Cake in 30 minutes
Description
Homemade baked goods for tea. Let me clarify, it will require 30 minutes of your active involvement in the preparation and another 2–3 hours to freeze the cake. Still, it's very fast and simple compared to the classic cake recipe! I'm telling you, the bake is ready. Serve at the table.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Take the dough out of the freezer 10–15 minutes before cooking.
- 2
Step 2
Cut the dough sheets into strips about 1 cm thick. No need to roll it out beforehand. Place the strips on a baking sheet lined with parchment paper.
- 3
Step 3
Bake for 13-15 minutes at 220°C. Then cool completely.
- 4
Step 4
Meanwhile, prepare the cream. Whip the chilled cream in a dry, clean bowl until soft peaks form.
- 5
Step 5
Then slowly pour in the condensed milk in a thin stream and whisk until you achieve a smooth, silky cream.
- 6
Step 6
Wrap the rectangular cupcake pan with cling film and let's start assembling the cake. As the first layer, spread the cream about 1–1.5 cm thick.
- 7
Step 7
Next – a layer of sticks. If the sticks aren’t long enough from edge to edge of the pan, cut the needed pieces from whole ones. Press them slightly into the cream.
- 8
Step 8
Continue layering, alternating layers of cream and sticks. Finish with a layer of sticks. A little sticks and cream should be left for decorating the cake. Cover the top with cling film as well and place it in the freezer for 2–3 hours.
- 9
Step 9
After the time has elapsed, check the cake by pressing it with a finger. If the cream has set and does not sink, you can remove it from the refrigerator and pull the film out of the mold by its tails.
- 10
Step 10
Place the cake on the prepared plate and remove the remaining film.
- 11
Step 11
Using a silicone pastry brush, coat with the remaining cream.
- 12
Step 12
And sprinkle with the crumbs from the set-aside sticks. Done! You can serve it right away!
- 13
Step 13
The pastry is ready. Serve with tea.