Name: Rinie's hot-milk sponge cake
Yield: 0 serving
Cuisine: Bake
Ingredients: 500.00 ml flour cake; 3.00 ml salt; 125.00 ml water; 125.00 ml milk; 100.00 ml oil; 4.00 eggs extra-large; 500.00 ml white sugar; 10.00 ml Baking powder; 15.00 ml Sheridans gelatine; 125.00 ml water hot; 250.00 ml butter room temperature; 30.00 ml castor sugar; 397.00 g condensed milk; 5.00 ml vanilla essence; 1.00 ml almond essence; 1.00 ml salt; 5.00 ml lemon juice; 5.00 ml Cream of tartar; 125.00 ml glacé cherries red, finely chopped; 125.00 ml walnuts finely chopped; sherry or muscadel; 125.00 ml cream; 30.00 ml castor sugar; 2.00 ml vanilla essence; 30.00 ml yoghurt thick; berries

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Ingredients (26)

500.00 ml	flour — cake
3.00 ml	salt
125.00 ml	water
125.00 ml	milk
100.00 ml	oil
4.00	eggs — extra-large
500.00 ml	white sugar
10.00 ml	Baking powder

NOUGAT FILLING

15.00 ml	Sheridans gelatine
125.00 ml	water — hot
250.00 ml	butter — room temperature
30.00 ml	castor sugar
397.00 g	condensed milk
5.00 ml	vanilla — essence
1.00 ml	almond essence
1.00 ml	salt
5.00 ml	lemon juice
5.00 ml	Cream of tartar
125.00 ml	glacé cherries — red, finely chopped
125.00 ml	walnuts — finely chopped
	sherry — or muscadel
125.00 ml	cream
30.00 ml	castor sugar
2.00 ml	vanilla — essence
30.00 ml	yoghurt — thick
	berries

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Method:

Preheat the oven to 180 ºC. Grease 2 x 23 cm cake tins with butter or spray with non-stick spray. Line with baking paper. Sift the flour and salt together and set aside. Heat the water, milk and oil together and bring to the boil. Remove from the stove and allow to cool. Beat the eggs until light and fluffy. Add the sugar a spoonful at a time, beating all the while until light and thick. Fold the sifted flour into the mixture. Sprinkle with baking powder and add the milk and oil mixture. Mix well. Pour batter into prepared tins, level and bake for 20-25 minutes until done or a skewer comes out clean. Cool slightly in the tins, turn out and set aside to cool completely. Sprinkle the gelatine over the hot water in a glass bowl and leave until the gelatine becomes spongy. Place mixture over a saucepan of hot water and stir until gelatine dissolves. Cool slightly. Cream the butter and sugar well and slowly add the gelatine, beating continuously. Add the condensed milk, essences, salt, lemon juice and cream of tartar and beat until mixed. Refrigerate to set slightly. Fold in the glacé cherries and nuts and return to the refrigerator. Halve each cake and sprinkle each layer with sherry or muscadel. Spread some of the filling on the lower half of each cake. Top with the upper layers, then place one cake on top of the other with filling between them Do not spread filling on the top surface of the cake. Beat the cream, castor sugar and vanilla until stiff, then carefully fold in the yoghurt. Spread over the cake and decorate with fresh berries.
Makes 1 large cake.