The Cinderella layered cake turns out to be tasty, tender and light. Impregnated with a non-sugary cream that tastes like custard. It can be served both as a dessert and as a cake.
It is necessary
- - 250 g margarine
- - 2 eggs
- - 375 g granulated sugar
- - 250 g butter
- - 1 liter of milk
- - 1 bag of vanillin
- - 1 tsp vinegar
- - a pinch of salt
- - 4.5 cups flour
Instructions
Step 1
Make a dough. Mash the margarine at room temperature with flour into crumbs. Beat the eggs with a pinch of granulated sugar and salt with a mixer. Combine the egg mixture with the crumbs, add the vinegar and knead the dough.
Step 2
Divide the dough into four portions. Wrap the three parts in plastic and put them in the refrigerator. Place the first portion of the dough on a baking sheet lined with baking paper and spread over the surface with your hands. Place in an oven preheated to 180 degrees and bake for about 10-15 minutes. Do this three more times. Cut the cooled cakes evenly. And grate the scraps into crumbs.
Step 3
Make a cream. Beat 1/2 part of milk with 125 g flour, vanilla and 375 g granulated sugar with a mixer. Put the other part of the milk on a low heat and bring to a boil. Remove from heat and pour in a thin stream into the milk and sugar mixture. Put on fire and cook until thickened, stirring occasionally. Add butter and stir. Remove from heat, cool the mixture completely and beat with a mixer.
Step 4
Liberally grease the cakes, top and sides of the cake. Sprinkle crumbs on the cake. Refrigerate for 10-12 hours to soak.
