| Ingredients:
Pastry Layers
4 tbsp butter.
1 tbsp sugar.
2 egg whites stiffly beaten.
1 cup sour cream.
1 tbsp vodka.
pinch of salt.
2 cups flour (approximately).
Custard Filling
10 egg yolks.
1 egg white.
2 1/2 cups sugar.
6 tbsp flour.
6 cups milk.
1 tbsp vanilla essence.
250gm butter.
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Method:
Pastry Layers
Beat butter and sugar together
until creamy. Fold in stiffly beaten egg whites,
sour cream and vodka. Add salt and fold in flour
a spoonful at a time until the dough is soft and
pliable. Chill for an hour or two to make it easier
to roll out.
Butter an baking tray and dust with flour. Divide
the cake dough into 12. Set the oven to heat to
190 degrees C.
Roll or press out each portion to an 8 inch circle
on the baking form making each circle is of even
thickness as thin areas will cook quicker and
may stick to the tray before the rest of the dough
is cooked.
Bake each layer until golden brown, approximately
6-10 minutes. If dough blisters as it cooks, puncture
blisters with a fork. As each layer is cooked,
remove from the tray and set aside to cool.
Custard Filling
Pour the milk into a large
saucepan and heat on the stove without boiling.
Beating the egg yolks, egg white and sugar until
creamy. Mix well with the flour. Pour this mixture
into the saucepan of milk and continue stirring
until thick and creamy. Add the vanilla and butter
and stir until smooth. Remove from the heat and
set aside to cool. Stir frequently as the mixture
cools.
Cooks Tip
To prevent the custard catching
on the bottom of the pot use a SimmerMat, but
be sure to turn the heat down to low before using,
and follow the manufacturers instructions.
Preparation and Serving
Place one layer of the cooked
dough in the bottom of an 8 inch spring form cake
tin and cover evenly with a layer of filling.
Continue to build up the cake in this way, layering
the custard on top of the pastry, finishing with
the 11th pastry layer. Crumble the remaining pastry
layer on the top.
Refrigerate for 5-6 hours. The flavour improves
after 12 hours of refrigeration when the custard
takes on a stronger caramel flavour.
When ready to serve, carefully remove the cake
from the tin. Decorate with chocolate shaving
and walnuts or slivered almonds, slice and serve.
Goes nicely with a dollop of cream.
The best way to cut the cake and retain the layered
shape is to use an electric knife.
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