|1.||Flour Dough||4 Art.|
|2.||Chicken egg Dough||2 PC.|
|3.||Honey Dough||3 tbsp|
|4.||Milk Dough||6 tbsp|
|5.||Butter Dough||100 gram|
|6.||Sugar Dough||3/4 Art.|
|7.||Slaked soda Dough||0,5 Tsp|
|8.||Milk Cream||500 Ml|
|9.||Flour Cream||4 tbsp|
|10.||Butter Cream||70 gram|
|11.||Sugar Cream||2 tbsp|
|12.||Cookie Decoration||1 PC.|
1 . Stage
Mix the milk, honey and sugar in a large bowl (a large bowl, because this is the bowl we use to make the dough). Put the bowl in a water bath. While stirring constantly, heat the mixture until it is warm, but not hot. When the mixture is hot enough - add the diced butter. Stir until the butter has dissolved. Remove the pan from the heat.
2 . Stage
Next add two beaten eggs. Also stir. After that add vinegar-quenched baking soda. Remove the bowl from the pan, leave for 2 minutes. At this time, sift 4 cups of flour.
3 . Stage
Gradually add flour to our mixture. Knead the dough to the point where you can pour it out on the table and knead with your hands. You may need a little more flour, maybe a little less. I had 3.5 cups this time somewhere. Do not clog the dough, it should be soft.
4 . Stage
The dough is ready. It is soft, elastic, does not stick to your hands. Let's put it in the fridge for 30 minutes and prepare the cream.
5 . Stage
Mix the milk with the flour so that there are no lumps. I always do this - I mix about 150ml of milk with the flour and strain the rest through a fine sieve. All lumps of flour remain on the sieve. Put the milk on low heat and cook until it thickens, stirring constantly and intensely, especially the bottom - the cream sticks easily. That's why we cook it on low heat - it may take longer (about 10 minutes), but it doesn't have a burnt aftertaste.
6 . Stage
7 . Stage
Add butter and sugar to the slightly cooled cream. You can play with the sweetness of the cream yourself, as you like. For me 2 tablespoons of sugar without a hill was enough to make it slightly sweet and not cloying. Add 2 spoonfuls, try it, if it's not enough add another spoonful, try it again, etc.
8 . Stage
That's the beautiful, slightly yellowish cream we got! When it cools, it gets thicker, just the way we want it.
9 . Stage
Back to the dough. We take it out of the fridge and divide it into 4 pieces. I had 4 good crusts, if you want higher, make 5 crusts, but it doesn't turn out small even with 4. Roll out each crust to your shape.
10 . Stage
In an oven heated to 200 degrees, put the cake for 10-15 minutes. They bake quickly, so don't miss the moment and overcook it. I usually turn it over as soon as it gets a little brown on top - so it bakes more evenly. Be careful, the crusts are brittle.
11 . Stage
These are our ruddy beauties! We take the crusts out and cool them.
12 . Stage
Spread a generous amount of cream on each cake. If one breaks while making - put it in the center, no one will notice :) Do not put too much cream on the top layer. I always sprinkle the top with grated cookies like Jubilee.
13 . Stage
We leave our cake in the fridge to soak overnight - that's best. But if you can't wait - you can leave it for 5-6 hours :) But the softer it is, the tastier it is!
14 . Stage
And this is it in a slice, I made it a long time ago, I still have the photo. Really, there are three layers. Bon appetit!