- margarine - 250 Grams
- flour - 320 Grams
- water - 125 milliliters
- citric acid - 1 pinch
- salt - 1/4 teaspoons
- condensed milk - 400 Grams
- Butter - 200 Grams
- nuts chopped - 200 Grams
Cut the margarine into small pieces and add it to the flour. Razirayem all hands until the formation of small crumbs. Then add water with dissolved citric acid and salt. Knead the dough. We form the dough in the form of a bundle with a diameter of 5-6 cm and cut into 8 parts. Put the pieces of dough into the refrigerator for 1 hour, wrapped in parchment paper. Chilled dough strips are rolled to a thickness of 0.3-0.5 cm and baked at a temperature of 200 degrees. Then cut them beautifully and again cool them at room temperature. For cream, take butter and let it stand at room temperature until soft. Then beat it, gradually adding the condensed milk. Must be a lush mass. Finely chop the nuts and add them to the cream. Scraps from the cake are crushed into crumbs and combined with nuts. We combine the cakes with thin layers of cream, stacking not very carefully one on another. The upper cake is also greased with a cream and sprinkled with a mixture of nuts and crumbs, and then with powdered sugar. We leave the cake for 2 hours in a cold place for impregnation and ... we serve. Bon Appetit!
Servings: 6