Shortbread cakes with sour cream

1. Prepare the cream. To do this, put sour cream in a bowl, pour sugar. Beat the ingredients with a mixer at minimum power. At this stage, the cream can be given the desired flavor shade. Alternatively, add vanilla, lemon or orange zest. But this is optional. The classic version is just sour cream.

2. Ready-made shortbread cakes need to be given the right shape. If the cake is round, cut off the cakes with a cooking ring. You can also do this by attaching a plate of the desired diameter to the cake, then cut it with a sharp knife along the edge. The best option is, of course, ready-made cakes of the right shape and the right diameter.

3. We smear the shortbread cakes with a thick layer of sour cream. We assemble the cake on the substrate, and already when serving on the table we will transfer it to a beautiful cake stand.

4. Spread the peanuts on a baking sheet, dry in the oven preheated to 180 degrees for 7-10 minutes. Then cool on a towel. Peel the peanuts from the husk, then grind with a blender. You can also chop peanuts with a sharp knife, but this procedure is painstaking and will take much longer. If there are peanuts already toasted and peeled, then time is saved doubly.

5. So, sprinkle the surface of the cake with chopped peanuts and send it to the refrigerator for 10 hours. During this time, the cakes will be soaked, become softer and more tender. After the specified time, we transfer the cake from the substrate to the cake stand and serve it on the table.

Enjoy your tea and good mood!