Ingredients:
- 250 g – 1 cup soft butter
300 g – 2 cups flour, plus extra for rolling
165 g – 3/4 cup caster sugar
10 ml baking powder
1 ml salt
2 eggs
Filling:
- 140 ml – 1 cup flour
165 g – 3/4 cup caster sugar
4 egg yolks
5 ml vanilla
1000 ml milk
Method: Crust:
Preheat oven to 180 ° C
- Place butter, flour, sugar, baking powder and salt in food processor and blend on high speed until combined. Add eggs while running mixer and mix until ingredients form a ball of dough. Put in refrigerator for 20 minutes. Divide dough into 6 equal portions. Spray 7 baking sheets with non-stick spray. On a clean surface sprinkle flour and place dough on top, add more flour on top and roll out to 5 mm thick, and place on baking sheet. The next time I bake this I will place cake tin on top and circle around with a knife to get even edges. The leftovers you can bake separately on the other baking sheet Repeat with remaining dough. Bake for 8-10 minutes or until golden brown.
Method: Filling:
- Whisk flour, sugar, egg yolks and vanilla in bowl. Bring milk to a boil and pour over the egg yolk mixture while stirring. Pour mixture back into pot and stir with whisk over low heat until mixture thickens like sauce. Boil for 5 minutes on low heat or until done. Place plastic wrap directly on cooked mixture and cool. Remove plastic and spoon mixture into piping bag with 1 cm spout. Place first cake circle on board, spray filling in a spiral and place second circle on top. Repeat until all the circles and filling is used. The left over’s you crumb and sprinkle on top of the cake.
Best if kept in the refrigerator until the next day. You know what they say, with practice comes perfect, well with this recipe it is definitely true.. ENJOY making this recipe, let us know if you enjoyed it!
