Cake
Description
Perfect for tea and coffee. Mix flour and sugar. Finely chop the butter and add it to the flour. Beat the eggs and add them to the mixture, quickly combine into a dough and place in the refrigerator for half an hour. After 30 minutes, pass the dough through a meat grinder. Spread the dough onto a baking sheet and bake in the oven until golden brown, stirring occasionally to prevent burning. For the cream, you'll need one can of condensed milk and whipped butter. Mix both ingredients, then beat while gradually adding vanilla and cognac to taste. Peel the apples, slice them into wedges, place on a water-moistened baking sheet, sprinkle with sugar, and bake until soft. Prepare the jelly using one cup of cranberry juice, one cup of boiling water, 2 tablespoons of sugar, and 2 teaspoons of bloomed gelatin. Take the cooled dough and mix it with the cream. Firmly press half of this mixture onto a serving dish to form a dense base. Then add a layer of stewed apples and sprinkle with grated lemon zest. Place the second half on top, shaping it into a mound. Using a teaspoon, make a round indentation on the top of the cake, filling it first with apples and then with cranberry jelly. You can also whip 2 cups of cream with sugar and vanilla (to taste) and use it to decorate the edges around the jelly indentation and along the cake's perimeter. Serve warm or chilled. Perfect with tea.