Light. Creamy. Classic.
INGREDIENTS
SPONGE
- 1kg Malora Sponge mix
- 80ml Vegetable Oil
- 500ml Water
- 4 Eggs
CUSTARD
- 200g Malora Custard Powder
- 150g Malora Whey Dairy
- 1.3lt Water
METHOD
- Add water, eggs and oil to sponge mix. Whisk until smooth. Do not over whisk.
- Bake in oven at 180°C for 20–25 minutes.
- When done, remove and allow to cool.
- Mix whey dairy with boiled water until any lumps are removed.
- Add 100ml of whey dairy mixture to the custard and mix to a paste.
- Add the balance of the whey dairy to the custard, bring to the boil while stirring continuously until the custard has thickened. Allow to cool. The custard will be thicker than normal.
- Cut the cooled sponge in half, length ways, and place one half in a baking tray. Pour custard evenly over the sponge and then place the second half of the sponge on top pressing down gently to ensure custard is spread evenly.
- Place in the fridge to set and then portion into desired slices.
Chill well before slicing for best results.
Enjoy your delicious Custard Cake!
MALORA CHOCOLATE CUSTARD TART
Rich. Indulgent. Irresistible.
INGREDIENTS
- 70g Cocoa Powder
- 1kg Custard Powder
- 500g Cornflour
- 8lt Water
- 890g Malora Whey Dairy
- 1,5kg Tennis Biscuits
- 450g Margarine
METHOD
- Crush biscuits, melt margarine and pour over crushed biscuits.
- Layer in tart pans and refrigerate to set.
- Mix boiling water with whey dairy blend.
- Mix 1lt whey dairy mixture with custard, cacao and cornflour to form a paste.
- Heat remainder of whey dairy and add custard paste.
- Bring to boil while stirring until custard is cooked.
- Pour the mixture over the crusts and refrigerate until set.
A Classic Made Easy.
