Servings: 8

Cooking time: 1 hour

INGREDIENTS:

butter 400 g

milk 400 g

cream 100 g

sugar 2 glasses

flour 2 glasses

eggs 1 pc.

almond petals 4 tablespoons

potato starch 3 tbsp.

slaked soda ½ ч.л.

PREPARATION:

Prepare the dough: beat the butter and sugar, then add the egg and sour cream. Add slaked vinegar soda and gradually introduce flour. Knead the dough.

We send the form with the dough to the oven at 180 degrees for about 35 minutes. The form must be taken with a diameter of 26 cm. And before spreading the dough, grease the form with oil. Bake until light golden brown.

Preparing the cream: dilute the starch in a small amount of milk. Mix milk with sugar and bring to a boil. After boiling, pour in the starch in a thin stream and cook, stirring continuously, until the cream thickens. Let the cream cool.

Cut the cake into pieces of about 2x2 cm. Leave the crumbs for sprinkling.

Gradually add the brewed milk to the softened butter. Add vanillin or lemon zest if desired.

Mix the pieces of the cake with the cream. We leave a little cream on the sides of the cake.

Assembling the cake: We set the form on the dish (I have a form of 20 cm), on the bottom of the form we will stir some of the crumbs from the crust and spread the slices of the crust with cream, gradually tamping it. Grease the top of the cake with cream, cover with cling film and send it to the refrigerator overnight.

Lubricate the sides of the cake with cream, sprinkle with crumb crumbs and decorate the top of the cake as desired. I decorated with almond petals and pastry pearls.

The cake is ready! Happy Holidays!