Lazy dumplings from "ears"
Description
The taller and narrower your mold, the higher the cake will turn out. You can top the cake with leftover cookie crumbs or grated chocolate. After the cake has chilled in the refrigerator for several hours and absorbed the flavors, it's best to take it out and let it sit at room temperature for at least half an hour before serving. This makes the cake easier to slice and gives it a more delicate texture. Serve with tea or coffee.
Instructions
- 1
Step 1
First, beat the eggs with flour. It's better to sift the flour and then mix it with a fork or blender to remove lumps. Wait until the foam from beating subsides.
- 2
Step 2
Pour a liter of milk into a saucepan and place over medium heat. Add sugar to the milk and heat it, but do not bring to a boil. Then, gradually pour in the eggs mixed with flour, stirring constantly. If lumps remain, do not worry—they will disappear later.
- 3
Step 3
When the dairy mixture has cooled, add soft butter and blend everything with a blender until smooth and homogeneous. The result should be a smooth, creamy consistency. If desired, you can refrigerate it for 10–15 minutes to slightly thicken before assembling the cake.
- 4
Step 4
Now start dipping the ears into this cream. Place them at the bottom of a narrow mold. Layer the ears one on top of another. If there is any cream left at the end, pour it over the top of the cake. Put the mold into the refrigerator for 2-3 hours. Once the cake has absorbed the cream, it's ready.