Desserts
Milk Tart Trifle
Ingredients
For the custard:
- 500 ml milk
- 30 grams Kerrygold Pure Irish Salted Butter
- 2 Large eggs
- 25ml flour
- 50ml cornflour
- 125 ml sugar
- 10 ml vanilla essence
- 5 ml cinnamon
For the sponge cake:
- 4 eggs
- 310 ml castor sugar
- 250 ml milk
- 90 g Kerrygold Pure Irish Salted Butter
- 5 ml vanilla essence
- 500 ml cake flour
- 15 ml baking powder
Other:
- 125 Milk to soak cake
- Strawberries (sliced)
- Cinnamon to dust
Directions
Recipe by @southafricahalaal
For the custard:
- Add butter, milk and cinnamon to a saucepan. Place over medium heat and bring to a boil. Remove from heat.
- Mix flour, cornflour, sugar, vanilla essence in a separate bowl. Add eggs and whisk till smooth.
- Add the flour mixture to the milk mixture. Whisk and ensure that there are no lumps.
- Place the saucepan back on the stove. Stir constantly until it thickens and starts to bubble.
- Remove from heat.
For the sponge cake:
- Preheat oven to 180 degree Celsius.
- Beat eggs and sugar together until light and creamy.
- Sift cake flour and baking powder together into above mixture.
- Heat milk and butter together but do not boil. Add vanilla essence. Add to above.
- Pour into a baking tin and bake for 25-30.
To layer:
- Cut cake into cubes. Soak in milk and place at the bottom of the bowl.
- Cover with a layer of strawberries then a layer of custard.
- Repeat. End off with a layer of custard and dust with cinnamon.
- Chill until ready to be served.
