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Milktart Crêpe Cake
Layers of crêpes filled with a traditional South African milktart custard filling. This Milktart Crêpe Cake made with Stork Bake is the ultimate breakfast in bed or scrumptious dessert.
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5
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Prep Time
30
minutes
mins
Rest Time
30
minutes
mins
Total Time
1
hour
hr
Servings
6
Calories/serving
666
kcal
Ingredients
1x
2x
3x
Milk-tart Filling:
▢
4 ½
cups
milk
▢
3
tablespoon
Stork Bake
▢
¾
cup
sugar
▢
3
eggs
beaten
▢
2 ½
tablespoon
flour
▢
4
tablespoon
corn flour
▢
½
tablespoon
custard powder
▢
3
Cinnamon quills
Crêpes:
▢
300
grams
cake flour
▢
2
Cups
milk
▢
½
Cup
water
▢
4
eggs
▢
1
teaspoon
sugar
▢
Pinch
of salt
▢
4
tablespoon
melted Stork Bake
plus a little extra for frying
Instructions
Milk-tart Filling:
Bring the milk to a boil.
Add the stork bake and cinnamon quills and stir well.
Meanwhile, whisk together the eggs, sugar, corn flour, custard powder and flour together.
Remove the cinnamon quills from the milk then add 1 cup of the hot milk to the egg mixture while whisking continuously.
Add the egg mixture to the remaining hot milk and whisk well.
Allow mixture to thicken before removing from the heat.
Crêpes:
In a mixing bowl, combine the flour, sugar and salt together.
In a separate container, whisk the melted Stork Bake, eggs, water and milk together.
Add the dry ingredients to the flour mixture and mix until just combined.
Allow the mixture to stand for at least 30 minutes.
Place a non-stick pan over medium heat and add a little Stork Bake to the pan.
Add a small amount of batter to the pan and swirl it around to ensure the pan is evenly coated with batter.
Once the edges begin to lift, flip the crêpe and cook until golden brown.
Repeat the process until all the batter has been used.
To assemble the cake:
Place two pancakes on a cake stand as a base and spread a thin layer of the milk tart filling over the pancake.
Top the filling with one pancake and spread another thin layer of filling over the pancake.
Repeat the process until all the pancakes have been stacked.
Top the cake with a little extra milk tart filling and dust with cinnamon.
Notes
*for an extra tall cake, double the recipe
Nutrition
Serving:
1
g
Calories:
666
kcal
Carbohydrates:
83
g
Protein:
22
g
Fat:
28
g
Saturated Fat:
15
g
Polyunsaturated Fat:
2
g
Monounsaturated Fat:
7
g
Trans Fat:
1
g
Cholesterol:
261
mg
Sodium:
285
mg
Potassium:
552
mg
Fiber:
3
g
Sugar:
39
g
Vitamin A:
1123
IU
Vitamin C:
0.1
mg
Calcium:
393
mg
Iron:
2
mg
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