Ingredients:
Condensed milk 380 ml
Sour cream 250 g
Salt 1 tsp
Baking soda 2 g
Table vinegar 6 ml
Wheat flour 360 g
Ground cinnamon 1 tsp
Vanilla sugar 2 tsp
Margarine 200 g

Cooking:

First, we prepare condensed milk. To do this, take a saucepan, put a jar of condensed milk, fill it with cold water so that the water covers the entire jar and cook for 2 hours from the moment the water boils.

In a bowl put sour cream, salt. We extinguish the soda with vinegar and add to the bowl. We put flour, ground cinnamon, vanilla sugar and mix thoroughly with a mixer. Mix soft margarine with flour and add to the bowl, and continue to knead further.

After thoroughly mixing all the ingredients, put the dough on a table sprinkled with flour, and knead the dough with your hands, adding a glass of flour. Next, divide the dough into three parts and make a bun out of each part. We put in the freezer for 20 minutes.

We roll out the gingerbread man into a layer 1-2 mm thick, put it on a baking sheet. Poke holes with a fork to prevent air bubbles from forming inside the dough. Preheat the oven to 175 degrees and bake for 20-25 minutes until light brown.

We grease each layer of the cake with boiled condensed milk as soon as we take it out of the oven. Lubricate at the rate of 1/3 cans per cake. And so we repeat with all three cakes

We cut the finished cake from 4 sides to get an even rectangle. Scraps need to be crushed, into not very small crumbs. Sprinkle crumbs on top and press lightly with the palm of your hand.

Put in the refrigerator for 3-4 hours, and preferably overnight, so that the cakes are soaked. Cut into cakes and rather put the kettle on. Enjoy your meal!