his recipe combines simplicity of execution with a unique end result, reminiscent of baked goods from the best confectioneries.

A list of ingredients
Cake:
600 g of wheat flour
100 g of sugar
10 g of vanilla sugar
0.5 teaspoon of salt
300 ml of warm milk
10 g of dry yeast
50 g butter
2 egg whites
Filling:
320 ml of milk
120 g of sugar
2 egg yolks
30 g of corn starch
10 g of vanilla sugar
Additionally:
1 egg
2 tablespoons of milk
Preparation
Start by preparing the custard filling. Beat two eggs and separate the whites from the yolks.
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Pour sugar into a pot, add two egg yolks, sprinkle with vanilla sugar and corn flour and mix all ingredients with a whisk until smooth, uniform and thick.

Finally, add milk and mix thoroughly. Place the pot on the stove and cook, stirring constantly, until the mixture thickens to the consistency of a thick pudding. Pour into a bowl lined with foil and place in the fridge to cool. In the meantime, prepare the dough.

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Pour plain flour into a bowl, add granulated sugar, vanilla and dry yeast. Mix dry ingredients well. Add 300 milliliters of warm (but not hot!) milk and egg whites from two eggs. Melt 50 grams of butter in the microwave or on the stove and add to the mixture. Then mix everything thoroughly with a spoon or wooden spoon and form a compact dough. Knead the dough with your hands until it stops sticking to your hands and the bowl. Then transfer them to the rolling pin and continue kneading until the dough is completely elastic and soft. Grease a deep bowl with oil and place the dough into a ball. Cover the bowl with foil and leave the dough to rise in a warm place for about 1 hour.

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Place the risen dough onto a lightly floured rolling pin and knead lightly with your hands. Then roll it into a large and thin rectangular cake. Pour the cooled pudding onto the pancake and spread it over the entire surface of the cake. Start rolling from the wider side into a tight roll and press the joint carefully with your fingers to prevent it from sticking together. Using a piece of thread, cut the roll into pieces about 5 centimeters wide. Place them on a baking tray lined with baking paper, cover with foil and leave to rise for 20 minutes.