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.
If there are two things that remind me of my childhood it is crêpes (or pancakes) and milktart. Whenever it rained we had this tradition of making crêpes. It didn't matter what time of day it was, but as soon as we heard the thunder or it started drizzling my sister and I would immediately start whipping up a batch. It really is one of my fondest memories of my childhood.
Milktart was another thing that has warm, cinnamony spot in my heart. My mom most definitely makes the best milktart and that woman can whip up a milktart in no time. Whenever we had people over, or had to go to someones house she would quickly, honestly it felt like magic sometimes, whip up a milktart. And it was always out of this world delicious.
So when Stork asked me to create a twist on a traditional South African dessert, I didn't have to think twice. I loved the idea of combining the two things that were truly South African to me and I knew would be absolutely delicious together.
So here we are guys, my friggen scrumptiously out of this world beautiful Milktart Crêpe Cake! I added a little Stork to both the filling and crêpes because I knew it would take my dessert to this next level and make sure it came out perfectly. And man was I right (even if I may say so myself).
Milktart Crêpe Cake
- 4 ½ cups milk
- 3 tbsp Stork Bake
- ¾ cup sugar
- 3 eggs beaten
- 2 ½ tbsp flour
- 4 tbsp corn flour
- ½ tbsp custard powder
- 3 Cinnamon quills
- 300 g cake flour
- 2 Cups milk
- ½ Cup water
- 4 eggs
- 1 tsp sugar
- Pinch of salt
- 4 Tbsp melted Stork Bake plus a little extra for frying
- 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.
- 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.