1000 LAYER STYLE CREAM & SPICE CAKE

1000 Layer Style Cream & Spice Cake

1 3/4 cups self-raising flour

1 tsp baking powder

1 tsp star anise

1 tsp cinnamon

1 cup caster sugar

150g soft butter

1 tsp vanilla essence

½ cup milk

3 eggs, lightly beaten

2 cups Tatua Culinary & Whipping Cream

½ cup honey mixed with ¼ cup hot wate

In a large bowl combine the flour, baking powder, star anise, cinnamon, sugar, butter, vanilla, milk, and eggs.
Beat slowly until combined.
Increase speed and beat for 2-3 minutes until smooth.
Pour into two lined cake pans and smooth the top.
Bake for 20-25 minutes at 180°C until golden and spongy to touch. Allow to cool.
Cut each cake in half lengthwise and then cut horizontally into three slices each.
Whip the Tatua Culinary & Cream until firm peaks.
Line a loaf tin with cling film, overlapping the edges.
Combine the honey with the water.
Layer the cake slices, brushing with honey then adding a layer of Cream between each.
Fold over the clingfilm edges and chill for 30 minutes.
Turn out onto a serving platter and pipe with remaining Cream.

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