1 pack of Bird-cherry flower
1 glass of sugar
2 eggs
1 glass of sour cream
1 glass of flour
½ glass of raisins or nuts
1 tbl spoon of baking powder
For cream:
1.5 glasses of sour cream
¾ glass of sugar
some vanilla
For glazing: mix 1 tbl spoon of milk, 3 tbl spoon of caster sugar, 2 tbl spoon of cocoa, 50 g butter, cook & mix under slow temperature until a thick mass.
Mix & dissolve sugar with eggs, add sour cream, baking powder, Bird-cherry flower, nuts or raisins. Thoroughly mix the dough & split it into 2 parts. Put the dough in a baking tray and bake until cooked through on 180C. Add cream to each layer of dough. On top add glazing & put it into the fridge for 2-3 hours.