Biscuit Cake
Description
The recipe won't take much time. This cake is loved by many and can be made for a birthday or New Year's celebration. It's based on sponge cake with a creamy filling. You can use any type of cream (for example, custard or buttercream). I make the sponge two-colored, as it looks more interesting, but you can make it only white or coffee-flavored. Serve with tea or coffee.
Instructions
- 1
Step 1
1. For the dough: place sour cream in a bowl, add baking soda neutralized with vinegar, and beat everything with a mixer for 2 minutes.
- 2
Step 2
2. I set the resulting mixture aside for 15–20 minutes.
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Step 3
3. Into the bowl, I crack eggs at room temperature and add granulated sugar.
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Step 4
4. Beat the mixture with a whisk at high speed for 10 minutes.
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Step 5
5. Pour the condensed milk in a thin stream into the eggs with sugar, and whisk for another 5 minutes.
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Step 6
6. Reduce the speed to medium and add the sour cream with baking soda, mix for 1-2 minutes.
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Step 7
7. I sift the flour in advance and add it to the mixer bowl, mixing well to ensure there are no lumps.
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Step 8
8. I grease two baking pans with butter, pour half of the batter into one pan, add cocoa to the second half of the batter and mix again with a mixer, then pour the chocolate batter into the second pan.
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Step 9
9. Bake the sponge cake in a preheated oven at 175 degrees for 30 minutes, then remove from the molds and let cool.
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Step 10
10. For the cream: place sour cream and previously chilled heavy cream into a bowl, mix for 2 minutes.
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Step 11
11. I add powdered sugar to the cream and sour cream.
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Step 12
12. I thoroughly mix the mass with a mixer, then put the cream in the refrigerator for a couple of minutes.
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Step 13
13. I cut the cooled white biscuit into 2 equal layers.
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Step 14
14. Place one half onto a plate, add a little cream on top, and spread it evenly over the entire surface.
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Step 15
15. Cover the biscuit cake with the second white layer.
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Step 16
16. Spread a small amount of cream on the top layer, as well as on the sides.
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Step 17
17. I break the brown sponge cake into small pieces, dipping each one into the leftover cream.
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Step 18
18. Place the sponge cake pieces onto the white layer, covering the entire surface; repeat the same with the remaining layers.
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Step 19
19. Form a small mound, spreading the remaining cream on all sides.
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Step 20
20. Break the chocolate into pieces, pour in the milk.
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Step 21
21. Melt the chocolate in a water bath or in the microwave, then let it cool slightly so that the mixture is warm.
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Step 22
22. Using a regular spoon, I drizzle the cake with chocolate, making stripes (circles or randomly).
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Step 23
23. Let the cake sit for several hours, then cut it and serve.