milk tart cake

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.



Cinnamon-vanilla cake

  • 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 sugarDSC00364


  • 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.



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