The dough (10 cakes):
Sugar – full glass,
Flour – full glass,
Eggs – 2 PCs.
Flour – 1 spoon,
Sugar – 0.5 cups (more)
Egg – 1 PC.,
Milk – 1 Cup
Butter – 100 gr.
Mix eggs with sugar, add a incomplete Cup of flour. Should have rather thin dough.
Baking sheet or large frying pan to grease with oil, sprinkle with flour and lay the dough with a spoon. The batter should spread slightly. Align the bread dough with a spoon.
Bake in the oven for a few minutes! The finished bread is yellow, not sticky, with zarumyanivaniya edges.
Now the most crucial moment. Hot cakes to be rolled from one end. This should be done quickly, before they cool off, otherwise the dough will break. You can use net household gloves, and can be adapted to turn by hand. Hot biscuit dough is very pliable, will roll, will remain. To get these blanks.
For these cakes any butter cream: the more butter, the better form filling. Most often I cook the custard.
Mix the sugar with the flour, add the egg and mix thoroughly. Pour the mixture in a glass of warm milk, stir and put on fire. Cook over low heat, stirring all the time. When the cream thickens and taposiris, remove from heat and cool down completely. In cold cream add vanilla and soft butter. Beat until smooth and again cooling.