| Cook Time | 80 minutes |
| Servings |
Ingredients
Cream
- 500 ml Sour Cream (25%)
- 1 glass Sugar powder
- 1 teaspoon Vanilla sugar
Ingredients
Cream
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Instructions
- In a water bath melt the butter, sugar and honey, stirring until the sugar dissolves.
- Extinguish the soda with vinegar, add to the mixture and stir intensively, wait until the dough volume increases, and the entire surface is not covered with bubbles.
- Remove from heat, add eggs, mix until smooth.
- Gradually add the flour, knead the soft dough.
- Roll out of the dough plump sausage and cut into pieces, I got eight pieces.
- Heat the oven to 200 degrees, grease the baking sheet with a thin layer of sunflower oil, roll out the dough quite thinly. The size of the cake-take a large plate (I have about 20 cm in diameter) and try to roll out the layer. Plate breaks on the cake-great, you can wrap the dough on a rolling pin and lay on a baking sheet. Bake for about 7 minutes. the color is Golden and very pleasant.
- Immediately cut out of the cake form on a plate, cut pieces put in a bowl, they are still useful.
- Now let's do the cream. Sugar grind in a coffee grinder until powdered. Beat sour cream with powder and vanilla sugar. Get a homogeneous lush mass - not a dense cream, but not too liquid.
- Now collect the cake - each cake generously lubricated cream, especially paying attention to the edges, so they do not remain dry. In the photo - the amount of cream per cake.
- The remaining pieces of cakes grind to crumbs.
- On the last cake and sides of the cake apply a thick layer of cream, then sprinkle with crumbs. Sides need to be formed carefully - to get beautiful and smooth.
- It is better that the cake stood for 10 hours in the refrigerator, it will be soft and juicy.
