Turtle cake

    (2)
    5 hours

    This turtle-shaped Swiss roll with apricots and custard makes a lovely birthday cake! If possible, layer Swiss roll and custard in a classic Charlotte mould for the turtle 'body', otherwise a salad bowl will do nicely.


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    Ingredients
    Serves: 8 

    • For the cake
    • 4 eggs
    • 140g caster sugar
    • 140g plain flour
    • 1 (400g) jar Nutella® chocolate hazelnut spread
    • For the custard
    • 3 egg yolks
    • 3 tablespoons plain flour
    • 125g caster sugar
    • 500ml milk
    • 1 (410g) tin apricot halves in syrup
    • 1 clementine, peeled (for the head)
    • 2 whole cloves (for the eyes)

    Method
    Prep:45min  ›  Cook:15min  ›  Extra time:4hr chilling  ›  Ready in:5hr 

    1. Preheat oven to 180 C / Gas 4. Line a baking tray with greaseproof paper.
    2. In a large mixing bowl beat eggs with 140g sugar with electric mixer until mixture is frothy. Add 140g flour, folding gently. Spread 3/4 of mixture out on prepared baking tray with the remaining 1/4 of the mixture. Form a disc of pastry wider than diameter of your Charlotte mould or bowl you'll be using for the turtle 'body'. Place on top of baking tray.
    3. Bake in preheated oven for 15 minutes. Remove and place baking tray on a damp cloth and set aside the baked disc. Let cool 5 minutes. Spread rectangular pastry with Nutella® and roll up like a classic Swiss roll; wrap in cling film and refrigerate for 1 hour.
    4. Meanwhile, prepare the custard: Combine egg yolks with 3 tablespoons flour and 125g sugar; stir in milk, cover and heat in microwave. Remove and let cool, stirring every 2 minutes until thickened. Add apricots (cut into pieces) with syrup, reserving 4 uncut apricot rounds on the side for later.
    5. Cut baked Swiss roll in slices 2cm thick. Arrange around the bottom of large salad bowl or Charlotte mould. Add custard mixture and cover with reserved pastry disc. Cover with cling film and refrigerate to chill for 4 hours.
    6. Remove from fridge and unmould onto a plate. Garnish with reserved apricot rounds for feet and peeled clementine for a head. Insert 2 cloves for eyes.

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