Layered dessert
This unusual dessert originally from Indonesia but in the West it has become quite popular. To prepare it you need oven with grill function and a little patience.


  • Butter

    450 g

  • Powdered sugar

    120 g

  • Vanilla sugar

    2 tsp

  • Chicken egg

    6 piece

  • Condensed milk

    510 g

  • Flour

    210 g

  • Salt

    0.5 tsp

  • Prunes

    150 g


Butter room temperature vzbit with sugar until the status soft lush cream. I have used powdered sugar Haas.
Not stopping to whisk, one by one, add eggs, then stir in the vanilla sugar Haas.
Pour condensed milk, stir.
Sift the flour and gently stir it into the dough.
Preheat the oven to 230C, turn on the grill. Rectangular 20x30 (not more possible) cover it with baking paper, pour 1-2 ladle of dough, flatten it carefully. Total should have a minimum of 7, maximum of 10 cakes, so calculate the number of dough for a single layer. Bake under the grill or top heat until Golden brown, about 5-7 minutes. The bottom of the cake needs to remain light and slightly sticky. The finished cake to turn on the grid and remove the paper.
The next layer of batter to put soft prunes, 4-6 pieces.
Thus bake all the cakes, alternating one with plums, one without. The finished cakes should be very thin, but my temperature took the metal mold, so the dough was spread unevenly. In the result, the finished layers were from one end thin, the other thick. It affected only the appearance of the dessert, but not on taste.
After baked cake has cooled slightly on the grill, folding it into a stack of other layers on top of each other. The top layer should be without the prunes. Send in the oven layered dessert for 10-15 minutes now without the grill.
The finished cake to cool, cut off the uneven edges and sprinkle with powdered sugar mixed with cinnamon (1 tsp cinnamon+1 tbsp powder)
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