For the test
- condensed milk 380 gr. (1 can)
- egg 1 pc.
- flour 400-500 gr.
- baking powder for dough 1 tsp
- milk 800 gr.
- eggs 3 pcs.
- flour 60-70 gr.
- sugar 200 gr.
- vanilla sugar 10 gr.
- butter 100 gr.
- walnuts 50 gr. (for sprinkling)
- Main Ingredients Condensed Milk
bowl, spoon, whisk, stewpan, pan, dish
1) Let's start cooking with custard. In a stewpan with a thick bottom we drive 3 eggs, add 200 gr. sugar and 10 gr. vanilla sugar, pour 60 g. flour, stir and pour in a little milk, stir until the lumps dissolve. You can use the mixer for confidence. We put it on the fire and constantly stirring, bring the mass to a boil and thicken. Remove from heat, pour into another bowl, add 100 gr. butter, mix and leave to cool completely, you can cover with butt-wrap or stir occasionally so that a crust does not form.
2) Prepare the dough. In a bowl, combine the egg, 1 can of condensed milk 380 g. Shuffle. Gradually add 400 gr. flour and 1 tsp baking powder for dough. Flour may need a little more or less, it all depends on the quality of the condensed milk and the size of the egg. Knead first in a bowl, then knead on the table. The dough should be soft, not sticky to the hands.
3) Divide the dough into 8 parts. We roll each part of the dough into a thin layer according to the diameter of your pan. I have a pan diameter of 28 cm. You can immediately trim the edges with a plate and knife, or bake, and then trim, while the cakes are still hot. I bake already cut shortcakes, fry the cuts in a pan and grind them into crumbs along with walnuts.
4) We smear the cakes with cream, if the cream did not have time to cool, it's okay, so the cake is soaked even faster.
5) Sprinkle the top and sides of the cake with the resulting crumbs. Leave to soak on the table for 1-2 hours, then put it in the refrigerator for another 3-4 hours. The result is a very soft, soaked, tender cake! Very tasty!