Sour cream Pound Cake Recipe

Instructions

1. Grease an oven pan with butter and coat with flour.
2. Put a bowl with eggs on top of a pot of boiled water and add sugar and vanilla extract.
3. Whip with a whipper until it becomes a dense foam and arrange pores at low speed for about 1 minute.
4. Remove the bowl containing the eggs from the pot and place the bowl containing the butter.
5. Put the sour cream in a bowl and heat it together.
6. Sift flour and baking powder into it.
7. Mix until no raw flour is visible.
8. Mix butter and sour cream evenly.
9. Add to the dough and mix evenly.
10. Put in a piping bag.
11. Fill the oven pan to about 90%.
12. Place cranberries in the middle and cover the dough.
13. Bake in a 170-degree oven for 20 minutes. (Preheat 190 degrees)
14. Remove from the oven and immediately remove from the mold and cool slightly.
15. Mix the apricot jam with water.
16. Cover the cake with apricot jam.
17. Apply coconut powder evenly.