Quick cake with custard.
8 servings
60 minutes
Quick cake with custard is the perfect combination of airy layers, delicate cream, and sweet crunchy topping. The history of such cakes traces back to traditional Russian desserts where condensed milk and a simple yet delicious custard play a key role. Its preparation is surprisingly easy, and the result is incredibly tender and infused with vanilla aroma. The thinly rolled layers, slightly browned on a dry skillet, create an exquisite contrast with the silky cream. This cake is wonderful for a cozy family tea or festive table. It soaks quickly, so you can enjoy its rich, sweet, and velvety flavor just an hour later. Due to its simplicity and the availability of ingredients, this recipe can be easily replicated even by a beginner cook.
1
Mix 480 g of flour (3 cups), a can of condensed milk, an egg, and a teaspoon of baking soda (dissolved in vinegar) to knead the dough. Divide it into eight parts.
- Wheat flour: 555 g
- Condensed milk: 250 g
- Chicken egg: 2 pieces
- Soda: 12 g
2
Sprinkle the table with flour and roll out a very thin dough. The thinner, the better.
- Wheat flour: 555 g
3
Heat the pan without oil. Place the dough on it and fry for one minute on each side. Fry the remaining dough in the same way. Then trim all the cakes evenly. The leftovers will be used for sprinkling.
4
Now let's make the custard. Whisk the egg with 1 cup of sugar, add vanilla, then 3 tablespoons of flour, and pour in the milk in a thin stream. Bring the mixture to a boil over heat. Use a thick-bottomed pot or cook in a water bath.
- Chicken egg: 2 pieces
- Sugar: 200 g
- Vanilla sugar: 10 g
- Wheat flour: 555 g
- Milk: 800 ml
5
Spread the cooled cream over the prepared layers, decorate the cake with crumbs, and place it in the cold for one hour. It will soak very quickly.