{"id":16807,"date":"2025-11-24T19:36:51","date_gmt":"2025-11-24T17:36:51","guid":{"rendered":"https:\/\/www.tastyfood.top\/?p=16807"},"modified":"2025-11-24T19:36:51","modified_gmt":"2025-11-24T17:36:51","slug":"snow-cake-with-fat-and-sour-milk","status":"publish","type":"post","link":"https:\/\/www.tastyfood.top\/?p=16807","title":{"rendered":"SNOW CAKE WITH FAT AND SOUR MILK"},"content":{"rendered":"\n

Sour-fat snow cake is one of the most crumbly and delicious Christmas cookies! The fat makes it extremely crumbly, and the sour milk gives the dough elasticity and delicious flavor.<\/p>\n\n\n\n

Here is a recipe for the classic snow cake, filled with nuts and rolled in powdered sugar.<\/p>\n\n\n\n

\ud83c\udf19 Sour and Fat Snow Cake Recipe
This recipe makes about 30\u201335 medium-sized cookies.<\/p>\n\n\n\n

I. Dough Ingredients
$500 \\text{ g}$ fine flour
$250 \\text{ g}$ lard (cold, cut into cubes)
$2 \\text{ pcs}$ egg yolks
$150 \\text{ g}$ sour cream (full-fat, cold)
$50 \\text{ g}$ powdered sugar
$1 \\text{ packet (10 g)}$ vanilla sugar (or half a teaspoon of vanilla extract)
$1 \\text{ pinch}$ salt
II. Walnut Filling Ingredients
$200 \\text{ g}$ ground walnuts


$100 \\text{ g}$ powdered sugar (or to taste)
$50 \\text{ ml}$ hot milk (or water)
$1 \\text{ packet}$ vanilla sugar
$1 \\text{ tablespoon}$ rum (or rum flavor)
Grated lemon peel
III. To finish
Approx. $150 \\text{ g}$ vanilla icing sugar (for rolling)
\ud83d\udc68\u200d\ud83c\udf73 Preparation<\/p>\n\n\n\n

    \n
  1. Prepare the Dough
    Crumble: Place the flour, icing sugar, vanilla sugar and salt in a bowl. Add the cold, diced lard. Crumble quickly until you get a crumbly texture.
    Knead: Add the egg yolk and cold sour cream. Knead quickly into a smooth but soft dough. Do not knead too much, as it will lose its crumbliness.


    Rest: Divide the dough into $3-4 \\text{ equal parts}$. Shape them into loaves, wrap in foil and refrigerate for at least 1 hour (ideally $2-3 \\text{ hours}$ or even overnight).<\/li>\n\n\n\n
  2. Making the Filling
    Bring the milk to the boil.
    Pour the hot milk over the ground walnuts and sugar. Mix well.
    Add the rum and grated lemon zest. Leave to cool completely before filling the croissants!<\/li>\n\n\n\n
  3. Shaping and baking


    Preheating: Preheat the oven to $180^\\circ\\text{C}$ degrees (fan-forced $170^\\circ\\text{C}$).
    Rolling out: Take a portion of the dough from the fridge. Roll out on a floured board into a circle (about $2-3 \\text{ mm}$ thickness).
    Slicing: Cut the circle into $8-12 \\text{ equal pieces}$ (triangles), like a pizza.
    Filling: Place a small spoonful of filling on the wider side of the triangle.
    Roll up: Roll up the triangle from the wider side towards the tip, then shape it slightly into a crescent\/croissant shape.


    Baking: Place the croissants on a baking sheet lined with baking paper and bake for about $10-15 \\text{ minutes}$, until the edges are just starting to brown (they should still be a light yellow!). The key is not to overbake them, as they will become tough.<\/li>\n\n\n\n
  4. Finish
    Remove the croissants from the oven.
    While still hot (this is important because this is how the sugar sticks), roll them in the vanilla icing sugar.
    Let the croissants cool completely.
    Good job and enjoy baking! Would you like to make this recipe with poppy seed filling?<\/li>\n<\/ol>\n","protected":false},"excerpt":{"rendered":"

    Sour-fat snow cake is one of the most crumbly and delicious Christmas cookies! The fat makes it extremely crumbly, and the sour milk gives the dough elasticity and delicious flavor. […]<\/p>\n","protected":false},"author":2,"featured_media":16808,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[3],"tags":[],"class_list":["post-16807","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes"],"_links":{"self":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16807","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16807"}],"version-history":[{"count":1,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16807\/revisions"}],"predecessor-version":[{"id":16809,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/posts\/16807\/revisions\/16809"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=\/wp\/v2\/media\/16808"}],"wp:attachment":[{"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16807"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16807"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.tastyfood.top\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16807"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}