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"tea sponge"
1 serving
Mix the flour with cookie powder, grind with grind, salt to taste and knead medium consistency dough on sour cream. Roll it out with a rolling pin, grease with an egg, sprinkle with cumin, grated cheese and fold. Repeat this process 4-5 times. Then the dough is rolled into a layer with a thickness of a finger and cut into rectangles of a size into a matchbox. Lubricate the surface of the cakes with egg yolk (at the same time, you need to watch out so as not to lubricate the sides of the cakes, since the dough will not grow during baking) and pour the paste with grated cheese. "Tea sponges" bake in a greased baking tray at high temperature.
Mix the flour with cookie powder, grind with grind, salt to taste and knead medium consistency dough on sour cream. Roll it out with a rolling pin, grease with an egg, sprinkle with cumin, grated cheese and fold. Repeat this process 4-5 times. Then the dough is rolled into a layer with a thickness of a finger and cut into rectangles of a size into a matchbox. Lubricate the surface of the cakes with egg yolk (at the same time, you need to watch out so as not to lubricate the sides of the cakes, since the dough will not grow during baking) and pour the paste with grated cheese. "Tea sponges" bake in a greased baking tray at high temperature.
salt to taste, cumin to taste, cheese to taste, flour - 300 g, eggs - 2 pcs., sour cream to taste, cookie powder - 1 pack, tar - 200 g
