It’s National Milk Tart Day tomorrow and to spice things up we’ve got a swoon-worthy version of this South African favourite to share.
Roodeberg, the cherished wine that has stood the test of time for over 70 years, is celebrating National Milk Tart Day on Saturday, 27 February with a twist.
The traditional milk tart with its familiar sweet crust and the creamy custard filling is an enduring South African favourite that originated from Dutch settlers in the 1600s.
As her tribute to Milk Tart Day, foodie Elmarie Berry has created a more luxurious version worthy of Dr Charles Niehaus 2017, Roodeberg’s top tier red blend crafted in honour of the brand’s illustrious founder.
Elmarie’s Milk Tart Layer Cake is her twist on the traditional ‘Jodetert’, a lavish stack of separately baked tiers filled with thick custard. Fortunately, no expert baking skills are required for Elmarie’s super easy version, which uses a basic sponge cake to create the layers but is equally decadent to enjoy as a dessert with a glorious red wine.
Representing the best of the best, Dr Charles Niehaus 2017 is a super-premium Roodeberg that has evolved since its maiden vintage in 2010 into a formidable Shiraz and Cabernet Sauvignon driven blend. Fruit purity and complexity are the crux of this signature tribute.
Milk tart layer cake
Makes one cake
For the filling you’ll need: 1 litre milk; an extra ½ cup milk; 1 cup sugar; 4 egg yolks; 1 tablespoon butter; 1 teaspoon vanilla
For the cake you’ll need: 4 eggs; 1 ½ cup sugar; ½ cup milk; ½ cup water; 100ml oil; 2 teaspoons vanilla essence; 2 cups cake flour; 10ml baking powder; 2 teaspoons cinnamon; extra cinnamon to sprinkle between layers
Heat the litre of milk, butter and sugar in the microwave for three 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 stir it 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.
Preheat 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 between the layers.