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Cake with light filling
1 serving
Rub butter, 150 g of sugar until foam forms, add 3 egg yolks, sour cream, vanilla sugar one at a time. Mix 20 g of cocoa with 300 g of flour, pour into the previously prepared mass and knead the dough of medium consistency. Leave it for a few minutes on the board, then roll it into a 2 cm thick formation with a rolling pin. Place the rolled dough in an oil-lubricated baking sheet and bake at high temperature. Grease the baked bark thickly with fruit povidl, and cover with foam on top. Dry the cake prepared in this way in a warm oven.
Rub butter, 150 g of sugar until foam forms, add 3 egg yolks, sour cream, vanilla sugar one at a time. Mix 20 g of cocoa with 300 g of flour, pour into the previously prepared mass and knead the dough of medium consistency. Leave it for a few minutes on the board, then roll it into a 2 cm thick formation with a rolling pin. Place the rolled dough in an oil-lubricated baking sheet and bake at high temperature. Grease the baked bark thickly with fruit povidl, and cover with foam on top. Dry the cake prepared in this way in a warm oven.
butter - 150 g, salt to taste, sugar - 300 g, flour - 300 g, eggs - 3 pcs., sour cream - 300 g, vanilla sugar - 10 g, cocoa - 50 g, rum - 20 g, fruit cream - 150 g
