ingredients:
Dough:
250 g of butter
3 cups flour
250 g of butter
3 cups flour
pinch of salt
2/3 cup of cold water
1 tbsp. l. vinegar
2/3 cup of cold water
1 tbsp. l. vinegar
Cream:
1200 ml of milk
5 pieces. egg yolks
1 tsp. vanilla sugar
400 g of sugar
10 ml of cognac
150 g of flour
1200 ml of milk
5 pieces. egg yolks
1 tsp. vanilla sugar
400 g of sugar
10 ml of cognac
150 g of flour
Preparation:
Oil and flour chop finely with a knife, add water and vinegar, knead the dough. Divide into 12 parts. Put in the refrigerator for 1 hour. Roll out thin cakes. To not stick to the table – pour the flour under the bottom of the cake and from above.
On the rolling pin, transfer to a baking sheet. To stab in several places with a fork, bake at 180 sec. They bake quickly.
Pour the milk into the saucepan and bring it to a boil. Mix the flour with sugar and vanilla sugar, add 5 yolks and mix, add cognac, mix. Pour into milk and mix.
Put on a slow fire.
Cook until thick, always stirring constantly. Consistency should resemble thick sour cream. After which the cream is cooled.
Start lubricating our creme custards by leaving one in order to decorate the cake.
When the cakes are smeared, the last remaining cake will crumble and decorate the cake with it!
On the rolling pin, transfer to a baking sheet. To stab in several places with a fork, bake at 180 sec. They bake quickly.
Pour the milk into the saucepan and bring it to a boil. Mix the flour with sugar and vanilla sugar, add 5 yolks and mix, add cognac, mix. Pour into milk and mix.
Put on a slow fire.
Cook until thick, always stirring constantly. Consistency should resemble thick sour cream. After which the cream is cooled.
Start lubricating our creme custards by leaving one in order to decorate the cake.
When the cakes are smeared, the last remaining cake will crumble and decorate the cake with it!