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Print Recipe
Tender Cake with Sour Cream and Yogurt Recipe
Mouth-watering pastries for a family tea party. Cranberry berries create a great contrast to the sweet cream-based cake. I highly recommend to prepare this wonderful pastries for you, my dear.
Cook Time 90 minutes
Servings
Ingredients
For the dough:
For the fill:
Cook Time 90 minutes
Servings
Ingredients
For the dough:
For the fill:
Instructions
  1. In a bowl, combine the dry ingredients: powdered sugar (50 gr.), vanilla (1/2 teaspoon), salt (pinch). Next, add the total amount of flour (250 gr.). flour may need a little less. Flour is different. Mix dry ingredients until smooth.
    In a bowl, combine the dry ingredients: powdered sugar (50 gr.), vanilla (1/2 teaspoon), salt (pinch).
Next, add the total amount of flour (250 gr.). flour may need a little less. Flour is different. Mix dry ingredients until smooth.
  2. Next, add cold butter (130 gr.). Butter to grind flour by hand.
    Next, add cold butter (130 gr.). Butter to grind flour by hand.
  3. Next, add 3 egg yolks (whites will need us for the cream-filling), add 2 tablespoons of sour cream with a small hill.
    Next, add 3 egg yolks (whites will need us for the cream-filling), add 2 tablespoons of sour cream with a small hill.
  4. Knead dough. The dough consistency should be soft, plastic, pliable, comfortable to work with. The dough is divided into two parts, wrap each part with film and put in the freezer for about 1 hour. 30 min. - 2 hours.
    Knead dough. The dough consistency should be soft, plastic, pliable, comfortable to work with. The dough is divided into two parts, wrap each part with film and put in the freezer for about 1 hour. 30 min. - 2 hours.
  5. Cream filling: In a separate bowl, beat the whites. Add 70 gr. the sahara. Beat the whites to persistent peaks.
    Cream filling:
In a separate bowl, beat the whites. Add 70 gr. the sahara. Beat the whites to persistent peaks.
  6. In a separate bowl, combine the yogurt (150 gr.), sour cream (300 gr.) and the remaining 70 gr. the sahara. Beat the mixture until the sugar dissolves.
    In a separate bowl, combine the yogurt (150 gr.), sour cream (300 gr.) and the remaining 70 gr. the sahara. Beat the mixture until the sugar dissolves.
  7. Next, add the starch (40 gr.), vanilla 1/2 tsp.
    Next, add the starch (40 gr.), vanilla 1/2 tsp.
  8. Combine sour cream and yogurt mixture and whipped with sugar proteins. Mix everything.
    Combine sour cream and yogurt mixture and whipped with sugar proteins. Mix everything.
  9. Form (split) to prepare for baking the cake. To do this: line the bottom of the form with parchment, lubricate the sides of the form with oil (you can vegetable), then cut the tape from the parchment and glue to the walls of the form. From the freezer to get one part of the dough, grate. Put the dough on the bottom, distribute and lightly seal. Form send in preheated to t180-190C oven and lightly bake the bottom of the future pie. Forth form of get and slightly cool down. Keep the oven on!
    Form (split) to prepare for baking the cake. To do this: line the bottom of the form with parchment, lubricate the sides of the form with oil (you can vegetable), then cut the tape from the parchment and glue to the walls of the form. From the freezer to get one part of the dough, grate. Put the dough on the bottom, distribute and lightly seal.
Form send in preheated to t180-190C oven and lightly bake the bottom of the future pie. Forth form of get and slightly cool down. Keep the oven on!
  10. Next, put the prepared cream-fill, put cranberries on top.
    Next, put the prepared cream-fill, put cranberries on top.
  11. On cream add grated on a grater second part of test. The form is sent to the preheated oven. Bake the cake until Golden brown. The diameter of the form in my case is 18 cm, BUT! I raised the rim by means of the parchment ribbon inserts. Pay attention to this.
    On cream add grated on a grater second part of test. The form is sent to the preheated oven. Bake the cake until Golden brown. The diameter of the form in my case is 18 cm, BUT! I raised the rim by means of the parchment ribbon inserts. Pay attention to this.
  12. Once you have taken the cake out of the oven, release it from the mold and allow to cool completely, it will take about 2-3 hours, you can leave the cake overnight.Bon appetit!
    Once you have taken the cake out of the oven, release it from the mold and allow to cool completely, it will take about 2-3 hours, you can leave the cake overnight.Bon appetit!

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