Summary

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

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Instructions

1. 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).
2. Mix the soft butter and milkmaid to a cream. Open the vanilla pod, scrape out the pulp and stir into the cream.
3. Crumble the rest of the cake from the tray between your hands into small crumbs. Mix the roasted almonds or nuts into the breadcrumbs.
4. 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.