Cake Stilts is a delicious winter dessert made of sour cream dough with sour cream.
Ingredients
Dough Sugar – 1 glass
Eggs – 2 pcs.
Flour – 4-5 glasses
Margarine (butter) – 200 g
Sour cream – 1 glass (15%)
Baking powder – 2 tsp.
Raisins – 100 g
For cream:
Sour cream – 600 ml (from 27%)
Sugar – 2 cups
Salt – pinch
Cooking process
I leafed here as something like my old notebook with recipes and stumbled upon this cake. Once upon a time we often did it, and it was in winter, often on New Year’s Day … probably because the sour cream is always fatter at this time. This recipe for those who are bored with biscuit and chocolate cakes and want to try something new.
So we mix the soft margarine, eggs, salt, sour cream.
Add the flour with the baking powder. And at the same time we will add raisins.
We knead the dough. It will be very malleable, like in dumplings. We put in the refrigerator for an hour or more.
In the meantime, we make a cream. Mix sugar with sour cream. Here one condition, sour cream should be very good fat content, the spoon should literally stand in it. If the sour cream is liquid, you can hang it, take a cup, put a colander on it and put a gauze folded in four on it, then pour the sour cream onto the cheesecloth. In this form, put it in the refrigerator for a couple of hours. All the liquid drains and thick sour cream stays.
We take the dough, divide it into parts. Roll out these sausages. Thickness approximately in a finger. We make them the same length.
Bake for 20 minutes at 180 degrees.
Now take a shape or a deep dish. We put our wands, and then either dipped them, or poured with cream. First one row, then the other one but already across. And so on until they end. Top with a cream. And put in the fridge for the night.
In the morning, I decorated the cake with chocolate, but that’s up to you.
You can also sprinkle with coconut.
Bon Appetit!
And another photo of the cake Polennitsa.
Cake “Stapler”
Cake Stilts is a delicious winter dessert made of sour cream dough with sour cream.
Ingredients
Sugar – 1 glass
Eggs – 2 pcs.
Flour – 4-5 glasses
Margarine (butter) – 200 g
Sour cream – 1 glass (15%)
Baking powder – 2 tsp.
Raisins – 100 g
For cream:
Sour cream – 600 ml (from 27%)
Sugar – 2 cups
Salt – pinch
Cooking process
I leafed here as something like my old notebook with recipes and stumbled upon this cake. Once upon a time we often did it, and it was in winter, often on New Year’s Day … probably because the sour cream is always fatter at this time. This recipe for those who are bored with biscuit and chocolate cakes and want to try something new.
So we mix the soft margarine, eggs, salt, sour cream.
Add the flour with the baking powder. And at the same time we will add raisins.
We knead the dough. It will be very malleable, like in dumplings. We put in the refrigerator for an hour or more.
In the meantime, we make a cream. Mix sugar with sour cream. Here one condition, sour cream should be very good fat content, the spoon should literally stand in it. If the sour cream is liquid, you can hang it, take a cup, put a colander on it and put a gauze folded in four on it, then pour the sour cream onto the cheesecloth. In this form, put it in the refrigerator for a couple of hours. All the liquid drains and thick sour cream stays.
We take the dough, divide it into parts. Roll out these sausages. Thickness approximately in a finger. We make them the same length.
Bake for 20 minutes at 180 degrees.
Now take a shape or a deep dish. We put our wands, and then either dipped them, or poured with cream. First one row, then the other one but already across. And so on until they end. Top with a cream. And put in the fridge for the night.
In the morning, I decorated the cake with chocolate, but that’s up to you.
You can also sprinkle with coconut.
Bon Appetit!
And another photo of the cake Polennitsa.