Ingredients
Cream
- 500 ml Sour Cream (25%)
- 1 glass Sugar powder
- 1 teaspoon Vanilla sugar
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 mix intensively, wait until the volume of the dough increases and the entire surface is covered with bubbles.
- Remove from heat, add eggs, mix until smooth.
- Gradually pour in the flour, knead the soft dough.
- Roll out a plump sausage from the dough and cut into pieces, I got eight pieces.
- Preheat 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. The plate breaks on the cake-great, you can wind the dough on a rolling pin and put it on a baking sheet. Bake for about 7 minutes. the color is golden and very pleasant.
- Immediately cut the cake out of the mold onto a plate, put the sliced pieces in a bowl, they will still be useful.
- Now let's do the cream. Grind the sugar in a coffee grinder to a powder state. Whisk sour cream with powdered sugar and vanilla sugar. You will get a homogeneous lush mass - not a thick cream, but not too liquid.
- Now we collect the cake - we generously lubricate each cake with cream, especially paying attention to the edges so that they do not remain dry. The photo shows the amount of cream per cake.
- Chop the remaining pieces of cakes into crumbs.
- On the last cake and the sides of the cake, apply a thick layer of cream, then sprinkle with crumbs. The sides need to be formed carefully - so that they turn out beautiful and smooth.
- It is better for the pie to stand for 10 hours in the refrigerator, it will be soft and juicy.