Composition / ingredients
Step-by-step cooking
Chop margarine or butter with half the proportion of flour.
Add cold milk, salt, soda, slaked with vinegar and mix.
Add the rest of the flour and knead the dough with your hands. It should be soft and elastic.
Divide the dough into 5-6 equal parts.
Roll out each part, cut out circles and bake on a baking sheet (do not grease and sprinkle with anything) for about 10 minutes at 180C.
Prepare the cream:
Beat a glass of sugar with sour cream in a cold water bath.
Separately grind cranberries with sugar or pass through a meat grinder and sweep with sugar.
Spread the finished cakes first with sour cream, and on top with cranberry fudge.
Sprinkle the top of the cake with chocolate chips or decorate as you wish.
Put the homemade Cranberry cake in the refrigerator for impregnation for 12 hours.
Caloric content of the products possible in the composition of the dish
- Whole cow's milk - 68 kcal/100g
- Milk 3.5% fat content - 64 kcal/100g
- Milk 3.2% fat content - 60 kcal/100g
- Milk 1.5% fat content - 47 kcal/100g
- Concentrated milk 7.5% fat content - 140 kcal/100g
- Milk 2.5% fat content - 54 kcal/100g
- 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
- Cranberries - 26 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
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Salt - 0 kcal/100g
- Baking soda - 0 kcal/100g