Composition / ingredients
Cooking method
Beat eggs with boiled condensed milk for 1-2 minutes, add flour with baking powder, knead the dough with a spoon and let it stand for half an hour. On tracing paper or baking paper, draw a circle with a diameter of 22-24 cm and spread the dough with a spoon on the paper within the circle. I got 6 circles (respectively 6 cakes). Each circle with dough is baked for 10 minutes at 180 degrees (until caramel color).
The cream can be any you like. I made a custard. Dilute starch with a small amount of cold milk. Boil the rest of the milk and pour in a thin stream of starch, stirring constantly. Add sugar. Cook until thickened. Cool it down. Beat the butter and add the custard part of the cream a little at a time. Whisk until the cream becomes airy, add vanilla.
We smear the cakes with cream, you can sprinkle crushed nuts on the cream between the layers of the cake. And also decorate the sides of the cake with nuts. Frosting on top. The cake is ready!
The caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
- Potato starch - 300 kcal/100g
- Boiled condensed milk - 328 kcal/100g
