Description
I want to offer you a tender pastry with sour cream. The dough just melts in your mouth it is so tender. Somewhere between a shortbread and a biscuit. And filling we have a gorgeous lemon and cranberry. Do not be afraid of this combination. The filling rests on a light and soft sweet clouds of protein that goes well with spicy sour lemon and cranberry. This little present I want to address to Nina (Barska).
Ingredients
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Chicken egg
3 piece
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Flour
3 cup
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Butter
150 g
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Sour cream
150 g
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Leavening agent
1 tsp
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Sugar
2 cup
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Cranberry
1 cup
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Lemon
1 piece
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Powdered sugar
0.5 cup
Cooking
Soft butter vzbit with sugar. Proteins separated from the yolks. Proteins put into the refrigerator. The egg yolks add to the dough along with sour cream and whip.
Add baking powder and a Cup of flour and whisk. Next, add the flour gradually and knead elastic dough with your hands. Flour may need less or more depending on the flour and sour cream. The dough should be soft and supple, slightly stick to hands. No need to flour.
Roll the dough and put into a form, to make bumpers. Bake for 15-20 minutes at 180 gr. Lemon scalded with boiling water, cut into small cubes with the peel, seeds out.
In a blender put the lemon and cranberries. Beat all until creamy and transfer to a bowl. Add the Cup of sugar and mix our stuffing.
Proteins vzbit with sugar to hard peaks. Ready cake remove from the oven and immediately put the beaten egg whites
Top arbitrarily put the stuffing the cranberry and lemon. Send a cake in the oven for 7-10 minutes Ready cake cool and enjoy with a Cup of tea.
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