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Double cakes
1 serving
Mix the flour with butter, rub well, then add vanilla sugar and egg yolks. Mix the mass thoroughly, put for 30 minutes on proofing, then roll it into a thin layer with a rolling pin. Cut circles of 2 egg whites and sugar powder from rolled dough with a mold into strong foam and lubricate the surface of the cakes with it. Bake the products at medium temperature. Glue the ready-made cooled cakes together with two fruit povidles (best of all, with red currant). Grease the surface of the cakes (middle) with povidl, and put cherries sprinkled with sugar on top. Yield approx. 20 pcs.
Mix the flour with butter, rub well, then add vanilla sugar and egg yolks. Mix the mass thoroughly, put for 30 minutes on proofing, then roll it into a thin layer with a rolling pin. Cut circles of 2 egg whites and sugar powder from rolled dough with a mold into strong foam and lubricate the surface of the cakes with it. Bake the products at medium temperature. Glue the ready-made cooled cakes together with two fruit povidles (best of all, with red currant). Grease the surface of the cakes (middle) with povidl, and put cherries sprinkled with sugar on top. Yield approx. 20 pcs.
butter - 180 g, cherry to taste, sugar powder - 180 g, flour - 180 g, eggs - 2 pcs., vanilla sugar - 2 tbsp. spoons, found fruit to taste
