A cake made with your own hands turns out to be much tastier than a store one. This mouth-watering dessert is just what you need for a cup of aromatic tea.
Cooking time 1 hour
Wheat flour of the highest grade (for dough) 500 g
Butter (for dough) 300 g
Water (for dough) 200 g
Milk 2.5% fat. (for cream) 1 l
Sugar (for cream) 150 g
Starch (for cream) 100 g
Butter (for cream) 200 g
Can of condensed milk (for cream) 1 pc
Prunes (for filling) 100-150 g
Remove the oil in the cold for 20-30 minutes. Grate.
Sift flour. Add butter to flour and stir with hands until the mixture looks like crumb.
Add a little water at a time and knead the dough. Give it a little rest.
Divide into 6 parts and refrigerate for 20-30 minutes.
Divide each ball into 2 more parts. Roll out each part in a round shape or in a square if baking on a baking sheet. The dough rolls out well on a table sprinkled with flour.
Bake in an oven preheated to 200 degrees C until golden brown, about 3-5 minutes. Strongly large bubbles on the dough are best pierced with a knife and baked further. Fold the cakes in a slide and remove to cool.
For a cream, dilute starch and sugar in cold milk. Put on fire and boil over medium heat until thickened.
Transfer to a bowl and cool. Add condensed milk and stir.
Add the pieces of butter little by little and beat with a mixer.
Soak prunes in boiling water and chop finely.
Put the cake on the dish and coat with cream, put the second cream cake and sprinkle with prunes on top.
Lay a layer of prunes through 2 cakes.
Make crumbs from the two most fried cakes.
Sprinkle over the top and sides. Don't try to flatten the layers of the cake too much, they will just break. When the cake is soaked, the layers will settle by themselves. Time for soaking is 6-8 hours, and it is better to put it in the refrigerator overnight.
Decorate as desired.