Milk Cake Crust 150g of Primor Butter
300g of Wheat Flour
1/2 teaspoon of Yeast Powder
1 pinch of Salt
A pinch to taste
2 Eggs
1 Egg
Cream Filling 1 Cup of Milk
1/2 Cup of Sugar
2 Tablespoons of Cornstarch
1 Can of Sweetened Condensed Milk
Damasco Filling 300g of Dried Damasco
1 Cup of Water
1/2 Cup of Sugar
Milk Cake Crust 150g of Primor Butter
300g of Wheat Flour
1/2 teaspoon of Yeast Powder
1 pinch of Salt
A pinch to taste
2 Eggs
1 Egg
Cream Filling 1 Cup of Milk
1/2 Cup of Sugar
2 Tablespoons of Cornstarch
1 Can of Sweetened Condensed Milk
Damasco Filling 300g of Dried Damasco
1 Cup of Water
1/2 Cup of Sugar
Cake Crust Mix together the butter, flour, yeast powder, salt, and sugar
Work the dough with your fingers until it's smooth
Misture the milk, sugar, and cornstarch in a saucepan over low heat, stirring constantly
Cream Filling Reserve the cream filling for later use
Damasco Filling Soak the damasco in cold water overnight
Pulse and cook with water and sugar until a thin syrup forms
Assembly Grease a 20cm diameter springform pan and cover it with 2/3 of the cake crust mixture
Spread the cream filling on top, followed by the damasco filling
Roll out the remaining dough to form a lattice pattern
Bake in a preheated oven at medium heat for 25 minutes or until the crust is golden brown
Serve chilled.
