Kuraga pie

1 serving


Rub the yolks with sugar until fluffy, add softened butter and sour cream to the yolks, without ceasing to rub, gradually pour in flour mixed with soda. Knead the dough and leave for 30 minutes, then roll out a layer 0. 5 cm thick, put it on the bottom of a mold or pan, grease the edges of the dough with an egg and make a small rant. Bake the product until golden. Transfer the baked seam to a dish and fill it with a pre-cooked apricot filling. Beat the protein cream from 4 proteins and sugar, put it in a cone bag. Cover the bottom of the mold in which the layer was baked with oiled paper and apply protein cream in the form of a frequent cell. Carefully remove the baked cage from the tin and put on a pie, the top of which is sprinkled with sugar.