Sour cream cake
Description
Homemade baked goods for tea. The sponge cake for the base can be baked at home or purchased ready-made. The cake is topped with fruits, nuts, and spices (vanilla, cinnamon). Before serving, it should thoroughly soak in sour cream frosting. It's best to make the cake a day before the holiday, or at least let it sit overnight. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
1. First, wash the eggs and separate the whites from the yolks. Add one cup of sugar to each bowl.
- 2
Step 2
2. Using a blender, beat the contents of each bowl until a smooth, frothy mixture is obtained.
- 3
Step 3
3. In a large bowl, combine the whipped egg whites with the whipped yolks, sift in the flour, and mix. Neutralize the baking soda with vinegar, add the foamy mixture and a spoonful of vanilla sugar to the dough. Mix the dough thoroughly until no lumps remain.
- 4
Step 4
4. Grease the rectangular baking dish with butter.
- 5
Step 5
5. Place the dough into the pan and spread it evenly.
- 6
Step 6
6. Place the pan in a preheated oven at 190 degrees and bake until done (until a golden crust forms).
- 7
Step 7
7. Let the cake cool slightly, then use a glass or cutter to cut out circles.
- 8
Step 8
8. Place the circles on a plate, collect the remaining biscuit pieces and transfer them separately. Mix the sour cream with the remaining sugar and whip.
- 9
Step 9
9. Place the biscuit trimmings as the first layer, shaping them into a mound.
- 10
Step 10
10. Pour part of the sour cream frosting over the mound, then dip each round into the frosting and arrange them in the shape of a shell. Pour the remaining frosting over the cake.
- 11
Step 11
11. Decorate the cake with grated chocolate, and use kiwi to make the head, so the dessert looks more like a turtle. Place the cake in the refrigerator overnight or for a full day.