Cake (Grandma's Recipe)
Description
Perfectly pairs with tea and coffee. Every homemaker should have at least one perfect recipe. Can be served with tea or coffee.
Instructions
- 1
Step 1
1. Prepare the biscuit. Beat 3 room-temperature eggs until foamy, then gradually add sugar in several batches. Add sour cream and 150 grams of condensed milk to the mixture, and mix with a mixer at low speed.
- 2
Step 2
2. Sift the flour 2-3 times in advance, then add it together with cocoa to the mixture. Mix on low speed using a mixer.
- 3
Step 3
3. Extinguish one teaspoon of baking soda with 9% vinegar and add it to the bowl with all the ingredients at the stage when not all the flour has been incorporated into the dough. Mix the dough with a mixer until smooth.
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Step 4
4. Preheat the oven to 180 degrees. Line the baking pan with parchment paper (or grease the bottom with sunflower oil). Pour the batter into the pan and immediately place it in the oven. Bake the sponge cake for 25–35 minutes, checking for doneness with a toothpick. Let the cake cool completely, and ideally let it rest for 10–12 hours.
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Step 5
5. To prepare the soaking syrup, pour the cognac into a heavy-bottomed saucepan and add sugar. The ratio of cognac to sugar should be 1:1. Dissolve the sugar and simmer over low heat for 20–30 minutes to evaporate the alcohol and slightly thicken the syrup. Then set aside to cool completely.
- 6
Step 6
6. Let the butter come to room temperature so it becomes soft. Beat it with a mixer until it becomes light and fluffy. Add vanilla and cognac essence, 150 grams of condensed milk, and beat everything with a mixer for 2-3 minutes. Then sift in 2 tablespoons of cocoa powder and finish beating the cream.
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Step 7
7. To prepare chocolate fondant, place a saucepan with a small amount of water over heat, and on top of it, place a second saucepan that does not touch the water with its bottom. Sift cocoa powder into the upper saucepan, add sugar, and mix. Gradually pour in milk, whisking it into the cocoa. Once the milk is fully absorbed into the cocoa, let the fondant simmer over medium heat. Your goal is to achieve a smooth, homogeneous consistency. At the end, add one tablespoon of butter to give it a glossy finish.
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Step 8
8. Cut off the top of the sponge cake (especially if it has cracked). Cut the entire cake into 3 layers. To do this, make horizontal incisions around the sides with a knife, then insert a thread into the cuts and pull it towards you. Soak all the layers thoroughly with the brandy syrup. Brush the bottom side of the top layer with the syrup to make it juicier.
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Step 9
9. Spread the cream over the layers, leaving a small border around the edges. Once the entire cake is assembled, press it down gently from the top with a board. The cake will level out, and the cream will spread evenly to the edges.
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Step 10
10. Also spread the cream on the sides of the cake and fill the gaps between the layers. Use a silicone brush to evenly distribute the remaining brandy syrup over the entire cake. Then let the cake chill in the refrigerator for 1-2 hours.
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Step 11
11. Transfer the cake to a wire rack and pour the chocolate glaze over it. If necessary, warm the glaze beforehand so that it spreads evenly over the cake. Let the cake sit on the rack until excess glaze drips off and the dessert sets.
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Step 12
12. This beautiful, moist cake with an amazing taste is what you should end up with!