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.  

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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
0 g
0 g
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0 g
0 g
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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/
Hot Cross Bun Croquembouche

Hot Cross Bun Croquembouche

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Hot Cross Bun Croquembouche – just saying it makes you feel fancy! While this dessert may have a shmancy, complicated-sounding name, the recipe is far from it! A traditional croquembouche is all about making those puffy little choux buns then filling them up with custard and piling them into a glorious tower to produce oooohs and aaaahs. And while this will still get you the oooohs and aaaahs it is WAY less effort because of a clever little shortcut that no one will ever judge you for…

The secret is using ready-made buns! I’ve used Albany’s new D’Light Choc Chip Hot Cross Buns (because not everyone is mad about fruit and spices but everyone does love chocolate!). You could also go for Albany’s traditional variety which is loaded with spices and dried fruit – either will work in this recipe. Just like it’s French cousin the choux puff, I’ve stuffed the buns (which are soooo soft and fluffy) full of a chocolatey custard then dipped them in caramel and piled them high with spun sugar and Easter Eggs. People will think you’ve been slaving for hours to bake this (so just nod and smile and go along with it, okay?!) The crunch of the caramel with the soft buns and creamy custard is textural heaven but looks-wise it’s one heck of a showstopper dessert! If you’re looking for more hot cross bun inspo, try these Hot Cross Bun Macarons or how about these insane Rocky Road Easter Egg Brownies!  I’d love to know what baking you have planned for Easter – let me know in the comments below…

Hot Cross Bun Croquembouche

Prep Time: 30 minutes

Cook Time: 20 minutes

Total Time: 50 minutes

Yield: 6-8 people

Ingredients

  • CHOCOLATE PASTRY CREAM
  • 4 large egg yolks
  • 80g castor sugar
  • 40g corn flour
  • 500ml milk
  • 1 vanilla bean, seeds scraped
  • finely grated zest of 1 orange
  • 1 tsp ground cinnamon
  • 1/2 tsp ground mixed spice
  • pinch of cloves
  • 100g The Kate Tin Dark Baking Chocolate, finely chopped plus extra, melted for decorating
  • 15-30ml boiling hot water
  • 3 x pack of 6 Albany D’Light Choc Chip Hot Cross Buns
  • CARAMEL
  • 200g white sugar
  • 200ml water
  • Easter eggs, to decorate

Instructions

  1. Whisk the egg yolks, sugar and corn flour together with 80ml (1/3 cup) of the milk. In a small saucepan, bring the rest of the milk and vanilla to the boil and take off the heat. In a steady stream pour the warm milk mixture into the egg mixture, whisking until combined. Return the mixture to a low heat and stir for 2-3 minutes or until thick. Stir in the orange zest, spices and chopped chocolate. Pour the custard onto a plate, cover with cling wrap and refrigerate until completely cool. Whisk the cooled custard until smooth, adding just enough hot water so the custard is smooth and creamy. Place in a piping bag fitted with a plain nozzle.
  2. Using a small paring knife, make a hole in the side of each Albany D’Light Hot Cross Bun. Insert the piping nozzle into the hole, then fill with custard until the bun feels full. Repeat with the remaining buns.
  3. Prepare the caramel by placing the sugar and water in a saucepan over low heat. Stir until the sugar has dissolved, then bring to the boil and simmer until golden brown. Remove from the heat and allow to cool slightly.
  4. Working with 1 bun at a time, dip the side into the caramel and glue it to a serving dish or cake stand. Continue dipping and glueing to form a tower of hot cross buns, finishing with 1 bun at the top. Decorate with spun sugar and Easter eggs, if desired.
  5. TIP Serve immediately as the caramel doesn’t last long.
https://thekatetin.com/hot-cross-bun-croquembouche/