• 300ml (250 g) castor sugar
• 500ml (280 g) Snowflake cake flour
• 15ml baking powder
• 1ml salt
• 250ml milk
• 100g butter or margarine
• 5ml vanilla essence
• 1 quantity butter icing
• 4 extra-large eggs

Method

1. Beat eggs and sugar together until light and creamy.
2. Sift flour, baking powder and salt together.
3. Add to egg mixture and fold in lightly until well combined.
4. Heat milk and butter in a small, heavy-based saucepan.
5. Do not boil; stir until butter is melted.
6. Remove from heat and add essence.
7. Add milk mixture to cake mixture and mix well.
8. Spoon mixture into two greased 20 c round cake pans.
9. Bake in a preheated oven at 180 °C for 25 – 30 minutes.
10. Leave in pans for a few minutes before turning out onto a wire rack to cool completely.
11. Sandwich cake layers with half the icing.
12. Use remaining icing to ice top of cake.

Genoeg vir: 10-12 mense
Bereidingstyd: 20 minute
Gaarmaaktyd: 15 minute
Afkoeltyd: oornag

• 250 g Tennis-koekies, fyn gedruk
• 200 g botter, gesmelt
• 1,5 L (6 k) melk
• 200 g suiker
• 3 eiers
• 100 g meel
• 100 g mieliemeelblom
• 10 ml (2 t) vanielje-ekstrak
• 50 g botter
• ekstra 250 ml (1 k) melk
• 1 boksie (90 g) karamel-kitspoeding
• 250 ml (1 k) room
• 1 blik (360 g) karamelkondensmelk
• 1 blok (90 g) melksjokolade

1. Meng die koekies met die gesmelte botter en druk dit in die bodem van ’n diep, vierkantige 30 cm-bak vas.
2. Laat koel af tot benodig.
3. Verhit 1 L (4 k) van die melk met die suiker 10 minute in ’n groot mikrogolfbestande bak.
4. Klits die eiers, oorblywende 500 ml (2 k) melk, meel, mieliemeelblom en vanielje-ekstrak in ’n ander bak tot glad.
5. Meng die meelmengsel met die warm melk en mikrogolf 12 minute terwyl jy elke 2 minute roer tot die mengsel dik is.
6. Klits die botter in en laat afkoel.
7. Klits die ekstra melk en kitspoeding saam.
8. Klits die room in ’n ander bak tot sagte pieke vorm en vou dit by die kitspoeding in.
9. Wanneer die vla afgekoel het, begin met die lae.
10. Giet die vla oor die afgekoelde koekielaag, maak die karamelkondensmelk oor die vla glad en voeg dan die kitspoedingmengsel by.
11. Rasper die sjokolade oor en verkoel oornag.

Translation

Caramel Milk Tart

Enough for: 10-12 people
Preparation time: 20 minutes
Cooking time: 15 minutes
Cooling time: overnight

• 250 g Tennis biscuits, crushed
• 200 g butter, melted
• 1.5 L (6 k) of milk
• 200 g of sugar
• 3 eggs
• 100 g of flour
• 100 g cornflour
• 10 ml (2 t) vanilla extract
• 50 g of butter
• extra 250 ml (1 k) milk
• 1 box (90 g) instant caramel pudding
• 250 ml (1 k) cream
• 1 can (360 g) caramel condensed milk
• 1 block (90 g) of milk chocolate

1. Mix the cookies with the melted butter and press them into the bottom of a deep, square 30 cm dish.
2. Allow to cool until needed.
3. Heat 1 L (4 k) of the milk with the sugar for 10 minutes in a large microwave-proof bowl.
4. Whisk the eggs, remaining 500 ml (2 k) milk, flour, cornflour and vanilla extract in another bowl until smooth.
5. Mix the flour mixture with the warm milk and microwave for 12 minutes while stirring every 2 minutes until the mixture is thick.
6. Whisk in the butter and let cool.
7. Whisk together the extra milk and instant pudding.
8. Whip the cream in another bowl until soft peaks form and fold it into the instant pudding.
9. When the custard has cooled, start with the layers.
10. Pour the custard over the cooled cookie layer, smooth the caramel condensed milk over the custard and then add the instant pudding mix.
11. Grate over the chocolate and refrigerate overnight.

• 1 liter of Milk
• 5 tablespoons Sugar
• 3 heaped tablespoons of cornstarch.
• 2 slightly heaped tablespoons of custard a little milk
• 125 ml of lemon juice
• 1 can of condensed milk
• biscuits

1. Cook 1 liter of Milk, 5 tablespoons Sugar in saucepan and stir so that sugar does not burn and when boiling add the following batter.
2. 3 heaped tablespoons of cornstarch and 2 slightly heaped tablespoons of custard a little milk.
3. Stir well and then add to milk when boiling.
4. Stir well and simmer for a few minutes.
5. Mix 125 ml of lemon juice with 1 can of condensed milk.
6. Pack a layer of biscuits in a bowl, spoon half of the milk batter on top, then again biscuits, then all the condensed milk again biscuits and then the other half of milk batter.
7. Crush biscuits and sprinkle over pie.

Kors

Bestanddele

• 1 Eiergeel
• ½k Botter
• 1k Meelblom
• 1t Bakpoeier
• Sout

Metode

1. Meng die eiergeel en ½ koppie botter.
2. Meng die eiergeel-en-botter mengsel met die res van die bestanddele.
3. As die mengsel te styf is voeg bietjie melk by.

Vulsel

Bestanddele

• 2½k Melk
• 2e Margarien
• 3 Eiergele
• 2e Hoogvol Maizena
• 2e Meelblom
• ½k Melk
• ½k Suiker
• 1t Vanielje
• 1t Amandelgeursel (of vanilla)

Metode

1. Kook die die melk en margarien saam tot die margarien gesmelt het.
2. Meng die 3 eiergele, maizena, meelblom, ½ koppie melk tot ‘n gladde pasta.
3. Meng die gekookte melk en pasta saam en kook tot gaar.
4. 3 Styfgeklopte eierwitte
5. Gebruik ‘n slaplemmes en voeg die suiker, vanielje, amandel/vanillageursel en styfgeklopte eierwitte by die mengsel.
6. Bak teen 180°C vir ½ uur.

Translation

Milk Tart

Crust

Ingredients

• 1 Egg yolk
• ½ cup Butter
• 1k Flour Flower
• 1t Baking powder
• Salt

Method

1. Mix the egg yolk and ½ cup of butter.
2. Mix the egg yolk and butter mixture with the rest of the ingredients.
3. If the mixture is too stiff, add a little milk.

Filling

Ingredients

2½c Milk

2T Margarine

3 Egg Yolks

2T Full Cornstarch

2T Flour

½c Milk

½ cup Sugar

1t Vanilla

1t Almond flavoring (or vanilla)

Method

1. Boil the milk and margarine together until the margarine has melted.
2. Mix the 3 egg yolks, cornstarch, flour, ½ cup milk to a smooth paste.
3. Mix the boiled milk and pasta together and cook until done.
4. 3 Stiffly beaten egg whites
5. Use a slotted knife and add the sugar, vanilla, almond/vanilla flavoring and stiffly beaten egg whites to the mixture.
6. Bake at 180°C for ½ hour.

• 1,5 l melk
• 4 eiers
• 250ml suiker
• Sout
• 5ml vanilla essens
• 150ml mielieblom (Mazeina)
• 125ml koekmeel
• Kaneel

1. Laat melk stadig opkom tot kook.
2. Terwyl melk aangaan – klits eiers en suiker tot sponsagtig dik en lig.
3. Gooi sout, vanilla, mielieblom en meelblom by eiermengsel en klits goed saam tot glad.
4. Wanneer melk kook, draai af na lae hitte, gooi eiermengsel by en roer aanhoudend.
5. Laat dit goed maar stadig deurkook en roer aanhoudend.
6. Wanneer klaar deur gekook is, as daar klontjies is is, klits vinnig weer deur en gooi in bak.
7. Sprinkel kaneel bo oor en laat afkoel.
8. Laat natturlik afkoel voor dit in yskas gesit word, anders “sweet” die kaneel af.
9. Lekker eet.

Translation

Crustless Unbaked Milk Tart

• 1.5 l of milk
• 4 eggs
• 250ml sugar
• Salt
• 5ml vanilla essence
• 150ml cornflour (Mazeina)
• 125ml cake flour
• Cinnamon

1. Let milk slowly come to a boil.
2. While milk is going on – beat eggs and sugar until spongy and light.
3. Add salt, vanilla, cornstarch and flour to the egg mixture and beat well until smooth.
4. When milk boils, turn down to low heat, add egg mixture and stir constantly.
5. Let it cook well but slowly and stir constantly.
6. When finished cooking, if there are lumps, quickly whisk again and pour into bowl.
7. Sprinkle cinnamon on top and let cool.
8. Leave to cool before putting in the fridge, otherwise the cinnamon will “sweat” off.
9. Enjoy the meal

Malva Recipe

• 250 ml (1 cup) sugar
• 1 egg
• 15 ml soft butter (1 tbs)
• 60 ml apricot jam (4 tbs)
• 250 ml milk (1 cup)
• 10 ml (2 tsp) vinegar
• 10 ml vanilla essence (2 tsp)
• 125 g cake flour (1 cup)
• 5 ml bicarbonate of soda (1 tsp)

Sauce:

• 125 ml fresh cream
• 20 g butter
• 4 tbsp sugar
• 30 ml water

1. Preheat oven to 180 C.
2. Beat sugar, egg, butter & jam till fluffy.
3. Combine milk,vanilla & vinegar.
4. Sift flour and bicarb then add to egg mixture alternately with the milk.
5. Pour into greased oven proof dish (30 x 20 cm).
6. Cover with foil and bake for 40 – 50 minutes.
7. Check at 40 minutes.
8. Prepare sauce by adding all ingredients to a pot & bringing to a boil.
9. Remove cake from oven & pour sauce over the top evenly.
10. Set aside.

Milk Tart Filling

• 4,5 cups milk
• 3/4 cup sugar
• 3 eggs
• 2,5 tbs flour
• 2,5 tbs maizena

1. Heat milk and remove from heat.
2. Do not boil.
3. Whisk egg and sugar together.
4. Pour 1 ladle of milk into the egg and mix.
5. Pour the egg mix into the milk in 1 slow steady stream whilst whisking well.
6. Add back onto heat and add in maizena.
7. Whisk.
8. Add in flour and whisk.
9. Allow to thicken well.
10. Remove from heat and add in 1 tsp vanilla essence and 1 tsp butter. Mix well.
11. Pour over malva layer.
12. Dust with cinnamon.
13. Cover well with plastic and refrigerate till set.
14. Once set,remove and enjoy cold or wait till it reaches room temperature

Bestandele:

• 1 Koppie Meel
• 1 1/2 E Botter
• ‘n Knippie sout
• 5 Koppies melk

Metode:

1. Vryf die botter by die meel in en voeg die knippie sout hierby.
2. Bring die melk tot kookpunt op die plaat en voeg die botter en meel mengsel bietjie op ‘n slag by.
3. Draai die plaat tot op ‘n lae hitte en kook vir omtrent 5 minute terwyl jy dit baie gereeld roer.
4. Sprinkel kaneelsuiker bo-oor die melkkos en eet warm.
5. Moenie die botter bo-oor vergeet nie !

Translation

Milk Food

Ingredients:

• 1 Cup of Flour
• 1 1/2 T Butter
• A pinch of salt
• 5 cups of milk

Method:

1. Rub the butter into the flour and add the pinch of salt.
2. Bring the milk to the boil on the plate and add the butter and flour mixture a little at a time.
3. Turn the plate down to a low heat and cook for about 5 minutes while stirring it very often.
4. Sprinkle cinnamon sugar on top of the milk food and eat warm.
5. Don’t forget the butter on top!

Ingredients:

• 1 cup all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 5 large eggs, separated
• 1 cup granulated sugar, divided
• 1/3 cup whole milk
• 1 teaspoon vanilla extract
• 1 can (12 oz) evaporated milk
• 1 can (14 oz) sweetened condensed milk
• 1/4 cup heavy cream

Directions:

• Preheat oven to 350°F (175°C).
• Grease and flour a 9×13 inch baking pan.
• Sift together flour, baking powder, and salt in a large bowl and set aside.
• Beat egg yolks with 3/4 cup sugar on high speed until yolks are pale yellow.
• Stir in the whole milk and vanilla.
• Gently fold the egg yolk mixture into the flour mixture until just combined.
• In a separate bowl, beat egg whites on high speed until soft peaks form. Gradually add the remaining 1/4 cup sugar and continue beating until stiff but not dry.
• Fold the egg whites into the batter gently until no streaks remain.
• Pour the batter into the prepared pan and smooth the top with a spatula.
• Bake for 25 to 30 minutes, or until a toothpick inserted into the center comes out clean.
• Remove from oven and let cool completely.
• Whisk together evaporated milk, condensed milk, and heavy cream in a bowl.
• Pierce the cake all over with a fork and gradually pour the milk mixture over the cake, letting it soak in before adding more.
• Refrigerate for at least 4 hours, or overnight, before serving.

Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes + chilling
Kcal: 350 kcal | Servings: 12 servings

• 1,5 l melk
• 4 eiers
• 250ml suiker
• Sout
• 5ml vanilla essens
• 150ml mielieblom (Maizina)
• 125ml koekmeel
• Kaneel

1. Laat melk stadig opkom tot kook.
2. Terwyl melk aangaan – klits eiers en suiker tot sponsagtig dik en lig.
3. Gooi sout, vanilla, mielieblom en meelblom by eiermengsel en klits goed saam tot glad.
4. Wanneer melk kook, draai af na lae hitte, gooi eiermengsel by en roer aanhoudend.
5. Laat dit goed maar stadig deurkook en roer aanhoudend.
6. Wanneer klaar deur gekook is, as daar klontjies is is, klits vinnig weer deur en gooi in bak.
7. Sprinkel kaneel bo oor en laat afkoel.
8. Laat natturlik afkoel voor dit in yskas gesit word, anders “sweet” die kaneel af.
9. Lekker eet

Translation

Crustless No Bake Milk Tart

• 1.5 l of milk
• 4 eggs
• 250ml sugar
• Salt
• 5ml vanilla essence
• 150ml cornflour (Maizina)
• 125ml cake flour
• Cinnamon

1. Let milk slowly come to a boil.
2. While milk is going on – beat eggs and sugar until spongy and light.
3. Add salt, vanilla, cornstarch and flour to the egg mixture and beat well until smooth.
4. When milk boils, turn down to low heat, add egg mixture and stir constantly.
5. Let it cook well but slowly and stir constantly.
6. When finished cooking, if there are lumps, quickly whisk again and pour into bowl.
7. Sprinkle cinnamon on top and let cool.
8. Let it cool down before putting it in the fridge, otherwise the cinnamon will “sweat” off.
9. Enjoy!

Ingredients

• 1 cup warm milk
• 2 1/4 teaspoons active dry yeast
• 1/4 cup granulated sugar
• 4 cups all-purpose flour
• 1 teaspoon salt
• 2 large eggs
• 1/2 cup unsalted butter, softened
• 1 egg, beaten (for egg wash)

Directions:

1. In a small bowl, combine warm milk, active dry yeast, and a tablespoon of sugar.
2. Let it sit for about 5-10 minutes until the mixture becomes frothy.
3. In a large mixing bowl or the bowl of a stand mixer fitted with a dough hook attachment, combine the flour, remaining sugar, and salt.
4. Add the frothy yeast mixture and eggs to the flour mixture.
5. Mix on low speed until a rough dough forms.
6. Add the softened butter to the dough, one tablespoon at a time, mixing well after each addition.
7. Continue to knead the dough on low speed for about 5-7 minutes, or until it becomes smooth and elastic.
8. Place the dough in a greased bowl, cover with a clean kitchen towel, and let it rise in a warm, draft-free place for about 1-2 hours, or until doubled in size.
9. Once the dough has doubled in size, punch it down to release the air.
10. Divide the dough into 12 equal portions and shape each portion into a ball.
11. Place the dough balls on a parchment-lined baking sheet, leaving some space between each roll.
12. Cover the rolls with a clean kitchen towel and let them rise for another 30-45 minutes, or until puffy.
13. Preheat your oven to 375°F (190°C).
14. Brush the risen rolls with beaten egg wash.
15. Bake the rolls in the preheated oven for 15-20 minutes, or until they are golden brown on top and sound hollow when tapped on the bottom.
16. Remove from the oven and let the rolls cool on a wire rack before serving.

Preparation Time: 20 minutes | Rising Time: 1-2 hours | Baking Time: 15-20 minutes | Total Time: 2 hours 35 minutes | Servings: 12 rolls