Lingonberry and Sour Cream Pastries
Description
The baking is simple and quick. Although it might seem like a real masterpiece (and judging by the taste, it really is), even a kitchen beginner can handle this easy recipe for lingonberry and sour cream pastries! The cake and cream recipes are extremely simple, and we've known how to shape little rolls since childhood. The only difficulty I encountered was placing the berry inside the ball without crushing it. My lingonberries were very ripe and kept bursting, so the experiment failed. But I think using dried berries would definitely work.
Instructions
- 1
Step 1
1. First, let's make a sponge cake and let it cool. I make the sponge cake using 4 eggs, half a cup of flour, and one cup of sugar. This time I also added lingonberry juice and red food coloring. Once cooled, crumble the sponge cake into fine crumbs.
- 2
Step 2
2. Prepare the cream: whip sour cream with sugar powder and a drop of lemon juice using a mixer. Add it to the biscuit crumbs one spoon at a time, kneading with your hands until you get a pliable mixture.
- 3
Step 3
3. Shape the mixture into balls, carefully rolling a lingonberry into the center of each one without crushing it. Then dip each ball into the remaining cream.
- 4
Step 4
4. When the cream is used up, I drizzle them with melted chocolate. Decorate all the pastries with lingonberries and other decorations as desired, and let them sit in the refrigerator until the glaze hardens. That's it!