Ingredients for the crust:
- All-purpose flour: 400gr
- Margarine: 200gr
- Egg yolks: 2 servings
- Water
- Sugar: 60g
Ingredients for the cake:
- Chicken eggs: 3 eggs
- Condensed milk: 70ml
- Vanilla: 1 teaspoon
- Fresh milk without sugar: 200ml
Step 1: Make the crust
- Mix 100g flour and 200g margarine until smooth. Cover with cling film and let rest for 15 minutes in the refrigerator.
- Add the remaining 300gr of flour to 60gr of sugar, 2 egg yolks and 150ml of water and mix well. Knead the dough until smooth and elastic and then roll the dough into thin rectangular pieces.
- Take out the dough from the refrigerator, put it in the center of the rolled dough, wrap and roll it lightly, fold it in 3 and then cover it with cling film. Continue to put in the freezer for 15 minutes.
- After 15 minutes, continue to roll, fold in 3 and again wrap in plastic wrap, freeze for 15 minutes. Repeat this process 4-5 times to get a nice multi-layered crust.
- Place the pie crust in the pre-baked pan.
Step 2: Make the cake
- Put 70 ml of condensed milk and 200ml of unsweetened fresh milk in a bowl, add vanilla to make the cake more fragrant. Cook on the stove for about 3 minutes.
- Beat 3 eggs and pour into the milk while it is still hot, stirring quickly and evenly so that the eggs and milk are completely dissolved.
- Strain the above mixture through a sieve to get a very smooth mixture.
- Pour this smooth filling into the cake pan containing the crust prepared in Step 1.
Step 3: Bake the cake
- Turn on the fryer and preheat it on PREHEAT at 180°C for about 10 minutes.
- Put the cake mold on the baking tray and put it in the fryer, select the TOAST mode and set it to 150°C for 20 minutes to bake.
- The crust is hard and turning golden brown is complete.