Whisk the egg with a cup of sugar (the first 2 ingredients).
Beat with electric mixer for 5 minutes.
Transfer the mixture into a medium-sized saucepan, add 6 tablespoons of milk, a teaspoon of baking soda and softened butter.
Bring to a boil a large pot of water.
Place the saucepan over boiling water (not water) and hold for about 10 minutes, stirring constantly.
Remove mixture from heat and immediately add the flour, stirring until the dough is smooth.
Let the dough cool down (it will then thicken).
Divide the dough into 9 equal parts around.
Turn on the oven, let them warm up to 180 degrees C.
Place a sheet of parchment paper on the counter and sprinkle it with flour. Also, sprinkle with flour dough and a rolling pin.
Roll out with a rolling pin one piece of dough into a circle of about 27-30 cm in diameter.
To make the cake perfectly round, move the bowl, the lid of the pot or other round object and cut the edges of the dough.
Bake the cake in the preheated oven until golden brown (for about 4-5 minutes).
To save time, I used a separate sheet of parchment paper for each cake and baked 2 cakes at the same time.
From the scraps of dough roll irregularly shaped cake and bake it too - it will fit for the crumbs.
Pour the cream into a bowl and beat with a mixer until stiff peaks form (for about 5-6 minutes).
Mix well with an electric mixer, cream butter, cottage cheese and condensed milk.
Add to this mixture, whipped cream and vanilla sugar.
Stir well using a spatula or mixer.
On the table with a rolling pin remember the cake, which is designed for the crumbs.
Begin assembling the cake, placing the first layer on a large plate and generously lubricate it with glaze.
Put the cake for Korzh, lubricating them with glaze and lightly pressed, before smear each.
Grease the cake top and sides of the remaining glaze.
Sprinkle the cake crumbs on top and on the sides.
Place it in the refrigerator for at least 8 hours (better - on the night).
Slice and serve your layer cake for tea or coffee.