Composition / ingredients
Cooking method
1. Mix flour with sugar and salt. Then we rub the cooled, frozen butter on a grater. We grind the handles into crumbs. Pour into a dry frying pan and fry until the crumbs are ruddy over medium heat, stirring constantly. Do not allow the crumb to burn or overcook.
2 Pour eggs into a saucepan, add sugar, vanilla, starch. Mix it up. Add sour cream. Put on a slow fire and cook with constant stirring until thickened. Add the butter.
3. We collect the cake. We take a detachable form of 18 cm, take the parchment and wash off the strips with vegetable oil and glue them to the sides.
4. The first layer is filled with crumbs and evenly distributed
5. The second layer of cream and so on repeat the layers until it ends.
6. The last layer is cream. Sprinkle with white grated chocolate or coconut chips
7. We send it to the refrigerator to cool down better for the night. So that the cream freezes
Caloric content of the products possible in the composition of the dish
- Sour cream of 30% fat content - 340 kcal/100g
- Sour cream with 25% fat content - 284 kcal/100g
- Sour cream with 20% fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Wheat flour - 325 kcal/100g
- Coconut chips - 592 kcal/100g
- Vanilla sugar - 379 kcal/100g
- Chicken egg - 80 kcal/100g
- Corn starch - 329 kcal/100g
