A real show stopping desert that your guests will not believe you made yourself! Although this may look like a lengthy process to create, the dough is incredibly easy to make and work with, and the filling thickens up very quickly. The layers can be put together very quickly, but be sure to freeze very well before cutting to ensure nice clean slices.
Honey Layer Pudding Cake
- Cooking and Prep: 8 h
- Serves: 12
Prepare the Dough
In a four-quart saucepan, dissolve first five ingredients over low heat. Cool.
Add remaining ingredients to form soft dough.
Refrigerate for one to two hours for easier handling.
Preheat oven to 350 degrees Fahrenheit.
Divide into four parts. Working with one part at a time, roll out on well floured Gefen Easy Baking Parchment Paper.
Place on back of nine- by 13-inch pan. Prick dough.
Bake for eight minutes. Do not overbake.
Prepare the Filling
In a saucepan, bring creamer, flour and cornstarch to a boil. Cook until thickened.
Cream margarine and sugar, athen add lemon juice. Combine with cooked mixture. Cool. Refrigerate for three to four hours.
Spread cream between four baked layers. Place in freezer.
When frozen, cut into one- by two-inch rectangles. Return to freezer until just prior to serving.
Optional: Top with your favorite glaze.
Photography and Styling by Tamara Friedman