Stepka-Rastrepka Cake

Pour the flour onto a board, dice the margarine, and chop it together with the flour until it resembles fine crumbs.

Mound the mixture into a pile, make a well in the center, add the sour cream, and crack in the egg.

Working the ingredients together gradually, roll the dough into a ball and chill in the refrigerator for 1 hour.

After chilling, divide the dough into 10-12 portions and roll them out into thin layers.

Bake them at 200–220°C until crisp, after poking them in several places with a fork.

Beat the butter with a mixer, gradually adding the condensed milk, and reserve a small amount of the cream.

Stack the layers on top of each other, spreading cream on each one, and spread jam on one or two layers in the middle.

Place a weight on the assembled cake for 8-10 hours, then remove the weight and trim the edges.