Ingredients:

Dough:

• 1 glass of water
• 150 gr. margarine
• 0.5 tsp salt
• 2 cups of flour
• 6 eggs.

Cream:

• 1l of milk
• 1 glass of sugar (I have 250 grams)
• 1 egg
• 300 gr of butter
• 1 bag of vanillin
• 2 tbsp. cognac
• 4 tablespoons flour with a slide + a little milk for mixing (about half a cup)
• Any fruit for filling and decorating (I have kiwi, bananas, peaches and oranges) and jelly for cakes (2 sachets)

Preparation:

1 stack. water boil with 150 g of margarine and 0.5 tsp. salt, brew 2 stacks. flour, cool a bit and drive one egg at a time. On two sheets of parchment, draw a pencil according to the size of the dish you plan to serve, the outline. It must be filled with cells 3×3 cm, one straight, another obliquely. the amount of dough is calculated for the thickness of the contour of 3-3.5 mm and the size of the cake is about 35×25 cm. The point: on the sheet of parchment draw the size of the cake, lubricate with oil. The dough is placed in a confectionery bag and squeezed out a contour with a thickness of 3 mm (thicker is not necessary!);), then start to fill the middle — make cells 3×3 cm, no more !; Bake in the oven at 180 degrees. until the golden color, 20-25 minutes. At this time, you do exactly such a preparation, but the cells are already made diagonally. It is necessary 4 cakes, 2 straight, 2 oblique.
Cream brewed custard. boil a liter of milk with a glass of sugar, and pour in there constantly stirring the whipped mixture from the
flour, milk and eggs. Wait until it thickens. As it cools down, mix a softened butter with vanillin and cognac with a mixer.
We collect the cake:
on the serving dish lay out the first cake and fill the voids between the bars with sliced ​​fruit, smear the cream. Next, everything in order: Korzh-fruit-cream. Top the cake with a cream without fruit, spread on it finely chopped slices of any fruit and pour the jelly for cakes. leave to soak for a night in the refrigerator.