Description
The most important thing - to prepare the cream, but it is short lived. And the taste of the cake even justify the time spent on its preparation.
Ingredients
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The dough is flaky unleavened
1 pack
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Milk
300 ml
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Sugar
0.66 cup
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Butter
50 g
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Flour
2.5 Tbsp
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Chicken egg
2 piece
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Salt
1 pinch
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Vanilla sugar
1 pack
Cooking
Take out of freezer puff pastry and let it thaw, but not completely. As soon as clicking on the package will be felt "softness" - so it's time to cook
I had this once the dough is rolled, but you can use any other. By the way, it does not matter, yeast it or not. Divide the dough into 4 equal (if possible) parts.
Each part is rolled into a square and form the desired shape. I did cover the pan, strongly pressed over the entire circumference, but not completely. Place on a baking tray with baking paper, no greasing. Bake in preheated oven at 200-220S until Golden brown. :!: Before you put in the oven - pierce with a fork the dough over the entire surface. This is to ensure that the dough is not swollen, otherwise the cake will not work.
The finished cake put on the dish and do the following in the same pattern.
While the cakes are cooked, you can do cream. For this you need to beat in a saucepan the milk, eggs, sugar, flour and salt. To put it all in a water bath and cook until thick, stirring constantly to avoid lumps.
In the thickened cream, add the vanilla and butter and stir well
Should get here this cream. (The color can be from time to time other, more or less yellow - it all depends on used oil and eggs).
Get here are 4 of the cake. Notice that after baking enough with a spatula to slightly pry the cake to be easily separated from "edging", which will go to the decoration.
Begin to assemble the cake: put the cake, spread it with cream and repeat so every cake. The top layer of cream is obtained.
Here's what we got. The remnants of the cream lubricates the sides of the cake.
Put the cake on a paper on which was baked the cakes. The rest of the test (those that were around our cakes, after giving them the desired shape) crumble and decorate their cake on top and sides. Just sprinkle evenly on top and on the sides - take the crumbs on his hand and pressed it to the side, and so do all around, helping yourself with a paper, on which stands the cake, gently lifting the ends to a greater number of crumbs "stuck" to the cake.
This has turned into a cake. Remove it in the refrigerator for impregnation. Cakes will be soft and tender. I usually put on the night
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