Easy Vanilla Cake

Elena Butuc

This recipe was automatically translated from Romanian. View original here

Now I thought of combining the sheets from the Smetannik Cake (because they are very tasty, tender) with the classic cream - and I hit the mark. It is a very fine cake, flavored, with a complete taste.

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Ingredients

Metric US

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Sour cream

200 g

simple fermented sour cream

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Baking powder

2 tsp

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Egg

2 pieces

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Butter

3 tbsp

for the dough - to be melted and cooled

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Sugar

200 g

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White flour

500 g

+7 tablespoons cream

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Milk

1 l

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Butter

200 g

soft butter at room temperature - for cream

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Powdered sugar

150 g

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Lemon

1 piece

you can put 2, according to taste

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Sunflower oil

2 tbsp

Step by step

Prepare the dough according to steps 1-7 from the Smetannik Cake Recipe.

It is divided into 3 equal pieces and formed from them some dough balls.

Cut 3 pieces of baking paper - exactly the size of the baking tray.

Sprinkle a little flour on the paper and spread each ball of dough directly on the baking paper - spread it carefully with the foil so that it comes perfectly close to the edges - leave about 1 cm for the edges.

Pull out the paper and move the sheet to the oven tray. The baking paper method saves you a lot of trouble stretching the dough, so I recommend it.

Do the same for the other 2 sheets - while one of them is baking, prepare the next one.

Bake in a preheated oven at 200 degrees for about 10 minutes - or until the edges start to brown slightly.

Bake all 3 sheets in the same way, let it cool.

Now we can start the cream.

Dissolve the 7 tablespoons of flour with about 1 glass of milk, mix well so that they are not lumpy.

The rest of the milk is boiled, when it starts to boil, make a low heat and carefully add the milk with flour, from the previous step.

Stir continuously so that they are not lumpy. Let it boil for about 10 minutes, until it thickens.

Set aside this mixture of milk and flour to cool completely (it would be good to do it before you start baking the sheets).

Beat the butter well with the powdered sugar and grated peel of a lemon.

Then add 1-2 tablespoons of milk cream with flour, gradually - beat the cream well after each half.

After incorporating all the cream, add the lemon juice.

It seemed to me that she tended to cut a little cream from the lemon juice, so I didn't insist on mixing it too much.

Divide the cream ochiometrically into 2 quantities, grease the sheets - sheet1 + cream + sheet2 + cream + sheet3 - but you can leave 3-4 tablespoons for garnish on top.

The cake can be simply garnished with powdered sugar or greased with a few tablespoons of cream and sprinkled with coconut.