French cake

INGREDIENTS
PEEL
500 g of smooth flour
1 egg
1.5 dl of milk
60 g of sugar baking soda biscuits


150 g margarine
CREAM
5 dl of milk
80 g of flour
280 g of sugar
250 g margarine
1 vanilla sugar
2 tablespoons cocoa

PREPARATION
First we prepare the crust
From all the ingredients, mix the dough, divide it into 3 parts and slicing the bark at a size of 35 × 30 cm. Bake at 200 degrees about 10 minutes (when the edges of the crust become slightly brown, the bark is over). * Before you start rolling the crust, leave them for at least half an hour in the refrigerator.
Take some cold milk and mix it with flour so there is no bark. Add the remaining 200 g of sugar and put on fire. Reduce the amount of milk and add boiling milk to the boiling flour and mix it with a thick cream. Let it cool down.
Margarine foamy toast with 80 g of sugar. In a well-cooled cream (from the bottom steps) add margarine and sugar. Divide into 2 parts. In one part add cocoa and into another vanilla sugar.
match
bark, brown mixture, bark, white mixture, bark and icing. Glazura is made by pouring 200 g of chocolate with 3 tablespoons of sugar and water and 80 g of margarine.