Polka Dot Choc Custard Cake

Polka Dot Choc Custard Cake, birthday cake, natalie johnson, 50th birthday, happy birthday, chocolate cake, light and fluffy, recipe, chocolate, tami magnin, rumtumtiggs

Happy 50th birthday to my sister Natalie Johnson (AfricanDream01)! There is a 14 year age gap between the 2 of us so it felt more like I had another mom than actually having a sibling to bicker, fight and borrow clothes from.

Natalie lives with my Mom which means she has been her primary care giver since my mom was diagnosed with cancer in the middle of last year. She has faithfully taken my mom to chemo 5 days a month for the past 3 months while she was writing long distance learning exams, looking after a house and taking care of her own health.  She has been doing a sterling job and even managed to achieve a distinction in one of her exams.

Yesterday we found out that my mom’s chemo hasn’t worked and there are now stage 4 spots on her liver, kidneys and lungs. They won’t be doing any more treatment. And today is World Cancer Day. I have no words for this news and I’m still trying to figure out how to process this.

Thank you Natalie for all you have done for Mommy and for being the strong, independent woman that you are. Thank you for your generosity and your willingness to help & advise. I love you!

I asked my sister what kind of cake she wanted for her birthday and she asked for something along the chocolate vein. After plan A didn’t work out (thanks to me not reading the recipe to the very end) I quickly had to come up with plan B which turned out to be delicious anyone. Yes, I know it’s another chocolate cake recipe so feel free to just bake this cake and fill it with the crème patisserie recipe below. Top this with ganache and decorate with Milky Bar buttons (or anything similar you can find).

Polka Dot Choc Custard Cake, birthday cake, natalie johnson, 50th birthday, happy birthday, chocolate cake, light and fluffy, recipe, chocolate, tami magnin, rumtumtiggsPolka Dot Choc Custard Cake

Chocolate cake (use this recipe)

Fill with Creme Patisserie (vanilla custard)

80ml sugar

60ml flour

250ml milk

1 egg

5ml vanilla extract

Place flour and sugar into a small pot and pour in about 2/3rds of the milk. Mix well over medium heat until thickened. Place egg into remaining milk and beat well. Pour some of the warm milk from the pot into the egg milk mixture and mix. Pour everything back into the pot and stir until cooked through. Remove from heat and beat in vanilla extract. Transfer into a bowl and place plastic wrap directly onto the surface of the custard to prevent skin from forming. Chill for a minimum of 2 hours or overnight.

Sandwich cake together with custard and pour over ganache (the recipe for which can also be found here). Top with sweets and allow to set for a few hours before serving. Best eaten within 2 days of assembly.

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