To prepare the... dough In the slightly warm milk dissolve the yeast (I have fresh yeast, but you can take and dry - 4 g). In a bowl sift the flour and pour into it the milk and yeast.

Stir all until the condition of slurry, cover the bowl with cling film and put in a warm quiet place to rise (good wardrobe electric oven, included in the "lighting") for 1 hour.

In the bowl of a stationary mixer (using the attachment "leaf") to start to mix all the ingredients for the dough. It is IMPORTANT that all the ingredients were room temperature! Spread the dough and add the egg, begin to stir. Without ceasing to interfere, gradually pour in the milk, add sugar and salt. Just specify the recipe in the dough composition include two types of flour, ordinary flour for baking (in the ingredients because of the program I had to specify it as a "pancake flour"...) and flour Manitoba! Manitoba flour used in baked goods that require long proofing. (if You don't have the Manitoba flour, just replace it with Your usual favorite flour). Both types of flour, sift and add the pieces in the bowl of a mixer. At the end of mixing to change the nozzle mixer at the "hook" and add to the dough piece by piece to the softened butter. Do not put a new piece of oil, if the previous has not yet been finally involved in the dough.

The finished dough will be quite soft, this is normal. Place it into a large bowl and cover with plastic wrap. Get to a quiet place for 2 hours. Then put the bowl with the dough in the fridge for another 12 hours.

The next day before baking the cake prepare the custard... Milk heat and hot milk put the vanilla pod (the seeds and the pod!) for half an hour. To give the milk to cool. Separate the yolks from proteins (one protein save for greasing the cake). Mash the yolks with the sugar. Sift the flour, add to eggs and stir until smooth, to avoid lumps. Of milk remove the vanilla pod and pour in the yolks. Stir and pour into a saucepan. Place over low heat and cook custard until thick, until tender, stirring constantly. A little earlier to soak sheet gelatin in cold water for 10 minutes. Then how to overcome from excess fluid. Add to the finished custard gelatin and how to mix.

To shift the cream in a bowl, cover with cling film in contact with the surface of the cream and allow to cool completely.

Separately whip the cream. Once almost whipped, add the powdered sugar and continue to beat until thick, we get a Chantilly cream. Mix both cream (custard and Chantilly) neat turning movements. Cooked cream again cover with the cling film and put into the refrigerator so that it thickens. (Cream and got a lot of it is very tasty! So, even if You will remain a little cream after greasing tart, simply place it in a bowl and serve as a standalone dessert... Very tasty!)

The dough, remove from refrigerator two hours before we start to work with him. Put the dough on a flour covered table surface and roll into a circle with a diameter 24 cm to pass on to the baking tray lined with baking paper (I immediately unrolled on a silicone Mat). Cover with plastic wrap and let stand for 1 hour.

After the specified time, lubricate the surface of the "cake" with egg white and sprinkle with decorative (granulated) sugar. Put in a preheated 160 C oven and bake the cake for 50 minutes. If the top gets too dark, cover with foil sheet.

Ready cake remove from the oven and cool completely on wire rack. I baked for exactly 50 minutes, the last 7-10 minutes covering the surface with foil.

Cooled Korzh cut in half and decorate the inside cream.

You can just use the cream, but you can put it on the bottom cake layer using a pastry bag in the form of "rosettes". Cover with the second cake layer and let stand.

To store before serving in the fridge!