Styopka-Rastyopka Cake
Description
Perfectly pairs with tea and coffee. Cut the margarine into small pieces and add it to the flour. Rub everything together with your hands until fine crumbs form. Then add water with dissolved citric acid and salt. Knead the dough. Shape the dough into a log with a diameter of 5-6 cm and cut it into 8 pieces. Wrap the dough pieces in parchment paper and place them in the refrigerator for 1 hour. Roll out the chilled dough portions to a thickness of 0.3–0.5 cm and bake at 200 degrees. Then neatly trim the edges and cool them again at room temperature. For the cream, take butter and leave it at room temperature until soft. Then beat it, gradually adding condensed milk. The result should be a light, fluffy mixture. Finely chop the nuts and add them to the cream. Crush the leftover cake trimmings into crumbs and mix them with the nuts. Assemble the cake layers, spreading a thin layer of cream between each, stacking them somewhat unevenly. Spread cream on the top layer and sprinkle with the nut and crumb mixture, then dust with powdered sugar. Let the cake chill for 2 hours to allow flavors to meld, then serve. Serve with tea or coffee.