John Myers
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Krówka (sponge Cake with Whipped Cream and Nuts)
The perfect krówka (sponge cake with whipped cream and nuts) recipe with a picture and simple step-by-step instructions.
biscuit
- 300 g Flour
- 400 g Sugar
- 2 tbsp Baking powder
- 12 piece Eggs
filling
- 4 packet Whipped cream
- 4 packet Cream stiffener
- 1 packet Vanilla sugar
- 1 Can Condensed milk
- 10 g Chopped nuts
biscuit
- Separate egg whites from egg yolks. Beat the egg whites with a glass of sugar.
- Mix a glass of sugar with the egg yolk. Add flour and baking powder.
- Stir everything in carefully. Spread on two large baking trays. Bake one tray at a time in the preheated oven at 180 degrees for 30 minutes.
filling
- Beat the cream with the vanilla sugar and cream stiffener.
- As soon as the sponge batter is ready, the cake can be layered: Sponge – Cream – Sponge cake.
- Spread condensed milk on top and sprinkle with chopped nuts.
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