Russian Multi-Layered Lavash Cake
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by Olga, on December 4, 2014

Cook Time: 40 min
Servings: 6


1 package of Lavash bread

For Pudding:
1/2 galone of milk
1 to 1 1/2 cup cane sugar
4 eggs
3 table spoons unbleached all purpose flour
100gr (4oz) of unsalted butter
1 tea spoon vanilla

For Topping:
1/2 cup any cookie crumbs
1/4 cup crushed walnuts

Lavash bread sheets can be used for many different recipes. With the help of home made pudding it may turn into multi-layered like cake. It save a lot of time and will surprise your family.
Lavash bread can be found in some European or Asian stores.

We will start with preparing the pudding first:

IMG_3915In a medium bowl whisk eggs with sugar.

Add 1/2 cup of milk and whisk it together.

Add sifted flour and mix it to the smooth consistency.


In the pot bring the rest of the milk to a boil, stirring periodically, and watching for not overflow.  (tip: keeping a spoon in the milk, while boiling, will reduce the risk of spilling it over the edge.)
Lower the heat, do not stop stirring the milk, slowly add egg mixture.
As soon as it starts thickening and bubbling, take pan off from the heat and let it cool to a room temperature.

While pudding is cooling, lets prepare the bread sheets.

IMG_4387Lavash bread is usually folded in three. Cut it along the folded lines.

Dry each sheet of bread in hot oven at 350F for 3-4 min on each side.

When finished with bread, lets return to the pudding…

Add broken pieces of butter and vanilla to the pudding. Let butter melt and mix it with the pudding.

Spread the pudding over each layer of the bread, stacking and arranging them evenly one on top of the other.

Put the cake in refrigerator for over night.

Take the cake out from refrigerator. Trim uneven edges around the cake, making it more attractive.  Sprinkle with cookie crumbs and chopped walnuts.

Enjoy it with your coffee or tea.


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