Delicate custard cake with sour cream

12 servings

120 minutes

A delicate custard cake with sour cream frosting is a classic of Russian cuisine that captivates with its lightness and tenderness. Its roots trace back to traditional custard dough recipes loved by many generations. The base of the cake consists of airy custard 'fingers' that break apart after baking and are drenched in thick sour cream frosting, creating a harmony of flavors: the light dough pairs perfectly with the creamy tang of the sour cream. This dessert is not only incredibly delicious but also versatile—it suits both cozy family tea times and festive gatherings. Its charm lies in the simplicity of preparation and the incredible taste that develops after several hours of soaking in the cream.

Energy value per serving

• Calories: 137.1
• Proteins: 4.1g
• Fats: 8.9g
• Carbohydrates: 10.1g

Ingredients

• Chicken egg: 4 pc
• Water: 125 ml
• Wheat flour: 150 g
• Butter: 90 g
• Milk: 125 ml
• Salt: pinch

Cooking steps

1. For the test, we place a pot on low heat, pour in water and milk, and add butter. We wait for the butter to completely melt, then add a pinch of salt. The main thing is to wait for the butter to melt and ensure the liquid doesn't boil.

   Required ingredients:

   • Water: 125 ml
   • Milk: 125 ml
   • Butter: 90 g
   • Salt:  pinch

2. As soon as the butter melts, add a pinch of salt and stir! Then pour the flour into the pot and mix the dough quickly until it resembles a ball, but don't keep it in the pot too long! We have a choux pastry. Well, almost — the final 'chord' is mixing in the eggs!!!

   Required ingredients:

   • Salt:  pinch
   • Wheat flour: 150 g

3. So, let the dough cool completely; otherwise, when adding eggs to the dough, they will simply curdle. The dough has cooled; we mix in the eggs—one at a time. The dough is ready. We place the dough in small strips on parchment paper, previously greased with butter (must grease!!!!) and send it to an oven preheated to 180 degrees. Bake for about 20 minutes.

   Required ingredients:

   • Chicken egg: 4 pieces

4. For the cream, whip 700 grams of sour cream (fat content over 20%) with a glass of sugar (150 grams).

5. After our baked 'fingers' have cooled, we break them into small pieces and carefully arrange them on a plate in a pile, but actually — you can place them however you like, as your imagination allows!

6. Then coat the fingers with sour cream. The cake soaks for 3-4 hours. You can sprinkle with grated chocolate!