Biscuit with sour cream
4 servings
75 minutes
Sour cream biscuit is a delicate and airy dessert that holds a special place in Russian cuisine. Its history begins in the traditions of home baking, where sour cream was used to give the dough softness and a slight tang. This biscuit turns out incredibly porous, and thanks to the cream made from condensed milk and butter, its taste becomes rich and intense. It is perfect for cozy family tea times as well as festive gatherings. Easy to prepare but delightful in taste, this dessert can be complemented with berries or nuts for added texture. Serving the biscuit after soaking makes it even juicier, with each piece melting in your mouth and leaving a pleasant creamy aftertaste.
1
Turn on the stove and let it heat up to 180 degrees. You can use the baking mode in a multicooker (I leave it for an hour at 140 degrees).
2
Whip the sour cream, sugar, and eggs and let it sit for 10 minutes.
- Sour cream: 200 g
- Sugar: 1 glass
- Chicken egg: 3 pieces
3
Dissolve the soda with vinegar and add to the main bowl.
- Soda: 0.5 teaspoon
- Vinegar: 0.5 teaspoon
4
Sift the flour and gradually add it to the mixture, stirring well. The dough will have a consistency like sour cream, not too thick.
- Wheat flour: 1.5 glass
5
Grease the mold well with butter. Pour the batter into the mold and place it in the oven (multicooker).
- Butter: 120 g
6
For the cream, you need to take the butter out of the fridge in advance so that it is at room temperature. Using a mixer or by hand, beat the butter until it is completely soft and smooth.
7
Pour condensed milk into the butter and whip everything until smooth.
- Condensed milk: 100 g
8
We cool the finished pie. Cut it into 1 - 2 layers. We spread cream on them. We also apply cream on top and leave everything to soak for 1 - 2 hours. I couldn't wait :D