Classic Chopped Dough Cake with Condensed Milk

A cake prepared according to the rules of exemplary housewives of the 19th century! While studying Chopped Cake recipes on Internet sites, I was interested in the fact that there were, as it were, two recipes under the same name. The description of the cake and the cream are similar, but the recipe for the crust dough is different. I note that there are 2 similar cakes: Stepka-Rastrepka" and "Homemade Napoleon". I found the answer in the book "Model Kitchen" published in 1892. At that time, in addition to such well-known types of dough as: Puff pastry, choux pastry, etc., there was also Chopped dough, so it was called based on the principle of preparation, frozen butter was chopped together with flour into cereal and the dough was kneaded with this. Moreover, the book offered 2 recipes: 1 — from Chukhon butter, flour, eggs and water, which is what I used. to prepare the cakes, of course, I replaced Chukhon butter with butter. 2 — from butter, flour, eggs and sour cream (so similar to the Homemade Napoleon cake). The dough rolls out perfectly, the pastries are very tasty. The most surprising thing was that after overnight soaking, the cakes did not soften, the cake was soaked, and the cakes remained crispy.

cook time: 3h

Caleb Huxley