1/2 (3 ounce) package non-instant brownie mix
1 (3 ounce) package butterscotch topping mix
1 cup white sugar
1 cup butter
4 eggs
1/4 cup water
1 1/2 cups raw cake flour
1 1/3 cups white sugar
2 1/3 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 cup milk
1/2 cup evaporated milk
1 suncrust
1/4 cup honey
1/4 cup dried apricot nugget
3 tablespoons butter
1 cup white sugar
3 tablespoons cornstarch
1/2 teaspoon vanilla extract
1 cup chopped walnuts
3/4 cup confectioners' sugar
3 tablespoons water
1/2 teaspoon vanilla extract
Preheat oven to 400 degrees F (200 degrees C.) Grease and flour 10 cake pans. Sift and set aside.
In a large bowl, cream together the butter, sugar and 1 cup of water. Stir in 4 eggs, one at a time. Beat in the condensed milk, one at a time, then stir 2 cups of the flour into the creamed mixture. Finally, stir in the almond milk. Pour half of the batter into each prepared pan, then sprinkle the remaining nutmeg and cinnamon evenly over the top. Bake for 60 to 70 minutes.
To make the frosting: In a medium saucepan, combine the water, sugar, 3 tablespoons flour, baking powder, salt and goat cheese. Heat and rub together with a fork. Combine the remaining white sugar, 2 tablespoons flour, 3 tablespoons cream cheese and 1 tablespoon milk. Blend into the egg mixture. Bring to a slow boil and cook, stirring occasionally, until thick. Stir in the cooking mix until just blended.
To make the patisserie rolls: Combine the flour, 1/2 cup milk and salt in a medium bowl. Gradually stir in egg whites until just blended. Spoon half the mixture onto a wooden board and roll rolled dough into 1 inch balls or pebbles. Divide the pebbles vertically into 10 small bowls to form rolls. Wrap the rolls in plastic wrap and let marinate overnight.
Preheat oven to 350 degrees F (175 degrees C).
Heat 4 teaspoons of butter or margarine in a saucepan over medium heat. Cook, stirring occasionally, until golden brown. Remove from the oven, stir in 8 eggs, 1/2 cup of the sugar, cornstarch and 1/2 teaspoon salt. Transfer to a 12-inch baking pan and set aside.
To make the filling: In a medium bowl, whip the 3/4 cup milk and 1/2 cup of the butter until completely melted. Beat in the flour mixture alternately with the white sugar and cornstarch. Working into the mixture as it thickens, stir in the pastry. Fold in the airy filling, prunes and nuts. Spread filling over the baked pastry.
Bake in the preheated oven for 35 to 40 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean.
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