Homemade cream cake

Made by:


25 dkg
15 dkg
Mizo butter
1 db
1 csipet
1 dl
Mizo sour cream (20%)
1 tablespoon of

1 tablespoon of vinegar for the cream:

8 db
30 dkg
4 packs of
vanilla flavored pudding powder (4×4 dkg)
1 l
Mizo milk (2.8%)

for serving:

powdered sugar



Knead the flour with the butter, egg, salt, sour cream and vinegar thoroughly - it is advisable not to add the sour cream all at once, as the necessary quantity depends on the type of the flour. Divide the dough into 2 equal parts, roll each into a thin sheet and bake on a greased, floured baking sheet. Leave to cool.

Beat the egg whites with 20 dkg sugar into a hard foam. Mix the pudding powder in 2 dl of milk with the remaining sugar and the egg yolks. Bring the remaining milk to boil, add the pudding powdered milk and cook until thick, stirring constantly - it may be a little lumpy at start, but the lumps will disappear with constant stirring. Roll the egg foam into the hot cream and fill it between the two sheets while still warm. When cool, cut into squared and serve sprinkled with powdered sugar.