- Flour - 400 Grams
- Sugar - 400 Grams
- Milk - 1 cup
- Eggs - 5 pieces
- Butter - 100 Grams
- Baking Powder - 10 Grams
- Sol - 1 Pinch
- Sour Cream - 250 Grams
- Sour cream - 350 Grams
- Vanilla essence - 1 teaspoon
Ingredients. In a bowl, mix the flour, salt and baking powder. We set it aside. In a small saucepan pour the milk and put the butter. On a low heat, warm up until the oil is melted. In another saucepan until smooth, whisk eggs with sugar. Now gradually begin to mix in the egg mixture flour and milk. Alternately, we add first a spoonful of flour ... ... then a little milk mixture. Whip the resulting mass until smooth. We take a removable form, lightly sprinkle with flour and grease with a butter. Pour the dough into it, put it in the oven, heated to 180 degrees, and bake 45-55 minutes. Ready biscuit looks like this. It must be cooled to room temperature. The cooled biscuit is taken from the removable form. Put the biscuit in a deep container (for example, in a pan), which in diameter slightly exceeds the biscuit itself. Deeply pierce the biscuit with a knife or fork. In a blender, mix until uniformly condensed milk, sour cream and vanilla essence. The resulting feeding we fill our biscuit. Leave the biscuit in a warm place for 5-6 hours under the closed lid. Biscuit, like a sponge, will absorb all the liquid and become incredibly tender. After 5-6 hours, a gentle and slightly moist biscuit will be ready, and you can eat it. Bon Appetit! ;)
Servings: 8-10