Description
Offer to cook a cake with a delicate creamy pudding layer, similar to air soufflé on a shortbread crust.
Ingredients
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Flour
300 g
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Sugar
130 g
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Vanilla
1 pinch
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Yolk egg
4 piece
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Leavening agent
1 tsp
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Butter
180 g
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Salt
1 pinch
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Egg white
4 piece
-
Salt
1 pinch
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Sour cream
800 g
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Pudding vanilla
2 pack
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Vanilla
1 pinch
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Sugar
130 g
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Vegetable oil
1 tsp
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Powdered sugar
1 Tbsp
Cooking
Flour sifted with baking powder.
Add butter at room temperature.
Grind the ingredients into crumbs.
Add the egg yolks, sugar, salt, vanillin.
Knead a soft dough.
Square split form size 24*24 cm grease with vegetable oil, spread it 2/3 of the dough, spread over the bottom of the form.
Whites whipped with a pinch of salt in a stable foam, gradually add sugar, continuing to whisk.
Combine sour cream with pudding and vanilla.
Whip the cream with a mixer until no lumps of pudding.
Parts add to the cream the beaten egg whites, gently mix with a spoon movements from the top down.
Should get lush homogeneous mass.
Pour sour cream mass on the dough.
From the remaining dough cut out the flowers (you can decorate with strips or as You wish).
Spread the flowers out of the dough on sour cream mass.
Bake cake in a preheated 170 degree oven for about 50 minutes. Give it to cool completely. After baking my flowers a bit spoiled their appearance, since the cream layer when baking risen. Cut into pieces. Optionally the cake can be sprinkled with powdered sugar. Bon appétit!
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