml of the milk. Heat remaining 820ml milk with the cinnamon until it reaches boiling point. Add custard mixture and cook on medium for about 10 minutes, stirring with a whisk until thickened. Remove cinnamon. Place plastic wrap on top of the custard. Cool.
- Beat butter, sugar and vanilla until creamy. Slowly add cooled custard, while beating, until smooth.
- Level the cakes and cut each sponge into 2 layers. Spread a layer of custard on each. Stack on top of each other and dust with cinnamon.
Magazine issue date: February, 2017
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