INGREDIENTS

For cakes

• 1 cups milk;
• 5 cups flour;
• 400 g. margarine.

For custard

• 3 egg yolks;
• 2.5 cups of sugar;
• 250 g. butter;
• 1 cups milk;
• 0.5 cups flour.

METHOD

Method for making cakes

1. Sift 5 cups of flour onto a board. Add margarine at room temperature and chop with a knife into a homogeneous crumb.
2. Gradually pouring in 1 glass of milk, quickly knead the dough. It turns out greasy, does not stick to the hands and the board.
3. Divide the dough in half, and each part into 7 pieces (14 pieces in total). Roll out very thin. Transfer to a clean, dry baking sheet and flatten.
4. Bake at 200 degrees until golden brown for 5-7 minutes. It's important not to overdo it. Remove very carefully with a wide knife, as the cakes are very fragile.
5. Scatter the scraps on a baking sheet and bake until light brown. When the scraps have cooled, mash them into large crumbs.

Method for making custard

1. 3 egg yolks rub with 3 tbsp. l. sugar, add 3 tbsp. l. flour. Mix. Dilute with a small amount of milk to a jelly mass.
2. Boil milk and pour into the mass, stirring. Boil. Cool down. Whisk butter with 2 tbsp. Sahara. Add the custard one tablespoon at a time and beat on medium speed until smooth each time.
3. Coat the cakes with a thin layer of cream and put them in a pile. Chop up the scraps and sprinkle on top. Leave some crumbs.
4. Cover with a board and carefully place a small oppression on top. For example, a kettle of water. So leave it overnight. Remove the load in the morning. Smear the leaked cream on the sides and sprinkle with crumbs.