Ingredients for the first dough:

margarine – 250 g;

flour – 160 g.

Ingredients for the second dough:

sour cream — 250 g;

salt – ¼ tsp.;
eggs – 2 pcs.;
flour – 520 g.

 Ingredients for the cream:
milk – 1 l;
eggs – 5 pcs.;
sugar – 500 g;
vanillin – 10 g;
flour – 3 tbsp. l.;
butter – 180 g.

Preparation:
Heat the milk, without bringing it to a boil. Beat the eggs with sugar until light and fluffy. Add the vanilla and flour, beat well again. Pour the mixture into the hot milk in a thin stream, stirring constantly. Cook over medium heat until thickened, cover with cling film.

For the first dough, melt the margarine, mix it with the flour and knead a soft dough.
For the second dough, sift 360 g of flour into a bowl with sour cream, salt and eggs, knead. On a floured surface, mix in the remaining flour by hand.

Divide the second dough into 6 equal parts and roll into round layers. Place the first dough on each layer, evenly distributing it. Stack the layers one on top of the other, roll them up and put them in the freezer for 30 minutes. Then divide the roll into 14 parts.

Roll each part to the diameter of the pan and bake at 200 °C for 4–5 minutes.

For the cream, beat the butter until light, gradually add the custard base and beat well.

Arrange the cakes in a ring or mold, generously spreading each with cream. Crush two cakes into crumbs and sprinkle on the sides and top of the cake. Leave the cake at room temperature for 2–3 hours, then chill in the refrigerator for 6 hours.