Jodetert
Jodetert
Ingrédients
- 200 g butter (softened)
- 200 g sugar
- 2 eggs
- 300 g cake flour
- 1 tsp baking powder
- pinch of salt
- 2–3 tbsp milk
Instructions
- Start by making the custard. Heat the milk in a pot until warm. In a separate bowl, mix the sugar, flour, and egg yolks (if using) with a little cold milk to make a smooth mixture. Slowly add this to the warm milk while stirring continuously. Cook on low heat until the custard becomes thick and creamy. Add the vanilla essence and allow it to cool completely.
- To make the cake layers, cream the butter and sugar together until light and fluffy. Add the eggs and mix well. Stir in the flour, baking powder, and salt, then add a little milk until you have a soft dough.
- Divide the dough into several portions and press or roll each portion into thin layers of the same size. Bake the layers at 180°C for about 8 to 10 minutes until lightly golden. Allow the layers to cool before assembling.
- Place a layer of cake on a serving plate, spread over some custard, and repeat the layers until finished. Spread custard over the top layer and decorate with coconut or crushed biscuits if desired.
- Place the jodetert in the fridge for at least 4 to 6 hours, preferably overnight, so that the layers soften and the custard sets properly.
