Jam Cake
Description
The pastry is simple and quick to prepare. The jam indicated in the recipe is added directly into the sponge cake, giving it a rich dark color. The sour cream frosting perfectly complements the dark hue, hence the dessert's interesting name. The cake turns out airy, yet has a dense texture, with the sponge itself seeming slightly moist. Serve it warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. I start the preparation process with the sponge cake: I crack an egg into a bowl, add 100 grams of granulated sugar, and beat with a mixer until a pale, fluffy mass forms. In a separate bowl, I pour kefir and sour cream (100 grams), add baking soda, and mix. I wait until bubbles form, then pour this mixture into the egg and sugar mixture. I add sifted flour and mix, then add jam and mix once again.
- 2
Step 2
2. Grease the baking pan with vegetable oil, pour in the prepared batter, and place it in a preheated oven at 200°C for 20 minutes. Then reduce the temperature to 180°C and continue baking for another 30 minutes. Remove the finished sponge cake from the oven and let it cool in the pan at room temperature.
- 3
Step 3
3. I put the remaining sour cream in the refrigerator, then take it out and whip for about 10-15 minutes until a thick mass forms. I add sugar and continue whipping until the sugar granules dissolve.
- 4
Step 4
4. I cut the chilled biscuit cake into 3 parts.
- 5
Step 5
5. I generously spread each cake layer with sour cream frosting and stack them on top of each other.
- 6
Step 6
6. I spread the top layer and sides with cream, then place the cake in the refrigerator for several hours (preferably overnight). I serve the ready-made sponge cake at the table.