Shortbread temptation cake with flowers and boiled condensed milk

Step-by-step cooking

1. Step 1:

   

   So: Beat butter and sugar until white. If you like it sweeter, you can increase the amount of sugar.

2. Step 2:

   

   Beat in the eggs and beat again until smooth.

3. Step 3:

   

   Add salt, soda and vanilla and mix again.

4. Step 4:

   

   Squeeze the juice of 1 medium lemon and add to the egg-butter mixture. Mix it up.

5. Step 5:

   

   Now it's flour's turn. It will take about 1 kg. Add flour gradually and knead.

6. Step 6:

   

   As a result, you should get a lump of shortbread dough that will not stick to your hands or to the cup. If the dough still sticks, add more flour until the desired consistency is formed.

7. Step 7:

   

   Something like this.

8. Step 8:

   

   Since it is easier to work with the sand dough when it is cooled, we spread the resulting dough on a board sprinkled with flour, form a brick out of it" (this is done for more uniform cooling) and we send it to the freezer for 40-45 minutes.

9. Step 9:

   

   After the time has elapsed, we take out and divide the dough into 10 equal parts.

10. Step 10:

    

    We leave one part, and put the rest of the dough in the refrigerator so that the dough does not heat up. The left piece is slightly kneaded and formed into a round cake.

11. Step 11:

    

    Roll out a layer 2-3 mm thick.

12. Step 12:

    

    Using a rolling pin, we shift the future cake onto a baking sheet. There is no need to lubricate the baking sheet with anything, just sprinkle with flour abundantly. The baking sheet with the future cake is sent to the oven, preheated to 150-180 degrees, for 3-5 minutes.

13. Step 13:

    

    "Varenka ", which we will use as a cream, should be very thick and in no case leak. Otherwise, the cake risks being left without filling.

15. Step 14:

    

    We put the finished cake on the table and immediately lubricate it with condensed milk. The thickness of the layer depends on your desire. I have about 0.5 cans of condensed milk for a cake with a diameter of about 26-27 cm. Sometimes a little more.

16. Step 15:

    

    Then sprinkle the berry on top of the condensed milk. I prefer cranberries, because this berry is sour and compensates well for the sweetness of condensed milk. The cake turns out not cloying. In addition to cranberries, cranberries can be used. It also goes well together. The amount of berries is to taste. But the more, the better the cake will be soaked.

17. Step 16:

    

    With the next cake, we perform the same actions: knead, roll out, bake and immediately hot, from the baking sheet, put on top of the greased cake. Next, smear with condensed milk and pour the berry.

18. Step 17:

    

    Such a cake is gradually being formed.

19. Step 18:

    

    We don't smear the last tenth cake on top.

20. Step 19:

    

    In order for the cakes to be soaked with berry juice and the cake to level out, we put it under pressure for 3-4 hours.

21. Step 20:

    

    After the time has elapsed, we align (trim) the sides of the cake using a lid or a round baking sheet as a lid.

22. Step 21:

    

    We coat the sides and top of the cake with condensed milk.

23. Step 22:

    

    Decorate with chocolate, berries or sand crumbs.

24. Step 23:

    

    Done!

25. Step 24:

    

    Cut cake.

26. Step 25:

    

    Such a cake withstands the load well. It can be easily wrapped and decorated with mastic. Bon appetit and tea drinking!!!