I continue to create "classic" and favorite cakes, but healthier and more shape-friendly.
Pour the dried milk into a heated pan and stir fry / toast it until it turns caramelized. Cool and grind in a coffee grinder.
Pour the ground dried milk into a saucepan, add the milk, almond essence and heat with stirring until the mass thickens. Allow to cool.
To the condensed milk add 200 g of culinary cottage cheese "White", blend everything. Sweeten as needed.
Put all the ingredients except the butter in a saucepan and, stirring with a pastry brush, heat until the cream begins to thicken and begins to boil. Set aside to cool.
Crush the egg with cottage cheese, sweeteners, add sliced butter, vanilla sugar, soda, flour and blender.
Knead the dough ball and place in the refrigerator for ~ 20 min.
Divide the dough into 5 equal parts.
Place one part of the dough on parchment paper (the rest, preferably back in the refrigerator), sprinkle a little with flour and roll out in a thin layer.
Put on a plate (I was 15cm, but can be smaller), inverted. The crooks are set aside, they are the last to be baked.
Put in the oven at 180 degrees and bake for ~ 12 minutes.
Repeat this 4 more times with the rest of the dough. And in the end, bake the "crumbs", which will be useful for sprinkling the cake.
Put the first disc, greased over the condensed milk cream. Top with vanilla boiled milk cream.
Apply the pastry ring and acetate plate: tighten the rings to the size of a biscuit.
Put a second puck and creams on top of the first layer. Repeat the procedure with all the discs. Put in the refrigerator to cool until morning.
In the morning, decorate the cake: grind the baked "crumbs" and sprinkle the cake.
It was even tastier in 2-3 days.
Finished product weight 2300
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
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