VENETIAN WAFER CAKE
4 Tablespoon butter
¼ cup sugar
2 eggs
2 teaspoon vanilla essence
2 cups of cake flour
pinch of salt
2 teaspoon baking powder
½ litre thick cooked custard – 1½ liter milk and ½ cup of milk with 4 Tablespoon of custard powder
250 ml cream, whipped
Cook custard thick by bringing ½ liter milk to the boil and adding a mix of ½ cup of milk and 4 Tablespoon of custard powder. When done divide custard into 3 parts and tint, green, pink and leave the last one plain.
For the layers:
Melt the butter and beat in the sugar, eggs and vanilla essence.
Add the flour, salt and baking powder and make into a soft rollable dough.
Divide dough into 6.
Roll each one into a roti/ plate size
Bake at 200°C for 8 minutes each.
Layer each biscuit with custard and whipped cream. Place the next biscuit on top and spread again with custard and whipped cream.
Crumb the last biscuit and sprinkle on the top.
Photo: Yasmeen Ibrahim
