Sundae cake
2 cup
16 fl oz
4 Tbs
0.50 cup
130 g
4.55 oz
4.29 fl oz
sour cream
2 cup
500 g
17.50 oz
16.50 fl oz
2 pc
8 Tbs
2 Tbs
vanilla powder
cream 33%
1 cup
250 ml
8.25 fl oz
0.50 cup
100 g
3.50 oz
3.30 fl oz
coconut flakes
0.25 cup
3.25 tbsp
50 g
1.75 oz
1.65 fl oz


Cooking instructions

  1. Combine the sugar, vanilla powder and cornstarch. Add the eggs, and mix. Add sour cream, stir and put over medium heat. Cook until thickening, stirring constantly. Let cool. Whisk the cold cream until light peaks. Spoon in the prepared dough. Let the cream cool a little
  2. Put the butter in the freezer for 20 minutes. Combine the sifted flour and sugar in a bowl. Grate the butter and gradually grind the mass into crumbs with your hands. Fry the mixture until golden brown in a frying pan over medium heat, stirring constantly with a spatula. Cool the crumb. Chop the nuts and fry. Cool.
  3. Place the ring from the springform pan 18 cm in diameter on a plate. Cover with a cling film inside. Divide the crumb and cream into 4-5 equal parts. First, lay out some of the crumb, level it. Then smooth out part of the cream, sprinkle half of the cake with the nuts, and the other half with the coconut flakes. Put together the cake. Refrigerate overnight. Decorate the top of the cake with coconut flakes and the nuts.