Today I hope I will surprise you – both with vision and taste!
If you like light and unobtrusive desserts, the taste of yogurt and sour cream, this is your cake!
But it is best if you want to surprise with it your guests with something super tasty and interesting!
The original recipe is borrowed from the culinary channel on youtube SOS Kuhinja/Kitchen. And here’s how I prepared it:
НЕОБХОДИМИ ПРОДУКТИ:
НАЧИН НА ПРИГОТВЯНЕ:
In a bowl, place the soft butter, sugar, vanilla sugar and the pinch of salt.
Stir with a mixer for about 5-6 minutes.
You need to get a fluffy texture.
Divide the eggs into yolks and whites.
Start adding the yolks one by one while beating with the mixer. Once one yolk is absorbed by the mixture, then add the next one.
A soft custard is obtained.
Sift the flour into a bowl.
Sift the baking powder with the flour.
Start adding the flour in portions.
Stir with a spatula so that the flour gets absorbed by the mixture.
Knead with your hands until a compact mass is obtained. You don't have to knead it much. Just gather all the ingredients in the bowl well.
Divide the dough into two halves.
Put one half in a plastic bag and flatten it slightly. Close it and put it in the refrigerator for 30 minutes.
Divide the second half of the dough into three balls (they do not have to be the equal). Put them in a plastic bag and leave them in the freezer for 30 minutes.
Please note that the first half of the flat dough is placed in the refrigerator and the dough in balls is placed in the freezer. The balls need to be much harder.
Put the egg whites in a dry bowl and beat with a mixer for about 1-2 minutes.
Gradually add the sugar, stirring constantly with a mixer.
Beat the egg whites until stiff peaks are obtained.
In a bowl, place the yogurt, sour cream, vanilla sugar and the fine corn flour.
(Note: If you want to get a lighter and fluffier custard, you can skip the flour or put a smaller amount than indicated in the recipe. I honestly missed it and it turned out great.)
Stir with a whisk.
Add the egg whites in portions and stir slowly with the whisk.
You should get a fluffy mixture.
Prepare a baking tray with approximate dimensions of about 23/33 cm. Coat the bottom and walls of the dish with butter or margarine.
Take the dough out of the fridge and put it in the pan.
Spread the dough evenly on the bottom of the tray with light hand pressure.
Pour the yogurt and sour cream custard on top.
Remove the three balls of dough from the freezer. Grate them on a coarse grater over the custard. Spread the grated dough in an even layer over the entire surface.
Bake the cake in a preheated oven at 180 degrees for about 30 minutes.
Remove the cake from the oven and allow to cool. As soon as you take the cake out of the oven, it is quite swollen, but then it drops slightly. This should not bother you. This is the way it is.
Cut into squares and sprinkle with icing sugar.
Enjoy! 🙂
Щом аз мога, значи и вие можете!
Добър апетит!
Ingredients
Directions
In a bowl, place the soft butter, sugar, vanilla sugar and the pinch of salt.
Stir with a mixer for about 5-6 minutes.
You need to get a fluffy texture.
Divide the eggs into yolks and whites.
Start adding the yolks one by one while beating with the mixer. Once one yolk is absorbed by the mixture, then add the next one.
A soft custard is obtained.
Sift the flour into a bowl.
Sift the baking powder with the flour.
Start adding the flour in portions.
Stir with a spatula so that the flour gets absorbed by the mixture.
Knead with your hands until a compact mass is obtained. You don't have to knead it much. Just gather all the ingredients in the bowl well.
Divide the dough into two halves.
Put one half in a plastic bag and flatten it slightly. Close it and put it in the refrigerator for 30 minutes.
Divide the second half of the dough into three balls (they do not have to be the equal). Put them in a plastic bag and leave them in the freezer for 30 minutes.
Please note that the first half of the flat dough is placed in the refrigerator and the dough in balls is placed in the freezer. The balls need to be much harder.
Put the egg whites in a dry bowl and beat with a mixer for about 1-2 minutes.
Gradually add the sugar, stirring constantly with a mixer.
Beat the egg whites until stiff peaks are obtained.
In a bowl, place the yogurt, sour cream, vanilla sugar and the fine corn flour.
(Note: If you want to get a lighter and fluffier custard, you can skip the flour or put a smaller amount than indicated in the recipe. I honestly missed it and it turned out great.)
Stir with a whisk.
Add the egg whites in portions and stir slowly with the whisk.
You should get a fluffy mixture.
Prepare a baking tray with approximate dimensions of about 23/33 cm. Coat the bottom and walls of the dish with butter or margarine.
Take the dough out of the fridge and put it in the pan.
Spread the dough evenly on the bottom of the tray with light hand pressure.
Pour the yogurt and sour cream custard on top.
Remove the three balls of dough from the freezer. Grate them on a coarse grater over the custard. Spread the grated dough in an even layer over the entire surface.
Bake the cake in a preheated oven at 180 degrees for about 30 minutes.
Remove the cake from the oven and allow to cool. As soon as you take the cake out of the oven, it is quite swollen, but then it drops slightly. This should not bother you. This is the way it is.
Cut into squares and sprinkle with icing sugar.
Enjoy! 🙂
