Recipe: Milk tart cake paired with Roodeberg Dr Charles Niehaus red blend

This Heritage Month, celebrate proudly South African flavours with Roodeberg's milk tart cake. For a tasty pairing, enjoy your cake with a bottle of Roodeberg Dr Charles Niehaus red blend and friends.

Recipe: Milk tart cake

This recipe for milk tart cake makes one cake.

Ingredients

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

Method

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 them from the tins.

Divide each layer into two. Fill each layer with the custard and sprinkle cinnamon in between layers.