Description
Soft powdery layer cake with a pleasant acidity.
Ingredients
-
Chicken egg
2 piece
-
Sour cream
250 g
-
Margarine
400 g
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Flour
1.5 cup
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Cranberry
-
Cream
200 g
-
Sugar
Cooking
Beat eggs with sour cream, add flour until a soft dough that is easy to roll out.
Margarine and 1,5 cups of flour to grind into crumbs.
Pre-prepared then roll out the dough to a thickness of about 1cm, place it in the middle of the crumbs and fold the envelope, stung the edge.
Roll out this "cake" to a thickness of 1 cm.
Fold the dough four and roll out again. To do so 3 times. Remove the dough in the fridge for 30-60 minutes (can be longer).
Chilled cut the dough into 8-10 parts and roll into a very thin layer. Such layers of dough very hard to transfer to baking sheet, so I take a baking sheet or the bottom from the split form, turn it convex side up, brush with margarine, sprinkle a little flour and roll the dough, cut the excess from the edges.
I always have two bottom - while one is in the oven, on another roll. Before baking the dough to pierce with a fork in several places.
Ready cooled cakes can be stored for a long time (4 weeks), wrapped in paper and a towel. I always make two servings. One, immediately make the cake, and the second part removed.
Korzhi fluff cream, and two layers - a cranberry with sugar - it will give the cake a pleasant taste! Enjoy your tea! This recipe lives in our family for over 40 years. For the New year it is prepared is necessary. :D
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