How to Cook Day and Night Cake

by Michel Daher

It's a delightful mix of Jaffa custard with milk arrowroot biscuit soaked in milk and whiskey to give a 5 class taste at the tiniest budget. And the look is fantasmic!

Supplies

  • 2 Liters Fresh full cream milk
  • 1 Cup Cocoa powder or drinking chocolate
  • 1 ½ Cups Plain sifted flour
  • 1 Cup White sugar
  • 5 Packets of milk arrowroot biscuits
  • 1 Lemon
  • ⅓ Cups Vanilla essence
  • 3 Tablespoons Whiskey
  • 1 Cup Extra milk for soaking
  • Instructions

    Step 1

    Add 2 liters of full fresh cream milk into a large saucepan on medium heat

    Step 2

    Sift the cocoa or chocolate powder while the milk is gently boiling. Don't burn the milk.

    Step 3

    Add 1/2 cup of sifted plain flour into the milk.

    Step 4

    Keep sifting flour and cocoa until your milk starts to thicken and take a beautiful chocolate colour.

    Step 5

    Stir like a mad man. Round and round and if there small lumps don't stress they'll dissolve. Don't turn up the heat. Slow and gentle heat.

    Step 6

    While stirring with the whisk, add the vanilla essence and keep stirring.

    Step 7

    Add one cup of sugar.

    Step 8

    Grate one whole lemon's zest using the smallest holes on your grater. Lemon and chocolate makes Jaffa flavour. Yummy!!

    Step 9

    Stir stir stir. Once it's thickened, turn off the heat and leave it to cool down a little. You have just made home made custard. Real delicious jaffa custard! Let's continue.

    Step 10

    If your custard needs more thickening, add a tablespoon of cocoa and flour at a time. Let it cool down to just about room temperature.

    Step 11

    Prepare a round tray and cover with aluminum foil and fold underneath the tray. Make sure you use a newspaper underneath. The next part is a touch messy.

    Step 12

    In a small bowl add a cup of milk for soaking the biscuits.

    Step 13

    Add 1 cap or 2 tbsp of whiskey. You can add more if you like. The whiskey acts as a preservative for this cake and let's face it it's delish! Alco!!

    Step 14

    Get your milk arrowroot biscuits. If you can't get milk arrowroot, you can use any plain round or oval biscuit.

    Step 15

    Dip each biscuit into the milk and whiskey mix. Don't drown the biscuit, it will break apart. In and out that'll do the trick.

    Step 16

    Place the biscuits around the outside of the tray so they just hang outside the edge.

    Step 17

    Dip and place. Feels like I'm giving an aerobics class. Now dip and soak and place and again.

    Step 18

    Once you have covered your first layer with biscuits. Get some warmish custard. It shouldn't be set. Now cover the biscuits with a thin layer of your custard.

    Step 19

    Once you've covered the biscuits with the chocolate custard, start a new layer of biscuit directly on top of the previous layer.

    Step 20

    Like so.. Take off your watch when working.. Good one Mum.

    Step 21

    Add another layer of chocolate custard. Please make sure you're using custard that is not set solid.

    Step 22

    Keep covering each layer of biscuit with custard.

    Step 23

    Third layer .. Keep going. We're almost there

    Step 24

    4th layer of biscuit is your last layer.

    Step 25

    Now totally cover your biscuit layers with the chocolate custard. You don't need to press down on the biscuit. Just layer gently. Here's the fun part. Wash your hands and....

    Step 26

    Scoop some custard with your finger and fill in the outside. You could use a spoon but it is much easier with hands.

    Step 27

    Sprinkle with desicated coconut.

    Step 28

    Try and get as much of the coconut on the outside of the cake by flicking the newspaper that has coconut on it.

    Step 29

    With a skewer draw any shape you want on the cake. This will help you guide the chocolate sprinkles into the crevices.

    Step 30

    And fill in delicately with chocolate sprinkles and hundreds and thousands.

    Step 31

    Can you see what I've written? This dish comes to you with love from our amateur kitchen. Happy to answer any questions. Like, share and comment for more guides. Thanks for viewing. Micho!

    Step 32

    It's day and night with sparkles. It's truly a 5 star cake on a pauper's budget. With love again from our amateur kitchen.