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Coffee Layer Tart

INGREDIENTS:

FOR THE BASE:

375 ml cake flour

4 eggs

250 ml sugar

1 ml salt

10 ml baking powder

30 ml margarine

60 ml milk

60 ml cocoa powder

5 ml instant coffee powder

60 ml water

5 ml vanilla essence

INSTRUCTIONS:

Whisk eggs and sugar together.

Add salt.

Melt margarine together with the milk and water.

Add dry ingredients except the baking powder to the egg mixture and mix well while adding the margarine mixture.

Add in baking powder.

Pour mixture into a buttered oven proof dish and bake for 30 min at 180 degrees.

SYRUP INGREDIENTS:

375 ml sugar

375 ml water

30 ml instant coffee powder

5 ml vanilla essence

INSTRUCTIONS:

Boil all ingredients together for 5 minutes.

Make small holes in base and pour hot syrup over.

Place one side to cool down.

TOPPING INGREDIENTS:

1 tin caramel

1 packet butterscotch instant pudding

2 x 250 cream

2 flakes

250 ml milk

INSTRUCTIONS:

Spread caramel over base.

Mix the instant pudding with milk.

Whisk 1 container of cream till stiff and mix into the instant pudding.

Spread mixture over the caramel layer.

Whisk second container of cream and spread over the instant pudding mixture.

Break flakes up and sprinkle over the top.

Bron Lekker Braai RSA