Classic cake (from homemade dough)
Description
Check out the recipe and you'll find out. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients according to the list for the cake layers and the cream. Leave the butter at room temperature on the counter for a while—it should be soft. Let's get started!
- 2
Step 2
Put the sifted flour into the blender container, add a pinch of salt and margarine. If you don't have a blender, pour the flour directly onto the table, place cubes of margarine on top, and chop with a knife until you get fine crumbs.
- 3
Step 3
It's easy to do with a food processor in 1-2 minutes.
- 4
Step 4
Mix the egg with ice water and beat well with a fork.
- 5
Step 5
Put the crumbs into a deep container (or simply on the table). Make a depression in the center and pour in the water with the egg. Knead the dough.
- 6
Step 6
The dough gathers well into a ball and doesn't stick to hands. Divide it into 12 parts.
- 7
Step 7
Cut two squares of parchment paper. The cakes bake very quickly. Preheat the oven to maximum temperature. Roll out each piece of dough as thinly as possible, no more than 1 mm thick. Using a plate or a lid with a handle, cut out a round shape with a knife. Place directly in the oven and bake each cake for 3-5 minutes.
- 8
Step 8
Place the finished crust on a flat plate to cool, and put the leftover dough in a food processor for the cake topping.
- 9
Step 9
The cake layers are ready. Let them cool, and then we'll move on to cooking the cream.
- 10
Step 10
In a mixer bowl, combine flour, vanilla sugar, regular sugar, and eggs. Mix the ingredients, gradually adding milk in small portions.
- 11
Step 11
The mixture should be smooth and lump-free.
- 12
Step 12
Place the milk over low heat and bring to a boil, stirring constantly. As soon as the cream thickens, immediately remove from heat. Do not continue cooking!
- 13
Step 13
Put room-temperature butter into the cream and whip with a mixer. Cool!
- 14
Step 14
Put the topping dough in the food processor and pulse for a few seconds.
- 15
Step 15
The crumb is ready!
- 16
Step 16
Proceed to assemble the cake. Line a flat plate with two pieces of parchment paper. Place the first cake layer and spread 2-3 tablespoons of cream over it. Set aside about a scant cup of cream separately, as it will be needed to coat the sides of the cake.
- 17
Step 17
And continue doing so until the very last layer. Also spread the cream well on the last layer, then place the cake in the refrigerator for 10 hours to allow it to soak. During this time, the layers will settle. Some housewives put a weight on the top layer to level the layers, but in this case, do not spread cream on the top.
- 18
Step 18
After 10 hours, spread the cream on the sides of the cake, refresh the top, and spread it once again. Then, coat the sides with crumbs, followed by the top.
- 19
Step 19
When the entire cake has been sprinkled, pull the parchment paper in opposite directions, so the cake remains on the plate, and you're left holding two pieces of parchment with the crumbs. Everything is clean and neat!