Svetlana cake

10 servings
1 hour 30 min

How to make Svetlana cake? Prepare the cream products for starters. Wash the eggs and dry with napkins. Milk can take any fat content. It is permissible to use a sugar substitute instead of sugar.

In a separate saucepan or bucket, combine the raw eggs, regular and vanilla sugar. Stir. Pour in the milk. Adding flour gradually, stir continuously so that there are no lumps. Place the pan over the heat and, stirring constantly, cook the cream until it starts to gurgle. The cream will thicken before our eyes.

Remove the finished cream from the heat and immediately add butter to it. Mix everything thoroughly, cover with film in contact (so that the film contacts the surface of the cream). And put it in the refrigerator to freeze.

Prepare the products for the test. Wash the eggs and dry with napkins. Sift the wheat flour through a fine sieve to saturate it with oxygen. Drive the egg into a separate bowl. Whisk it with a fork or whisk. Pour in the condensed milk. I recommend taking a whole condensed milk 8. 5% fat content.

Add soda slaked with vinegar to the mass with the condensed milk and egg (for this, simply mix soda and vinegar, and then pour the mixture into the dough).

Add gradually, in parts, sifted flour. Flour can go away less or more, keep this in mind and focus on the consistency of the dough. Knead the dough. It should be cool, like on dumplings. Divide the dough into 8 equal parts.

Pour flour over the worktop of the table. From each part of the dough, roll out the tortillas according to the size of the pan, thinly. Note that the dough may break. I have 20cm diameter tortillas. Cut the extra dough with a knife. I just put the lid on, cutting the edges. Heat the pan slightly on the stove. Set the trimmings from the cakes aside. They can later be dried in a pan to be allowed to sprinkle.

Korzhi bake very quickly. About 1 minutes. Do not lubricate the pan with anything. Take a good, heavy pan, not necessarily Teflon-coated.

Put each cake separately so that they do not stick together and cool evenly.

Bake the pastry trimmings in a pan. Then, when they have dried and cooled a little, chop them into crumbs with a blender. It will be sprinkling for cake.

Start collecting the cake. The cream should be slightly warm by this time.

Take a flat dish or cake tray. Place the first cake on top of it and spread about 2 spoons of cream evenly across it. Put a second bark on top and rinse it too. Keep picking the cake until the last cake.

Rinse the last cake with cream. Apply the cream to the sides of the cake.

Sprinkle the cake on all sides with crumbs. Leave the cake for about 2 hours on the table. Then put it in the fridge overnight. You can serve the next day. Enjoy your meal!