Composition / ingredients
Step-by-step cooking
Step 1:
Step 2:
Rub butter with sugar.
Step 3:
Add eggs, van.sugar, sour cream, then cocoa and flour.
Step 4:
Whisk the whites.
Step 5:
Gradually add cocoa, rum, sugar.
Step 6:
Spread jam on the baked cake.
Step 7:
Then lay out the proteins.
Step 8:
I rub butter with sugar, add 3 egg yolks, vanilla sugar and sour cream in turn. I mix the ingredients. I mix the sifted flour with cocoa and add it to the butter-egg mixture. I knead the dough of medium density. I let the dough rest for a few minutes and roll it into a layer about 2 cm thick.
I transfer the dough to a greased baking sheet and bake it in a preheated oven. The resulting cake is smeared with jam, and I cover it with protein foam on top. Which I do like this: beat 30 g of sugar with 3 egg whites into a strong foam and add the remaining sugar, cocoa and rum.
I put the pie in the oven so that the foam is baked until golden brown. Take out the pie, let it cool down a little and... Bon appetit!
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
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 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
- Rum - 75 kcal/100g
- Apricot jam - 242 kcal/100g
- Jam - 250 kcal/100g
- Cocoa powder - 374 kcal/100g
- Salt - 0 kcal/100g
- Vanilla sugar - 379 kcal/100g
