Sour cream cake with condensed milk
Description
The recipe won't take much time. The sour cream cake is very easy to make, and you'll get a large quantity—enough for the whole family! I like to add a little variety, so to make a condensed milk sour cream cake, I mix some cocoa into part of the batter. This way, the cake layers become two-toned, and the cake looks absolutely wonderful when sliced! Don't worry about the amount of sugar—it's normal, considering the cake's size and the quantity of sour cream. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Melt the butter, but do not bring it to a boil.
- 2
Step 2
Using a mixer at low speed, beat the eggs, add the melted butter, and gradually pour in the condensed milk.
- 3
Step 3
Extinguish the baking soda with vinegar and add it to the dough. Gradually add the flour in small portions and beat at low speed until the mixture is smooth.
- 4
Step 4
Preheat the oven to 170°C. Pour half of the dough into a baking pan and bake for 15–20 minutes.
- 5
Step 5
Check the cake layers with a toothpick — it should come out dry.
- 6
Step 6
Add cocoa to the second half of the dough and mix.
- 7
Step 7
Bake the second chocolate cake layer in exactly the same way.
- 8
Step 8
While the cake layers are cooling, prepare the cream. Mix sugar with sour cream.
- 9
Step 9
Stir thoroughly (you can use a mixer) until the sugar is completely dissolved.
- 10
Step 10
My cake layers turned out thick enough to be cut in half. The first layer is a chocolate cake.
- 11
Step 11
Spread cream, then place the white cake layer on top. Continue in this manner until all the cake layers are used up.
- 12
Step 12
You can sprinkle the ready-made sour cream cake with condensed milk with crumbs from the leftover cake layers. To let the cake soak, put it in the refrigerator for 6-8 hours.
- 13
Step 13
Ready. Serve at the table.