Dough
300 grams of flour
2 teaspoons of baking powder
200 grams of butter
70 grams of sugar
1 bag of vanilla or a teaspoon of vanilla extract
2 tablespoons of sour cream
5 egg yolks
Filling
5 egg whites
150 grams of sugar
2 bags of vanilla pudding without sugar, 2×40 grams
6 tablespoons of oil
1 bag of vanilla or a tablespoon of extract
500 grams of raspberries (or strawberries, blueberries, blackberries, cherries…)
and more
powdered sugar for sprinkling
Preparation
Dough
Sift the flour with a sieve. Add sugar and butter cut into pieces. Rub the butter into the flour to form crumbs. Add egg yolks, sour cream and vanilla. Quickly knead a smooth dough.
If necessary, add a little more flour, but be careful not to make it too hard, because the dough will harden after cooling. Divide it into 2 parts, about 60% and 40%, wrap it in transparent film, put the larger part in the refrigerator, and divide the smaller part into two balls and put it in the freezer for half an hour.
When you start rolling the first dough, check a small part to make sure it is not accidentally frozen, if it is, transfer it to the refrigerator.
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