Sour cream biscuit

Cold way. Beat the whites with half a portion of sugar into a strong foam. Rub the yolks with the remaining half of the sugar. You can add grated lemon or orange zest or ground nuts. Add sour cream. (When preparing dough with other additives - oil, cottage cheese, pumpkin - also introduce them into the yolk mass at this stage). Mix the yolts with flour and carefully, so that the mass does not fall, in portions introduce whipped proteins, stirring with movements from the bottom up. Put the dough in a tin greased with oil and put in an oven heated to 150 ° C. Increase the temperature to 180-190 ° С. For the first 15-20 minutes of baking, the biscuit cannot be disturbed, the oven cannot be opened, the baking sheet can be shaken. Baking time depends on the features of the oven and the size of the shape (from 30 to 40-45 minutes). To check your readiness to pierce the middle of the biscuit with a wooden stick - it must remain dry. As soon as the biscuit is ready, turn off the heat, open the oven door and leave for 10 minutes. It is advisable to withstand the sour cream biscuit after baking from 8 hours to a day (after which it cuts easier), then soak in syrup, lubricate with cream. Warm way. Rub the yolks with sugar, add sour cream. Heat in a water bath with constant stirring until the sugar dissolves, cool to room temperature, put in cold water and constantly beating, while the mass becomes thick and lush. Then add flour and introduce whipped proteins in the same way as with a cold method.