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Layer Cake

My mother's recipe, and a favorite of my daughter. Needs no baking. The idea is to arrange layers of tea biscuits (known as petit beurre, which can be found in Middle Eastern grocery stores, among others), with alternate layers of custard and chocolate pudding in between. Instead of custard, which is hard to find nowadays, I substitute any kind of pudding I like.

Layer cake with chocolate, tapioca, and custard.

Shown below is my latest with layers of Kozy Shack chocolate and tapioca puddings, and a powder pudding mix that I combine with milk over heat, like custard. I skipped the eggs on the last one, to give it more of a custard consistency that hardens when cooled. Depending on the shape of your baking tray, you may need to cut out parts of some of the biscuits. I used a 9"x9" tray. I also recommend putting the chocolate pudding at the bottom since it's thicker and will hold the consistency better.


Once the layers are arranged, cover the tray with foil, and refrigerate for at least 2 hours. This is a "cake" that tastes better the next day, as the biscuits slowly absorb the juices from the fillings. Enjoy!



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