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Sand cake with condensed milk

Butter – 250 g
Chicken egg – 4 pcs
Sugar – 180 g
Flour – 250–300 g (as much as required to prevent the dough from sticking to your hands and the rolling pin)
Salt – a pinch
Baking soda neutralized with vinegar – 3 g

We’ll need:

Preparation procedure:

Bon Appétit!

Melt the butter in a microwave, add salt, soda, eggs and sugar. Mix and gradually add the flour. Form a ball and put in the refrigerator for 40–60 minutes;
Roll the dough into thin sheets, max. 4 mm thick, transfer to a roasting pan covered with a sheet of parchment paper, use a cake ring (14 or 16 cm) or a plate to cut out a circle, prick it with a fork and bake to a gold color;
Allow the ready crusts to cool down;
Assemble the cake in a cake ring, leaving 1 ready crust for crumbles on the topping;
Apply boiled condensed milk (dulce de leche) on each crust, put a weight (500 g) on top, put in the refrigerator for 3–4 hours. Then coat the cake edges and top with a thin layer of condensed milk and sprinkle with the crumbles from the remaining crust (crush it in a blender or with a knife).