This recipe is best with
Recipe Ingredient
- 200 g plain flour
- 3 tbsp custard powder
- 2 tsp baking powder
- ½ tsp baking powder
- 4 eggs (size A)
- 225 g butter (soft)
- 200 g caster sugar
- 3 tbsp milk
- Custard filling:
- 125 g icing sugar
- 4 tsp custard powder
- 75 g unsalted butter (soft)
- 1 1/2 tsp boiling water
- Chocolate ganache:
- 100 g cooking chocolate
- 50 g cream
- Crumble topping:
- 55 g plain flour
- 55 g oats
- A pinch cinnamon
- 55 g unsalted butter
- 40 g brown sugarsoft
Instructions
- Add all ingredients in a mixer except for the milk. Mix well.
- Add the milk, one tablespoon at a time until the mixture drops off the spoon, but isn’t runny.
- Divide between two tins and bake for 20 mins or until a skewer inserted into the centre of the cake comes out clean.
- Add custard powder with hot water.
- Mix icing sugar and custard paste with butter.
- Once the two cakes have cooled, spread this mix between the two cakes.
- Combine sugar, syrup and water in a saucepan over a low-medium heat until dissolved.
- Add the chocolate.
- Stir till the chocolate melts.
- Allow to cool before drizzling over the cake.
- Put all ingredients into heat proof dish and rub them using your fingertips.
- Rub until they come together in an even, crumb-like consistency.
- Spread this mixture evenly on the bottom of the dish and bake for 15 min in 200 degrees Celcius.
- From time to time open the oven and shake the crumble or break with fork so it will be easy to sprinkle over cake top.
- Remove from oven, set aside to cool down.
- Once the cake is ready and the ganache has been drizzled over the cake, then sprinkle the crumble over the cake.
Custard filling:
Chocolate ganache:
Crumble topping:
