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The cake is tender "Lazy sour cream"

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The cake is tender "Lazy sour cream"

My dear cooks, good day! I want to offer you a simple, but very tender and delicious cake! Our family simply adore scones with sour cream filling (smetannik), but in conditions of constant lack of time, I came up with here is a lazy version of these rolls, which saves valuable time. Treat you and your family easy to prepare, but very tasty cakes with delicate toppings!


Cooking time120 minutes Number of servings-

Ingredients for The cake is tender "Lazy sour cream"




Step-by-step instruction of cooking The cake is tender "Lazy sour cream"


Step 1

All the ingredients for the dough must be at room temperature. In slightly warm milk dissolve the yeast. Sift flour, add salt, sugar, vanilla, stir, and then add resultando egg and softened margarine and mix with flour until crumbs. Then, the resulting crumbs pour in the yeast mixture, and knead the dough.All the ingredients for the dough must be at room temperature. In slightly warm milk dissolve the yeast. Sift flour, add salt, sugar, vanilla, stir, and then add resultando egg and softened margarine and mix with flour until crumbs. Then, the resulting crumbs pour in the yeast mixture, and knead the dough.


Step 2

Should be a pretty soft dough that holds its shape well. The kneaded dough cover and leave for 20 minutes to rest. During this time, to relax the gluten of flour, the dough will be easier to knead.Should be a pretty soft dough that holds its shape well. The kneaded dough cover and leave for 20 minutes to rest. During this time, to relax the gluten of flour, the dough will be easier to knead.


Step 3

The rested dough knead until smooth and homogeneous. The dough cover and leave in warm until double in volume.The rested dough knead until smooth and homogeneous. The dough cover and leave in warm until double in volume.


Step 4

Roll the dough into a thickness of 1cm.Roll the dough into a thickness of 1cm.


Step 5

The bottom of the form (I took shape with a diameter of 26cm) covered with baking paper, sides greased with butter. Cut the bottom of the pie dough around the circumference of the form, put it into the form. Then roll out two of the harness, each of thickness 1cm, and twist them together. Received the pigtail to put on the circumference of the pie, pre-lubricated egg loose cannons. Cover the workpiece for the cake and leave for proofing for 20 minutes.The bottom of the form (I took shape with a diameter of 26cm) covered with baking paper, sides greased with butter. Cut the bottom of the pie dough around the circumference of the form, put it into the form. Then roll out two of the harness, each of thickness 1cm, and twist them together. Received the pigtail to put on the circumference of the pie, pre-lubricated egg loose cannons. Cover the workpiece for the cake and leave for proofing for 20 minutes.



Step 6

For the filling, mix sour cream, sugar, melted butter (it adds a nice creamy taste) and flour.For the filling, mix sour cream, sugar, melted butter (it adds a nice creamy taste) and flour.


Step 7

Spread the sour cream filling over the cake, gently flatten it.Spread the sour cream filling over the cake, gently flatten it.


Step 8

To decorate the surface of filling the remaining batter. I decorated with halves of hearts, cut out tins of cookies. Grease the cake loose cannons egg and bake it in a preheated 180 degree oven for 30 minutes. Smetana filling in the finished pie should not be runny, it should be pretty tight.To decorate the surface of filling the remaining batter. I decorated with halves of hearts, cut out tins of cookies. Grease the cake loose cannons egg and bake it in a preheated 180 degree oven for 30 minutes. Smetana filling in the finished pie should not be runny, it should be pretty tight.


Step 9

This is such a wonderful ruddy pie we have. Fully cool it, and enjoy its delicate and creamy taste! 
Angel you for a meal!This is such a wonderful ruddy pie we have. Fully cool it, and enjoy its delicate and creamy taste!
Angel you for a meal!