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Cakes, Pastries & Pies >  Tea Time >  Russia >  Drachona >

 

Drachona

Round Egg Cake

• 8 eggs

• 1 C milk

• 2 TBS sour cream

• 1 TBS flour

• 2 TBS butter

• Salt to taste

• Fresh parsley, chopped

Separate egg yolks and whites. In a bowl, blend the yolks with the sour cream and flour, pouring in the milk gradually. Beat the egg whites and stir well into the first mixture. Grease a round loaf pan with butter. Pour entire mixture into loaf pan, spreading evenly. Bake in a 350-degree F oven for thirty minutes, or until batter comes out dry with a toothpick. Serve with melted butter and chopped parsley.

 

Recipe featured in the Ambrosia Cookbook.

 

Related Links:

• Food Fare Culinary Collection: Russian Kitchen

• Food Fare Articles: Tea Time

• Food Fare Culinary Collection: Tea Time

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