VENETIAN WAFER CAKE

VENETIAN  WAFER  CAKE:
INGREDIENTS:                (serves 5-6)

150  gm  maida
1  tsp  baking powder
50  gm  butter
2  eggs (beaten)
Syrup made from 1/2 cup water
6  pellets sugar free or equivalent spoons powder

For custard Filling:
500 ml milk
4  tsp  custard powder
4-5 tbsp pineapple juice
200  gm fresh chopped pineapple
15  Sugar Free Pellets or equivalent spoons
                        Sugar Free Powder

METHOD:
For custard:

• Boil milk. Dissolve custard powder in 50 ml water.  Add to boiling milk and stir continuously.
• Remove from heat.  Add sugar free pellets/powder and mix well.
• Cool to room temperature. Add pineapple juice and mix well.

For cake:

• Sieve maida ( plain flour ) and baking powder together. Add beaten egg and butter and mix to get dropping consistency.
• Bake in an oven at 190 C for 20 minutes. Slit the cake into 2 layers through the middle.
• Line the bottom of a flat serving dish with one cake slice. Prick the surface of the cake with a fork and pour half of the syrup on it.
• Arrange a layer of the custard filling on the cake, and place chopped pineapple pieces over the custard.
• Top with the other cake slice. Repeat the procedure by pouring remaining custard and pineapple slices on top. Refrigerate and serve chilled.