The crusts are baked at 180 degrees for about 5-8 minutes, when the edges start to brown, they are taken out. Gently run a bread knife under the crust and separate it from the sheet and gently place it on a cloth.
For the cream, flour (two and a half tablespoons of flour on top, not flat), 2 tablespoons of sugar and vanilla sugar are cooked in milk like a pudding. When it cools down, it is mixed into margarine made with ground sugar and mixed well to make a nice smooth cream.
The cream is divided into three equal parts and the crusts are smeared. The chocolate glaze goes on the end. I always melt the chocolate in steam and mix it well with oil and pour it over the cake.
The crusts are hard when coated with cream, so you need to press them gently so they don’t break. After a few hours, they are already released and cut without any problems, and literally melt in your mouth.
It is necessary to coat the crusts on the same day, because I didn’t once, I left it for tomorrow and then they didn’t loosen, they were crunchy to the last cube.
ADVERTISEMENT
