Funnel cake

The Funnel cake was very popular in the USSR in the 1970s. Mistresses often cooked this dessert for the birthday of someone from home or for another holiday. What’s unique in it is that it "grew" from a home-baked sweetness into an individual cake, which began to be made on an industrial scale in the 1990s. Its recipe goes back to the popular American "funnel cake" which originated in Pennsylvania among German-Dutch colonists. The essence of the Funnel cake is that a mixture of shortbread cookie and cream is put on a plate heaped. You can bake the cookie for the cake by yourself or buy ready-made sugar biscuits, for example, "Yubileynoe". The cream is made from condensed milk and butter.


  • For the dough: butter – 200 g + for oiling
  • vanilla sugar – 2 tsp.
  • dark chocolate – for dressing (optionally)
  • sugar – 1/2 cup
  • baking powder – 2 tsp.
  • flour – 4 cups
  • sour cream – 1/2 cup. For cream:butter– 200g
  • caramelized milk– 1tin

Preparation method (receipt)

For the dough, melt the butter, slightly cool, add sour cream and stir everything with a mixer. Add sugar, vanilla sugar and whisk the mixture well. Sift flour through a sieve together with a baking powder, gradually (portionwise) add to the prepared mixture and knead soft dough. Mince the dough. Lay the formed dough "noodles" evenly on a baking sheet covered with a baking parchment, and place in the oven preheated to 180°C. Bake until brown for 15-20 minutes, and then cool. Crumble the baked cookies with hands. For cream, whip the boiled condensed milk with butter until smooth and add the cookie crumbs, leaving a little for sprinkling. Stir and put the resulting mass on an oiled dish heaped. Refrigerate for at least 2 hours, then take it out, leave to proof for 15 minutes at room temperature, sprinkle with the remaining crumbs, optionally top with melted chocolate and serve.

butter vanilla sugar dark chocolate sugar baking powder flour sour cream caramelized milk