With our last dessert of 2020, we wanted to have a little bit of the Tartlettes touch with some of our favourite ingredients. Each layer consists of ingredients we loveee.
Layer 1: Homemade ginger cake mixed with homemade golden syrup cake.
Layer 2: Orange jelly with orange segments.
Layer 3: Homemade custard with a hint of Starbucks caramel macchiato
Layer 4: Double cream
Layer 5: Caramelised pecans and a sprinkling of dark chocolate.
Ingredients:
Ginger cake:
- 2cm piece of ginger, grated
-360g self raising flour
-15g rye flour
-1tsp ground ginger
-1tsp baking powder
-1tsp sea salt
-4 eggs
-150g brown sugar, sieved
-150ml rapeseed oil or vegetable oil
-120g natural yoghurt
Golden syrup cake:
-225g butter
-225g caster sugar
-450g golden syrup
-450g self raising flour
-2 large eggs
-300ml milk
4 tbsp golden syrup
Custard:
-200ml double cream
-700ml whole milk
-4 large egg yolks
-3 tbsp cornflour
-100g caster sugar
-1 tsp vanilla extract
Rest of the ingredients:
-Hartleys orange jelly
-Orange segments
-Starbucks caramel macchiato, few teaspoons
-Double whipping cream, as much as you like.
-Handful of pecans, caramelised
-Dark chocolate, grated (just to sprinkle on top for the finishing touches).
Method:
1. For the ginger cake recipe, it does make a big cake but you can always have trifle three/four days in a row :D Preheat the oven to 175C. Sieve the flours, baking powder and salt into a bowl and stir to combine. In a mixer, beat the sugar and eggs for about 3 minutes until the mixture becomes thick and pale. Slowly pour the oil (on a low speed) and add 2 spoonfuls of flour at a time, alternating with the yoghurt, until its all combined. Divide the mixture between 3 tins and bake for about 25 minutes.
2. For the golden syrup cake, turn down the oven temperature to 145C. Put butter, syrup and sugar into a large pan and heat gently until all are melted together, stirring now and again. Leave to cool for 10 minutes. Next, beat the eggs with the milk. Then add the flour and milk/egg mixture to the cooled syrup mixture in the pan and beat with a wooden spoon until all the lumps have gone. Pour the mixture into the tin. Bake for about 50 minutes. Once the cake has cooled down slightly, pierce all over with a knife or skewer and pour over the extra golden syrup on top. Leave to cool in the tin.
3. Once both cakes are done, leave on the side till later. Lets start on the custard. In a large pan, add milk and cream and gently bring to just below boiling point. In the mean time, in a large bowl, whisk the yolks, cornflour, sugar and vanilla. Then pour the hot milk mixture onto the sugar mixture, whisking constantly. Put the mixture into a saucepan and heat gently, stirring with a wooden spoon until the custard is thickened, but before any lumps form. (The longer the cooking time, the thicker the custard. Just depends how thick you like your custard). Leave to cool completely. Pop the custard in the fridge
4. Now we can start our layers. In a glass bowl or bowls (whatever you want to use as along as there's space for layering), put some of the ginger and golden syrup cake together, you can use your fingers to break up the cakes. Put as much or as little as you like. Mix the cakes with orange segments. Next pour over the orange jelly liquid (I used Hartleys orange jelly, follow their instructions for measurements) onto the cakes. Place in the fridge and leave overnight.
5. Spoon your custard over the cake/jelly layer. Again put as much or as little as you like. Next add a few teaspoons of Starbucks caramel macchiato over the custard. Next squirt some whipping cream over the custard, add the caramelised pecans (you dont have to caramelise them, you can just add the raw pecans) and finally sprinkle some grated dark chocolate. ENJOY!!! XXX
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