For the cakes:
2 eggs
Sugar 100 g
100 g sour cream
100 g of butter at room temperature
3 cups flour + for signature
1/2 tsp soda

For the cream:
400 g sour cream
1/2 cans of boiled condensed milk (much as possible)


Sugar grind with butter, add the eggs, sour cream and soda. Stir well. Gradually add the flour. You can add a little less than 3 cups. The dough should have a little softer than the dumplings. Remove for 30 minutes in the refrigerator.

Divide the dough into 12-15 pieces and roll out thinly, if necessary, adding flour. The preferred roll cakes directly on the baking paper. Trim size cake may be at the stage of rolling, and after baking. The latter option seems more convenient. Before baking cake pierced with a fork.

Bake cakes at 190 degrees until browning small (about 3-4 minutes). Do not overdo, otherwise the cakes will be somewhat dry. Hot cake cut pattern. Trim save for dusting. I got 13 cakes with a diameter of 21 cm + cutter

For the cream whip cream with boiled condensed milk. You can adjust the sweetness and consistency of condensed milk with the help of the share in the cream. Cream should not be either dense or liquid. He should go to a good, not emerging, and at the same time must have a good soak neutral cakes.

Leave cake at room temperature for 3 hours, and then rearranged in a refrigerator, preferably overnight.

Bon Appetit!


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