Tarta de gitana (Mum’s special occasion gypsy cake)

Ingredients

2 dozen egg yolks
2 cups cater sugar
12 tablespoons Maizena (or corn flour)
2 litres of milk
Dark chocolate
Vanilla bean
Brandy
2 packets marie biscuits
500ml sugar syrup
1 cup anis aniseed liquor
2 tablespoons rum essence
Desiccated coconut

Glace cherries

Methods

Make the flavoured custards first.

Vanilla custard 

• In a clean bowl separate 1 dozen eggs placing the yolks in a bowl for the custard (you can freeze the white for use later).
• Stir in 1 cup castor sugar and 6 tablespoons of Maizena (Spanish corn flour) or normal corn flour if unavailable.
• Warm 1 litre of the milk with a split vanilla bean. Add to eggs gently. Thicken on low heat.

Chocolate custard 

• In a clean bowl separate 1 dozen eggs placing the yolks in a bowl for the custard (you can freeze the white for use later).
• Stir in 1 cup castor sugar and 6 tablespoons of Maizena (Spanish corn flour) or normal corn flour if unavailable.
• Warm 1 litre of the milk with the chocolate and brandy, until melted. Add to yolks gently. Thicken on low heat until cooked.

The cake:

• Line a cake tin with cling wrap.
• Combine the sugar syrup with anis and rum.
• First pour a layer of the vanilla custard into the bottom of the tin. Top with a layer of Marie biscuits that have been lightly soaked in the sugar syrup (too much and they will fall apart) then top with chocolate custard. Continue this process, alternating between; layers of biscuit, vanilla custard, biscuit, chocolate custard until all the ingredients are finished. Put in the fridge for 2-3 hours.
• Cover with remaining chocolate custard and garnish with coconut and glace cherries.

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