in a multicooker
Description
The recipe won't take much time. The cake cream is a cooked custard-style cream, without chicken eggs or butter. However, you can spread boiled condensed milk between the layers—that way the cake will turn out crispy rather than soft. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
In a bowl place the butter; pour in the water and vinegar. Add 50 grams of sugar and flour.
- 3
Step 3
Knead the dough by hand.
- 4
Step 4
Divide it into pieces and roll each one into a flat sheet.
- 5
Step 5
Place the sheet in the multicooker pot, on the display select the “Baking” program. Bake the cake layer on one side for 3–5 minutes, then for the same length of time on the other.
- 6
Step 6
Pour the milk into a saucepan or pot. Add 100 grams of sugar.
- 7
Step 7
Add 50 grams of flour. Mix everything very thoroughly.
- 8
Step 8
Heat the cream until thickened, stirring constantly with a whisk.
- 9
Step 9
Spread the cake layer with cooled cream.
- 10
Step 10
Spread every layer the same way.
- 11
Step 11
Sprinkle the sides and top of the cake with crumbs from one reserved cake layer. Let the cake absorb the moisture. To do this, refrigerate it for 24 hours. Then cut into pieces and serve.