School butter cake

10 servings
2 hours


1. To make the dough, combine sour cream, eggs, sugar, vanilla, soft butter, soda and salt. If desired, flavors can be added at this moment (tangerine is well suited, for example). Gradually adding flour (it is better to sift), quickly knead the soft dough. Do not overmix, otherwise it will become rubber. Wrap the dough in film (or pack) and send to the cold for 30 minutes.

2. Preheat the oven to 180 degrees. On a baking sheet (about 30 cm by 40 cm), place the dough and spread it in an even layer. Or roll out on the table and transfer to a baking sheet. If your baking sheet is smaller, divide it into two cakes. Bake the cake. Approximate baking time 25-30 min.

3. Divide the cake into two equal parts. Trim the edges. Grind the trimmings - they will be adorned.

4. Brush one half of the cake with jam. Cover with the second half, press and leave to soak.

5. To make the glaze, sift through the icing sugar and, gradually squeezing the lemon juice to it and whisking, bring the mixture to a smooth white past. 6 Cover with fudge-icing top cake. Sprinkle with trimmings of crumbs and let stand and dry a little. Instead of fudge, you can grease the second cake with jam, which is also very tasty.

7. Cut the resulting sand cake into even, beautiful cakes - and you can drink tea. Nice!