The ingredients in the form of 21-23 cm:
For the dough:
270 g bird-cherry flour
500 ml of milk (fat is not essential)
6 eggs
Sugar 270 g
200 g butter
400 g wheat flour
3 tsp baking powder
500 ml of milk (fat is not essential)
6 eggs
Sugar 270 g
200 g butter
400 g wheat flour
3 tsp baking powder
For the cream:
1 kg fat thick cream (25% fat)
200 g of powdered sugar, or more if you like a sweeter cream
200 g of powdered sugar, or more if you like a sweeter cream
For syrup:
Sugar 150 g
150 ml water
150 ml water
Composition
Cheremuhovo sift flour.
Milk bring to a boil and pour their meal. Stir well and leave to cool to room temperature. The mixture is slightly thickened.
Egg whisk with sugar to increase the volume of masses in half.
Add the melted and slightly cooled butter, mix. Add the sifted flour with baking powder and stir again.
Egg whisk with sugar to increase the volume of masses in half.
Add the melted and slightly cooled butter, mix. Add the sifted flour with baking powder and stir again.
Adding bird cherry mixture and stir.
Pour batter into two greased form the same size and put in a preheated 180 degree oven. Bake until dry matches, about 45-50 minutes.
While baked cakes, prepare the syrup. Mix in the sugar and water dipper, put on the stove and bring to a boil and dissolve the sugar. Remove from the heat and allowed to cool.
Ready-made cakes are removed from the mold and allowed to cool. Every cut in half lengthwise — should have 4 thin cake.
Cooking cream — whisk the cream with the powdered sugar.
We begin to collect a cake. Put one cake on a serving plate. Impregnated with sugar syrup and smear sour cream. Repeat with the rest of shortcakes, cream and syrup.
Coated with cream sides and top of cake. If you wish to decorate. otsadit remnants of the cream of cooking bag with a nozzle on top of the cake and sprinkle with chopped sides in crumb cakes scraps.
Give the cake to stand for 3-4 hours in the refrigerator, then cut and enjoy.