Souffra - Custard Cake
This recipe is thanks to Boucla Cafe from Forage, a Western Australian cookbook.
I worked in Subiaco before having Albert and Boucla was where I would go any chance I had. For a warm lunch, cold salad, hot chocolate or cake. They are the best. I miss it!
It was Alberts birthday last week so we threw him a party. Naturally, I made a few things that I have never made before.. I can't help it...experimenting on my dear friends.. and thankfully my experiments all turned out great. ESPECIALLY this one.
I tweaked the recipe slightly to use less sugar and less butter, don't worry, it was still delicious. This is the first time in a long time that I baked with refined sugar. It crushed me a little. haha But I got over it quickly. You do need to for this cake.. If you break it down, it had 3/4 cup of sugar in the whole cake.. Divide that by 14 slices. Does that make you feel better? It made me feel better.
I made the refined sugar and butter free Chocolate Olive Oil cake ( http://thefitinterest.com/blog/2015/11/3/moist-gluten-free-chocolate-cake-one-bowl-no-refined-sugars-and-no-butter ) for Alberts birthday cake. It was so moist and lovely. I did make two. And put them on top of one another. The middle filled with fresh strawberries and drizzling of chocolate ganache. I love this cake so much. It's a perfect adult or children's birthday cake. Or any time cake :)
I promise this Souffra cake will impress. The fact it is so easy and takes little time is just another reason why someone, that perhaps doesn't bake that often, should give this cake a go.
This was a real treat. x
- 1 standard pack Filo pastry
- 180 grams quality butter, melted
- 600ml thickened cream
- 6 free range eggs
- 2 tsp vanilla extract
- 3/4 cup sugar (I use rapadura)
- Handful pistachio, crushed
- cinnamon for dusting
- honey for drizzling
1. Preheat oven to 200 C. Line a 28cm round tin with baking paper. Rub a little butter on the tin to ensure the filo cannot stick.
2. Loosely roll each INDIVIDUAL sheet lengthways. (THIS TAKES TIME) Then coil each roll in and around the tin until they are all used up. TIP: Do not worry about doing it tightly, the custard will fill the gaps.
3. Pour melted butter evenly over pastry and place on the middle shelf in the 200 c oven for 10 minutes. Or until slightly golden.
4. Whilst cake is in the oven. Beat the eggs, sugar, vanilla and cream in a mixer on medium speed until thick and creamy (custardy!) My Kitchenaid usually takes 1-2 minutes.
5. Take cake from the oven and pour the custard evenly over the top. Allow to sit and drip through all the cracks. (you may have some custard leftover)
6. Turn oven down to 180 C. Place the cake in the oven for 25 -30 minutes. The custard should be cooked through. And cake golden.
7. Take from oven and allow to cool before turning out onto a rack.
8. When serving, dust with some cinnamon, drizzle with honey and sprinkle pistachios over the top.
Store in an airtight container in the fridge for 3 days. Better to be safe than sorry. (It was 38 here the other day)
Otherwise - eat it on the day. It won't last long.
P.S You could use brown sugar for this cake. It would be just as good :)