The cake we call by the name of the friend who gave this wonderful recipe. For the first time after reading it, I was very interested in, not knowing what the cream derived from such ingredients. And tasted, immediately understood why my mom so long and persistently asked for this recipe. She knew, too, that in that part of my heart, where are the cakes, now employs a coupe-Suite. Someone remembers the taste of Soviet ice cream in a waffle cone? Unbelievable but true, according to my memories it seems. Try it, and you certainly will not regret the time spent. In our family it's almost tradition to cook this cake for Christmas.


  • Chicken egg

    3 piece

  • Margarine

    250 g

  • Sour cream

    200 g

  • Soda slaked vinegar

    0.5 tsp

  • Salt

  • Vanilla

  • Flour

    4 cup

  • Butter

    200 g

  • Condensed milk

    1 can

  • Powdered sugar

    0.75 cup

  • Milk

    0.25 cup

  • Gelatin

    1 Tbsp


Detachable whites from yolks, proteins while hiding in the fridge. RUB the yolks with salt, add melted margarine, vanilla, soda and sour cream. It turns out that such waters.
And beat in the flour just until the dough no longer stick to hands. This time it took me 4 cups. The dough was very soft, I can't believe it ever will be possible to roll out. Divide into 6 parts and put into the refrigerator for at least 1 hour. Practice checked that the dough holds safely in the fridge and the night and the day. If the dough is cooled more than 3 hours, took it 20 minutes before rolling out to slightly softened.
Roll it is not very easy, tell the truth. I have developed such a method: the ball of dough spread on the middle of the baking sheet, covered with parchment paper, and roll out with a rolling pin as possible, and stretch the edges with your fingers. Cakes pinned and bake until Golden brown at 200 degrees.
I got seven cakes! Yes, practice is a great thing: when I was preparing cake for the first time, test I barely have enough for 5.
The cakes are cooling, prepare the cream. This time I decided to try an experiment: add the gelatin to stabilize the structure of the cream. Gelatin pour the milk and leave to swell, then dissolve over low heat. Gelatin pour in the liquid part condensed milk (roughly a quarter of the banks) and leave to cool at room temperature. I was in a hurry and put in the fridge. For 3 minutes. Had to melt it again, my eyes appeared a monolith. Therefore, only at room temperature.
Oil needs to get in advance, so it very well softened.
Remaining condensed milk, slowly, portions introduced into the oil turns completely homogeneous mass.
Proteins are very good whisk with the icing sugar and vanilla. Vanilla not regret. Meanwhile, the gelatin has cooled, I also slightly whipped with a mixer and carefully intervene into the oil with condensed milk. Proteins introduced into the cream in last, very carefully, in stages. Now ready for the cream.
Coat the cakes with cream and send the cake overnight in the refrigerator.
The experiment succeeded: the next morning I found that the squirrels don't sit down, and the cake retained its appearance and the gelatin in the cream was not felt absolutely. Really want next time to try to put in the cream more protein: 4 or 5, if someone will, mark this, please. I think it will be even better. These wonderful cakes are not soaked, but remain magically crisp even 48 hours after spreading. Cake comes out so plump and vkusnyj... Yes, he needed the company of unsweetened tea with lemon. Probably very high in calories: more than a bite to eat impossible. The nose, eyes and taste buds shout "want" and not work! In General, good appetite. With the past and merry.
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