Saltine Cracker Cake

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Silima

subheading: Crème Pâtissière:

710ml whole milk

174 g sugar

45 g cornstarch

pinch of salt

6 egg yolks

45 g butter, unsalted (If you only have salted butter, remove the salt above!)

1 tsp vanilla extract

87 g dark chocolate, finely chopped (semi-sweet chocolate)

subheading: Cracker Cake:

450 g saltine crackers

950 ml double cream (heavy cream)

500 ml vanilla crème pâtissière or pudding

500 ml chocolate crème pâtissière or pudding

3 to 4 Tbsp orange juice

Add 6 egg yolks into a heavy bottom pot. To this, add 174 grams (⅔ cup) of sugar, 45 grams (4.5 tbsp.)of corn flour or cornstarch, and a pinch of salt. Give this a good whisk until the egg yolks are a soft pale yellow color and it's completely combined and smooth.

Add in 710ml (3 cups) of whole milk. You'll want to add a small amount of milk and whisk it through before adding the rest of your milk in.

Turn your stove onto medium heat and whisk regularly. We want this to come up to just below a boil. You'll start to see bubbles forming under the surface of the liquid. Once the mixture is burbling, let it cook for another 60 seconds and stir constantly.

Remove from the heat. I like to strain my crème pâtissière through a mesh sieve to ensure it’s velvety smooth. This is optional, but recommended. While it's still hot, mix in 45g (3 tbsp.) of unsalted butter. Stir this until all of the butter has melted into your creme pâtissière.

Now divide your crème pâtissière into two bowls. To your first bowl, add in 4g (1 tsp.) of vanilla extract and stir. To our chocolate version we're adding in 87 grams (½ cup) of dark chocolate that's been finely chopped. Stir until the chocolate completely melts into the crème pâtissière.

While they're still warm, cover your crème pâtissière with some cling film (seran wrap), making sure that the cling film sits directly on the top of your pudding. This helps prevent it from a pudding skin. Now set these in the fridge for a couple of hours to cool.

Let’s make the saltine cracker cake! Reserve a few tablespoons of both your vanilla and chocolate crème pâtissière, or pudding mix. In a large bowl, add 950ml (4 cups) of double or heavy whipping cream. You'll want to whip this until it's light and fluffy, but be careful not to over whip!

Divide your whipped cream in half, into two bowls. Add your cooled vanilla crème pâtissière (or pudding) to one bowl, and your cooled chocolate crème pâtissière (or pudding) to the second bowl. Gently fold both mixtures until the colour is consistent.

I'm using a 9" x 11" (23cm x 28cm) glass rectangular pan with high sides, but any rectangular pan will do. Spread your reserved vanilla crème pâtissière all over the bottom of your pan. This helps the crackers start to soften and it also makes it nice and easy to pull your cake out - like greasing the pan!

Place your saltine crackers all across the bottom of the pan in one even layer. You might need to break or cut a few crackers here, but don't worry if you have a few scraggly bits. Sprinkle on a large spoonful of orange juice all over your crackers.

Layer one third of your vanilla crème diplomat all over your first layer of crackers, spreading it evenly to each edge. Then go in with another layer of your crackers, followed by another spoonful of orange juice.

Next goes goes half of our chocolate crème diplomat. Once your chocolate layer is evenly spread across, add another layer of your crackers, another sprinkling of orange juice, and another third of your vanilla crème diplomat. You're going to continue this until you have five layers in total; 3 vanilla and 2 chocolate, ending with vanilla on the top!

I'm using the reserved chocolate pudding to decorate the top of my cracker cake; I’ve piped on a few straight lines and dragged a skewer through to create a pretty chevron pattern. However feel free to decorate it how you like!

Cover your cake with cling film (saran wrap), making sure the film doesn’t touch your cake, and refrigerate for at least 8 hours, but ideally 24 hours! All that's left to do is slice yourself a piece and enjoy!

I've also included how to make homemade crème pâtissière, but if you don't want the extra hassle, you can use your favourite vanilla and chocolate pudding mix. You're looking for a pudding mix that makes 2 cups, and rather than using the full 2 cups of liquid that it asks for, use a cup and a half; you want your pudding to be thick! If you’re using pudding mix, you can skip to step 7. I've also included how to make homemade crème pâtissière, but if you don't want the extra hassle, you can use your favourite vanilla and chocolate pudding mix. You're looking for a pudding mix that makes 2 cups, and rather than using the full 2 cups of liquid that it asks for, use a cup and a half; you want your pudding to be thick! If you’re using pudding mix, you can skip to step 7.

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