Cake
Description
Perfectly pairs with tea and coffee. I bake this cake in the oven, but you can confidently use a multicooker as well. I serve the cake with fresh blueberries, which can be substituted with blackcurrants, strawberries, or raspberries, or you can omit the berries altogether. For soaking, I prepare a very simple sour cream cream. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
1. I crack the eggs into a bowl (without separating the whites from the yolks) and add granulated sugar.
- 2
Step 2
2. I mix the mass with a fork; ideally, it should be done with a mixer, but a fork will work too. Add one teaspoon of baking soda without a heap.
- 3
Step 3
3. Gradually add wheat flour in portions, mixing each time.
- 4
Step 4
4. The result is a thick and stretchy dough.
- 5
Step 5
5. Grease the pan with vegetable oil. Pour most of the batter into the pan.
- 6
Step 6
6. Add cocoa powder to the smaller part and mix until smooth.
- 7
Step 7
7. I have fresh berries, so I wash them and drain in a colander, then spread them evenly over the crust in the pan.
- 8
Step 8
8. Pour the batter mixed with cocoa over the berries. Place the pan in a preheated oven at 200 degrees and bake for 15-20 minutes.
- 9
Step 9
9. While the sponge cake is in the oven, I'll prepare the cream: in a bowl, mix the sour cream with the remaining 70 grams of sugar.
- 10
Step 10
10. I transfer the sponge cake from the mold onto a plate to let it cool.
- 11
Step 11
11. I cut it into 2 equal layers, which look very appetizing when sliced.
- 12
Step 12
12. Place the first cake layer and spread sour cream frosting on it.
- 13
Step 13
13. I cover it with the second layer and spread cream on it again. Ideally, the cake should be refrigerated for a couple of hours, but I didn't have that much time. It stayed in the refrigerator for 30 minutes.