Ingredients
Choc Custard & Biscuit Layers
- 1 litre full cream or hi-lo milk
- 120 g plain flour
- 120 g raw sugar
- 1.5 tablespoon cocoa
- 3 eggs
- 1 tsp Vanilla Essence or half tspn Vanilla Concentrated Extract
- rind of small orange, (plus extra for garnish)
- 2 packages Sayo Biscuits, for top & bottom layers
Cream Cheese & Orange Topping
- 250 g light Philadelphia Cream Cheese
- 2 tablespoon TMX icing sugar& zest mix, (taken from custard ingredients)
- 6 tsp orange juice
Accessories you need
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Spatula TM5/TM6
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I'm cooking this todayRecipe's preparation
Add sugar and orange rind to
"Closed lid" and mill for 20secs on Sp9. Using your spatula, scrape down icing sugar from side of bowl. Keep approx. 2 tablespoons of the icing sugar/orange zest aside to be used for the cream cheese topping. Then add to "Closed lid" milk, flour, cocoa, eggs and vanilla and cook for 12mins at 90 degrees on Sp4. Allow to cool slighly in "Closed lid" .Place 1st layer of 9 Sayo biscuits in a non stick baking tray (24x24x4.5cm). Lining your tray with baking paper is optional but not really necessary. Pour the slightly cooled custard filling evenly over the top of the biscuits.
When spreading the custard, make sure you leave enough room on top for another layer of Sayo biscuits and layer of the cream cheese topping.
If using 18 Sayo biscuits and the same size tray as mentioned, then there will be some custard left over (which you can indulge in at a later stage!!)
Then place the 2nd layer of 9 Sayo biscuits on top of the custard. Note that the picture in this recipe shows vanilla custard from my other recipe, so don't worry....). Place tray in fridge while you make the cream cheese topping.
Add to
"Closed lid" the cream cheese, reserved icing sugar and zest mix and orange juice. Mix 10secs on Sp6. Using your spatula, scrape down sides of bowl and mix a further 10secs on Sp6 until combined.Remove slice from fridge.
Spread the mixture evenly over the top layer of the Sayo biscuits and cover with foil/cling wrap. Return to fridge and allow to chill for at least an hour before slicing.
Once chilled, remove from fridge and cut with a bread and butter knife around the outer edge of the slice, then around each Sayo biscuit to form 9 portions.
You may like to dust with some TMX icing sugar, grated chocolate or simply serve as is or garnish with a little extra orange rind as pictured.
Enjoy ......
Custard Filling
Cream Cheese & Orange Topping
Tip
Thermomix Model
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Recipe is created forTM 31
This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or The Mix Australia Pty Ltd and The Mix New Zealand Ltd.
Vorwerk Thermomix ® and The Mix Australia Pty Ltd and The Mix New Zealand Ltd assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.
Comments
Oops, thanks Macushia !!
Aldemor for your Thermo
You need to put Saos in the list of ingredients!!