Sour cream biscuit pastry with fondant
Description
Separate the eggs into yolks and whites. Beat the whites until stiff peaks form. Rub the yolks with sugar until pale, then add sour cream. Add vanilla to taste and flour. Mix well and gently fold in the beaten egg whites. Pour the batter into a greased rectangular baking pan. Bake at 220°C (428°F) for 20–25 minutes. The sponge cake is ready when it springs back slightly when pressed with a finger. Let the sponge cool, then cut into any desired shape and dust with powdered sugar. Spread a thin layer of jam on each piece. Now prepare the fondant icing. Put sugar into hot water and stir until dissolved, then simmer over low heat, skimming off foam occasionally. Test the icing for readiness: take a drop of syrup and place it into cold water. If it forms a small sugar ball that can be rolled between your fingers, the icing is ready. Glaze the sponge bases with the fondant icing. Place the pastries in a cool place for 30–60 minutes. Serve with tea or coffee.