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Milk Tart Eclair Cake

Serves 10

Hands-on time: 40 minutes

Hands-off time: 7 hours


For the eclair layers:

1 cup (230g) Stork BAKING MARGARINE Yellow Brick

2 cups milk

2 cups (250g) cake flour

4 (200g) large eggs

For the milk tart custard:

2 (100g) large eggs

½ cup white granulated sugar

2 tbsp cake flour

2½ cups milk

¼ cup (57g) Stork BAKING MARGARINE Yellow Brick

1 tsp vanilla essence

½ tsp ground cinnamon, for garnish


For the eclair layers:

1. Add the Stork BAKING MARGARINE and milk into a medium-sized pot. Place the pot over medium heat and stir using a wooden spoon for 2-3 minutes or until the margarine has completely melted. *Chef’s Tip: The measuring lines on the margarine brick makes it easier to measure the correct quantity.

2. Turn the heat down to a low. Add the flour and mix until a dough forms. Allow the dough to cook for 4-5 minutes, stirring in 30-second intervals. When cooked, transfer the dough to a large bowl and allow it to cool for 25-30 minutes.

3. Preheat the oven to 180°C on the fan-assisted setting and line 2 medium (50x30cm) baking trays with baking paper.

4. Add the eggs to the cooled dough, one at a time, and whisk using an electric beater until the eggs are fully incorporated. *Chef’s Tip: The dough should have a soft and smooth texture.

5. Evenly divide and thinly spread the batter onto the lined baking trays. Bake the pastry for 15-18 minutes or until puffed and golden brown.

6. Remove the baked pastry sheets from the oven and allow to cool for 5 minutes or until ready to assemble.

For the milk tart custard:

7. Add the eggs, sugar and flour to a large microwave-safe mixing bowl and whisk until well incorporated. Add the milk, margarine and vanilla essence to the egg mixture.

8. Microwave for 9-10 minutes on high heat, whisking at 2-minute intervals until the custard is thick, smooth and creamy. *Chef’s Tip: We used a 1000-wattage microwave in testing.

9. Cut the cooled pastry sheets in half, creating 4 even-sized layers. Lay one of the sheets into a medium, 25cm square baking dish. Spoon and spread a portion of the milk tart custard over the eclair sheet. Repeat this layering, ending off with a layer of custard. Lightly dust the top layer with ground cinnamon before covering and refrigerating until set for about 4-5 hours.

10. Serve a square of cake and ENJOY!


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