Ingredients
Sour cream - 1 cup (plus 1 cup for cream)
Flour - 3 cups
Sugar - 3/4 cup (plus 1/2 cup for cream)
Baking soda - 1/4 teaspoon
Salt - 1/4 teaspoon
Vanilla Sugar - 1/3 teaspoon (for cream)
Method of cooking
Preheat oven to 230-240 degrees. Lubricate baking sheet with vegetable oil. Stir in a large bowl cream, sugar and salt. Pour the flour and baking soda, mix the dough. Divide the finished dough into 4 equal parts. From every part roll out a circle. Put the cakes on the prepared baking sheet. Bake for 10-15 minutes. Meanwhile, prepare the cream.
Whip up cream with sugar and vanilla sugar. Put one cake on a large platter, brush with cream, cover with second cake on top, brush it with cream, etc. Fourth cake grind to the consistency of crumbs and sprinkle them the third cake, generously lubricated with cream. Decorate cake as desired and refrigerate for 3-4 hours. When the cake is impregnated with a cream, it becomes a very gentle and soft.
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