Porous, airy and soft – the pie prepared according to this recipe is quite self-sufficient..
According to the expert of the online publication «BelNovosti», chef Yulia Arkhipova, it can be used as a base for cakes, since it goes well with mousses and creams..
The pastry is prepared easily and simply from the following ingredients:
Combine sugar, sour cream and egg and lightly beat until you get a homogeneous mass.
Now add flour (be sure to sift it), soda and cocoa and mix thoroughly again – that’s it, the dough is ready.
You can bake the pie in a multicooker, after greasing the bowl with butter, in the ‘Bake’ mode.
An oven will also do – set the temperature to 180 degrees and keep the pie in the oven for about 40 minutes.
After the pie is ready, remove it from the pan and cool slightly, then wrap it in cling film – let it cool completely in this form. As a result, the cakes will be even more moist.
Earlier we told you how to get a bright yellow yolk in boiled eggs.
Porous, airy and soft – the pie prepared according to this recipe is quite self-sufficient..
According to the expert of the online publication «BelNovosti», chef Yulia Arkhipova, it can be used as a base for cakes, since it goes well with mousses and creams..
The pastry is prepared easily and simply from the following ingredients:
Combine sugar, sour cream and egg and lightly beat until you get a homogeneous mass.
Now add flour (be sure to sift it), soda and cocoa and mix thoroughly again – that’s it, the dough is ready.
You can bake the pie in a multicooker, after greasing the bowl with butter, in the ‘Bake’ mode.
An oven will also do – set the temperature to 180 degrees and keep the pie in the oven for about 40 minutes.
After the pie is ready, remove it from the pan and cool slightly, then wrap it in cling film – let it cool completely in this form. As a result, the cakes will be even more moist.
Earlier we told you how to get a bright yellow yolk in boiled eggs.
Porous, airy and soft – the pie prepared according to this recipe is quite self-sufficient..
According to the expert of the online publication «BelNovosti», chef Yulia Arkhipova, it can be used as a base for cakes, since it goes well with mousses and creams..
The pastry is prepared easily and simply from the following ingredients:
Combine sugar, sour cream and egg and lightly beat until you get a homogeneous mass.
Now add flour (be sure to sift it), soda and cocoa and mix thoroughly again – that’s it, the dough is ready.
You can bake the pie in a multicooker, after greasing the bowl with butter, in the ‘Bake’ mode.
An oven will also do – set the temperature to 180 degrees and keep the pie in the oven for about 40 minutes.
After the pie is ready, remove it from the pan and cool slightly, then wrap it in cling film – let it cool completely in this form. As a result, the cakes will be even more moist.
Earlier we told you how to get a bright yellow yolk in boiled eggs.
Porous, airy and soft – the pie prepared according to this recipe is quite self-sufficient..
According to the expert of the online publication «BelNovosti», chef Yulia Arkhipova, it can be used as a base for cakes, since it goes well with mousses and creams..
The pastry is prepared easily and simply from the following ingredients:
Combine sugar, sour cream and egg and lightly beat until you get a homogeneous mass.
Now add flour (be sure to sift it), soda and cocoa and mix thoroughly again – that’s it, the dough is ready.
You can bake the pie in a multicooker, after greasing the bowl with butter, in the ‘Bake’ mode.
An oven will do too – set the temperature to 180 degrees and keep the pie in the oven for about 40 minutes.
Once the pie is ready, remove it from the pan and cool slightly, then wrap it in cling film – let it cool completely in this form. As a result, the cakes will be even more moist.
Earlier we told you how to get a bright yellow yolk in boiled eggs.
