South African milk cake

Ingredients for 1 servings:

• 45 g butter, soft
• 40 g sugar
• 1 egg(s), size M
• 100 g wheat flour type 405
• ¼ tsp baking powder
• 1 pinch of salt
• 360 ml milk
• 125 g sugar
• 12 g wheat flour
• 13 g cornstarch
• 1 tsp vanilla flavor
• 2 eggs, size M
• 1 pinch of salt
• 125 g butter, soft
• Cinnamon sugar for sprinkling
• Fat for the mold

Instructions

Working time approx. 25 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 15 minutes

fluffy, sweet and buttery

Beat butter, sugar, egg, and salt until creamy. Sift flour and baking powder and fold in. Lightly grease a 20 cm springform pan and pour in the batter. Spread the batter evenly with floured fingers, forming a rim about 2 cm high. Then chill. For the custard, separate the eggs. Mix the milk, sugar, flour, cornstarch, egg yolks, vanilla extract, and a pinch of salt well and bring to a boil, stirring constantly. Stir in the butter. Beat the egg whites until stiff and carefully fold into the hot custard mixture. Pour the mixture into the cake pan. Bake in a preheated oven at 180 °C (top/bottom heat) for about 25 minutes. Remove the cake and let stand for 5 minutes to allow the filling to set slightly. Then bake for another 5 minutes, remove from the pan, and bake for another 5 minutes. Turn off the oven and leave the cake in the oven for about 15 minutes. Open the door slightly and let the cake cool. Only remove from the mold after it has cooled and sprinkle with cinnamon sugar.