Cream cakes in the mountains

WHAT YOU NEED

Ingredients

115 grams of sour cream
115 grams of unsalted butter
3 grams of salt
150 grams of fine sugar
1 small piece of cauliflower
142 grams of high starch flour
142 grams of low-fat flour
Egg whites (about 2) 30 grams
35 grams of almond flour
Rough sugar moderate

How TO MADE Cream cakes in the mountains

1. Vanilla pods + sugar are thinned in a food processor, screened to remove the coarse particles, i.e. vanilla sugar reserve; almond powder, high powder, low powder screened, mixed evenly for reserve.

2. Unsalted butter 115 g + fermented cream 115 g + vanilla sugar beaten with an egg beater until the color fades, add the egg yolk one by one and beaten evenly.

3. Various flours and salts are poured into the butter, mixed with a scraper, and then kneaded into a dough.

4. The dough is placed in a large film, adjusted to its preferred shape (round or square), placed in the refrigerator and refrigerated for at least 3 hours to shape it.

5. The frozen raw dough is removed, some coarse sugar is rolled on the surface, cut into thick slices with a knife, preheated in the oven to 160 degrees for 20 minutes, the baking pan is covered with baking oil and paper, with a certain interval to put the raw dough, the oven is baked in the middle for 25 minutes.

6.