 |
|
|
 |
| ●Instructions |
Photo #1
Photo #2
Photo #3
Photo #4
|
In a bowl, cream together cream cheese, sour cream, butter and sugar. (Photo #1)
When evenly blended, add egg and mix. (Photo #2)
Fold in flour and blend.
Fill small pans with the batter 4/5 full.
Pour hot water into a baking tray and place the cake pans in it. (Photo #3)
Bake in a preheated oven at 180 °C (365 °F) for about 20 minutes.
Remove from the oven when the surfaces turn brown. (Photo #4)
After cooling at room temperature, remove the cakes from the pans.
|
|
|
|
 |
| Servings per Recipe |
Calories per Serving |
Ready In |
| 3 |
three 10cm kouglof pans |
0kcal |
60 minutes |
|
| cream cheese |
100g |
| sour cream |
100g |
| butter |
20g |
| sugar |
40g |
| whole egg |
50g |
| cake flour |
10g |
【Preparation】
- Allow cream cheese, sour cream and butter to soften at room temperature.
- Sift flour.
|
|
|
