Composition / ingredients
Step-by-step cooking
Step 1:
Prepare the ingredients for the sponge cake
Step 2:
Put eggs and sugar in a bowl.
Step 3:
Put in a water bath, stir until the sugar dissolves and is homogeneous.
Step 4:
Remove from heat.
Step 5:
Beat with a mixer at high speed
Step 6:
About 10 min - should rise well and thicken.
Step 7:
Add the sifted flour and baking powder.
Step 8:
Gently mix with a spatula from top to bottom until smooth.
Step 9:
Put in a form greased with butter and bake at 200 degrees for about 40 minutes. Look at your oven: initially, the recipe indicated 20-25 minutes. I opened it after 25 minutes and the biscuit "fell".
Step 10:
Cool the finished biscuit in the mold and cut into 3 cakes.
Step 11:
Preparing the cream: mix sour cream, vanilla, sugar, eggs, flour.
Step 12:
Put on a water bath (quiet fire) and cook stirring until thick for about 1 hour. In the cooled mass, add the butter beaten until fluffy.
Step 13:
Lubricate the cakes with cream, decorate as desired.
Caloric content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream of 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
- Vanillin - 288 kcal/100g
- Baking powder - 79 kcal/100g
- Chicken egg - 80 kcal/100g
