- flour - 320 Grams
- sour cream - 380 Grams
- eggs - 6 pieces
- Sugar - 620 Grams (220-for dough, 400 for fondant)
- Vanillin - - To taste
- citric acid - 3 grams
- water - 130 milliliters
- jam - 1 glass
- powdered sugar - - To taste
We divide the eggs into squirrels and yolks. Whisk the whiskers to a firm foam. Rinse the yolks with sugar and add white sour cream. Then - vanillin to taste and flour. Mix well and gently add whipped proteins. Pour the dough into a rectangular baking dish, previously oiled. Bake at a temperature of 220 degrees 20-25 minutes. Ready biscuit should lightly spring when pressed with your hand. We cool the biscuit, cut it with any form and sprinkle with powdered sugar. Then we spread a thin layer of jam. Now we are preparing the sweet. In the hot water we put sugar and mix until dissolved, then cook on low heat, periodically removing the foam. We check the readiness of the sweets as follows: take a drop of syrup and dip it into cold water. If the drop turns from a sugar lump, which can be rolled with fingers, then the fudge is ready. We glance our biscuits with sweetness. We send the cakes to the cold place for 30-60 minutes. Bon Appetit!
Servings: 8