or the base:
2-3 eggs
1 cup granulated sugar
1 cup sour cream
1.5 cups of flour
1 teaspoon ground cinnamon
1 teaspoon baking soda, vinegar maturing in
1 cup small seedless raisins
For sweets:
2 tablespoons of cocoa powder
2 tablespoons granulated sugar
2 tablespoons of sour cream
Fresh eggs are beaten with sugar foam to increase the weight by half. Add sour cream and cinnamon, stir gently with a wooden spoon, slowly pour the flour and stir until smooth, then add the baking soda, the repayment in vinegar, raisins and stir again. Form or pan heated, oiled, sprinkle bread crumbs with a rolling pin or chopped liver (1 pc.), Pour into the prepared batter and immediately place in preheated oven. Bake at 190-200 ° C for approximately 50 minutes. To cake not burnt, 15 minutes before the end of baking to cover it with a damp paper.
The cooled cake pour hot glaze prepared as follows: cocoa mixed with sugar, add the cream and stirring continuously over low heat bring to a simmer. Instead of icing the cake can be covered with chocolate fudge or finished any cream if desired.
If desired, the dough can add 50-70 g softened margarine or butter, then the cake will be more fancy.
2-3 eggs
1 cup granulated sugar
1 cup sour cream
1.5 cups of flour
1 teaspoon ground cinnamon
1 teaspoon baking soda, vinegar maturing in
1 cup small seedless raisins
For sweets:
2 tablespoons of cocoa powder
2 tablespoons granulated sugar
2 tablespoons of sour cream
Fresh eggs are beaten with sugar foam to increase the weight by half. Add sour cream and cinnamon, stir gently with a wooden spoon, slowly pour the flour and stir until smooth, then add the baking soda, the repayment in vinegar, raisins and stir again. Form or pan heated, oiled, sprinkle bread crumbs with a rolling pin or chopped liver (1 pc.), Pour into the prepared batter and immediately place in preheated oven. Bake at 190-200 ° C for approximately 50 minutes. To cake not burnt, 15 minutes before the end of baking to cover it with a damp paper.
The cooled cake pour hot glaze prepared as follows: cocoa mixed with sugar, add the cream and stirring continuously over low heat bring to a simmer. Instead of icing the cake can be covered with chocolate fudge or finished any cream if desired.
If desired, the dough can add 50-70 g softened margarine or butter, then the cake will be more fancy.