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!