Saturday afternoon Cake
Ingredients:
1 packet Exquisita Vanilla Cake Sponge
3 eggs
220 cc milk
1 packet Exquisita Chocolate Custard
1 litre milk
Meringues
Flour (for the baking sheet)
Butter (for the baking sheet)
Directions:
Heat the oven at low temperature or at 16° for 15 minutes.
Butter and flour a baking sheet of 24 cm diameter and 8 cm height. In a bowl, beat the eggs with the milk and add the contents of the Exquisita Vanilla Sponge packet. Blend well and beat for 3 minutes with an electric beater of for 5 minutes manually. Pour the mixture into the sheet and bake for 60 minutes or until a skewer comes out clean and dry. Leave to cool for 15 minutes and remove.
Using a saw blade knife scoop out the centre of the sponge. It should remain a border and a base of 11/2 cm approximately.
Prepare the Exquisita Chocolate Custard. Leave to cool and pour it over the sponge. Cover it with a cling film and fridge until it chills completely,
Decorate de cake with meringues and grated chocolate.
