Living in a country where berries are scarce, I had to get creative with my fruit filling. I opted for the vibrant Red Dragon fruit to give my cake its alluring color, complemented by a pineapple addition to intensify the flavors. The fruits weren't fully pureed to preserve a delectable bite that will add an extra layer of excitement to every mouthful.
However, I encountered a few challenges during the process. The butter in my custard curdled after cooling down, so I realized I needed to beat it longer or mix it in while the custard was still hot. The layers also split up as I tried to remove the cake from the tin, because I had used butter to stick the baking paper to the tin.
For the base, I used fresh homemade digestive biscuit, which added a nice crunch. You can find the recipe for it in the link provided. Overall, the cake was okay but I may need to tweak it more to suit my taste.
If you're looking to try a unique and tasty dessert, give this recipe a try and don't forget to learn from my mistakes!
Custard Cream
2 eggs
2 tbsp flour
2 tbsp corn flour
300 ml milk
½ cup sugar
1 tsp vanilla
110g butter
Fruit Filling
200g fruits
350ml water
½ cup corn flour
½ cup sugar
Chocolate Topping
100g Chocolate
50ml Milk
Biscuit Base
75g digestive biscuit crumbs
45g unsalted butter melted
Comments
Post a Comment