Sour cream cake in the pan

Sour cream cake in the pan

• Sour cream 25% – 200 g
• Sugar – 180 g
• Flour – 380 g
• Olive oil – 3 tbsp. l.
• Ricotta – 350g
• condensed milk – 150 g
• Lime – 1 pc.
• Dark chocolate – 30 g
• Sodium – 1 hour. L.
• vinegar – 1 tbsp. l.
• Vanilla – 1.5 g

1. The capacity to mix the sour cream, sugar, vanilla and baking soda, quenched in vinegar.

2. Then add the olive oil, sift the flour and knead the dough elastic.

3. Cut the dough into 4 parts.

4. Every part of the roll out a thickness of about 0.5-0.7 mm. With the help of a suitable plate to cut the circle. Trim postpone, and then roll it out, too. The result is 6 cakes.

5. Korzh put on a dry frying pan, prick with a fork often to avoid bubbles.

6. Fry on both sides until golden cake each. Fried cakes very quickly! It is necessary to ensure that they are not burnt.

7. While the cakes cool, prepare the cream. Good lime wash, take off his zest using a fine grater, squeeze the juice.

8. Mix the ricotta, condensed milk, lime zest and juice.

9. Good beat with a mixer. Cream obtained moderately sweet, and for the sweet tooth, you can add two tablespoons of powdered sugar.

10. Assemble the cake. Each oil cream cake thickly.

11. Good to miss the mark on each side.

12. Next, decorate the cake with grated chocolate and almonds.

Chocolate can be replaced by coconut, then get a little white cake. Then remove the cake in the refrigerator for 2 hours to become impregnated.

Bon Appetit!

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