Malva Pudding Waffle Cake

Malva Pudding Waffle Cake

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Inspired by our South African malva pudding, this waffle cake is a tower of light and fluffy waffles sandwiched with thick creamy custard and drenched in malva pudding syrup.  

#SPONSORED

Phwoar just look at that tower of drippy, oozy waffles! They’re sandwiched together with silky smooth creme patisserie (which is just a fancy French name for custard) and the syrup is a thicker version of the one we pour over hot-out-the-oven malva pudding.

How did I come up with this SA dessert smash-up? When the team over at Stork Bake asked me to create a recipe with a South African Mmmzansi twist, it was tricky. I’ve done so many over the years – twists on peppermint crisp tart, milk tart, hertzoggies, so many that I wondered if *gasp* I’d run out of ideas! Then one night I had a sweet dream and woke up in the middle of the night with the idea for these Malva Pudding Waffles. It actually happens quite often. Is that weird? I’m sure it is. 

Anyways, this Malva Pudding Waffle Cake is actually to celebrate World Baking Day which is on Friday 17 May. I’m excited to be a part of this year’s Stork Bake-Off competition where I’ll be mentoring one of you to go up against Lazy Makoti and Lentswe‘s teams in order to win a grand prize of an R12 000 Kenwood Titanium Mega Pack. Since I’ve seen enough of your creations to know that you all are seriously good bakers, I know that we can win this! 

All you need to do is:

Step 1: Come up with your own twist on a South African favourite.

Step 2: Make sure it uses Stork Bake and the technique I used in my waffle cake, which is whipping egg whites.

Step 3: Take a picture of your creation (don’t forget to photograph it with the Stork Bake) and post it up on social media. Tag the Stork team @ilovebakingsa and use the hashtag #StorkBakesBest. 

Full competition details and T’s and C’s here

The winner will get a one-on-one session with me so we can perfect your recipe and WIN you that Kenwood Titanium Megapack worth R12 000!  Remember, I’m here to help so feel free to use any of my recipes as a base for your creativity. You can also comment below or drop me a message on Facebook, Instagram or Twitter with any questions! 

Malva Pudding Waffle Cake
Serves 8
Inspired by South African malva pudding, these waffles are sandwiched together with thick custard and drenched in malva pudding syrup.
Print
Prep Time
1 min
Cook Time
15 min
Total Time
1 hr 15 min
Prep Time
1 min
Cook Time
15 min
Total Time
1 hr 15 min
0 calories
0 g
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Nutrition Facts
Serving Size
0g
Servings
8
Amount Per Serving
Calories 0
Calories from Fat 0
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrates 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 650g (6 cups) cake flour
  2. 40ml (8 tsp) baking powder
  3. Pinch of salt
  4. 120g (½ cup) castor sugar, divided
  5. 4 large eggs, separated
  6. 900ml milk
  7. 200g STORK Bake, melted and cooled plus extra for brushing
  8. 30ml (2 tbsp) apricot jam
  9. 10ml (2 tsp) white vinegar
  10. 10ml (2 tsp) bicarbonate of soda
  11. CUSTARD FILLING
  12. 4 large egg yolks
  13. 80g (⅓ cup) castor sugar
  14. 40g (¼ cup) cornflour
  15. 500ml (2 cups) milk
  16. 5ml (1 tsp) vanilla extract
  17. 250ml ( 1 cup) cream, whipped
  18. MALVA SAUCE
  19. 250ml (1 cup) double thick cream
  20. 100g STORK Bake, chopped
  21. 100g castor sugar
  22. 5ml (1 tsp) vanilla extract
  23. Fresh berries and icing sugar , to serve
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
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The Kate Tin https://thekatetin.com/
Black Forest Marshmallow Sweetie Pies

Black Forest Marshmallow Sweetie Pies

#SPONSORED

Hand’s up who eats their sweetie pies by digging out the marshmallow filling with their finger before they consume the chocolate shell? Or maybe you’re like me that just tucks straight in and tries to get the entire thing into my mouth as quickly as possible to limit marshmallow wastage? Well whichever way you enjoy them, I think we can all agree that they’re one of those South African treats we all have a serious soft spot for! But something else I have a serious soft spot for lately is the Haute Cabriere Unwooded Pinot Noir and after spending an entire afternoon working out what flavours would go with it (and by working, I of course mean drinking) I stumbled upon the perfect pairing of pinot noir and cherries. And oh my goodness is this combination so gooooooood! While I’m all for suggesting that the cherries count as fruit and a plate of these treats could count as a meal 😉 society says otherwise so why not try Sarah Graham’s delicious Dukkah Chicken Flatbreads – and then polish off the sweetie pies!

A crisp chocolate shell encases a vanilla marshmallow creme filling into which I tucked a sneaky syrup-soaked cherry and all of this sits snugly on top of a wafer biscuit. Of course, the sneaky syrupy cherry inside means that there’s something exciting for all you savages who dig out your marshmallow filling first. These are super easy to make, especially if you have those silicone muffin trays and heck if you don’t, then just pipe the marshmallow on top of the wafers and dip them in chocolate – that will be okay too! Either way it’s a win-win situation. And speaking of winning, don’t forget that each week Haute Cabriere are giving 2 lucky people each a case of mixed wines during March and April 2016. So this is how you make the most of this situation: 1. Buy the wine and make the sweetie pies. 2. Drink the wine and eat all the sweetie pies. 3. Use the barcode on the (now empty) bottle and click here to enter. See, told you it was a win-win!

Black Forest Sweetie Pies

(Makes 8)

 

200g The Kate Tin Dark Baking Chocolate, melted

 

Marshmallow creme filling

2 large egg whites

1/2 cup caster sugar

1 tsp vanilla extract

 

8 cherries, in syrup, drained

16 vanilla wafer biscuits (or 8 if they’re large), cut it rounds the same size as your mould

 

Melt the chocolate and coconut oil in a medium glass or metal bowl over a saucepan of barely simmering water until melted and smooth. Using a pastry brush, brush a round silicone mould (or muffin cups) with chocolate a few times to form a chocolate shell, making sure to allow the chocolate to set in the fridge between each coating. About 3 layers should do it.  To make the marshmallow creme filling, in a large glass or metal bowl combine the egg white, sugar and vanilla and gently whisk over gently simmering water until the mixture is hot to the touch. Remove from the heat  and beat with an electric mixer or stand mixer fitted with a whisk attachment until fluffy and white then continue beating until cool. Pipe or spoon the marshmallow into the chocolate shells then insert a cherry into the middle of each. Top with the wafer rounds then cover with more chocolate to seal the sweetie pies well. Allow to set completely before unmoulding. Store in an airtight container for 2-3 days.

Disclaimer: This post has been created in collaboration with Haute Cabrière – I only work with brands I think are awesome and that I actually use myself.