Custard & Praline Layered Cake

Method

CAKE
Preheat oven to 190°C and grease a 20cm spring form pan.

In a bowl, cream butter and sugar until light and fluffy.

Add the vanilla and eggs, one at a time, beating well after each addition.

Sift the flour, baking powder and salt together and add half of the flour mix to the butter mixture and combine.

Add half of the milk and beat on low speed with a hand blender or whisk.

Repeat with the balance of the milk and flour until it is all incorporated.

Pour the batter in the prepared cake tin.

Bake for 50–60 minutes till springy to the touch, and a skewer inserted in the center comes out clean.

Transfer to a wire rack and cool completely.

FILLING
Heat the milk and the vanilla in a heavy saucepan.

In a bowl, beat the sugar, egg yolks and cornflour until smooth.

Slowly add the hot milk to the sugar mixture whisking until combined.

Put the mixture back in the saucepan and cook over a low heat for 3–4 minutes, stirring continuously to prevent lumps.

Remove from heat and add the butter, a little at a time, whisking until it melts.

Chill for 30 minutes and then fold in the whipped cream.

Chill until required.

PRALINE
Line a baking tray with baking paper.

Combine sugar and water in a saucepan over low heat.

Cook until sugar has dissolved.

Increase heat to high.

Bring to the boil, without