10 big portions
1 Cup of Cake Flour
1 Table Spoon (high) of Cacao
1 Cup of CASTOR SUGAR
1 ml salt
½ Cup cooking Oil
½ Cup of water
4 egg yellow’s (yellow and white must b e kept apart)
1 teaspoon of vanilla essens
Mix the egg yellow with the flour mixture. Beat the 4 egg white’s until firm while adding a ½ teaspoon baking powder. Mix this lightly in the flour mixture. Throw in buttered dish (large) and bake for 160 º Celsius in oven for about 30 – 35 minutes.
Boil sauce together:
1 Cup of Sugar
1 Cup of water
1 teaspoon (high) of any coffee (Ricoffy)
1 teaspoon of caramel or rum essence.
POUR THE HOT/BOILING SAUCE CAREFULLY OVER THE WARM CAKE THAT HAS JUST BEEN TAKEN FROM THE OVEN. THIS CAKE MUST NOW COOL OF PRIOR TO THE DECORATINIG WITH THE CARAMEL PUEDING.
1 packet caramel instant pudding (This flavor works the best.
1 Cup of Fresh Milk (250 ml)
125 ml Fresh Cream
Beat the fresh cream until firm. Now mix the instant pudding and the milk. Add the cream to the instant pudding immediately. Mix lightly. Smear this over the cooled down cake and decorate further (be creative) (coloured vermicilly ect) It is important to keep this tart/cake in the refrigerator all the time. This can also be a pudding as it is very moist.