For about 18 pieces
2 tablespoons softened unsalted butter
1 cup sugar
1 cup sour cream
4 cups plain flour
1 teaspoon baking powder
1 cup extra flour for the board
Boiled Cream Filling (see below)
Preheat oven to Reg 6/400F. Cream the butter, eggs and sugar
together, then add the sour cream. Sieve together the flour and baking powder and add to the mixture, mixing all together. Take
a little of the dough and on a very well-floured board roll it out
to 1/8'' thickness, either oblong or round. The dough is very
sticky and brittle, so use plenty of flour. Bake this first layer
on a flat baking sheet lined with grease-proof paper until it is
light brown, about ten minutes. Take it from the oven, slide it
off the sheet without removing the paper and chill.
Repeat this process for the next layer, rolling, baking and chilling,
until all the dough is used - about 8 or more small layers.
Make a Boiled Cream Filling. Let it get cold, then spread it on
the first layer of cake, about the same thickness as the cake layer.
Repeat this process till all the cake layers and cream are used,
finishing with a layer of cream on top.
The cake layers are very brittle, so if they start to break up in
handling join them together as best you can. The cream filling
will stick them together.
Boiled Cream Filling
4 cups milk
2 cups sugar
1 cup flour
1 teaspoon vanilla
1/2 cup unsalted butter
1 tablespoon icing sugar for dusting
To make the filling, boil 3 cups of the milk. Blend the eggs and sugar together and stir in the rest of the milk, flour and vanilla.
Add this to the hot milk and pour into a double saucepan. Bring
to the boil and keep boiling, stirring until thick. Cool till
lukewarm. Beat in an electric mixer or by hand until creamy, adding
butter. Be sure it is thoroughly blended. The butter should be
softened before adding to facilitate mixing.