MASS
1/4 butter
1 quart heavy cream
1/4 cup sugar and a little milk
1 egg
Flour as needed
Procedure:
Mix all the ingredients and the flour until a smooth dough forms.
(Start with 1 cup and continue adding until a smooth dough forms), make 8 or 9
roll them into balls and keep them in the fridge for half an hour, then roll them out with the
rolling pin, one ball at a time, the size of the base of a springform pan and
Put it there in the greased and floured tin, prick it with a fork, to
to prevent it from not rising during baking.
Bake it in a mold that isn't too big and make sure the layer isn't too thick.
like a cookie, when baking them.
The ninth cookie is left to be crumbled and used to decorate the cake.
CANDY
1 1/2 glasses of milk (add a pinch of baking soda)
1 glass of sugar
Cook both things until thickened, and separately in a pan put 3/4
Burn the sugar in a glass, leaving a light coffee color, stirring with a spoon.
wooden.
When it's ready, add a small piece of fresh butter and vanilla.
,Stir everything together with the milk, let it cool and put it in the refrigerator.
Then assemble it on a board, spreading cream between the layers, and place it under
a weight of 4 liters of water, covering it with a small board or one of the same
baking tins, and leave for a while under this weight.
Then caramel is spread on top and decorated with crushed cookies.
on top and on the sides.
Source: OjelShelanu