I had to make a double batch of fudge icing to get the right thickness of icing for this cake. The icing recipe I used was a combination of 2 different recipes.
In saucepan combine all ingredients. Bring to a boil, and cook for 1 minute Remove from heat. Whisk with an electric mixer, for 2.5 - 3 minutes, or until it thickens enough. Pour over cooled or warm cake. Doubled this for a 9x13.
Make Grand Marnier Custard Sauce.
For pears: Squeeze
ool while you make the custard.
Put 2 Cups of
inish doubling.
make the custard and follow the rest of
ombined.
Pour the almond custard mixture over the cherries. Bake
Custard cups:
Preheat oven to
to make the custard, mix coconut milk powder, custard powder, remaining sugar
ool while you prepare the custard.
Heat 1 litre of
ith the baking soda, and custard powder.
Add dry mixture
astry to one side until custard is done.
For the
nough to hold in the custard. Next, cut the other half
ater overnight.
Sift the icing sugar into a large bowl
o the touch.
Sprinkle icing sugar over a large piece
eat stirring frequently until the custard thickens (should coat back of
o cool.
For the icing, sift powdered sugar into a
Preheat oven to 220 Degrees Celsius.
Cut each sheet into 4 10cm circles, line 1/2 cup muffin pan with dough. Refrigerate.
Stir custard powder, sugar and 1/2 cup cream until smooth.
Stir in zest and essence.
Bring remaining cream to boil in saucepan.
Stir quickly into custard mixture.
Stir over low heat 2 minutes until thickened.
Cool 5 minutes and pour into prepared cases.
Bake in middle oven 15 minutes.
Dust with icing sugar to serve.
ool while preparing the custard.
For custard: Beat the egg and
inished cake. Spread the Vanilla Custard Filling evenly between the layers
etal spoon, fold in sifted custard powder and flours. Stir until
lways better to prepare the custard before the choux pastry. It