Cake "Plombir"

Cake "Plombir" with butter cream The taste of this cake reminds me of the taste of the ice cream "Plombir", simple and creamy, in a normal waffle cup (the cream plays the role of ice cream, and the cup is a crockery). It is so creamy, delicate, vanilla, the cream is ideally suited for the porous structure of the cakes. The cake is great, such a family option for a big company! The cream is prepared according to the prescription oil-egg cream, so I will not elaborate at this stage, I will only say one thing - after trying a piece of this cake at least once, you will cook it constantly!

Cake "Plombir" with butter cream The taste of this cake reminds me of the taste of the ice cream "Plombir", simple and creamy, in a normal waffle cup (the cream plays the role of ice cream, and the cup is a crockery). It is so creamy, delicate, vanilla, the cream is ideally suited for the porous structure of the cakes. The cake is great, such a family option for a big company! The cream is prepared according to the prescription oil-egg cream, so I will not elaborate at this stage, I will only say one thing - after trying a piece of this cake at least once, you will cook it constantly!

Ingredients:

• Sour Cream 300 g
• Margarine 300 g
• Flour, wheat 750 g
• Salt 0.3 tsp.
• Soda 1 tsp.
• Vanillin 1 g
• Eggs chicken 7 pcs.
• Butter 500 g
• Sugar 360 g
• Vanillin 1 g
• Citric acid 0.2 g
• Walnut walnut 0.75 tbsp.

Instructions

• Step 1 Prepare the ingredients for the cake: sour cream 15% fat, margarine, wheat flour, salt, soda and vanillin.
• Step 2 Prepare ingredients for cream and sprinkling cake: fresh homemade chicken eggs, butter, sugar, citric acid and vanillin, walnuts.
• Step 3 Melt the margarine in a microwave oven or water bath, pour in sour cream to it.
• Step 4 Mix and add soda, salt and vanillin to sour cream and margarine. Stir again.
• Step 5 Now, in parts, pour in the flour.
• Step 6 We knead the dough, gradually pouring in the flour. I took 750 grams of flour.
• Step 7 The dough should not turn out to be steep, soft and pliable, but surely keep the shape of the ball. We divide it into 8 pieces of the same size and set it in the refrigerator for 5-10 minutes. While the dough is in the refrigerator, preheat the oven to 200 ° C.
• Step 8 Take the dough and roll one piece into a thin layer about 25-26 cm in diameter (then cut to a perfectly round shape with a diameter of 24 cm). Often pricked with a fork.
• Step 9 Bake the cake for about 7-8 minutes. While one cake is baking - roll out the dough for the next one.
• Step 10 So we bake all 8 cakes.
• Step 11 Cut the finished cakes, giving them an even round shape with a diameter of 24 cm. We do not eat or prune the scraps - they will come in handy!
• Step 12 So, the cakes are ready!
• Step 13 Now prepare the butter-egg cream.
• Step 14 On the bottom of the detachable form lay out one cake, abundantly lubricate the cream.
• Step 15 So lay out all the cakes, promazyvaya cream. It is necessary to leave a little cream for smearing the sides (we keep the remaining cream in the refrigerator till the moment of lubrication). We put the cake in the refrigerator for about 1 hour.
• Step 16 Nuts are crushed.
• Step 17 Scraps also grind until a large crumb is obtained.
• Step 18 We get the cake from the fridge in an hour, take off the edge and shift it to a wide flat dish, then slip the sides with the remaining cream.
• Step 19 Sprinkle the top and sides of the cake with walnuts and crumb of cakes. Give the cake to brew at room temperature for about 1 hour and can be served to the table!