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1
Filling and Frosting.
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2
Place cornflour, custard powder, and sugar into a saucepan.
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3
Stir untl combined.
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4
Gradually add milk, stir until smooth and free of lumps.
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5
Add vanilla and cream, stir untl combined.
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6
Stir over low heat until custard boils and thickens.
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7
Add butter, simmer uncovered for 3 minutes, stirring constantly.
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8
Remove pan from heat, add beaten egg yolks, mix well.
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9
Place custard in bowl, cover with plastic food wrap and allow to become cold.
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10
Place chocolate in a double saucepan, place over simmering water until chocolate melts.
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11
Allow to cool slightly.
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12
Divide custard in half.
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13
Leave one half vanilla and add chocolate to other half, mix well.
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14
To prepare cake.
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15
Cut two 9 inch sponge cakes into four even layers.
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16
Place first layer onto a serving plate.
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17
Combine cold coffee, liqeur, brandy and sugar, mix well.
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18
Brush liqeur mixture onto first layer.
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19
Spread half the vanilla custard over the first layer.
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20
Place the second layer on top of the first layer.
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21
Brush with liqeur mixture.
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22
Spread 1/3 of chocolate custard over second layer.
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23
Place third layer on top of second layer, brush wth liqeur mixture and spread with remaining half of vanilla custard.
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24
Place fourth or top layer on cake and brush with liqeur mixture.
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25
Spread remaining chocolate custard over the top layer and around sides of cake.
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26
Smooth over surface with a large spatula.
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27
refrigerate for several hours.
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28
Decorate the cake by piping cream to form a decorative border.
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29
You can decorate the cake in the style that you choose if you wish.
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30
Sprinkle with finely sifted cocoa powder.
