recipes
Sufle Malti
2021-04-03
Ingredients
- 300g sponge cake
- 600ml milk (Benna)
- 100g caster sugar
- 50g corn flour
- 1 tbsp. lemon and orange zest
- 1 cinnamon stick
- 1 tsp vanilla essence
- 1 egg yolk
- 50g dark chocolate (Icam)
- 2 tbsp. strawberry jam
- 1 tot red Vermouth
- 1 carton sweetened whipping cream (Gran Cucina)
- 8 glace` cherries for decorating (Camel brand)
- 2 tbsp. chopped roasted almonds and chocolate shavings to decorate
Method
Line an 8 inch spring form cake tin, with cling film. Slice the sponge cake into fingers and line the cake tin. Brush with the vermouth and spread with the jam.
Pour 500 ml milk in a sauce pan and set to simmer together with the vanilla, cinnamon and zests, taking care that milk does not boil. Whisk the remaining milk together with the corn flour. Remove the zests and cinnamon stick from milk and whisk the corn flour mixture in, stirring in continuously taking care that mixture does not stick to the bottom and does not form lumps, remove from heat, whisk in the egg yolk. Take half of the mixture into a bowl and whisk in the chocolate till melted. Pour in the bottom of the pan, cover with more sponge fingers, brush with vermouth again, pour over the remaining custard, cover with the remaining sponge fingers, brush with more vermouth, cover with cling film and chill overnight. Turn out ‘sufle’ onto a cake board, decorate with the whipped cream. Decorate the cake with the glace cherries, chocolate shavings and nuts.
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