Description
Sponge cake with sour cream and jelly
Ingredients
-
Chicken egg
6 piece
-
Sugar
1.5 cup
-
Flour
1.5 cup
-
Leavening agent
1.5 tsp
-
Vanilla sugar
3 pack
-
Sour cream
0.5 l
-
Jelly
1 pack
-
Vegetable oil
Cooking
Beat eggs. Add sugar, flour, vanilla sugar, baking powder and beat again.
Lubricate the form of butter and pour 1/3 of the dough.
Bake for 30 minutes at a temperature of 180 degrees. Repeat for the remaining two cakes.
Jelly mixed with water. When begins to thicken, add sour cream and beat with a mixer.
Lubricate the cakes with the cream in a removable form (not flowed).
Embellish the cake.
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.