Sour Cream Cake
Description
Perfect with tea and coffee. The "Pancho" cake has a delicate texture and a sweet-and-sour taste. It's easy to prepare, and you can decorate the cake in various ways, depending on your preferences. Serve warm or chilled. Ideal with tea.
Instructions
- 1
Step 1
First, prepare the white cream: in a deep bowl, use a mixer to beat 500 grams of sour cream and 1.5 cups of sugar. Beat until the mixture becomes light and airy and doubles in volume.
- 2
Step 2
Now prepare the dough: break 3 eggs into a bowl.
- 3
Step 3
Add 0.5 cup of sugar.
- 4
Step 4
Extinguish the soda with vinegar, add to the bowl and beat the mixture with a mixer or whisk.
- 5
Step 5
Add 250 grams of sour cream and beat the mixture again.
- 6
Step 6
Add the sifted flour in parts and beat the dough.
- 7
Step 7
The dough should be smooth, without lumps.
- 8
Step 8
Place a circle of parchment paper on the bottom of a removable baking pan, and lightly grease the sides with a thin layer of butter.
- 9
Step 9
Pour half of the batter into the pan and bake for 40 minutes in an oven preheated to 180 degrees.
- 10
Step 10
Add cocoa to the remaining part of the dough, mix thoroughly, and bake the second cake layer in exactly the same way. Place the first white cake layer onto a serving plate and generously cover it with cream.
- 11
Step 11
Cut the cocoa cake into pieces.
- 12
Step 12
Place the cut pieces on a large plate, cover with cream, and let them soak in the cream for 15 minutes.
- 13
Step 13
Then arrange these pieces on the white cake layer to form a "dome." Cover the entire cake with the remaining cream and refrigerate for 20 minutes.
- 14
Step 14
Prepare the chocolate glaze: in a saucepan, combine milk, cocoa, butter, and sugar, and place the mixture over low heat. Cook the glaze, stirring constantly, until thickened.
- 15
Step 15
Decorate the cake with icing and place it in the refrigerator. Once the icing has hardened, the "Pancho" cake is ready to be served.