Cake
Description
Homemade baked goods for tea. The “Always Successful” cake will turn out for everyone, even the most inexperienced homemakers, because it is very simple to make. A step-by-step recipe will help you. Use it as a base and get creative with decorating the cake. Such a cake works both for a family tea party and for a festive table. The baked goods are ready. Serve at the table.
Instructions
- 1
Step 1
Prepare the ingredients.
- 2
Step 2
Sift the flour into the mixing bowl.
- 3
Step 3
Separately whisk the eggs.
- 4
Step 4
Pour the beaten eggs into the flour and mix.
- 5
Step 5
Add the sugar, sour cream, and half a can of condensed milk; add baking soda slaked in vinegar.
- 6
Step 6
Knead the dough using a mixer.
- 7
Step 7
The layers for this cake are baked separately. Pour one third of the batter into the baking pan, shake it gently to level it, and bake in the oven at 180 degrees for 15 minutes. If you are unsure about your pan, grease it with butter and dust it lightly with flour; the layer will then come out of the pan easily.
- 8
Step 8
Bake all three layers in the same way. Cool the layers to room temperature on a flat surface.
- 9
Step 9
Beat softened butter with condensed milk, adding vanilla extract. Whisk on low speed so the cream is not overbeaten.
- 10
Step 10
You can leave all the cream white, or you can set aside one portion of the cream—for example, one third.
- 11
Step 11
Add 2 tablespoons of chocolate spread to the remaining cream.
- 12
Step 12
Whisk the cream with chocolate paste until smooth.
- 13
Step 13
When the cake layers have cooled completely, begin assembling the cake: spread the bottom layer with chocolate cream.
- 14
Step 14
Spread the next layer with white cream; you can add any berries or pieces of fruit. This recipe uses frozen blueberries.
- 15
Step 15
Place the last cake layer on top, spread the remaining cream over the top and sides of the cake, and coat the sides with crushed waffle crumbs. You can skip the crumbs entirely and leave the cake as is. You can use a spatula to create a textured pattern on the cream.
- 16
Step 16
Decorate the cake however you like—you can use the same waffle crumbs again, or nut crumbs. In this recipe, small freeze-dried rose buds and waffle crumbs were used.
- 17
Step 17
Before serving, it is best to refrigerate the cake for 3–4 hours so the sponge layers can absorb moisture and the cream can set. The cake turned out very tasty because the sponge layers and cream are made with condensed milk. Using chocolate spread added even more flavor.