Baking Batik Cake

Batik Cake / Marie Fudge Cake

              

 Directions

Prep:5min › Cook:20min  › Extra time:3hr chilling › Ready in:3hr25min

Ingredients

100grams (3/4 cup) milo *

25g (1/4 cup) cocoa powder * (or dark chocolate)

125ml (1/2 cup) boiling water

190g (3/4 cup) butter, cut into large chunks

200g (1/2 tin) sweetened condensed milk

110g (1/2 cup) white granulated sugar

5 eggs, lightly beaten

1/2 teaspoon vanilla extract

250g (1 packet) Marie biscuits

* You may adjust the amount of milo and cocoa powder to your taste.

Method:

1. Roughly break each bisuits into quarters, set aside. In the meantime, prepare any container you prefer. I use 6" X 6" square container with baking paper, lightly grease the inside of the tin so the paper sticks to the tin, extending paper 1-2 inch above edge of tin. Grease or line both short sides with a small piece of baking paper.

2. Slowly add boiling water to milo and cocoa in a saucepan, stirring vigorously until it is smooth. On low heat/flame Add butter, sweetened condensed milk, sugar, lightly beaten eggs and vanilla to the saucepan. stir until mixture thickens.

Roughly it will take about 15 minutes of stirring to get a custard-like consistency

Cook all of them with the small volume of heat.

                                                                        

Mix them up until everything is going to melt.

3. Place over moderate heat and cook, stirring all the time with a whisk or a spoon, until you feel the bottom starts to thicken, about 5 minutes.

4. Turn heat down to low, and continue to cook, stirring without stopping, for about another 20 minutes, or until a thick custard forms.

5. Transfer the thick custard to a large mixing bowl, add quartered biscuits. Mix until all the biscuits are coated with the custard.

6. Transfer mixture to the prepared tin. Press down firmly so there are no air pockets in the mixture. Bang the tin on the bench a couple of times to settle the mixture, fold the paper extensions over the top and press down to even the surface. Then let cool to the touch.

 

7. Cover with cling film and place into the refrigerator to chill for about 3-5 hours, or preferably overnight. but I like to keep it overnight so that the custard sets properly.

8. When the cake is firm, use the paper extension as handle to pull the cake out of the tin (you might need to loosen the paper from the sides of the tin first by sliding a knife between the paper lining and the sides of the tin). Cut into Slice and serve with coffee or tea.