Muraveynik Dessert
A popular cake since childhood. The combination of soft shortcrust pastry and thick boiled condensed milk creates a wonderful taste. The recipe is for 6-8 servings.
- Total cooking time
- not set
- Number of servings
- 6
- Recipe difficulty
- 3 / 5
Ingredients
for 6 servings
- butter 150 g
- eggs 2
- milk 150 ml
- baking powder 2 tsp
- flour 450-500 g
- boiled condensed milk 380 g
- butter 150 g
Instructions
Preparing the dough
Step 1 of 10
Combine eggs with butter.
Step 2 of 10
Pour in milk and mix.
Step 3 of 10
Add flour and baking powder. Knead a medium-density dough. Form a ball and place it in the refrigerator (not the freezer) for 1 hour.
Step 4 of 10
Prepare a baking pan by greasing it with butter or lining it with parchment paper. Divide the chilled dough into small pieces. Place them in an oven preheated to 180 degrees. Bake until golden brown (about 15–20 minutes). I got 4 baking pans (like in the photo).
Preparing the cream
Step 5 of 10
Beat the butter until white.
Step 6 of 10
Add boiled condensed milk and beat until smooth.
Step 7 of 10
Mix the baked dough with the cream.
Step 8 of 10
Form a mound.
Step 9 of 10
If desired, you can sprinkle with poppy seeds or chocolate grated on a fine grater.
Step 10 of 10
Leave the cake to soak.