Sift the flour into a bowl, then add a pinch of salt and 0.5 tsp baking soda. Mix well.
Pour in the vegetable oil, mix until crumbs form.
Add the vinegar to the water and pour it into the dough.
Mix thoroughly, put in polyethylene and put in the refrigerator for 30-40 minutes.
Turn the oven on 180 degrees.
Take the dough out of the refrigerator and divide it into pieces. I rolled out and immediately cut out circles, and I also rolled out the clippings. I got 18 cakes. I crushed three cakes after baking for sprinkling.
The dough is rolled out very thinly. Do not forget to prick the cake with a fork.
Bake quickly, about 3-5 minutes, depending on the oven.
If you want a high cake, make the diameter of the cakes smaller.
For the cream, mix the eggs with the starch. Heat the milk almost to a boil and pour a thin stream into the eggs with starch, stirring intensively. Cook until very thick semolina porridge. Stir constantly to avoid burning.
Cover the hot cream with a film "in contact". Cool to room temperature, add lemon juice.
Beat the cooled cream with powdered sugar and vanilla sugar until stable peaks. Add the cold curd cheese and whisk. Mix the condensed milk and the custard component of the cream in portions.
Shoot the dish with four strips of paper. In the center, put a little cream, so that the first cake does not slip.
We cover the cakes generously with cream, after every fourth cake we sprinkle with lingonberries. Leave the assembled cake at room temperature for an hour to soak. It will settle and then you can sprinkle with crumbs.
Scraps or failed cakes are crushed for sprinkling. On the sides, it is convenient to help yourself with a wide knife, lifting the crumbs from the bottom up on the cake.
The cake is soft, with a delicate cream and a beautiful layer of berries.