Heart-shaped cake
Description
Delicious baked treat for the whole family. A great option. Serve cooled or slightly warm.
Instructions
- 1
Step 1
Prepare the ingredients for the cake and the frosting. Chill the sour cream in the refrigerator beforehand so the frosting whips up better.
- 2
Step 2
Dissolve sugar in kefir, add raw egg. Mix well.
- 3
Step 3
Add the sifted flour, cocoa powder, and baking soda. The baking soda needs to be neutralized.
- 4
Step 4
Thoroughly whisk the batter until smooth. There should be no lumps.
- 5
Step 5
Take any non-stick baking dish, preferably silicone. Grease it with odorless vegetable oil and pour in the batter. Bake in the oven for 30-40 minutes at 180 degrees.
- 6
Step 6
While the sponge cake is baking, prepare the cream. For the cream, beat the sour cream with a cream thickener using a mixer, then add powdered sugar and beat again. The cream is ready. It should turn out thick, creamy, and firm.
- 7
Step 7
Remove the finished sponge cake from the mold after it has completely cooled.
- 8
Step 8
Cut the cake into two parts. Take the cream and the soaking syrup out of the refrigerator. I will soak it with sweet strawberry jam. You can use sugar or fruit syrup, or liqueur.
- 9
Step 9
Soak both sponge cakes with syrup.
- 10
Step 10
Take a plate or dish. Place the first soaked cake layer on it. Generously spread cream over it.
- 11
Step 11
Carefully cover with the second soaked layer.
- 12
Step 12
Transfer the remaining cream into a piping bag and decorate the cake. I drew a mesh pattern and "planted" little flowers. Place the cake in the refrigerator for a couple of hours to set the cream and allow it to soak. Enjoy!