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Cake
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Cake

240 min4 serv.21 февр. 2026 г.

Description

The recipe won't take much time. B To prevent the cream from spreading, take thick sour cream with a fat content of at least 20‑21%, add powdered sugar or sugar, and the cream is ready. After 2 hours of cooling in the refrigerator it will set well and the cake will hold its shape beautifully. Decorate the cake with chocolate glaze, grated nuts, chocolate, etc. I had a couple of nuts, I crushed them in a mortar and sprinkled them over the cake. Shall we begin? Serve cooled or slightly warm.

Instructions

  1. 1

    Step 1

    Step 1

    1. Prepare the ingredients for the cake. You will also need a mixer and 1‑2 removable pans sized 18‑20 cm. I baked in a 21 cm pan, so the layers turned out thinner.

  2. 2

    Step 2

    Step 2

    2. In a deep container, combine the eggs with the sugar and, using a mixer, beat the mixture until it becomes a light, fluffy foam, increasing in volume several times.

  3. 3

    Step 3

    Step 3

    3. The result of whipping in the photo. The mass is airy, fluffy.

  4. 4

    Step 4

    Step 4

    4. Add kefir, vanilla sugar, flour, and baking soda (leavening agent). Using a mixer, bring the dough to a uniform smooth texture.

  5. 5

    Step 5

    Step 5

    5. Divide the dough into two equal parts, add cocoa to one of them. Mix.

  6. 6

    Step 6

    Step 6

    6. Line the bottom of a removable pan with paper, brush with vegetable oil or butter, and place in the oven for 20–25 minutes at 180 °C. Keep an eye on it, the layers bake quickly.

  7. 7

    Step 7

    Step 7

    7. Similarly, bake the chocolate sponge.

  8. 8

    Step 8

    Step 8

    8. While the layers are baking, prepare the glaze. For this, mix milk, sugar, cocoa and butter. Bring the mixture to a boil. Let it cool.

  9. 9

    Step 9

    Step 9

    9. Prepare the cream. To do this, combine sour cream with sugar, mix well, and the cream can be considered ready.

  10. 10

    Step 10

    Step 10

    10. Remove the finished biscuits from the pan, peel off the paper, and let them cool.

  11. 11

    Step 11

    Step 11

    11. Break the white sponge cake by hand into small pieces.

  12. 12

    Step 12

    Step 12

    12. Begin assembling the cake. Cut off the top of the chocolate sponge, generously spread sour‑cream frosting on the base. Dip pieces of white and chocolate sponge into the frosting and pile them up.

  13. 13

    Step 13

    Step 13

    13. The cake is assembled. Press it together with your hands, and spread the cream on top if any remains.

  14. 14

    Step 14

    Step 14

    14. Generously drizzle the cake with chocolate glaze, decorate with grated chocolate and nuts, and place it in the refrigerator for 2 hours to soak.