Ingredients portion 4
Sour cream 20% 350 g
Sugar 2.5 cups
Chicken egg 4 pieces
Potato starch 3 tablespoons
Wheat flour 1.5 cups
Detergent soda 3 teaspoons
Milk ½ cup
Condensed milk 1 can
Butter 300 g
Peanuts 85g
Bananas 1 piece
Cocoa powder 1 tablespoon
Cooking instructions 2 hours
1 For each crust you will need: ½ cup sour cream, ½ cup sugar, 1 egg, 1 tablespoon starch, ½ cup flour, 1 teaspoon soda and one of the additives (bananas, crushed peanuts, cocoa).
2 For the crusts, beat the egg and sugar, add the soured cream, flour, starch, vinegar (or lemon juice) baking soda and one of the additives (add a banana for the first crust, peanuts for the second and cocoa for the third).
3 Bake the cakes in a preheated oven (180-200 degrees) for 18-20 minutes. When the crusts have cooled, cut lengthwise with a cold knife to make 2 thin crusts. You will end up with 6 thin shortcakes.
4 For the cream you need: 1 egg, 1 cup sugar, milk, condensed milk and butter.
5 For the cream, beat the egg and sugar, then add the cold milk. Place in a water bath and cook with constant stirring until thickened. Leave the mixture to cool.
6 Beat the softened butter with a mixer, gradually incorporate the custard mixture and condensed milk.
7 Brush each cake with cream. It is best to leave the cake to soak overnight. Then decorate with fruit, berries, nuts or grated chocolate.
Recipe tip The good thing about this cake is that you can change the ingredients. Instead of bananas, put sultanas, for example, or poppy seeds or dried apricots, etc. Everyone can choose a filling to suit their tastes!
