Beat butter with sugar. Separately, beat the egg, mix with butter, add milk, stir.

Sift flour, add baking powder. Vimosewa little by little, add to the mixture of milk and eggs. The dough should be soft, elastic, not sticky. Therefore, the quantity of flour I indicate approximately. Wrap the dough in cling film and allow to stand in the heat for about 30 minutes. While the dough is resting, I advise you to do cream. After 30 minutes divide the dough into 16 equal parts. First into 4 parts and then each another 4.

Every part is very out thinly (approximately 1 mm) and prick with a fork. I rolled out the dough on the baking paper, then on it and bake. You can roll out immediately on a baking sheet, it can lubricate and sprinkle is NOT necessary, the finished cakes is wonderful away from him. Bake at 200 Degrees. Baked cakes quickly, just in time to roll out the next layer. From ready-made cake to cut out a circle the desired diameter, I'm doing it at the plate, approximate diameter 23 cm. it is necessary to Cut immediately after baking, while the cake does not dry. Scraps are going to decorate our cake, pre-podrumyaniv and crumble them.

For cream we need: Egg and starch are thoroughly beat with a mixer or whisk, it is important to avoid lumps. Little by little, stirring constantly, add the milk. Boil the resulting mixture in a water bath or low heat, stirring constantly, without boiling, for 10-15 minutes, until thick. Cool, from time to time until the surface has formed a crust. Add the cooked condensed milk.

Whip the cream until stable peaks. Beat in chilled containers from a low speed, the look, the time will stop for a cream does not exfoliate. Even people who have problems with heavy whipping cream, I recommend to go here on this link: http://www.povarenok .ru/recipes/show/16 617/ From milk and butter can make them yourself. The key to success is a quality oil.

Now it is necessary carefully (in any case, do not use mixer!!!) spoon or spatula gently to mix our ice cream + condensed milk with whipped cream. The cream tastes like melted ice cream creme brulee, if it is put in the freezer or pour into ice cream maker, would make an amazing creme brulee! If you freeze in the freezer, preferably a couple of times to stir/beat with a blender to break up the ice crystals. Then ice cream will be softer in consistency.

Liberally lubricate each cake with cream (3 tbsp. on the cake), as well as the top and sides of cake. Decorate with dried scraps.

Necessarily (!) let stand overnight in refrigerator.