Cake "Minutka", or it is often called "Dachny", is prepared very simply and without hassle. This is a great option for those who do not have an oven, or for summer time, when in the heat the stove does not want to turn on at all. The result is a fairly full-fledged tasty cake weighing almost 2 kilograms. It is prepared from the most common products that every housewife can find. If not, you can buy them at your nearest store.
The basis of the dough is made on condensed milk, which ultimately makes the cake more tender. As it is often said, “you can eat it with your lips,” the main thing is to let the cakes soak well in the refrigerator for at least 12 hours.
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Ingredients:
Wheat flour - 500 grams.
Condensed milk with sugar - 380 grams.
Chicken eggs - 3 pcs.
Baking powder for dough - 10 grams.
Milk - 600 ml.
Sugar - 200 grams.
Vanilla sugar - 10 grams.
Butter - 200 grams.
Shortbread cookies - 100 grams.
Hazelnuts - 100 grams.
Step by step recipe:
Prepare all the necessary ingredients for making the Minutka cake in a frying pan. Of course, choose the best, proven condensed milk. Take butter, too, of good quality and a fat content of at least 82.5%. By the way, it must be taken out of the refrigerator in advance, in about an hour or two.
Buy milk with a high% fat content and tasty. For sprinkling the cake, I took regular shortcrust pastry sugar cookies and hazelnuts, which can be replaced with walnuts or not used at all.
Pour the condensed milk into a deep bowl, beat in one egg and mix with a whisk.
Add the sifted flour (440 grams) and baking powder in portions, stirring with a spoon, and then put on the table and knead the dough. It should turn out to be "cool", but at the same time elastic and pliable. It should be comfortable to work with.
Place the dough on a board or plate, cover with a clean towel and let it “rest” for 10 minutes.
After the time has passed, divide the dough into 8 equal pieces and roll them into balls.
Roll each of them as thin as possible.
Using a plate or, as in my case, the bottom of a split mold with a diameter of 20 cm, cut out even circles. Collect the scraps, we will need them later.
In a completely dry skillet, well hot, fry the cakes on both sides until golden brown over medium heat. Please note that the cakes are prepared quite quickly. Therefore, while one cake is baking, roll out the next one quickly.
From the scraps of dough, I rolled out 2 more cakes and baked them.
As a result, I got 10 cakes with a diameter of about 19-20 cm. Now you need to put them in a pile and do the cream.
Drive 2 eggs into a deep bowl. Add 60 grams of remaining flour, sugar, vanilla sugar. Stir. Simultaneously boil the milk in a thick-bottomed saucepan.
Add about a third of the boiling milk to the egg mass, stirring constantly so as not to boil the eggs. Stir until smooth.
Pour the egg and milk mixture into the remaining milk, stir and place on the stove.
Boil the cream until thick, while stirring continuously with a whisk.
Pour the hot cream immediately into a bowl and add the diced butter. Stir again until smooth.
For the convenience of assembling the cake, I used a 20 cm split form, but this is not necessary, you can immediately collect it on a platter.
It is assembled very simply. Put the cake on the bottom, about 1.5 tbsp. cream and on top again cake and cream... After spreading the cake, you need to press it well with your palm, so the cake will turn out smoother.
Thus, we put all the cakes in the form, soak them with cream. But remember to set aside about 2 tablespoons. cream paste for coating the sides.
After that, put the cake in the refrigerator for a couple of hours.
Grind cookies and nuts in a blender into crumbs.
Take the cake out of the refrigerator. Lubricate the sides with the remaining cream and sprinkle them and top with crumbs. Remove soak in a cool place for 6-8 hours.
Decorate the Minutka cake as you wish.
Pour melted chocolate or caramel on top.
Enjoy your tea!
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