Northern Lights Cake
Description
Homemade pastry for tea. First, prepare the shortcrust dough: mix flour with sugar, finely chopped or grated butter, sour cream, and egg yolks. Knead the dough, divide it into three parts, and refrigerate for half an hour. Bake the shortbread layers in a well-heated oven until golden brown, using a pan thoroughly greased with butter and dusted with flour. Now let's prepare the creams. For the custard cream, use butter, one egg, milk, sugar, and vanillin in the specified proportions. Boil the milk, while whisking the yolks with sugar, vanilla sugar, and flour. Pour the hot milk into the yolks, mix well, then place over heat and cook until thickened. Prepare the chocolate custard cream in exactly the same way, adding 200g of chocolate to the listed ingredients. Let the baked layers cool completely. Generously spread the first layer with custard cream, then place the second layer on top, which has been coated with chocolate cream. Cover the sides of the cake with cream using a piping bag fitted with a decorative nozzle. Apply the cream to the sides carefully in vertical strips, squeezing from top to bottom. Crumble the third shortbread layer into fine crumbs and sprinkle over the top of the cake. Decorate the cake with chocolate cream and refrigerate for 5–6 hours before serving. Serve warm or chilled. Perfect with tea.