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

Cook Time: 40 min
Servings: 6

Ingredients:

1 package of Lavash bread

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

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

I’ve used the Lavash bread sheets to simplify the preparation of “Napoleon” like cake. It will save a lot of your time and will surprise your family.
Lavash bread can be found in some European or Asian stores. Choose the one that consists of a few thin sheets.

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We will start with preparing the pudding first:

IMG_3915In a medium bowl whisk eggs with sugar.

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

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Add flour and mix it to the smooth consistency.

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In the pot bring the rest of the milk to a boil, stirring every few minutes. (* tip)
Lower the heat and slowly add egg mixture, while continue constantly stirring the pudding.

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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. I cut it along the folded lines.

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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…

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Add broken pieces of butter and vanilla or almond extract to the pudding. Let butter get melted and mix it well.

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

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Put the cake in refrigerator for over night.

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

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Enjoy it with your coffee or tea.

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*(tip: keeping a spoon in the milk, while boiling, will reduce the risk of spilling the milk over the edge.)

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