Poloska quiche

6 servings
1 hour 30 min

Roll a sheet of layered yeast-free dough to approximately 30 cm * 35 cm (in this case, you need to focus on the dimensions of your baking sheet). We put the rolled dough sheet on an inverted baking sheet, having previously lined it with baking paper. Top the dough with sugar sand.

To prevent the puff dough from rising much when baking, put a sheet of baking paper on top of the dough and cover the top with another inverted baking sheet. Put all this design in the oven preheated to 180 ° C and bake for 20 minutes.

After the time has expired, take out the baking sheet from the oven, gently shift the cake onto the board and cut it once lengthwise and once crosswise. There should be 4 equal parts. We shift the cakes to the grill and let them cool down completely.

At this time, we are preparing custard. We pour milk into a bucket, put it on a stove and bring the milk to a boil, pour in vanillin, mix and remove it from the heat. Let us stand in milk for 10 minutes. At this time, we rub the yolks with the remaining sugar and corn starch. Transfer the egg mixture into a ladle of milk and put it on the stove again. Stirring constantly, we bring the cream to thicken over a medium heat. Then add butter and mix thoroughly.

Let's prepare the top layer of the patterned cake. To do this, first prepare the glaze: carefully mix the icing sugar with the lemon juice. Pour the glaze onto the bark and carefully distribute it over the entire surface. Apply horizontal stripes on top with melted bitter chocolate. Then carefully draw with a knife perpendicular to the horizontal stripes of the line, first from top to bottom, then from bottom to top, and so on.

We collect the cake: put the cake on the board, evenly cover it with 1/3 of the custard, repeat this procedure 2 more times. On the last third layer, we install a cake with glaze. Cut the resulting cake into 3 serving cakes. To make the cakes taste better, let them stand a little so that the dough is soaked in custard.