Milk tart Cake
Yes, you read correctly I said Milk tart CAKE and not Milk tart. Apparently Milk tart cake is all the rage now and I decided to see what all the fuss was about. For those of you who are not familiar with Milk tart, Milk tart is a traditional South African dessert which consists of a pie shell filled with creamy sweet custard infused with cinnamon. HMMMMMM…..YUM!
Some clever baker out there took this lovely dessert to new heights and created a cake version of South Africa’s most prized dessert. As absurd as the idea sounds, this cake was absolutely scrumptious. My family loved it and I can see it becoming a Friday lunch regular.
- 250g butter
- 350g caster sugar
- 450g flour
- 1½ T baking powder
- 1 t salt
- 350ml milk
- 5 eggs
- 2 egg whites
- 1 T vanilla extract
- 2 t ground cinnamon
Milk tart filling
- 750ml full cream milk
- 250ml cream
- 1 T butter
- 1 egg
- 2 egg yolks
- 75g maizena
- 1 t vanilla essence
- 175g sugar
- Beat the butter and sugar together until light and fluffy.
- In a separate bowl sift together the flour, baking powder and salt.
- 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 bake @ 180C till done.
- 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, maizena, 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.
- Pour custard into a bowl and cover with cling wrap and leave to cool.
- To assemble the cake, pipe/spread ¾ of the milk tart custard onto one of the cakes, top with the other cake.
- Cover the top of the cake with the leftover milk tart filling.
- Dust cake with a good amount of ground cinnamon.
*recipe adapted from simply delicious.