Cake
Description
Perfectly pairs with tea and coffee. Serve cooled or slightly warm.
Instructions
- 1
Step 1
1. Beat the eggs with sugar in a mixer until the mixture increases in volume. Then add condensed milk and sour cream to this mixture. Dissolve the baking soda in the sour cream beforehand. Add flour as well. Divide the dough into two parts. Bake the biscuit from the first part immediately.
- 2
Step 2
2. Into the remaining dough, add cocoa, mix well, and bake the second biscuit, identical but chocolate-flavored.
- 3
Step 3
3. Place the white sponge cake at the bottom of the mold (or simply leave it in), cut the chocolate sponge into squares or crumble it by hand, and pile it on top in a heap. Scatter cherries among the sponge pieces. For the cream, mix sugar, sour cream, and vanilla sugar. Pour this cream over the top of the "heap."
- 4
Step 4
4. To ensure the cream spreads better, take the time to mix the pieces of chocolate sponge cake in the cream and coat each piece thoroughly. Next, prepare the glaze. Melt the butter, then add cocoa, sugar, and milk. Bring to a boil. Pour over the cake.
- 5
Step 5
5. That's it! Let the cake chill in the refrigerator as long as possible (you can even leave it overnight)! And this is how beautifully it turns out in the end!