Clover Classic Custard Leftover Hot Cross Bun Cake
Now that Easter has come and gone, you might be sitting with an abundance of Hot cross buns and wondering what to do with them. Today we are turning these Easter delights into a leftover Hot Cross Bun Cake with the deliciousness of Clover Classic Custard
Time: 20 minutes
Recipe by: Jay Miller
x7 Hot Cross Buns or more
500g store bought cream cheese icing
200ml Clover Classic Custard
Clover Classic Custard
Dusting of Icing Sugar
23cm round springform pan
Grease the base and sides of a 23cm round springform pan and line with baking paper. Place the cream cheese icing into a medium sized mixing bowl and whip until soft and smooth.
Cut each of the hot cross bun’s crossways into three pieces. Arrange the bun bases, cut side up, over the base of the prepared pan, trimming to fit. Spoon half the cream cheese icing mixture the bun bases in the pan. Next spoon over half of the Clover Classic Custard and swirl with a skewer stick to marble. Arrange bun centres over the cream cheese icing, trimming to fit. Top with the remaining cream cheese icing and more Clover Classic Custard and swirl to marble. Arrange the bun tops over the cream cheese mixture.
Place the cake in the refrigerator for 20 minutes or until firm. Remove from the refrigerator and gently remove the cake from the cake tin. Dust cake with some icing sugar and serve with a generous amount of Clover Classic Custard and enjoy.
Chefs Tip:This recipe is fuss free and perfect to make ahead of time.
Keep cake refrigerated and remove 20 minutes before you are ready to serve.