Ingredients:

• 1 cup unsalted butter, room temperature
• 2 cups sugar
• 4 eggs
• 3 cups all-purpose flour
• 1/2 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup buttermilk
• Zest of 1 lemon
• 2 tablespoons lemon juice
• 1 teaspoon vanilla extract
• 2 cups fresh blueberries (plus extra for garnishing)

For the Lemon Cream Cheese Frosting:

• 8 oz cream cheese, softened
• 1/2 cup unsalted butter, softened
• 4 cups powdered sugar
• 1 teaspoon vanilla extract
• 2 tablespoons lemon juice
• Zest of 1 lemon

Directions:

1. Preheat oven to 350°F (175°C). Grease and flour three 8-inch cake pans.
2. In a large mixing bowl, cream together butter and sugar until light and fluffy.
3. Add eggs one at a time, beating well after each addition.
4. In a separate bowl, whisk together flour, salt, baking powder, and baking soda.
5. Gradually add to the creamed mixture alternately with buttermilk, starting and ending with flour mixture.
6. Mix in lemon zest, lemon juice, and vanilla extract.
7. Gently fold in blueberries.
8. Divide batter evenly among prepared pans.
9. Bake for 25-30 minutes or until a toothpick inserted into the center comes out clean.
10. Cool for 10 minutes before removing from pans to wire racks to cool completely.
11. For the frosting, beat cream cheese and butter until smooth.
12. Gradually add powdered sugar, vanilla extract, lemon juice, and zest, beating until creamy.
13. Frost between layers, on the sides, and on top of the cake.
14. Garnish with fresh blueberries.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes
Kcal: 520 kcal per serving | Servings: 12 servings

• 4 ekstra groot eiers, geskei
• 250ml strooisuiker
• 125ml olie
• 125ml warm water
• 220g [2x110g] blikkies grenedellamoes
• 5ml grenedella geursel
• 560ml koekmeel
• 15ml bakpoeier
• knypie sout

Versiersel:

• 500g versiersuiker, gesif
• 125g sagte botter
• Ongeveer 60ml warm water
• 55g [1/2 blikkie] grenedellamoes
• 5ml grenedella geursel

Bolaag:

• 1/2 blikkie grenedellamoes
• 5ml strooisuiker
• 1/2t mielieblom
• 5ml water

Koek:

1. Stel oond op 180 grade C.
2. Klits eiergele en strooisuiker tot liggeel.
3. Meng olie, water, grenedellamoes en geursel bymekaar.
4. Voeg eiergele by en klits tot goed gemeng.
5. Sif meel, bakpoeier en sout saam.
6. Voeg eiergeelmengsel by en meng deur.
7. Klits eierwitte styf en vou by beslag in.
8. Voer twee koekpanne met deursnee van 22cm met bakpapier uit en verdeel beslag so gelyk as moontlik tussen die twee panne.
9. Bak vir 25-30 minute of tot toetspen skoon uitkom.
10. Laat afkoel.

Versiersel:

1. Klits al die bestanddele vir versiersel saam tot lig en romerig.
2. Smeer helfte oor een koek laag en plaas ander laag koek bo-op.
3. Smeer ander helfte versiersel bo-op.

Bolaag:

1. Verhit grenedellamoes en strooisuiker in mikrogolf vir 1 minuut.
2. Meng mielieblom en water tot paste en voeg by grenedellamoes.
3. Mikrogollf mengsel tot dik.
4. Laat eers bietjie afkoel en skep bo-op koek.

Translation

Granadilla Layer Cake

• 4 extra large eggs, separated
• 250ml caster sugar
• 125ml of oil
• 125ml hot water
• 220g [2x110g] tins of granadilla mousse
• 5ml granadilla flavoring
• 560ml cake flour
• 15ml baking powder
• pinch of salt

Garnish:

• 500g icing sugar, sifted
• 125g soft butter
• about 60ml of hot water
• 55g [1/2 can] granadilla mousse
• 5ml granadilla flavoring

Topping:

• 1/2 can grenella mousse
• 5ml caster sugar
• 1/2t cornflour
• 5 ml of water

Cake:

1. Set oven to 180 degrees C.
2. Beat egg yolks and caster sugar until pale yellow.
3. Mix together oil, water, granadilla mousse and seasoning.
4. Add egg yolks and beat until well combined.
5. Sift flour, baking powder and salt together.
6. Add egg yolk mixture and mix through.
7. Beat egg whites stiffly and fold into batter.
8. Line two cake pans with a diameter of 22cm with baking paper and divide the batter as evenly as possible between the two pans.
9. Bake for 25-30 minutes or until a skewer comes out clean.
10. Allow to cool.

Garnish:

1. Whisk together all the icing ingredients until light and creamy.
2. Spread half over one cake layer and place other cake layer on top.
3. Spread other half of icing on top.

Topping:

1. Heat granadilla mousse and caster sugar in microwave for 1 minute.
2. Mix cornstarch and water to a paste and add to granadilla mousse.
3. Microwave mixture until thick.
4. Allow to cool a bit first and spoon on top of the cake.

Die koek moet in die yskas gehou word as dit nie dieselfde dag wat dit gebak is opgeëet word nie.

Sponskoek:

• 4 Groot Eiers
• 300ml Strooisuiker
• 500ml koekmeel
• 15ml Bakpoeier
• 250ml Volroom Melk
• 100gr Botter
• 5ml Vanielje Geursel

Vla Vulsel:

• 6 Eiergele
• 3/4 kop Strooisuiker
• 70 ml Maizena
• 500ml Melk
• 5ml Vanielje Essens

Metode:

1. Voorverhit die oond tot 180°C
2. Klits eiers en strooisuiker tot lekker dik en romerig.
3. Sif die meel en bakpoeier saam en vou in die eier mengsel in
4. Verhit die melk en botter maar moenie kook nie (smelt sommer in mikrogolf die botter)
5. Voeg Vanilla geursel by en voeg Dan by die meel en eiermengsel
6. Verdeel deeg in 2 x 20 cm panne.
7. Bak vir 25-30 minute en haal uit die oond (tandestokkie kom skoon uit as hy gaar is)
8. Terwyl die koek nog warm is vat garing draad en sny elke koek in 2 (dus is daar nou 4 lae)
9. Laat afkoel op rakkie
10. Intussen maak solank jou vla vulsel:
11. Klits eiers en strooisuiker saam tot lig en skuimerig
12. Sif die maizena en vou in die eiermengsel in.
13. Verhit melk in ‘n pot oor lae hitte tot dit net begin kook
14. Voeg Dan jou eiermengsel met ‘n dun straaltjie in die melk en roer aanhoudend.
15. Laat dit kook oor ‘n lae hitte tot die mengsel verdik.
16. Haal van die stoof af en voeg die vanilla Essens by.
17. Laat heeltemal afkoel.
18. Verdeel die mengsel in 4 in die pot
19. Wanneer die koek afgekoel is sit een koeklaag, vla vulsels weer koek laag en eindig met vla vulsel.
20. Jy kan kaneel oorstrooi of ek het versoete klapper effe gebak in die oond en oorgestrooi!

Geniet baie

NOTA: Ek hou van meer vulsel so jy kan die vla vulsel meer maak! Maar dis ‘n heerlike klam koek so dis nie nodig nie!

Translation

Custard Layer Cake

The cake should be kept in the fridge if it is not eaten the same day it is baked.

Sponge cake:

• 4 Large Eggs
• 300ml caster sugar
• 500ml cake flour
• 15ml baking powder
• 250ml Full Cream Milk
• 100gr Butter
• 5ml Vanilla Flavoring

Custard Filling:

• 6 Egg yolks
• 3/4 cup Castor Sugar
• 70 ml cornstarch
• 500ml Milk
• 5ml Vanilla Essence

Method:

1. Preheat the oven to 180°C
2. Beat eggs and caster sugar until nice and thick and creamy.
3. Sift the flour and baking powder together and fold into the egg mixture
4. Heat the milk and butter but do not boil (just melt the butter in the microwave)
5. Add Vanilla flavoring and then add to the flour and egg mixture
6. Divide dough into 2 x 20 cm pans.
7. Bake for 25-30 minutes and remove from the oven (toothpick comes out clean when done)
8. While the cake is still warm, take yarn and cut each cake in 2 (so there are now 4 layers)
9. Leave to cool on a rack
10. Meanwhile make your custard filling:
11. Whisk together eggs and caster sugar until light and fluffy
12. Sieve the cornstarch and fold into the egg mixture.
13. Heat milk in a pot over low heat until it just begins to boil
14. Then add your egg mixture in a thin stream into the milk and stir constantly.
15. Let it cook over a low heat until the mixture thickens.
16. Remove from the stove and add the vanilla essence.
17. Allow to cool completely.
18. Divide the mixture into 4 in the pot
19. When the cake has cooled put one cake layer, custard fillings again cake layer and finish with custard filling.
20. You can sprinkle cinnamon on top or I baked some sweetened coconut in the oven and sprinkled it on top!

Enjoy!

NOTE: I like more filling so you can make the custard filling more! But it’s a delicious moist cake so it’s not necessary!

Layers of creamy custard and buttery crushed Bakers Tennis®
biscuits make this quick and easy yet deliciously decadent
Custard Layer dessert the grand slam of any tea party.

Level MEDIUM
Set Time 4 H
Prep Time 30 MIN
Serves 4-6

INGREDIENTS
200 g Bakers Tennis® biscuits
1 L custard (made with custard
powder and milk)
I cup desiccated coconut (optional)
fresh blueberries/ bananas/ strawberries (optional)

INSTRUCTIONS

1. Line a loaf tin with baking paper that reaches over the sides so you are able to lift the loaf from the tin when it has set.
2. Prepare 1 litre custard as per pack instructions, making it slightly thicker than normal.
3. Place a layer of Bakers Tennis® biscuits flat on the bottom of the loaf tin, then cover with a layer of warm custard, and repeat each layer until all the biscuits and custard has been used.
4. The final layer should be custard.
5. Chill until set in the fridge for 4 hours or overnight.
6. Optional: to decorate with toasted coconut, lightly toast the coconut in a dry pan on the stove.
7. Be careful that it doesn’t burn.
8. It should take a few minutes to toast.
9. Allow to cool.
10. Carefully lift the custard loaf out of the tin when it has set and place on a serving plate.
11. Slide the baking paper out (or trim so it remains only underneath the loaf).
12. Decorate with toasted coconut and fresh fruit before serving (optional).
13. Delicious when served as a pudding or cake.
14. Enjoy!

Cake Layers
1 1/4 cups butter, softened
2 1/4 cups granulated sugar
7 egg whites, at room temperature
3 1/2 cups cake flour
4 teaspoons baking powder
2 teaspoons vanilla extract
1/2 teaspoon almond extract
Strawberry Mousse
1 envelope unflavored gelatin
2 cups sliced fresh strawberries
1/4 cup granulated sugar
1 cup whipping cream
Strawberry Frosting
3/4 cup butter, softened
5 cups powdered sugar, sifted
3/4 cup finely chopped fresh strawberries
Garnishes
Halved fresh strawberries, edible flowers

Preparation

1. Prepare Cake Layers: Preheat oven to 350°. Beat 1 1/4 cups softened butter and 2 1/4 cups granulated sugar at medium speed with a heavy-duty electric stand mixer until fluffy.
2. Gradually add egg whites, one-third at a time, beating well after each addition.
3. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture.
4. Stir in vanilla and almond extracts.
5. Pour batter into 4 greased and floured 8-inch round cake pans.
6. Bake at 350° for 22 to 25 minutes or until a wooden pick inserted in center comes out clean.
7. Cool in pans on wire racks 10 minutes; remove from pans to wire racks, and cool completely (about 30 minutes).
8. Prepare Strawberry Mousse: Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes.
9. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed.
10. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat.
11. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves.
12. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).
13. Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form.
14. Fold whipped cream into strawberry mixture until well blended.
15. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.
16. Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.
17. Prepare Strawberry Frosting: Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy.
18. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy.
19. Spread frosting on top and sides of cake.