What a pretty cake!

Well it wasn’t the easiest cake to make, mostly because finding a recipe in English was rather difficult. Again I had to improvise from the recipe pamphlet I have from the European Union. It didn’t give oven temperatures, or times but I think I figured it out.

This cake is very, very sweet! I think a small piece with coffee in the morning is perfect.

The result is almost like a sweet pizza, and so similarly to savoury pizza, the toppings you choose really make or break this cake. You could even omit the fudge topping I used here and substitute with chocolate sauce, caramel or jam!

Here’s how I made it:

Pastry:
• 250g Flour
• 100g Caster Sugar
• 100g Icing Sugar
• Pinch of salt
• 180g Butter
• 2 Egg Yolks

Topping
• 1 Litre of Milk
• 400g Icing Sugar
• 100g Butter
• 1 Teaspoon Vanilla Extract
• 1 Tablespoon Caramel

Decoration
• Flaked Almonds (Toasted)
• Dried Apricot
• You can decorate this cake with whatever you like; Walnuts, Sweets/Candy, Chocolate Syrup, Dried Fruits etc.

- Sift the flour and 100g of Icing Sugar into a bowl.
- Add the Caster Sugar and salt.
- Rub the butter into the dry ingredients until it resembles breadcrumbs.
- Make a well.
- Put the two egg yolks in the centre and mix it with your hands.
- If it needs it you can add a little milk or some egg white. (I had to use roughly a tablespoon of each as the pastry was too dry.)
- When it becomes a dough similar to a biscuit or shortbread dough, cover it and leave in the fridge for about 1 ½ - 2 hours.
- Preheat oven to 200C.
- Take pastry from fridge and roll it out a little to fit a small baking tray – the pastry should be about 1cm thick.
- Place in oven and bake for 10-15 minutes or until golden brown
- In the meantime, place the milk and 400g of icing sugar in a large saucepan and bring to the boil, stirring constantly.
- When it starts to boil, take it off the heat and stir in butter, vanilla and caramel.
- Bring back to the boil, constantly stirring, for about 10 minutes.
- Allow to cool.
- It should be quite thick and spreadable when it’s cool. If it is too runny, boil it again for another few minutes.
- Spread the topping all over the base.
- Decorate as you like.
 
5 down, 22 to go.