Melt the butter and mix with Cup of flour — this is the first dough. For the second test, beat eggs with Cup of sour cream and a pinch of salt. Add flour and knead the dough.

The resulting second cut the dough into 6 pieces. Each piece thinly roll out and apply the first layer of dough (as pictured). Helping with a rolling pin, you can transfer the rolled out dough.

Do with all 6 parts, putting one part plastered to the previous one. Then turn the dough into a loaf, wrap it in cling film and put in the fridge for 12 hours.

After the time the roll is cut crosswise into bars with a width of 1.5 cm. I got 13 pieces, i.e. 13 cakes. Each piece of dough roll out thinly, cut out a circle and bake in the preheated oven. Cakes are baked very quickly. Here's a shot turned out.

For the custard in a saucepan with a thick bottom, whisk together eggs, sugar, vanilla, add the flour and again beat well to avoid lumps. A thin stream pour the cream/milk, mix well. Put the saucepan on the stove, constantly stirring the cream, boil it until thick. The finished cream cover with film contact, cool. Whisk soft butter, gradually add one spoon of custard and whisk everything thoroughly. Repeat the procedure until complete mixing of the cream with butter. Cream cake is ready.

A Kurd from black currant. In a saucepan combine the currants and sugar (I just warmed mashed the currants out of the fridge). Bring to a boil, to RUB through a sieve, add two eggs and whisk, return to the stove, add the butter and, stirring constantly, heat to 80°C. Remove from heat and cool.

Put the cake together. One Korzh coat with cream, spread on top of the other cake that we cover with Kurd. Alternate cakes, obmazyvat cream, the other a Kurd, etc.

Coat the assembled cake with the remaining cream and sprinkle with crumbs from scraps.

Sent the cake in the fridge for 10-12 hours.

And in the morning cut a slice and enjoy the taste. Bon appetit!