Sour cream

Description

The pastry is simple and quick to prepare. The secret of this cake lies in the extremely thin layers, generously spread with cream, so the dessert doesn't require much time to soak. There are different variations—for example, it can be made with strawberries, raspberries, or sometimes currants. The cake is gentle and soft, suitable for celebrations or any occasion. Serve it warm or chilled. Perfect with tea.

Instructions

1. 1

   Step 1

   Place 4 tablespoons of butter into a bowl and add 0.5 cup of sugar, then beat until a smooth mixture forms.

2. 2

   Step 2

   In a separate bowl, beat 2 chicken egg whites and add them to the butter, then mix in sour cream, water, and a pinch of salt.

3. 3

   Step 3

   Add flour one tablespoon at a time, kneading the dough—it may require less flour. Wrap the dough in plastic wrap and refrigerate for 1–2 hours.

4. 4

   Step 4

   After the required time, divide the dough into 16 parts, roll each part out very thinly, and cut a circle from each piece. Bake the layers one at a time in a preheated oven at 190 degrees for 6-8 minutes.

5. 5

   Step 5

   Pour the milk into a saucepan and place it over medium heat. In another bowl, beat the yolks with the remaining white and sugar until a fluffy mixture forms.

6. 6

   Step 6

   Mix the egg mixture with flour and pour it into warm milk, cook until a thick mass forms.

7. 7

   Step 7

   Add vanilla and butter, mix well, then remove the saucepan from heat and let it cool.

8. 8

   Step 8

   Place the first cake layer into a springform pan and spread it with cream, then repeat the same with the remaining 14 layers.

9. 9

   Step 9

   Crumble the last cake layer and use it to decorate the top of the cake. Refrigerate the cake for 4-6 hours.

10. 10

    Step 10

    After the required time, remove the cake from the refrigerator, cut it into pieces, carefully transfer to a plate, and serve.

11. 11

    Step 11

    Ready. Serve at the table.