Mikada

For about 18 pieces. Preheat oven to Reg 6/400F. Cream the butter, eggs and sugar together, then add the sour cream. Sieve together the flour and baking powder and add to the mixture, mixing all together. Take a little of the dough and on a very well-floured board roll it out to 1/8'' thickness, either oblong or round. The dough is very sticky and brittle, so use plenty of flour. Bake this first layer on a flat baking sheet lined with grease-proof paper until it is light brown, about ten minutes. Take it from the oven, slide it off the sheet without removing the paper and chill. Repeat this process for the next layer, rolling, baking and chilling, until all the dough is used - about 8 or more small layers. Make a Boiled Cream Filling. Let it get cold, then spread it on the first layer of cake, about the same thickness as the cake layer. Repeat this process till all the cake layers and cream are used, finishing with a layer of cream on top. The cake layers are very brittle, so if they start to break up in handling join them together as best you can. The cream filling will stick them together. Boiled Cream Filling 4 cups milk 4 eggs 2 cups sugar 1 cup flour 1 teaspoon vanilla 1/2 cup unsalted butter 1 tablespoon icing sugar for dusting To make the filling, boil 3 cups of the milk. Blend the eggs and sugar together and stir in the rest of the milk, flour and vanilla. Add this to the hot milk and pour into a double saucepan. Bring to the boil and keep boiling, stirring until thick. Cool till lukewarm. Beat in an electric mixer or by hand until creamy, adding butter. Be sure it is thoroughly blended. The butter should be softened before adding to facilitate mixing.