The Krowka Cake

The Dough

3 cups of flour

10 dag butter

4 spoons of honey 

vanilla sugar

½ cup of granulated sugar
2 eggs
1 teaspoon baking soda 

Cream I ½ litre 30% cream
2 spoons of sugar
vanilla sugar

2 pouches of "smietan-fix" (made by Dr Oetker, cream stabilizer)

Cream II:
1 can of sweetened condensed milk
20 dag walnuts

Making the cake:

Mix together all the ingredients for the dough until they become one piece, and then divide the dough into three equal parts. Spread each part on a cooking sheet and insert it into a warm oven. Bake for about 10 minutes at 170 ° C. Allow to Cool.

Next make the white cream by whipping together all the ingredients from Cream I

When cream is ready spread it between the baked dough pieces.

In a pot of water boil an unopened can of milk for about 2 hours. Then remove the water and leave the can out for about 1 hour to cool. When cold, spread it on the top of the cake and sprinkle with the nuts. You can cut the nuts to whatever size you like.

Cool the whole cake in the refrigerator. The cake is best after it has been in the fridge for 24 hours.