The menu for Easter Sunday ought to be just as festive as a Christmas menu, and this traditional custard cake is just the thing for afternoon tea on Easter Sunday: not too rich, but delicious.
- 2 round vanilla cakes
- 2 cups (500 ml) milk
- 3 ½ tablespoons corn flour
- 2 egg yolks
- 1/4 teaspoon (1 ml) salt
- 125 gram soft butter
- 1 cup castor (superfine) sugar
- 1 teaspoon vanilla
Bake two vanilla cakes, using two round 23 cm pans.
- Heat 1 1/2 cups (400 ml) of the milk.
- Dissolve the corn flour in in the remaining cold milk. Add salt.
- Whisk the egg yolk.
- Whisk cornflour mixture into warm milk, simmer until thick and quickly whisk in the egg yolk.
- Remove from heat to cool down.
- Beat butter and sugar into a light mixture
- Add vanilla and whisk cold custard into the mixture.
Assembling the cake
- Use plenty of filling to sandwich the two cakes together.
- Cover liberally with the rest of the custard.
- Sprinkle with biscuit crumbs or roasted coconut.
You can substitute the corn flour and egg yolks with 75 ml (1/4 cup + 1 tablespoon) of custard powder. Simply whisk the custard powder into warm milk, and simmer until thick.
If you're making an Easter cake, as on the picture, you can decorate it with Cadbury's mini eggs (diary milk eggs in a crisp candy shell).