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
Instructions
- Add eggs (5 pcs.) to the bowl.
- Beat the eggs into a light foam, add sugar (200 gr.), add vanilla essence (1/3 tsp.). Then beat until a stable, strong foam forms.
- In a separate bowl, mix flour (180 gr.), starch (60 gr.), baking powder (1 pack). Pre-sift the flour. Gradually add the dry ingredients in portions to a bowl with whipped whites. Gently mix the mass from bottom to top.
- Put the dough prepared for baking in the bowl of a slow cooker. Bake the pie in baking/bakery mode for 60 minutes. before a dry sliver.
- Cool the finished biscuit to room temperature, then wrap it in plastic wrap and put it in the refrigerator overnight.
- Cut off the top of the sponge cake, break it into pieces, put it on a baking sheet, send it to the oven and lightly dry / fry until golden brown. Then the biscuit pieces are crushed into crumbs using a shredder. Then cut the sponge cake into several cakes (2-3-4). For the cream: Mix boiled condensed milk (3 tbsp.l.) and sour cream (180 gr.) in a bowl. Whisk the mixture. Lubricate the cakes with the prepared cream. Sprinkle the edges and partially the top of the cake in the form of a side with the prepared biscuit crumbs. You can prepare your favorite cream as desired.
- Lightly fry the almond petals. Decorate the top of the cake with almond petals and chocolate chips.