Stepka Cake

Step-by-step preparation

Cooking time: 3 hr

1. STEP 1

   

   For preparation you will need quite accessible and inexpensive products.

2. STEP 2

   

   Place margarine (you can use the same amount of butter) and flour in a wide bowl

3. STEP 3

   

   Using a dry knife, chop the margarine and flour.

4. STEP 4

   

   Chop into small crumbs. Add baking powder and mix.

5. STEP 5

   

   Make a small depression and pour cold water into the hole. Quickly knead the dough.

6. STEP 6

   

   Carefully crush the mixture into a sausage shape and place in the refrigerator for 30 minutes.

7. STEP 7

   

   The chilled dough is cut into pieces. You will need 8-10 pieces. Place each piece on its side and roll it out into a thin cake, like for noodles.

8. STEP 8

   

   It is better to give the cake a shape immediately, since the resulting cakes are fragile and can break when cut.

9. STEP 9

   

   Place the crust on a dry, cool sheet, prick with a fork and bake until light yellow.

10. STEP 10

    

    The cakes bake quickly and turn out thin and fragile.

11. STEP 11

    

    To prepare the cream: place sugar, vanilla sugar, starch and egg in a bowl. All products are ground until smooth.

12. STEP 12

    

    Pour milk into a small saucepan, place the ground egg and sugar mixture there, stir. Cook the cream over low heat, stirring constantly.

13. STEP 13

    

    Cool the finished cream.

14. STEP 14

    

    Coat with cream, stacking one on top of the other, all the cakes.

15. STEP 15

    

    You shouldn’t rush to grease the top cake. The cakes do not turn out even and do not fit tightly on top of one another. Therefore, after coating the cake, we place a small weight on top to “straighten it.” For me, the role of a load is played by a large dish. Leave the cake with the load for 1-2 hours.

16. STEP 16

    

    Grease the top with cream and sprinkle with crumbs, or decorate to your taste.

17. STEP 17

    

    After the cake has been soaked for several hours in the refrigerator, it can be served.

Comments on the recipe

Natasha

16.12.2023

4.8

The cake turns out great. very tasty and so rich. It's all about the custard. which is prepared from fresh eggs and instead of starch you can take flour, it will have the same thickening effect and the taste is not much inferior to starch. Of course, sifted premium flour is a must. Be sure to bake the cakes in a dry frying pan so that they are crispy. Bon appetit.

Catherine

16.12.2023

5

Looks nice! For this reason, I don’t mind sharing my recipe, here it is

Irisha

16.12.2023

4.5

Wonderful cake. It is very similar to “Napoleon” both in appearance and in composition and in taste too, I think. By the way, I’ve also seen this cake in a slightly different design. The cakes are the same, but buttercream with condensed milk and several cake layers in the middle of the cake are additionally coated with sour jam, it also turns out very tasty, although it has more calories :)

Maslova Tatyana

16.12.2023

5

Thank you Irisha for your rating. Speaking of cream: I also thought about butter cream with condensed milk, but my favorite is custard. And in the book where I got the recipe, they also suggested Fruit Stepka-Rashtrepka, where the cakes are coated only with jam. The cake is universal, any cream will do, with condensed milk, especially boiled, it will be very tasty, those with a sweet tooth will appreciate it.

mother of a sweet tooth

16.12.2023

4.8

I’ll try to cook it sometime, I’m bookmarking it!

Maslova Tatyana

16.12.2023

4.7

mother of a sweet tooth wrote: I’ll try to cook it sometime, I’m bookmarking it! Be sure to try it. I think this recipe will become one of my favorites.

mother of a sweet tooth

16.12.2023

4.8

Thank you and I hope so!