Quick, easy and delicious cake.
Council: Decorate the cake to your taste with grated chocolate, almonds, coconut, berries or fruit.
Sour cream cake in the pan
Ingredients:
Sour cream (25%) - 200 g
Sugar - 180 g
Flour - 380 g
Olive oil - 3 tbsp. l.
Ricotta - 350 g
Condensed milk - 150 g
Lime - 1 pc.
Dark chocolate - 30 g
Soda - 1 hr. l.
Vinegar - 1 tbsp. l.
Vanillin - 1.5 g
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Preparation:
Mix the sour cream with sugar, vinegar extinguished soda and vanilla.
The resulting mass pour olive oil, adding the sifted flour and knead the dough.
The dough should have elastic.
Cut dough into 4 equal parts.
Roll out each part of the reservoir is about 5-7 mm thick.
With the help of a plate cut out circles of dough.
Pruning is delayed then also roll out and cut circles.
Total turns 6 laps of the test.
Preheat a dry frying pan, spread on her cake, prick with a fork, so as not swelled.
Fry on both sides until browning.
Repeat the process with all the shortcakes.
It is necessary to ensure that cakes do not burn because they very quickly fried.
Getting to the preparation of the cream.
Thoroughly washed with lime, remove the zest fine grater, squeeze the juice.
Mix the ricotta with the juice and zest of lime, condensed milk.
Thoroughly whisk mixer.
The cream is not very sweet, you can add an optional 2 tbsp. l. powdered sugar.
Getting to assemble the cake.
Generously grease a cake with cream, piled on each other, lubricates cream cake sides.
Decorate the cake with almonds and grated dark chocolate.
Instead of chocolate if desired, you can use coconut.
Put the cake for at least 2 hours in the fridge, and even better at night, so it is well soaked.
Enjoy your tea!
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