Milk Tart, the famous, quintessential South African dessert just got better! Say hello to our soft, sweet, fluffy Tant' Sannie Milk Tart Sandwiches.
If you're looking for a fun twist on a classic traditional dish to sate Saffa palates or impress well-travelled ones, this is it. Made with none other than the legendary Tant' Sannie Melktert liqueur, it delivers on Deeliciousness.
Serves 8 sandwiches
For the sponge cake:
- 50g vegetable oil
- 50g Tant’ Sannie se Melktert
- 55g cake flour
- 5 large eggs
- 50g granulated sugar
- 5g lemon juice or 1/4 tsp cream of tartar
- 5g vanilla extract
For the filling:
- 200g heavy cream
- 20g granulated sugar
- 1/2 tsp ground cinnamon
- 1g salt
- Preheat the oven to 155℃. Separate the eggs. Keep the bowl of egg whites in the fridge and the yolks to one side.
- In a clean bowl, mix vegetable oil and Tant' Sannie until well combined. Add in cake flour, mix until smooth. Add in egg yolks, mix until smooth. Set aside.
- Take the egg whites out of the fridge, add lemon juice or cream of tartar, granulated sugar, and vanilla extract. Use a hand mixer to beat until it forms soft peaks.
- Take a scoop of whipped egg white to mix with batter until JUST combined. Gently fold the rest of the whipped egg white into the batter until JUST combined.
- Line the cake pan (28*28*2.6cm) with parchment paper. Pour the batter into the baking pan. Smooth the surface. Give it a few taps, then send it into the oven and bake for 32 minutes.
- In a clean bowl, put together heavy cream, sugar, cinnamon, and salt. Use a hand mixer to beat until thickened. Set aside in the fridge.
- Take the cake out of the oven and allow to cool on the cooling rack before take it out of the cake pan. When the cake is cool to touch, release the sides of the cake with an icing spatula, turn the whole cake pan upside down on the parchment paper. Take off the pan, and peel off the baking mat.
- Slice the cake in half into two equal size rectangles. Spread the cream onto one side of the cake and top with another slice. Let it cool in the fridge for 30 minutes. Slice the cake into several finger sandwiches and dust with some cinnamon and enjoy!
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