After trying many different options, I finally found the perfect recipe for myself! Thanks to vinegar, the cakes are incredibly tender. In the finished cake, the smell of vinegar will not be heard at all. Only the sweet aroma of vanilla and milk!
Ingredients
- Flour - 400 g
- Margarine - 220 g
- Water - 150 ml
- Wine vinegar - 2 tsp.
- Milk - 1 l
- Chicken eggs - 2 pieces
- Sugar - 150 g
- Vanilla sugar - 1 bag
- Flour - 5 art.l.
- Butter - 200 g
Step-by-step cooking recipe
Grate margarine or chop it with a knife.
Add the sifted flour and rub with your hands. You should get a large crumb.
Pour in water mixed with vinegar and knead the dough.
Divide the dough into 10 identical pieces, sprinkle with flour, cover with cling film and put it in the refrigerator for 1 hour.
Roll out each piece into a thin cake, pierce it in several places with a fork and put it on a baking sheet covered with parchment paper. Bake for 3-4 minutes at 180 degrees.
Beat eggs lightly with sugar.
Add flour, a third of milk, vanilla sugar and mix until smooth.
Mix with the rest of the milk and bring to a boil over low heat.
Beat the cooled mass with soft butter.
Assemble the cake by smearing the cakes with cream.
Crumble one cake with a rolling pin.
Smear the cake with cream on top and sprinkle with crumbs.
