Sponge cakes "Lakomka"

Category: Confectionery
Sponge cakes Gourmet

Ingredients

For biscuit
condensed milk 320 grams (1 can)
butter 200 grams
eggs c-0 3 pieces
sugar 80 gram
wheat flour 290 gram
baking powder 1 rounded teaspoon
vanillin 1-2 sachets
For cream
sour cream with a fat content of at least 20% 400-450 grams
sugar 50-100 grams

Cooking method

  • Whisk eggs and sugar.
  • Pour in melted and cooled butter.
  • Add condensed milk. Mix everything well.
  • Pour in flour with baking powder, beat everything again.
  • Cover a baking sheet with a rim with baking paper, lay out the dough, distribute evenly over the entire surface.
  • The layer thickness should be about 1.5 cm.
  • Place the baking sheet in an oven preheated to 180 degrees and bake for about 20-25 minutes.
  • Willingness to test with a stick.
  • Do not fry the top!
  • Take out the finished biscuit, cool a little, and cut circles of the required diameter right on the baking sheet. I have 5 cm.
  • Cool the workpieces completely.
  • While the circles are cooling, prepare the cream.
  • To do this, beat the sour cream with sugar until fluffy.
  • Rub the biscuit scraps through a grater to become smaller.
  • We collect cakes.
  • Dip each circle in sour cream with one hand, remove the excess with the other finger.
  • We put two circles together and roll the whole blank in crumbs from all sides.
  • We do this with all the circles.
  • We lay out the finished cakes on a flat plate or board, put them in the refrigerator and leave them for several hours, preferably overnight. During this time, the biscuit will be soaked, and the crumb will dry out.
  • Recipe from a leaflet from a tear-off calendar. I looked through the whole forum, I did not find one. If you already have it, please delete it then.
  • P. S.
  • The described method is indicated in the recipe.
  • And now, as I did.
  • I do not have a baking sheet with a rim included with the oven, so I baked in a round shape with a diameter of 30 cm.
  • The thickness of the dough before baking was 4 centimeters, after baking more than 5.
  • I cut it out with cutting, it turned out barrels.
  • And as it turned out, my version is more convenient for me.
  • Firstly, the circles do not disperse.
  • Secondly, one large biscuit is not soaked as much as two together.
  • It's better for my taste, not very wet.
  • However, how to bake it is optional.
  • Enjoy your tea.

The dish is designed for

I have 19 pieces

Time for preparing:

for a few hours

Cooking program:

oven

Note

I didn’t have such a recipe, so it’s definitely a cherished book.
Simple, fast and delicious
The biscuit is soaked in moderation, the crumbs are dry, everything is as we love
I advise.

TATbRHA
And I'll glue them together with sour fruit puree! A thin layer ...
Podmosvichka
As an option
I liked it in one whole circle




Council. It's the third day in my refrigerator. I don't cover with anything!
Do not dry out, baby only a little
Lerele
Podmosvichka, I have similar cakes, That is, the recipe itself is different, but the method of making is the same
Sponge cakes GourmetCake "Koloboks"
(Lerele)


I will definitely try yours, I really like the presentation
Podmosvichka

I looked at the koloboks, it's so cool with eyes
And my granddaughter eats only white bread, he already moans, it tastes so good to him

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