| Cook Time | 60 minutes |
| Servings |
Ingredients
For biscuit dough
- 180 gram Flour
- 5 pieces Egg
- 200 gram Sugar
- 60 gram Starch
- 1 package Dough baking powder
- 1/3 teaspoons Vanilla essence
- 1/2 teaspoons Salt
For the cream
- 3 tablespoons Condensed milk (boiled condensed milk)
- 180 gram Sour cream
For cake design
- Almond to taste
- Chocolate chips to taste
Ingredients
For biscuit dough
For the cream
For cake design
|
|
Instructions
- Add eggs to the bowl (5 PCs.).
- Beat the eggs into a light foam, add sugar (200 gr.), add vanilla essence (1/3 tsp.). Then whisk until a stable, strong foam.
- In a separate bowl, combine the flour (180 gr.), starch (60 gr.), baking powder (1 pack.). pre-sift the Flour. Gradually add the dry ingredients in batches to the bowl with the whipped whites. Gently mix the mass from the bottom up.
- Add the dough prepared for baking to the bowl of the slow cooker. Bake the cake in the baking/bread mode for 60 minutes. before the dry splinter.
- Ready-made sponge cake to cool to room temperature, then wrap in cling film and put in the refrigerator overnight.
- Cut the top part of the sponge cake, break it into pieces, place it on a baking sheet, send it to the oven and lightly dry/fry it until Golden. Then the pieces of biscuit are crushed into crumbs using a shredder. Then cut the biscuit into several cakes (2-3-4).For cream: Combine the boiled condensed milk (3 tablespoons) and sour cream (180 gr.) in a bowl. beat the Mixture. Grease the cakes with the prepared cream. Sprinkle the edges and partially the top of the cake, in the form of a border, with the prepared biscuit crumbs. You can make your favorite cream at will.
- Lightly fry the almond petals. Decorate the top of the cake with almond petals and chocolate shavings.
(No Ratings Yet)
Loading...
Leave a Reply