Sour cream-fruit cake


  • 375 grams flour
  • 1 package of yeast
  • 50 grams sugar
  • 75 grams butter
  • 200 milliliters milk
  • 1 egg
  • pinch of salt
  • For the filling №1: 500 milliliters milk
  • 1 package of vanilla or creamy pudding
  • 4 tablespoons semolina
  • 3 tablespoons sugar
  • pinch of salt
  • 500 grams sour cream
  • 250g pasty cottage cheese
  • 2 eggs
  • fruits: cherries, plums, apples, and currants
  • For the filling №2: 500 grams sour cream
  • 1 egg
  • 2 tablespoons sugar with cinnamon or sugar with cocoa
  • 1 package of vanilla sugar

Preparation method (receipt)

Mix all the ingredients for the dough and leave in a warm place to approach, cover with cling film or a towel. Filling №1: boil the milk with sugar and semolina, add dissolved in milk vanilla pudding powder, bring to a boil again. Beat the egg whites until peaks stable. Enter yolks into the cooled semolina pudding. Add sour cream and cottage cheese, egg whites gently enter. Oil the deep baking dish, roll out the dough vystelit often chop, to go 30 minutes. Share on dough semolina pudding, fruit spread on top. Prepare the filling №2: Whip the egg whites until peaks stable, mix the egg yolks with the remaining ingredients, put on the fruit, place the egg whites on top and bake in a preheated to 175 degrees Celsius oven for 50-60 minutes.

wheat flour yeast sugar butter milk egg salt vanilla pudding creamy pudding semolina sour cream pasty cottage cheese cherry plum apple currant cinnamon cocoa powder vanilla sugar