No Bake Custard Cake
Image Credit : kitchencookbook.net
Ingredients
- 9 Eggs
- 1 1/2 cup Cake flour
- 390 g Condensed Milk
- 3/4 + 1/2 + 1/4 cup Sugar
- 370ml + 1/2 cup Evaporated Milk
- 1 1/2 tsp Baking powder
- 1/2 tsp Salt
- 2 tsp Vanilla extract
- 1/4 cup Oil
- 1/4 cup Water
- 1/4 tsp Cream of tartar
Instructions
- For caramel : Combine 3/4 cup of sugar and 1/4 cup of water in a pan. Cook in low heat until it turns amber color. Don't stir, just swirl. Transfer to 10 inch pan and let it cool. Set aside.
- For custard : Combine 5 whole eggs, 1 can condensed milk (390g), 1 can evaporated milk (370ml), 1 tsp vanilla extract (or lemon zest). Mix well. Then strain two times using a fine sieve (or lemon zest). Mix well. Then strain two times using a fine sieve to make it smooth. Pour on to the cooled caramel. Set aside.
- For the cake : combine 1 1/2 cup flour, 1 1/2 tsp baking powder and 1/2 tsp salt. Sift to remove lumps. Add 1/2 cup sugar and mix well. In a separate bowl, combine the dry and wet ingredient then mix well. Set aside.
- For meringue. Beat 4 egg whites until foamy. Add 1/4 tsp cream of tartar. Beat at high speed. Add 1/4 cup sugar gradually. Beat until stiff peaks.
- Fold the meringue to the cake batter in three parts. Do not overmix.
- Then pour the cake mixture on the top of the custard mixture gently.
- Cover with foil to avoid water drips while steaming. Then, steam for 50 seconds to 1 minutes depending on the pan size in pre-heated ovenated 180 C. Test the cake using the toothpick test.
- Remove foil and let it cool before unmolding. Once completely cooled, scrape the side with knife to unmold.
