Egg-less Chocolate Custard Cream

Super Mom egg-less custard cream is amazing with pound cake!

Ingredients

2 cups milk
3 tbsp flour
1 cup sugar
4 tbsp cocoa powder
1 tsp butter
2 tbsp Wiskey
A marble pound cake 

Directions

• In a sauce pan, pour the milk and add the flour. 
• Keep whisking and place over high heat.
• Add the sugar and bring to the boil, then reduce to low heat while stirring constantly.
• Add the rest of the ingredients and keep stirring until the mixture thickens about 10 minutes.
• Remove from heat and allow to cool.
• Cut your pound cake into 3 layers, spread the egg-less custard, put the layers all together and frost the cake with the same custard cream. 
• Chill for 1 hour before serving. 
• Serve it cool.

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Pound Cake: Vanilla, Chocolate and Marble

Let your children participate in the baking, my 4 year old did most of the job on these cakes!

Ingredients

1 cup smoothed butter or for a lighter version 1 cup of Canola oil

2 cups of white sugar

4 eggs

2 tsp vanilla extract or a pinch of vanilla powder

1 tsp lemon zest

2 tsp orange Grand Marnier or any liquor of your choice

3 cups all-purpose flour

3 tsp Baking Powder

1 cup milk

4 tbsp unsweetened cocoa powder, for the chocolate batter

Directions

Preheat oven to170 degrees C

Prepare 3 rectangle 8*20*8 cm baking tin or one round shaped, 20 cm diameter, baking tin.

Brush butter on all sides, sprinkle with flour and set aside.

Whisk the butter and the sugar until you get a whitish creamy mix.

While the electrical whisk is still on, add the eggs, vanilla, lemon zest and liquor.

Add the milk and keep whisking.

On the side, mix the baking powder and the flour in a bowl, and start adding the mixture little by little to the batter.

When all the ingredients are well combined, pour approximately 1/3 of the cake batter in one rectangular tin, only to 2/3 of it's height. In the second tin, pour a little of the vanilla batter and set aside.

Add the Cocoa powder to the cake batter, mix well and fill one whole tin of chocolate mix As for the tin half full of white batter pour the chocolate over and with a wooden spoon make a wavy move.

If baked in rectangular tins, bake on a 170 degrees C for 25 minutes, then on 130 degrees C for 35 minutes or until baked through. 

If baked in a round cake, 30 minutes in a 170 degrees heat will do it.

Fill it and frost it as wished and you got yourself a delicious, easily made cake for the whole family to enjoy.

P.S: You must know that you should never open your oven until the cake has been baking for at least 25 minutes.

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