Cake
Description
Perfect with tea and coffee. I present to you my signature recipe for a bear cake from the north. Following all the proportions I ended up with a cake 24 cm in diameter and weighing about 1.6 kg. Preparation: Preheat the oven to 170‑180 °C. In a bowl cream the butter with the sugar. Mix in the baking soda with neutralized vinegar, and add to the butter mixture. Stir and fold in the sifted flour. The resulting dough should have a consistency reminiscent of thick sour cream. Divide the dough into 2 parts, mix one part with cocoa. Bake 4 layers (two light and two chocolate) in a low pan or a form lined with parchment paper and greased with butter. To make the cream, beat sour cream with sugar using a mixer or blender. Let the baked layers cool and stack them, spreading each with cream and sprinkling finely chopped nuts. To make the glaze, combine sugar and cocoa in a saucepan, pour in the milk and stir. Heat the mixture, stirring, until the sugar dissolves. Add butter, bring to a boil and cook, stirring, for 2‑3 minutes. Slightly cool and pour the glaze over the cake. Sprinkle with nuts and powdered sugar. Serve cooled or slightly warm.