- egg – 1 pc.
- butter – 100 gr.
- vanilla sugar – 1 sachet (20 g.)
- salt – a pinch
- flour – 140-160 gr.
- boiled condensed milk – 1 can
- butter – 50 gr.
- for decor:
- coconut flakes, cocoa, chocolate
For a shortcrust pastry, take softened butter, 1 egg, a bag of vanilla sugar and a pinch of salt.
Beat with a combine.
I send the baking powder to the flour.
Pour flour in portions.
I spread the finished mass on the table and knead the dough.
I clean for half an hour in the refrigerator.
I rub the dough on a coarse grater.
Bake the resulting crumbs for 20 minutes at a pace of 180 g.
Meanwhile, preparing the cream:
Beat condensed milk and a slice of softened butter until smooth.
Our preparation has been baked.
I let it cool and finely crumble into the cream.
I am mixing.
Now it remains to form our cake.
It can be of any desired shape – to consist of individual cakes or to be one single piece – here everything depends on your imagination and preferences.
I roll each ball in cocoa or coconut.
After all the cakes are formed, water them with a thin stream of melted chocolate!
I send it in the refrigerator for 3-4 hours for impregnation!