Composition / ingredients
Step-by-step cooking
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Rub butter with sugar with a spoon. We put sour cream here and bring it to a completely homogeneous state. Pour the flour sifted through a sieve, already mixed with baking powder. We knead the dough so that it turns out not cool, but not liquid. We divide it into four parts and bake each part in the oven with a separate cake. One cake at 180 degrees takes about 15 minutes. It's good if you have some dough left – it also needs to be baked to make a crumb. Let the cakes cool down, and we prepare the cream ourselves. Beat sour cream in a mixer until fluffy, pour a thin stream of sugar and continue to beat until the sugar is completely dissolved. Add vanilla or vanilla sugar. Each cake is thoroughly coated with cream. We put an additional cake on a crumb and sprinkle this crumb all over our cake from all sides – both on the sides and on top. The sour cream cake should be soaked for at least seven hours. It is better to leave it in a cold place.
Caloric content of the products possible in the composition of the dish
- Sour cream with 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
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Vanilla - 288 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
- Wheat flour - 325 kcal/100g
- Baking powder dough - 79 kcal/100g
