Layer cake "Cinderella" is delicious, delicate and light. It is saturated with non-sugary cream, reminiscent of a custard to taste. It can be served as a dessert or as a cake.
Pick your recipe
You will need
- - 250 g margarine
- - 2 eggs
- - 375 g granulated sugar
- - 250 g butter
- - 1 liter of milk
- - 1 bag of vanillin
- - 1 tsp vinegar
- - a pinch of salt
- - 4.5 cups flour
Instruction manual
1
Make the dough. Pound margarine at room temperature with flour into crumbs. Beat the mixer with a pinch of granulated sugar and salt. Combine the egg mixture with the crumbs, add the vinegar and knead the dough.
2
Divide the dough into four parts. Wrap the three parts in foil and put in the refrigerator. Put the first part of the dough on a baking sheet covered with baking paper and spread it on the surface with your hands. Put in the oven, preheated to 180 degrees, and bake for about 10-15 minutes. Do this three more times. Trim chilled cakes evenly. And rub the scraps on a grater crumb.
3
Make a cream. Beat with a mixer 1/2 of milk with 125 g of flour, vanilla and 375 g of granulated sugar. Put another part of the milk on a small fire and bring to a boil. Remove from heat and pour in a thin stream into the milk-sugar mixture. Put on fire and cook until thick, stirring occasionally. Add butter and mix. Remove from heat, cool completely and beat with a mixer.
4
Lubricate the cake layers generously, up and on the sides of the cake. Sprinkle crumbs on the cake. Put in the refrigerator for 10-12 hours to soak it.