Nevsky pie from Ekaterina Ermilina

Ingredients

• 450 g flour
• 150 ml milk
• 50 g sugar
• 1 st. l. vanilla sugar
• 3 yolks
• 50 g butter
• 20 g powdered sugar
• 20 g fresh or 10 g dry yeast
• powdered sugar
• 100 g of chocolate
• 4 tbsp. milk
• 30 gr vegetable oil
• 4 Art. Teddy bear
• 100 g condensed milk
• 100 g butter
• 1 tsp vanilla sugar
• 10 g cognac
• 200 g sugar
• 20 g cognac

Cooking

Step 1

For the dough, add sugar, vanilla sugar, yolks, melted butter and yeast to milk heated to 36–38 ° C. Mix thoroughly.

Step 2

Pour in the sifted flour and knead a homogeneous, loose dough. Put it in a large round pie dish, cover and leave in a warm place to rise for 2 hours.

Step 3

Preheat the oven to 180 ° C, put the cake in the oven for 40 minutes. Then cool.

Step 4

For impregnation, mix sugar with 200 g of water, put on fire and cook until the sugar is completely dissolved. Pour in brandy, remove from heat, cool.

Step 5

For the cream, soften the butter, beat until fluffy, gradually adding condensed milk and adding vanilla sugar. Add slightly warmed cognac and stir.

Step 6

Melt chocolate in hot milk, cool, then stir in butter and honey.

Step 7

Cut the cooled cake in half and soak both sides with frosting. Spread the bottom part with cream, lay the top one, pour over the resulting icing and serve.