Milk Tart layer cake - Vanilla cake with Milk Tart cream filling
User Reviews
4.6
14 reviews
Excellent
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Prep Time
40 mins
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Cook Time
40 mins
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Total Time
1 hr 20 mins
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Servings
8 -12
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Course
Dessert
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Cuisine
South African
Milk Tart layer cake - Vanilla cake with Milk Tart cream filling
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A twist on the classic milk tart. Vanilla-Cinnamon sponge topped with Milk tart (custard) filling finished with ground cinnamon.
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Ingredients
for the cinnamon-vanilla cake
- 250 g butter room temperature
- 350 g caster sugar
- 450 g flour
- 1 1/2 T baking powder 25g
- 1 t salt
- 350 ml milk
- 5 egg
- 2 egg white
- 1 T vanilla extract 15ml
- 2 t ground cinnamon
for the milk tart (custard) filling
- 750 ml whole milk
- 250 ml cream
- 1 T butter 15ml
- 1 egg
- 2 egg yolk
- 75 g cornflour
- 1 t vanilla extract 5ml
- 175 g sugar
for the topping
- 150 ml cream
- ground cinnamon
Instructions
- To make the cake, pre-heat the oven to 180° and line 2x 30cm cake pans with baking paper.
- Beat the butter and sugar together until light and fluffy.
- In a separate bowl sift together the flour, baking powder, salt & cinnamon.
- In a large measuring jug, beat together the milk, eggs, egg whites and vanilla.
- Add the flour and liquid ingredients to the butter and sugar mixture, alternating between the two until all the ingredients have been incorporated and the batter is smooth.
- Divide the mixture between the prepared cake pans and place in the oven.
- Allow to bake for 30-35 minutes until a skewer inserted comes out clean. (If the cakes brown too much for your liking, simply cover loosely with some tin foil after 20 minutes of baking).
- When the cakes are cooked, remove from the oven and allow to cool completely.
- In the mean time, start with the custard filling.
- Heat the milk, cream and butter in a medium saucepan.
- In a bowl, whisk together the egg, egg yolks, cornflour, vanilla and sugar.
- When the milk reached boiling point, remove from the heat and slowly whisk into the egg mixture.
- Wipe the saucepan clean with a piece of kitchen paper and place on a low heat. Pour in the custard and continuously whisk/stir until the mixture forms a thick custard.
- Allow to cook over low heat for 5-7 minutes whilst stirring until the mixture is smooth and thick and has no floury taste/texture.
- Push the custard through a sieve into a clean bowl and cover with cling film (push the cling onto the surface of the custard). Place in the fridge and allow to cool completely.
- To assemble the cake, pipe/spread 3/4 of the milk tart custard onto one of the cakes, top with the other cake.
- Beat the cream until soft peaks form then fold into the remaining 1/4 of milk tart custard.
- Top the cake with the whipped cream custard and sprinkle over some ground cinnamon.
Genuine Reviews
User Reviews
Overall Rating
4.6
14 reviews
Excellent
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