The best addition to fragrant tea is a delicious delicate cake or pie, made with your own hands and with love from the simplest and most affordable products. Have you decided to pamper yourself and loved ones with a delicious dessert? Bake Smetannik.
It is necessary
- For the cake:
- - 600 g of 25% sour cream;
- - 400 g of condensed milk (1 can);
- - 2 chicken eggs;
- - 100 g of butter;
- - 100 g of sugar;
- - 250 g flour;
- - 2 tsp baking powder;
- For the cake:
- - 500 g of 25% sour cream;
- - 5 chicken eggs;
- - 200 ml of 2.5% milk;
- - 330 g flour;
- - 7 tbsp. Sahara;
- - 3 tbsp. vegetable oil;
- - 1 tsp each dry yeast and salt;
- - a pinch of baking soda.
Instructions
Step 1
Sour cream cake
Soak the butter at room temperature for 30-40 minutes to soften. Mix it with eggs in a mixer bowl and mash until smooth, then add the condensed milk and repeat the action. Finally, mix well with baking powder and flour, sprinkling in small portions.
Step 2
Divide the dough equally into separate bowls. Cover a round ovenproof dish with parchment, pour the first portion of the flour mass into it, making sure that it is evenly distributed. Place the cookware in an oven preheated to 180oC for 25 minutes. Take out the cake and bake the second one in the same way.
Step 3
Place the sour cream in a large container and beat thoroughly, gradually adding sugar, until it turns into a smooth airy cream.
Step 4
Cut the cooled cakes lengthwise with a sharp knife. Carefully cut the crusts from the crusts around the entire circumference and pierce three of them with a fork. Place the unpunctured crust on a serving platter and spread generously with cream.
Step 5
Do the same with the rest of the cake layers, brush the sides and top with the rest of the sweet sour cream. Decorate dessert with chocolate figurines or sprinkle with biscuit crumbs and refrigerate for a few hours.
Step 6
Sour cream pie
Sift the flour twice through a fine sieve, pour it into a deep bowl. Add dry yeast, salt, 1 tbsp. sugar and baking soda. Stir dry mass with a spoon. Beat one egg and milk separately using a mixer or a regular whisk and pour into the flour mixture along with two tablespoons of vegetable oil. Knead into a soft dough, form into a ball, place in a warm place, cover with a towel and leave to rise for 1 hour.
Step 7
Break the rest of the eggs and grind them with sugar, then beat in the sour cream in a spoonful. Whisk everything until the dry ingredient is completely dissolved.
Step 8
Line a round or rectangular shape with baking paper. Pound the dough that has come up for 5 minutes, roll out with a rolling pin and transfer to the dish, leaving the edges hanging down. Spread out the sour cream filling, collect the protruding dough and pinch it with your fingers.
Step 9
Bake sour cream 35-40 minutes at 190oC. Let it cool right in the mold, then cut into pieces.
