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A glass cake in 30 minutes

A glass cake in 30 minutes


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Ingredients

Dough

  1. Eggs 1 cup
  2. Sour cream (kefir, yogurt) 1 tbsp.
  3. Sugar 1.5 tbsp.
  4. Flour 3 tbsp.
  5. Vegetable oil 1/2 tbsp.
  6. Baking powder 1 pack (10 gr.)
  7. Vanilla sugar 1 pack (10 gr.)

Cream

  1. Butter 200 gr.
  2. Condensed milk 1 can 300-380 gr.
  • Main ingredients: Oil, Sour cream, Sponge cake, Sugar, Condensed milk
  • World Cuisine

Inventory:

glass, bowl, spoon, mixer, pan

Cooking:


All products must be measured in one glass, of any volume, it all depends on the portion that you choose. I measure with a glass of 220 ml.

I combine the liquid ingredients in a bowl (without vegetable oil) and beat with a mixer.

I pour in flour and baking powder, at the very end vegetable oil, quickly beat with a mixer.

Bake in the oven at a temperature of 180 * C at an average level. Spread the dough on a baking sheet (30/40 cm.) Covered with a silicone mat (parchment).

Cream. Beat up very soft butter (about 2-3 minutes) and until fluffy, I took the butter out of the refrigerator in advance to make it very soft. Continuing to beat, pour condensed milk in a thin stream. In order for the cream not to exfoliate, the oil and condensed milk should be at the same temperature.

Cool cake to cut, trim the edges. Cut into 4 parts.

Assembly of the cake. I grease the bottom of the dish in which I will collect the cake with a small amount of cream, on top of the cake, grease with cream, etc.

Grease the top and sides with a thin layer of cream. Grind pieces of cake using a blender into small crumbs and sprinkle on top of the cake and sides.

The cake can immediately be cut and served, but it is better to put it in the refrigerator for 1-2 hours, the cream will become denser, glue the cakes and the cake will be better cut.