Venetian layered cake

Method

• Cream melted butter and sugar together. Add eggs, one at a time, beating well after each addition until light and creamy. Add essence.
• Sift flour, baking powder and salt together. Add to egg mixture and mix to a firm dough. Cover with plastic wrap and refrigerate for about 1 hour.
• Divide dough into five equal portions. Roll out each portion to cover the base of greased 20 cm round cake pans. (This may need to be done in batches, depending on how many pans are available.) Trim with a sharp knife, reserving excess dough.
• Bake each layer in a preheated oven at 200 °C for 4 - 5 minutes or until light brown. Roll out excess dough and bake off.
• Filling: Heat milk, orange rind and sugar in a medium, heavy-based saucepan and stir until sugar has dissolved.
• Beat egg yolks and custard powder with a little extra milk to make a smooth paste. Pour a little of the heated milk mixture into the egg yolk mixture, mix well and pour back into saucepan. Add orange juice, bring to the boil, stirring constantly, and cook until smooth and thick. Remove from heat and add essence. Leave to cool.
• Use some filling to sandwich five biscuit layers together and spread remaining filling on top. Crumble excess baked dough and sprinkle on top. Refrigerate for at least 2 hours before serving.
• For a variation substitute filling with Caramel Treat, softened, or any instant pudding such as vanilla or butterscotch.