The Drunken Napoleon Cake

• 250 milliliters beer
• 250 milliliters canola oil
• 3 cups Flour ( + 4 tbs for the frosting)
• 1 tablespoon corn starch
• 2 cups sugar
• 1000 milliliters water(di)vided
• 1 tablespoon vanila extract(any extract will be good, depends on what you like)
• 1 cup toasted nuts

1. Preheat oven to 400 F. Mix the beer and canola oil, sift in the flour and mix with the mixer until it comes together.
2. Divide the batter in 8 equal parts.
3. Flatten the batter until is very thin.
4. Bake it for 10-12 minutes, until brown.
5. Mix together 4 tbs of flour and the corn starch, then add it to 250 ml of water and mix well until dissolved.
6. Boil the 750 ml of water with 2 cups of sugar, when the mix starts to boil and the sugar is dissolved, add the flour-corn starch mixture. Bring it to boil and on low heat stir and cook until is thick like a sauce. Cool completely.
7. Cool the shortcakes completely.
8. Frost shortcakes with frosting and sprinkle with nuts.
9. Let it stay couple of hours or overnight before serving.

milliliters beer, canola oil, flour, corn starch, sugar, milliliters, vanila, nuts

Taken from food52.com/recipes/20089-the-drunken-napoleon-cake (may not work)