This barely qualifies as a cake but it does have 2 tablespoons of flour – and it is extremely decadent – so I’ve included it here.

• 1 1/2 cups heavy cream
• 1 1/2 cups milk
• 8 egg yolks
• 1/2 cup sugar
• 2 tbsp flour
• 2 tbsp arrowroot
• 6 tbsp Kirsch
• 1 lb walnuts, toasted and ground very fine
• 1 lb unsalted butter
• 1 1/2 cups sugar

1) Heat up 1 1/2 cups of heavy cream and 1 1/2 cups of milk. *

2) In a 2 or 3 qt saucepan, blend 8 egg yolks, 1/2 cup sugar, 2 tbsp flour, and 2 tbsp arrowroot.

3) Stir in 6 tbsp Kirsch.

4) Slowly add milk and cream mixture and heat on medium flame until it thickens. **

5) Toast 1 lb walnuts and grind to very fine.

6) Cream in Cuisinart till fluffy 1 lb unsalted butter.

7) Add 1 1/2 cups sugar and blend.

8) Blend in ground nuts.

9) Fold in pudding (after it has cooled.)

10) Pour into a lined cake pan.

* If you heat the cream and milk up to hot (not boiling) it will thicken faster.

** Don’t let this come to a boil. It won’t get real thick but it will thicken somewhat.