Simple sour cream cake
Description
Homemade baked goods for tea. These ingredient proportions are calculated for a baking pan with a diameter of 25 cm. You can use fewer eggs, but then the sponge cake will be shorter. Ideally, the sponge cake should rest for at least 7 hours, but in this case, we spread the filling directly onto the warm cake. Decorate the cake with nuts, fruits, or coconut. Serve with tea or coffee.
Instructions
- 1
Step 1
1. For the sponge cake, separate the eggs into whites and yolks. Add a pinch of salt to the whites and beat them simultaneously with the yolks.
- 2
Step 2
2. When the egg whites turn into a thick foam, add 5 tablespoons of sugar and beat with a mixer until the sugar dissolves. When the yolks have lightened in color and increased in volume, add 5 tablespoons of sugar and beat for a couple of minutes.
- 3
Step 3
3. Add half of the egg white to the yolks and slowly stir with a silicone or wooden spoon in one direction.
- 4
Step 4
4. Sift the flour 2-3 times and add it to the egg yolks. Mix gently in one direction. When the mixture becomes smooth, add it to the egg whites and mix again until uniform.
- 5
Step 5
5. Line a baking pan with parchment paper. Pour the batter into it and spread it evenly. Place the cake in a preheated oven at 180°C for 40 minutes. Check for doneness with a toothpick. After baking, turn the cake onto a wire rack and let it cool completely.
- 6
Step 6
6. For the cream, use high-fat sour cream. Add powdered sugar and mix well. Cover the bowl with plastic wrap and refrigerate.
- 7
Step 7
7. To prepare the fondant, add sugar and a pinch of salt to the cocoa and mix. Gradually pour in the milk in parts, whisking it with a whisk until fully absorbed. Then turn on medium heat and cook the chocolate fondant, stirring constantly. When the fondant changes color and its texture becomes smoother, add 2 teaspoons of butter for shine.
- 8
Step 8
8. When the sponge cake has almost cooled, cut it into 3 layers, making the middle one thinner. Soak each layer with sour cream cream, and repeat after 10 minutes.
- 9
Step 9
9. Assemble the cake, place it on a rack and drizzle with chocolate.
- 10
Step 10
10. When the chocolate has dripped off, transfer the cake to a large plate and decorate with almond petals.