Shortcrust cake with sour cream frosting

Description

I've had to prepare various desserts multiple times—using shortcrust, sponge, puff, and other types of dough. The most important thing is to maintain the right balance between the cream and the dough, as well as to choose a suitable combination. Sour cream pairs perfectly with fruits and berries, so I decided to add raspberry jam. This dessert can be served with tea or coffee.

Instructions

1. 1

   Step 1

   Cut the butter into pieces and place in the bowl of a mixer, add sugar, salt, and eggs, then mix everything thoroughly.

2. 2

   Step 2

   Sift the flour into a separate bowl and mix it with the baking soda, then gradually add the dry ingredients to the bowl.

3. 3

   Step 3

   Divide the resulting dough into 4 parts, roll out each to the desired shape (mine are 22 centimeters in diameter).

4. 4

   Step 4

   Bake each cake layer in a preheated oven at 180 degrees for 5-7 minutes (including the trimmings).

5. 5

   Step 5

   Place the sour cream in a bowl and add powdered sugar, beat at medium speed, then add the children's cheese.

6. 6

   Step 6

   For assembly: brush the cake layer with a thin layer of raspberry jam, then spread with sour cream frosting and spread the remaining 2 layers, stacking them on top of each other.

7. 7

   Step 7

   Place the fourth layer on top and spread it with sour cream frosting, coat the edges and sprinkle them with crushed trimmings.

8. 8

   Step 8

   Decorate the cake with droplets of raspberry jam and grated chocolate. Refrigerate the cake for several hours, then serve.