Recipe of the day: Malva pudding waffle cake
If you're craving something sweet this weekend, give this Malva pudding waffle cake a try.
Homemade Malva pudding waffle cake. Picture: iStock
We have all had the traditional South African dessert – Malva pudding, but have you ever thought about trying something new and fun?
A malva pudding waffle cake may sound like a lot of work, but this delicious dessert will have everyone smacking their lips.
ALSO READ: Recipe of the day: Stuffed butternut squash with fresh herbs, cinnamon and rice
PrintMalva pudding waffle cake
If you’re craving something sweet this weekend, give this Malva pudding waffle cake a try.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Total Time: 15 minutes
- Yield: 4 1x
- Category: Breakfast
- Method: Frying
- Cuisine: American
Ingredients
Scale
- 650g (6 cups) cake flour
- 40ml (8 tsp) baking powder
- Pinch of salt
- 120g (½ cup) castor sugar, divided
- 4 large eggs, separated
- 900ml milk
- 200g STORK Bake, melted and cooled plus extra for brushing
- 30ml (2 tbsp) apricot jam
- 10ml (2 tsp) white vinegar
- 10ml (2 tsp) bicarbonate of soda
Custard filling
- 4 large egg yolks
- 80g (⅓ cup) castor sugar
- 40g (¼ cup) cornflour
- 500ml (2 cups) milk
- 5ml (1 tsp) vanilla extract
- 250ml ( 1 cup) cream, whipped
Malva pudding sauce
- 250ml (1 cup) double thick cream
- 100g STORK Bake, chopped
- 100g castor sugar
- 5ml (1 tsp) vanilla extract
- Fresh berries and icing sugar , to serve
Instructions
- To make the waffles, place the flour, baking powder, salt and half the sugar in a large bowl and whisk together. In a separate bowl, whisk together the yolks, milk, melted STORK Bake, apricot jam and vinegar, then pour it over the flour mixture, whisking to form a smooth batter.
- In a clean bowl, whisk the egg whites until soft peaks. Continue to whisk while adding the remaining sugar until the meringue is thick and glossy. Fold the meringue gently into the waffle batter using a large metal spoon, taking care not to knock out the air.
- Preheat a waffle iron according to the manufacturer’s instructions. Brush the preheated waffle plates with the extra STORK Bake and pour 60-80ml of the batter onto the plates. Close the waffle iron and cook until the light goes off and the waffles are golden brown. Repeat with the remaining batter.
- To make the custard filling, whisk the yolks and castor sugar together in a large bowl. In a separate bowl, mix the cornflour together with 60ml of the milk to form a paste and add to the egg mixture. Heat the rest of the milk in a medium saucepan until just below boiling point. Pour the hot milk into the egg yolks whilst whisking continuously. Return the mixture to the pot and cook over medium heat until thickened. Add the vanilla. Transfer to a bowl and cover the surface with cling wrap (to prevent a skin from forming). Allow to cool completely. Once cool, beat the custard with a spatula until smooth then fold the whipped cream lightly through the custard.
- To make the sauce, place the cream, STORK Bake and sugar in a saucepan and stir over moderate heat until dissolved, increase the heat and bring to a boil. Allow to reduce for 5-10 minutes.
- To assemble, layer the waffles and custard filling alternatively to form a large tower. Arrange a pile of berries on top and serve with the warm sauce on the side for drizzling.
*This recipe was sourced from thekatetin.com.
NOW READ: Recipe of the day: Pea and ham soup
