Roodeberg wine is celebrating National Milk Tart day on the 27th of Feb with a Milk Tart Layer Cake from foodie Elmarie Berry.  The cake is paired with Roodeberg’s Dr Charles Niehaus 2017, a Shiraz and Cabernet Sauvignon-driven blend that’s one of the wine farm’s premium offerings.

Milk Tart Layer Cake

Filling:

1 litre milk
Extra ½ cup milk
1 cup sugar
4 egg yolks
1 tablespoon butter
1 teaspoon vanilla

Cake:

4 eggs
1 ½ cup sugar
½ cup milk
½ cup water
100ml oil
2 teaspoons vanilla
2 cups cake flour
10ml baking powder
2 teaspoons cinnamon
Extra cinnamon to sprinkle between layers

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.

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.

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Greg ColemanEastern Cape