Cake "Krepvil": A Hit at Any Celebration

This layered cake simply melts in your mouth — it's that delicate.

Ingredients:

For the cake layers (diameter 22 cm):

80 g butter, at room temperature
100 g sugar
2 eggs
300 ml milk
1/2 tsp baking powder
800-900 g flour

For the cream:

750 ml cream (33-35%)
Powdered sugar (to taste)

How to Prepare the Cake Layers:

Whip the butter and sugar together in a bowl. Add the eggs and whip again with a mixer.
Add the milk and stir.

Mix part of the flour with the baking powder, sift it, and add it to the butter-milk mixture. Gradually add the remaining flour. Pay attention to the consistency: the dough should be soft but not sticky. Cover the bowl with the dough and let it rest in a warm place for 30 minutes.

Preheat the oven to 170°C. Roll the dough into a “log” and divide it into 20 equal parts. Roll each piece very thinly to the desired size on a silicone mat. You can cut the shape using a cake ring to get a circle of the desired diameter. The dough scraps can be used for decorating the cake. You should have 20 cake layers.
Bake the layers for about 4-5 minutes, until slightly golden.

It’s better to prepare the cream in advance so that you can immediately, while the cake layers are still warm, spread the cream on them — this will keep them from drying out and bending, and the cake will turn out even and neat.

How to Prepare the Cream:

Use 35% cream for the filling. Sift powdered sugar over the cold cream and add vanilla extract.
Whip the mixture with a mixer on high speed until it forms a thick, fluffy mass.
Assembling the Cake:

Spread whipped cream on each cake layer, stacking them on top of each other.
Spread cream on the top layer and dust with cocoa powder.

Refrigerate the cake for 2-3 hours. Enjoy the incredibly delicate taste!