I don’t know about you, but if I see a cake on the Internet, a magazine or a book and I like it,
I immediately know that I will cook it and it will be delicious.
So this time I came to visit the magazine to Catherine
katelig and fell in love with her beautiful photos of the cake according to grandma's recipe.
Katyush thank you so much!
And the taste of the cake is layered cake with sour currant jam with whole berries and
cream of condensed milk.
Dough:
2 1/2 cups flour
250 g margarine
200 g sour cream
1 egg
Cream:
1 1/2 cans of condensed milk
250 g butter at room temperature
150 g of currant jam
form 24
Flour the flour on the board, chop the margarine with flour so that it turns out baby
Collect a slide, make a recess in it, put sour cream and an egg
knead the dough, wrap in foil and in the cold for 1 hour
Take out the dough divided into 12 equal parts.
Pouring flour on baking paper, roll out the dough into a thin cake, cut a circle to the bottom
The dough that remains around the cake is also baked, from it we will make a crumb for powder.
Prick with a fork so that the dough does not rise much and exfoliate.
Bake in a heated oven to 190 degrees for 10 minutes or until golden brown.
Cakes cool
Preparation of cream:
Beat the butter at room temperature, add condensed milk and continue
beat until smooth creamy mass.
If the cream turns out to be watery, put it in the fridge for a few hours.
Assembly:
we put the cake on a plate grease currant jam, cream, cake, jam and so on
Must remain cream we put it in the fridge.
We do not grease the upper cake, put a plate or board on it and load on top
To cakes squatted and well soaked.
Leave it for 8-10 hours (I left for the night).
Grease the cake with the remaining cream on top and sides.
Sprinkle with crushed crumb from scraps of cake.
And enjoy! Enjoy your meal!
The article is based on materials .
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