Siberian tarts

Ingredients for 1 servings:

• 1 cup sour cream
• 1 packet of baking powder
• 4 eggs
• 150 g sugar
• 375 g flour
• 1 packet of vanilla sugar
• 1 vanilla pod(s)
• 250 g butter, room temperature
• 1 can condensed milk, sweetened (e.g. Milchmädchen), 400 g
• 100 g almonds or hazelnuts, chopped, roasted

Instructions

Working time approx. 1 hour 30 minutes; Total time approx. 1 hour 30 minutes

small sponge cakes with delicious vanilla cream

Beat the sour cream with baking powder until fluffy. Add the eggs, sugar, vanilla sugar, and flour one at a time, stirring in one at a time. Spread the batter evenly onto a baking sheet lined with baking paper and bake at 190°C for about 20 minutes. Allow to cool thoroughly, then cut out pastry circles using a 4.5 cm diameter champagne glass. Mix the softened butter and milk powder until creamy. Open the vanilla pod, scrape out the seeds, and stir into the cream. Crumble the remaining cake from the baking sheet between your hands until small crumbs form. Mix roasted almonds or nuts into the crumbs. First spread the cream on the cake circles, or simply dip them firmly into the cream and immediately coat them in the crumbs. Serve in muffin cups.