Cake (simple sour cream cake)
Description
Delicious baked treat for the whole family. This cake is somewhat reminiscent of honey cake, but tastes even better, and the combination of light and dark layers in cross-section is a delight to the eye. Use full-fat sour cream, but if yours is too runny, strain it through a sieve lined with cheesecloth for several hours—this will give it the perfect consistency. For the cream and layer filling, you can use walnuts, peanuts, or almonds. Be sure to lightly toast the nuts—they'll taste much better. The baked good is ready. Serve at the table.
Instructions
- 1
Step 1
1. Prepare the dough: mix sour cream with sugar, vanilla sugar, and baking powder using a whisk. Divide the mixture into two parts: add 220 g of flour to one part, and 180 g of flour and cocoa to the other. Knead the dough.
- 2
Step 2
2. Divide each type of dough into three equal parts. Grease the bottom of a 20 cm diameter springform pan with butter and, using your hands, roll out one part of the dough onto it. Prick the dough with a fork.
- 3
Step 3
3. Bake the cake layers in a preheated oven at 200 degrees for 7–10 minutes. Let the baked layers cool completely. Prepare the cream: beat sour cream with sugar using a mixer for 1 minute. Grind the roasted nuts with a blender or a rolling pin.
- 4
Step 4
4. Assemble the cake layers: alternating light and dark layers, spread cream between them and sprinkle with nuts. Do not spread cream on the top layer.
- 5
Step 5
5. Prepare the icing: mix butter, cocoa, sugar, and milk, then heat over low heat, stirring constantly, until smooth.
- 6
Step 6
6. Cover the cake with warm glaze. Sprinkle nuts on top. Refrigerate the cake for 8 hours.