Composition / ingredients
Step-by-step cooking
Step 1:
Since the cream should thicken, let's start with it. Put it in a bowl, where the dough for sour cream, sugar will be prepared. Pour sour cream to it.
Step 2:
We will beat everything thoroughly with a whisk or mixer, and we will send the finished cream to the refrigerator right now.
Step 3:
Let's start the test. Pour sour cream into a bowl, add sugar to it, combine, pour baking powder, and then sift the flour right here. But not all of it, leave a little – in the end you will see if you need to add more or enough.
Step 4:
Knead a soft elastic dough in a bowl that almost does not stick to your hands.
Step 5:
After bringing it to condition on a board with flour, divide the dough into equal portions. weighed, the weight of each was 60 g.
Step 6:
Put the frying pan on the stove and roll out the cake on a flour-dusted board. You can align it, say, with a lid from a saucepan (or whatever is convenient for you).
Step 7:
We will send the cake to a heated dry frying pan, and bake on each side for 2-3 minutes (it all depends on the power of the fire or stove) until ruddy.
Step 8:
Smear the cooled cakes with cream, laying them evenly on top of each other.
Step 9:
Brush and smear the sides of the cake. Let it soak for half an hour on the kitchen table.
Step 10:
Decorate to your taste and color. You can sprinkle the sides with crumbs obtained from fried dough scraps, or from cookies, pour icing or melted chocolate, and sprinkle snow-white coconut chips on top. You can immediately cut and serve. The tea party will seem like a holiday. And if the guests are not in a hurry, you can send the cake to the refrigerator for half an hour.
And more tips
Take sour cream with 20% fat content.
The cream can be whipped if desired and add cocoa, all sorts of flavors like vanilla, etc., but it must be cooled before use.
The dough should be elastic, but not stick to your hands.
Rolling out the cakes, do not spare the flour, constantly dusting the board.
It is desirable to make cakes of the same size and thickness.
Roll the remains of the dough back into balls after trimming and do the same as with the rest of the blanks.
When baking a cake, start rolling out the next one only when you turn the previous one over.
While the cake is being infused in the kitchen, its sides can be smeared with the remaining cream several times.
Decorate the cake with what you like best. It can be crushed cookies, chocolate, icing, etc.
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream of 25% fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Milk-nut chocolate - 542 kcal/100g
- Nutty chocolate - 580 kcal/100g
- Porous milk chocolate - 506 kcal/100g
- Creamy chocolate - 560 kcal/100g
- Chocolate - 550 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Coconut chips - 592 kcal/100g
- Baking powder dough - 79 kcal/100g