Puff Pastry Cake with Condensed Milk

Pour 150 ml of cold water into a cup, add 1 tablespoon of vinegar and 2–3 tablespoons of vodka. Stir.

Break the eggs into a clean bowl, add a pinch of salt and stir.

Pour water with vinegar and vodka into the eggs, beat until smooth.

Pour 600 g of flour onto a board, place diced butter on top. Chop the flour with the butter using a knife into fine crumbs.

Form the crumbs into a mound. Pour the egg mixture into the center.

Knead the dough until smooth.

Divide the dough into equal parts and roll them into balls — you should get about 10 pieces.

Cover the balls with plastic wrap and place in the refrigerator for 1.5 hours.

Preheat the oven to 220–230 degrees.

Dust the back of the baking sheet with flour and roll out one ball into a thin cake.

Take a plate or lid 20–23 cm in diameter and cut out a circle. Save the trimmings. Prick the cake layer with a fork in frequent places — this will prevent puffing.

Place in the oven for 8–10 minutes. Remove the finished cake layer from the scraps and place it on a flat surface to cool.

Repeat the process with the remaining dough balls. When all the cake layers are ready, chop the trimmings using any convenient method.

Line the form (slightly larger than the cake layers) with foil. Place the first cake layer on the bottom and brush it with condensed milk.

Repeat the process with all remaining cake layers, alternating them with condensed milk.

Cover the dish with a lid and refrigerate for 12 hours to soak.

Before serving, spread the remaining condensed milk on top of the cake and sprinkle the sides and top with crushed trimmings.