Cake
Description
This cake may not seem special at first glance, but it turns out incredibly delicious thanks to a few secrets. First, you need to bake very thin layers so that they truly melt in your mouth after soaking. Second, the layers should be spread not only with buttercream but also with blackcurrant jam. Third, the cake must be refrigerated for at least 7 hours to allow it to soak thoroughly—placing a weight on top works best. Decorate the cake with cake crumbs or chocolate. Serve warm or chilled. Perfect with tea.
Instructions
- 1
Step 1
1. Mix the flour with cold chopped margarine and rub by hand until crumbly. Make a well in the center and add the egg and sour cream into it.
- 2
Step 2
2. Knead a soft dough, wrap it in plastic wrap, and refrigerate for 1 hour. Prepare the cream: beat soft butter with a mixer for 2 minutes, then gradually add condensed milk in small portions.
- 3
Step 3
3. Whip the cream well and put it in the refrigerator. Divide the dough into 12 parts, roll into balls and flatten into thin rounds (it's best to do this on parchment paper dusted with flour).
- 4
Step 4
4. Cut out a circle of dough 20-22 cm in diameter, leaving the scraps on the paper. Prick the dough with a fork and bake in a preheated oven at 180-190 degrees for 8-10 minutes. Bake all the layers this way.
- 5
Step 5
5. Assemble the cake: spread each cake layer first with currant jam, then with cream (2-3 tablespoons). Stack the layers together. Do not spread the top layer, but reserve some cream for later.
- 6
Step 6
6. Cover the cake with a plate and place a weight on top to slightly compress the layers. Refrigerate the cake for 10–12 hours. Spread the top layer with cream and decorate the cake with crumbs from the layers.