Composition / ingredients
Cooking method
While condensed milk is cooking, you need to prepare the dough. Beat the sugar and eggs with a mixer, then add soda, melted butter, sour cream and vanilla sugar. Knead the dough and let it stand for a while. Roll out a long strip of dough and cut it into an equal number of pieces. Roll each piece into a circle and cut in half. Put all the halves on a baking sheet. Bake for 15-17 minutes at a temperature of 170 degrees.
Take the cookies out of the oven and let them cool. Then use a teaspoon to get the core, freeing up space for the filling. Mix the core of the blanks with boiled condensed milk and put a nut in the core. Connect the halves. Take carrots and beets, grate them on a coarse grater, squeeze the resulting juice into a saucer through cheesecloth. Dip each cookie in the juice: on one side - in carrot juice, and lower the other half side into the beetroot. After that, immediately dip the cookies in sugar.
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Beetroot - 40 kcal/100g
- Dried beetroot - 278 kcal/100g
- Boiled beets - 49 kcal/100g
- Carrots - 33 kcal/100g
- Dried carrots - 275 kcal/100g
- Boiled carrots - 25 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 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
- Baking soda - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
