small biscuit cakes

The biscuit dough was not poured into the usual form, but into cupcakes. It turns out small cakes that kids really like.

Ingredients

• Dough:
• Eggs - 4 pcs.
• Sugar - 2 cups
• Butter - 100 g
• Sour cream - 200 g
• Soda slaked - 1/2 tsp
• Flour - 2 cups
• Cream No. 1 (custard):
• Milk - 0.5 l
• Eggs (only yolks) - 3 pcs.
• Sugar - 0.5 cup (100 g)
• Flour - 0.5 tbsp. l.
• Starch - 0.5 tbsp. l.
• Cream No. 2 (oily):
• Boiled condensed milk - 0.5 cans
• Butter - 100 g

Directions

1. Mix all the ingredients for the dough, pour into a mold (or several small ones), bake.
2. Cut the finished cakes in half, soak with cream and decorate as desired.
3. You can use any cream you like. I have one.
4. Cream No. 1 (custard):
5. Combine the yolks with sugar, beat lightly until smooth.
6. Add starch, flour, mix. If the mass is very thick, add a little cold milk.
7. Bring the rest of the milk to a boil and pour in a thin stream into the egg-sugar mixture while stirring constantly. Stir.
8. Bring the mixture to a boil, stirring constantly. Cook the cream until thickened.
9. Cream No. 2 (oily):
10. Beat butter softened at room temperature with boiled condensed milk until smooth.
11. Now just combine the two types of cream and mix until smooth.
12. To make it tasty and the cream does not cut off, the temperature of cream No. 1 and cream No. 2 should be the same, that is, the custard should not be hot! Be sure to cool it down to room temperature.