Cake
Description
The recipe won't take much time. To keep the cake from being overly sweet, I recommend beating only half of the sour cream with powdered sugar. Then the tang of the cream will offset the sweetness of the sponge and the glaze. The "Longevity" cake is also good because it doesn't need to soak overnight, a few hours are enough. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
Here are the ingredients we will be working with.
- 2
Step 2
First, let's start with the dough. Crack the eggs into a deep bowl and beat them with sugar.
- 3
Step 3
Add butter.
- 4
Step 4
Add the sifted baking soda and gradually add the flour in small portions.
- 5
Step 5
Knead the dough. It should not be too dense. Place it in the refrigerator for 30 minutes.
- 6
Step 6
In half an hour, pinch off a piece of dough and spread it in an even layer in a heat‑proof pan. This will be the cake base. Place it in a preheated oven at 180 °C for 15–20 minutes, until the layer is fully baked.
- 7
Step 7
Roll small balls from the remaining dough.
- 8
Step 8
Cool the finished crust thoroughly.
- 9
Step 9
Bake the balls for 10–15 minutes and then let them cool as well.
- 10
Step 10
For the cream, combine the sour cream with powdered sugar.
- 11
Step 11
And whisk until fluffy. I whisked 200 g of sour cream with powdered sugar, and left the other half plain.
- 12
Step 12
Now you can assemble the cake. Place the layer and spread it with cream.
- 13
Step 13
Then place the balls, forming a tower.
- 14
Step 14
Spread each layer well with cream.
- 15
Step 15
Melt the chocolate in a double boiler or in the microwave, add a bit of butter and stir until smooth. Pour the glaze over the cake.
- 16
Step 16
In 2–3 hours you can cut the “Longevity” cake and serve it to the table.