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Milfey cake

Cooking recipes / Top Picks / Homemade cakes

4 servings
20 min

Finished layered yeast dough - 250 g, Raspberry - 100 g, Sour cream - 1.5 tbsp., Sugar - 0.5 tbsp., Eggs - 1 pc., Wheat flour - 3 tbsp., Vanillin - 0.05 tsp., Almond petals - 1 tsp.

Combine sugar and yolk. Mix until homogeneous. By the way, it will be more convenient to do it immediately in a saucepan, and not in a separate bowl.

Transfer the mixture to a saucepan and, stirring constantly, heat the mass over a minimum heat for three to four minutes until the sugar begins to dissolve. It is more convenient to mix with a whisk.

Introduce sour cream and mix thoroughly until homogeneous. The fatter the sour cream, the tastier the cream will be. But I have, as always, ten percent. It will also be wonderful with her, and even less caloric.

Add flour and vanillin to the cream. Mix thoroughly. And cook over low heat for another four minutes until thickened.

The cream is ready when its consistency becomes thick enough and the groove from the spoon will be distinguishable for a long time. Such a cream will perfectly hold the shape.

Cover the cream with cling film in contact with the surface of the cream itself, so that it does not have time to curl.

Unfrozen layer dough to be rolled into a layer with a thickness of no more than two millimeters. And cut into three strips along the length. The right milfoy is exactly three layers of dough.

Place the dough on a preheated electric grill and fry for seven minutes with the program for sandwiches until golden.

Put the blanks on the grill at a distance of at least two centimeters so that they do not stick together. Mine stuck a little to each other. If you don't have an electric grill, then bake the dough at two hundred degrees in the oven until golden. The blanks should not rise much when baking. Therefore, put a sheet of parchment on top of the dough and crush with another baking sheet, for example.

Put the cooled custard in a culinary bag. The cut of the tip is one centimeter. On a serving platter, collect the cake. Distribute half of the cream to the first layer of dough.

Slightly drown raspberries in the cream. Next is a layer of dough, the second half of cream and raspberries. Decorate the last layer before serving with several raspberry berries, powdered sugar and any nut chips. I have chips of almonds.