Siberian Tarts
by Editorial Staff
Summary
| Prep Time | 1 hr 30 mins |
| Total Time | 1 hr 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 cup sour cream
- 1 packet baking powder
- 4 egg (s)
- 150 grams sugar
- 375 grams flour
- 1 packet vanilla sugar
- 1 vanilla pod (s)
- 250 g butter, room temperature
- 1 can condensed milk, sweetened (e.g. milkmaid), 400 g
- 100 g almond (s) or hazelnuts, chopped, toasted
Print Recipe
Pin Recipe Instructions
- Beat the sour cream with baking powder until frothy. Add eggs, sugar, vanilla sugar and flour one after the other and stir in individually. Spread the dough evenly on a baking sheet lined with baking paper and bake at 190 ° C for about 20 minutes. Allow to cool well and then cut out dough wheels with a champagne glass (4.5 cm diameter).
- Mix the soft butter and milkmaid to a cream. Open the vanilla pod, scrape out the pulp and stir into the cream.
- Crumble the rest of the cake from the tray between your hands into small crumbs. Mix the roasted almonds or nuts into the breadcrumbs.
- First coat the cake wheels with the cream, or simply dip them vigorously into the cream and turn immediately into the crumbs. Serve in muffin cups.
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