Ingredients:
Dough:
- 100 grams of butter
- 1 cup powdered sugar
- 3 eggs
- 3 tablespoons honey
- 1 teaspoon of baking soda
- 4 cups flour + 2 tablespoons
- 1 packet of vanilla powdered sugar
Cream:
- 1.5 jars of condensed milk ("squshonka")
- 200 grams of butter
- 1 packet of vanilla powdered sugar
- 1/2 cup walnuts
Preparation:
Beat eggs well with powdered sugar, add soft butter and mix. Add honey, 2 tablespoons flour, mix. Quench the soda with 1 dessert spoon of lemon juice, add to the dough and mix. Heat the dough in a thick-walled pot over a low heat until the volume of the dough doubles.
Remove the dough from the heat, add 4 cups of sifted flour, mix well and knead the dough. Divide the dough into 8 parts and spread it to a thickness of 0.5 cm. (The dough dries very quickly. Therefore, when spreading the crusts, cover the remaining dough with a damp cloth.) Preheat the oven to 200 C, put the coriander in a greased pan and cook for about 5 minutes. We prepare the cream. Beat soft butter well with condensed milk, add vanilla sugar and mix. We put the lid of the pot on the corgis and cut circles.
We put the rest of the cortex in the form of rubbing. We apply cream to each korja and sprinkle chopped walnuts between them. We apply the last cream, pour the batter on it and decorate it to taste. Keep the cake for 8 hours before serving.
Bon Appetit!
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