Serum heat the water to lukewarm and put in the yeast. In a deep bowl pour the sifted flour, sugar, vanilla sugar and salt. When the yeast has dissolved, pour the whey with water and yeast to dry mixture. Knead well with a spoon. Soft butter in small pieces, put in dough and turn on the mixer. The last time a yeast dough I kneaded by the mixer. It is very convenient. Clean hands and a table. 5-7 minutes, carefully knead the dough until it starts to lag behind the walls of the vessels and formed into a ball. Put in a warm place and wait until it rises.

The dough our from the category of "heavy", i.e., well laced with butter and sugar. Therefore, taking into account the ambient temperature, quality of yeast and flour rise time varies. It took me 3 hours.

Divide the dough into 3 parts. Can and on 4. Roll out each part separately. Ie first and put into the form.

Lubricated with jam. Then the second and brush with jam. And third. Want to warn you that the toppings don't need much. Of course, not like a cake from the store: spoon the jam on one cake. But still a little. The last part should be larger than the previous two. The edges need to "tuck", as put by a child, under the bottom layer of cake. This is the most difficult thing about cooking. But it is workable. Tucked, of course, that pie lost rectangular or circular (if the baking pan is round) shape. Gently working with your hands, return it to the desired configuration. :-))) Brush with milk or egg, prick with fork, so as not to burst, cover with towel and let stand 20-25 minutes. Then send in preheated oven for 30-35 minutes at a temperature of 180-200 gr.

Take out from the oven.

A breakdown happened three layers. They are uneven, but that's okay. It turns out very tasty. Before slicing, let the cake cool down WELL.

Before you put in the oven.