- Separate the egg-whites and yolks. Beat the egg-whites until the foam is stable
– Pound the yolks with sugar white, add the sour cream, hot water diluted vanillin and flour, mix well and carefully combine with the beaten egg-whites so as they not settle
- Pour the pastry in a buttered rectangular baking cup and bake within 20-25 minutes over 430oF (220oC). The biscuit must be springy upon pressing with a palm
- Cool the biscuit, cut into squares, rhombs or rectangles, and sprinkle with the powdered sugar
– Ice the biscuit pastries with the fondant, melted chocolate, decorate with the jam or cream
