Few things bring comfort like freshly made South African pannekoek. These delicate, South African crepes, enjoyed with cinnamon sugar, combine with an old-school vla resep to create a showstopping Custard tart.
This dessert features soft layers of warm pancakes stacked between generous spreads of rich, silky custard. It’s the ultimate comfort dessert, perfect for family gatherings, special occasions, or a cosy afternoon treat.
South African Pancakes & Custard Tart: Why you’ll love this Pancake Cake
This custard tart offers a unique, perfectly balanced twist on classic desserts, combining delicate South African pancakes with creamy custard. It’s an impressive yet easy dish to make, using simple, accessible ingredients you likely already have.
Ingredients
This recipe relies on basic pantry staples.
South African Pancake
- Flour: 1 cup (all-purpose; if using self-rising, skip baking powder).
- Eggs: 2 large.
- Milk: 1 cup (whole, low-fat, or plant-based).
- Oil: 2 tbsp neutral oil or melted butter.
- Baking powder: 1 tsp (if using all-purpose flour).
- Salt: pinch.
- Cinnamon sugar: 2 tsp cinnamon + 1/4 cup sugar.
Vla (Custard Filling)
- Milk: 2 cups (whole preferred).
- Custard Powder: 2 tbsp (or cornstarch + 1 tsp vanilla).
- Sugar: 1/4 cup (adjust to taste).
- Eggs: 2 large (separate yolks and whites).
How to make the pancake (pannekoek ) cake
This recipe has three simple stages: making the pancakes, preparing the custard, and assembling the tart.
Step 1: Prepare the pannekoek batter
This is a simple pancake recipe South Africa family have cherished for generations. The key is a thin, pourable batter.
- Mix dry ingredients: In a large bowl, whisk together flour, sugar, baking powder, and salt.
- Combine wet ingredients: In a separate bowl, whisk egg yolks and oil. Gradually pour in milk, whisking until smooth.
- Create the batter: Pour wet ingredients into dry, whisking until just combined. A few small lumps are fine. Let batter rest for at least 15 minutes to hydrate the flour.
- Whip egg whites: In a clean, dry bowl, beat egg whites until soft peaks form. Gently fold whipped whites into the batter in two additions for light pannekoek.
Step 2: Cook the pancakes
- Heat the pan: Lightly grease a non-stick skillet or crepe pan over medium heat.
- Cook the pannekoek: Pour about 1/4 cup (60 ml) of batter into the hot pan, tilting to spread into a thin, even circle.
- Flip and finish: Cook for 60-90 seconds until edges lift and surface looks set. Carefully flip and cook for another 30 seconds.
- Stack and dust: Slide finished pannekoek onto a plate. Immediately sprinkle generously with cinnamon sugar. Repeat, stacking pancakes. You should have 8-10 pancakes.
Step 3: Make the vla (custard filling)
Prepare this creamy filling while the pancakes rest. This vla resep is designed to be thick enough to hold its shape.
- Heat the milk: Pour milk into a medium saucepan and heat over medium until steaming, with small bubbles forming. Do not boil.
- Create the slurry: In a heatproof bowl, whisk custard powder, sugar, and egg yolks. Add about 1/2 cup (120 ml) of hot milk to this mixture and whisk until smooth.
- Thicken the custard: Pour the slurry back into the saucepan with the rest of the milk. Cook over medium-low heat, whisking constantly, until the custard thickens significantly (5-7 minutes). It should coat the back of a spoon.
- Fold in egg whites: Remove from heat. In a separate bowl, beat egg whites to soft peaks. Gently fold whipped egg whites into the hot custard to lighten its texture.
Step 4: Assemble the custard tart
- Choose your Dish: Use a 9-inch (23 cm) springform pan for clean slices, or a deep-dish pie plate for a rustic presentation.
- First layer: Place one cinnamon-sugar-dusted South African pannekoek at the bottom of your dish.
- Add custard: Spoon a generous layer of warm vla over the pancake, spreading evenly.
- Repeat layers: Continue alternating between pancakes and custard, pressing gently after each layer. End with a final, generous layer of custard on top.
- Final touch: Sprinkle the top custard layer with extra cinnamon sugar.
- Chill to set: Cover the tart with plastic wrap and refrigerate for at least 3-4 hours, or overnight. Chilling is crucial for the custard to set and allow clean slices.
Pro tips and troubleshooting
- Pancake thickness: Add more milk to the batter for thinner pancakes.
- Lump-free custard: Whisk the custard constantly as it cooks.
- Preparation ahead: Make pancakes and custard a day in advance. Store separately and assemble a few hours before serving.
- Flavour boost: Add vanilla extract, nutmeg, or citrus zest.
- Storage: Serve chilled. Store leftovers in the fridge for up to 3 days.
Decadent Pannekoek & Vla Tart delight
Pannekoek en Vla Tart is a delightful combination of texture and flavour, bringing comfort and indulgence. Its layers of soft pancakes and creamy custard make it a unique dessert perfect for any occasion. This tart is sure to impress, whether for a special gathering or a sweet treat with loved ones.
Expert advice for SA expats right here at FinGlobal
If only sorting out your finances abroad were as easy as whipping up this pannekoek custard tart — with FinGlobal, it can be
If you’re considering moving out of the country or are based abroad and need help with your tax emigration from South Africa, look no further than FinGlobal. We offer bespoke services from emigration experts to suit your situation and needs, ensuring your relocation goes as smoothly as possible.
FinGlobal helps you make the most of your international experience and is well-positioned to ensure a successful process, thanks to over ten years of experience. Contact FinGlobal today to discuss your needs and requirements by calling +27 28 313 5600 or emailing info@finglobal.com.