Cream-filled cake
Description
Delicious baked treat for the whole family. Actually, choux pastry isn't as fussy as it might seem to beginners in the not-so-simple art of baking. And it's much easier to prepare than, say, sponge cake. I always make this cake the day before so it can soak through properly. The dough is made following the principle of cream puffs, only our shape will resemble elegant lady fingers. :) Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Pour water into a small saucepan and add butter. Add just a pinch of salt. Place over heat, stir, and bring to a boil. Sift flour into the melted butter and stir with a spoon (I use a wooden spatula). Reduce the heat to the lowest setting. Add eggs one at a time. Beat the mixture with a mixer until smooth.
- 2
Step 2
Transfer the dough into a bag, cut off one corner (or use a special pastry bag from the beginning). Use it to draw long finger shapes resembling women's fingers on parchment paper. Place them in the oven and bake for 20-25 minutes at 170 degrees.
- 3
Step 3
Once the "fingers" have cooled, mix the sour cream with sugar using a spoon (do not whisk!). Place the fingers into a glass dish and layer them with our sour cream cream, pouring it over in layers.
- 4
Step 4
Put the cake in the refrigerator and let it chill. Before serving, decorate it as you like. , friends!