African Gateau

Baked this long time ago using my mom's recipe HERE

This time I used another recipe

Source: Hesti's Kitchen with my own slight adjustment

It's using the popular Indonesian steamed brownies recipe for the cake, and I like using her recipe as it doesn't use any emulsifier and it turns out as great

What you need:

For the cake:

A

6eggs

230g caster sugar

1/2tsp vanilla extract

1/4tsp salt

B (sift together)

125g plain flour

50g cocoa powder

1/2tsp baking powder

C

100g unflavoured cooking oil, I used rice bran

75g salted butter

100g dark cooking chocolate (I used semi sweet chocolate)

For the custard filling:

200g sweet condensed milk mixed with water to make it 700ml liquid mix

50g corn starch

20g plain flour

2 egg yolks

1/2tsp vanilla extract

a pinch of salt

15g salted butter

Ganache:

(for future reference, i skipped this time, and honestly, without this, the cake is already so yummy)

175g thickened cream

175g dark chocolate, chopped

50g salted butter

Method:

1. Preheat steamer. If your steamer cover is not the triangular shape type, cover with clean cloth to prevent dripping
2. Prepare 20cm square pan with 7cm height by greasing it with butter and line with baking paper
3. In a pot over medium low fire, heat C until melted and mixed well. Don't let it boil. Set aside
4. Using a mixer on high speed, cream A until pale and thick
5. Add in B mix gently using low speed
6. Add in C and fold gently using spatula
7. Pour batter into the prepared pan, and put in the preheated steamer
8. Steam for 45mins over medium fire (if the fire is too big, the surface of the cake will be uneven)
9. Check using skewer and test if it's fully cooked
10. Remove from steamer, and transfer from the pan to cooling rack. Let cool completely
11. Meantime, make the custard filling: put in a heavy based pot liquid mix, corn starch, plain flour, egg yolks, vanilla, and salt. Cook while stirring constantly until thickened. Off fire and add in butter. Stir well until butter melts. Let cool, cover using clingwrap touching the surface of the custard, to prevent it from forming "skin"
12. When the cake is cooled, cut horizontally into 2 or 3 parts (I only cut into 2parts)
13. Spread the cooled custard on 1 part of the cake, and cover with another part
14. If you cut into 3parts, do the same one more time on top of the first two layers to form total of 3layers cake
15. If u use ganache, heat cream in a pot until hot and chocolate melted, don't let it boil. Add in chocolate and butter. Keep stirring until the mixture is glossy and smooth. Pour over the cake and let it set for about 15mins