I’m not going to lie, I love when the going is easy; when there’s not much for me to push through and deliver on and I’m able to couch through a season of Frasier in one sitting with a pot of single-origin Guatemalan and plate of cheese and crackers. Yes, I have simple tastes.
However, I have moments where I say yes to things. Things that are challenging and demand that I deliver; like layer cakes and partnering with a great South African brand.
The Stork Bake team asked me to develop a recipe using their no-fail shortening and I settled on one of my favourite things to have with coffee (apart from crackers and cheese); the custard slice. Now, not everyone calls this custard slice. This is actually a version of the Russian Medovik, a layered dessert made using condensed milk and honey. I don’t know how this filtered through generations of South African Indian families to become the much-loved celebration cake typified by layers of green and pink-coloured custard, but I am grateful to whichever great-granny decided to appropriate and remix. In this version, I scent the dough and the custard with cardamom (I know, I’m such a cliché), and add rose syrup for a festive vibe.
Don’t be intimidated by the layers. I find it much easier make the rounds by rolling them out directly onto parchment paper (as thin as you can get them) and using a plate to trace out those perfect circles. If you’re feeling especially celebratory, double the recipe and stack them up high.
Note: Except for my self-portraiture work (*cough* exercises in vanity), I’m not often in front of a camera lens. I must thank the Stork Bake team for these wonderful images of me looking very capable.