We wrap the layer into a roll and seal the free edge. Divide the layer into small rolls 4-5 cm thick.
Place parchment paper on the bottom of the pan. Place the rolls on the bottom tightly to each other. Cover the pan with a lid and leave for 10 minutes.
Bake the pie over low heat for 35 minutes, the bottom of the pie should be golden brown. Then place parchment on the top, carefully turn the cake over and bake the upside down top.
Bake the pie covered for another 10 minutes.
The cake remains to be sprinkled with powdered sugar. The result is a soft, tender Easter cake.
