Chocolate crunch layer cake

Name: Chocolate crunch layer cake
Cuisine: British
Ingredients: cream filling:; 1/3 cup corn starch; 1/2 cup water; 2 large egg yolks; 1 can (12 fl. oz.) NESTLÉ® CARNATION® Evaporated Milk; 3/4 cup granulated sugar; 1/4 teaspoon salt; Peel of 1/2 fresh lemon; 1 cinnamon stick; 1/2 cup plus 2 tablespoons powdered sugar, divided (to sprinkle; 1 cup sifted flour; 1/8 teaspoon salt; 3 large eggs; 1/2 cup granulated sugar; Zest of 1/2 fresh lemon; 1 stick (1/2 cup) unsalted butter, melted, cooled; 1/4 cup pine nuts; Ground cinnamon powder for dusting

Aisha Imran Karwa @cook_16711048

Fun with fruits #CookPadFruits #ramadankitayari

Aisha Imran Karwa @cook_16711048

Fun with fruits #CookPadFruits #ramadankitayari

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Ingredients

cream filling:
1/3 cupcorn starch
1/2 cupwater
2large egg yolks
1 can (12 fl. oz.)NESTLÉ® CARNATION® Evaporated Milk
3/4 cupgranulated sugar
1/4 teaspoonsalt
Peel of 1/2 fresh lemon
1cinnamon stick
cake:
1/2 cupplus 2 tablespoons powdered sugar, divided (to sprinkle
1 cupsifted flour
1/8 teaspoonsalt
3large eggs
1/2 cupgranulated sugar
Zest of 1/2 fresh lemon
1 stick (1/2 cup)unsalted butter, melted, cooled
1/4 cuppine nuts
Ground cinnamon powder for dusting

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Steps

1

INSTRUCTIONS
FOR FILLING:
DISSOLVE cornstarch in water in medium, heavy-duty saucepan. Add egg yolks; mix well. Add evaporated milk, granulated sugar, salt, lemon peel and cinnamon stick. Cook over medium heat, stirring constantly with wooden spoon, until mixture just comes to a boil. Remove from heat. Strain into small bowl. Discard lemon peel and cinnamon. Cool to room temperature, stirring occasionally.
2

FOR CAKE:
PREHEAT oven to 375º F. Grease 15 x 10-inch jelly-roll pan; line with wax paper. Grease and flour paper. Sprinkle a thin, cotton kitchen towel with 1/2 cup powdered sugar.
3

COMBINE flour and salt in small bowl. Beat eggs in medium mixer bowl until foamy. Gradually add granulated sugar and the lemon rind. Beat for 4 minutes or until very light and fluffy. Stir in flour and salt. Lightly fold in butter. Quickly pour batter into prepared pan; spread evenly.
4

BAKE for 8 to 9 minutes or until top of cake springs back when touched. Immediately loosen and turn cake onto prepared towel. Carefully peel off paper. Roll up cake and towel together, starting with narrow end. Cool completely on wire rack. Once is cooled, cut in long slices.
5

TO FILLING CAKE:
Milk Chocolate
White chocolate
Toffee (crunch one)
Strawberry
Fruits (any which you like to add, cut in small chunks)
6

Put filling on each slices and cover it one by one then pour Cream custard filling on top.
Topping according your like (Strawberry chocolate, Cinamon powder, cocoa powder) before serving.