Milk tart layer cake
A lavish stack of separately baked tiers filled with a thick custard.
|1 l||milk — plus and extra 1/2 cup|
|1 tsp||vanilla extract|
|1 1/2 cup||sugar|
|2 tsp||vanilla extract|
|2 cup||cake flour|
|10 ml||Robertson's baking powder|
|2 tsp||ground cinnamon — plus extra for sprinkling|
For the filling
Heat the litre of milk, butter and sugar in the microwave for 3 minutes until the sugar has dissolved. Mix the eggs and flour with the extra ½ cup of milk. Add the mixture to the boiling milk. Put back in the microwave for 1 minute and give it a stir with a whisk. Repeat this step 4-5 times until the mixture is thick. Add the vanilla. Cover with cling wrap and let it cool.
For the cake
Pre-heat the oven to 180°C. Prepare 2 x 20cm cake tins by greasing them and lining them with baking paper. Beat the eggs and sugar until light and fluffy. Heat the oil, water and milk until boiling. Add the vanilla.
Sift the flour, baking powder and cinnamon together. Fold the dry ingredients into the fluffy egg mixture. Add the hot milk, fold in until it forms a silky-smooth mixture. Divide the mixture between the 2 cake tins. Bake for 30 minutes. Let them cool for 10 minutes before removing from the tins.
Divide each layer into two. Fill each layer with the custard and sprinkle cinnamon between the layers.
Reprinted with permission from Roodeberg. Recipe created by Elmarie Berry. Pairs well with a luxurious red blend like Dr Charles Niehaus 2017.