Great recipe for a traditional cake. It turns out to be very tasty and satisfying. This cake can be prepared both on holidays and on an ordinary day.
It is necessary
- - wheat flour - 3.5 cups
- -water - 1, 5 glasses
- -margarine - 250 g
- -acetic - 1 tablespoon
- -sugar - 2 glasses
- - chicken egg - 4 pieces
- -milk - 3 glasses
- -starch - 4 teaspoons
- - butter - 300 g
Instructions
Step 1
Start by pouring the flour into a large bowl. On top of it, grate the margarine on a coarse grater and mix this mixture thoroughly. Then mix the egg with boiled water and vinegar, mix eggs with water and flour with margarine.
Step 2
Now divide the dough into about 10 pieces and refrigerate for 10 minutes. Now start making the custard. To do this, beat the eggs thoroughly, add sugar while continuing to beat.
Step 3
Combine the milk with the resulting egg and sugar mixture. It must be brought to a boil, stirring constantly.
Step 4
Now dilute the required portion of the starch with a little milk. Gently and gradually pour the starch into the boiled egg and milk mixture. While stirring, remove this mass from the heat, let it cool, and then thicken.
Step 5
Add soft butter to the already cooled mass and beat by hand with a whisk or mixer. This is the cream with which we will cover the cakes. Put it in the refrigerator.
Step 6
Roll out the dough pieces to the desired diameter. A rolling pin is best for this. When rolling out the dough, remember to sprinkle flour on the table to prevent the dough from sticking.
Step 7
Wrap the already rolled dough on a rolling pin. Transfer to a dish that has been oiled and floured beforehand. Give the cake a round shape if necessary, and leave the cut pieces. Bake them, too, along with the cakes, later they will serve to decorate the cake.
Step 8
Bake all the cakes. The baking temperature is 180 degrees, the baking time of one cake is about 10 minutes. Pour the trimmed pieces into a bowl and grind.
Step 9
After baking the cakes, take out the cream and cover them with a layer, about 5 tablespoons of cream per cake. Put all the cakes on top of each other, lubricating them with the right amount of cream.
Step 10
Leave the cake for an hour to sit in size and soak in the cream, sprinkle with crumbs and refrigerate overnight. The next day, the cake is ready to serve.
