The secret of this sour cream is in the distinct almond taste. And several tricks help to get it at once, which I will tell you more about later in the recipe. Try it on occasion, and you will definitely not regret spending time cooking!
Ingredients
For cakes:
- Egg whites - 150 g
- Sugar - 120 g
- Almond flour - 150 g
For cream:
- Sour cream - 350 g
- Almond Extract - 0.5 tsp.
- Powdered sugar - 80 g
Step-by-step cooking recipe
Whisk the whites to peaks and, continuing to whisk, gradually add sugar.
Add the almond flour and mix gently.
With the help of a pastry pomeranian, spread the dough on parchment in thin cakes and bake in the oven for 25 minutes at 160 degrees.
Whisk the cream ingredients until fluffy with a mixer.
When the cakes cool down, collect the almond sour cream, and leave it to soak.
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