Cake
Description
Perfectly pairs with tea and coffee. Use high-fat sour cream; otherwise, the cream will be too runny and spread out. For the best flavor and texture, refrigerate the cake overnight. It will become incredibly moist, tender, and absolutely delicious! For a contrasting taste and appearance, you can decorate the cake with sour berries, such as cranberries. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Break the eggs into a bowl, add sugar, and beat with a mixer until fluffy. Then add baking powder and zest of half a lemon, and mix well.
- 2
Step 2
2. In another container, combine flour and cold butter (or margarine) cut into cubes. Rub together with your hands until crumbly.
- 3
Step 3
3. Knead the egg and flour mixture into an elastic dough. Refrigerate for 20 minutes.
- 4
Step 4
4. Pinch off a piece of dough the size of a walnut. Flatten it with your fingers and place a hazelnut in the center. Then roll it into a ball and place on parchment paper. Bake for 15–20 minutes at 180 degrees.
- 5
Step 5
5. To prepare the cream, beat the sour cream with condensed milk and a pinch of vanillin. Then refrigerate.
- 6
Step 6
6. Dip the cooled cookies into the sour cream cream for 20 minutes to let them soak. Then start arranging them on a plate in the shape of a pyramid.
- 7
Step 7
7. Spread the remaining cream over the top of the cake, then sprinkle with coconut flakes. Let it soak for a few hours, or preferably overnight.