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Nut pie
1 serving
dilute the yeast in two tablespoons with warm water. knead the dough, adding oil, sour cream, flour, refrigerate for 20 - 30 minutes, divide into 3 parts. roll out the cakes. transfer them with filling. for filling: mix 1 cup of crushed nuts with 1 cup of sugar, then introduce whipped protein and yolk into the mixture. transfer the raw cakes with filling and cut the cake until baked. ready to sprinkle with powdered sugar
dilute the yeast in two tablespoons with warm water. knead the dough, adding oil, sour cream, flour, refrigerate for 20 - 30 minutes, divide into 3 parts. roll out the cakes. transfer them with filling. for filling: mix 1 cup of crushed nuts with 1 cup of sugar, then introduce whipped protein and yolk into the mixture. transfer the raw cakes with filling and cut the cake until baked. ready to sprinkle with powdered sugar
yeast - 0.3 packs, butter - 150 g, sour cream - 150 g, flour - 2 cups, vanilla to taste, walnut - 1 cup, sugar - 1 cup
