Sour Cream Cake

Very simple and delicious sour cream cake, from a series of hastily.

Cook: 1 hour
Servings:

Ingredients

• For the test:
• Sour cream – 1 glass
• Flour – 2 cups
• Sugar – 0.75 cups
• Soda – 0.25 teaspoon
• Salt – 0.25 teaspoon
• For the cream:
• Fat sour cream – 1.5 cups
• Sugar – 0.5 cups
• Vanilla sugar – 0.5 teaspoon
• Lemon zest (optional) – 1 teaspoon

Directions

1. Preheat the oven to 200-220 degrees. Sift flour. Remove the zest from one lemon on a fine grater. In a large bowl, stir in sour cream, sugar and salt. Add flour and baking soda, knead the dough. Divide the finished dough into 8 equal parts. Roll out a circle from each part with a rolling pin.
2. Grease a baking sheet with vegetable oil. Place the cakes in turn on a prepared baking sheet. Bake for about 3-5 minutes. When the cakes are hot, cut identical circles out of them right on the baking sheet (for example, to the size of the lid). Collect the cuttings and crush them into crumbs with a rolling pin.
3. Prepare sour cream cake. To do this, beat the sour cream with sugar, lemon zest and vanilla sugar.
4. When the cakes have cooled down, put the first cake on a large dish, grease with cream, cover with the second cake on top, grease it with cream, etc. Sprinkle the last crust with plenty of crumbs.
5. Decorate the sour cream cake as desired and refrigerate for 3-4 hours. When the cake is soaked in cream, it will become very layered, tender and soft.

Enjoy your meal!