Cake
Description
Delicious baked goods for the whole family. If you change the type of kissel each time, you will end up with a sponge cake that differs in flavour and colour. Always use genuine, thick sour cream. If you are unsure about its quality, add a speciality cream thickener. The cake can be covered not only with chocolate, but also with nuts or sponge cake crumbs. You can serve it with tea or coffee.
Instructions
- 1
Step 1
Prepare all the ingredients you need to make the “Kissel Shores” cake.
- 2
Step 2
Pour the kissel into a bowl and whisk in the eggs. If the kissel comes as a briquette, crumble it first.
- 3
Step 3
Mix the kissel thoroughly with the eggs, add the baking powder, and mix.
- 4
Step 4
Sift through a fine sieve into the bowl with the kissel mixture.
- 5
Step 5
Mix everything until the dough is homogeneous.
- 6
Step 6
Line the bottom of an 18 cm springform pan with parchment paper; grease the sides with vegetable oil. Transfer the dough to the pan and rotate it to level the surface.
- 7
Step 7
Place the tin with the batter in a hot oven and bake at 170°C for 30 minutes, until done. Remove the finished sponge cake from the tin and let it cool completely on a wire rack.
- 8
Step 8
Cut the cooled sponge cake layer into three equal parts.
- 9
Step 9
Combine the sour cream with the confectioners’ sugar and beat on high speed until light and fluffy.
- 10
Step 10
Spread each sponge layer with sour cream frosting, stacking them one on top of the other. Cover the top and sides of the cake with the remaining frosting.
- 11
Step 11
Cover the cake with grated chocolate and decorate as you like. Refrigerate for 5–6 hours to allow it to soak through.
- 12
Step 12
Remove from the oven and serve warm or cooled.