Cake Sour Cream

Cake Sour Cream


— 100 g butter
— 2 eggs
— 1 Bank of condensed milk
— 1 teaspoon of baking powder
— 8 tablespoons flour
— 1 tablespoon cocoa
— 700 g of sour cream 20%
— 100 g of sugar powder

Cake Sour Cream


Preheat the oven to 180 degrees. The oil at room temperature, beat with eggs.

Add condensed milk and continue whisking. Then add baking powder and whip again for 30 seconds.

Sift flour into the dough and quick circular motion stir the batter with a spatula.

Divide the dough into 2 equal parts and to one part add cocoa powder and also mix.

Lubricated split form brush with vegetable oil.

Pour one portion of the test.

In another form the other side. Bake cakes together (depending on oven) or in the queue for about 20 minutes (watch). If you do not have two forms, you can bake them in turn. Or you can use the pans.

While doing the cream, beat the cream with powdered sugar for a few minutes.

We recommend you to use just the powder, not sugar. So he gritted his teeth, it needs much longer to dissolve in cream.

Ready cakes pull out gently from the mold and put to cool.

After they cool, neat circle cut off the very edge of a cake layer (0,5-0,7 mm).

The resulting scrap crumble into a bowl. It is very easy to crumble with your fingers.

With the second cake layer and its rinds are also.

Next, carefully cut the cake in half lengthwise. Put one piece of cake (white) on a cake plate.
Liberally lubricated cream.

Put the brown half of the cake, too lubricated. And so on.

Last top the cake pinned with a fork to cream better soaked through the sugar crust.

Pour the cake with remaining frosting.
And sprinkle biscuit crumbs. By your request into crumbs, you can add ground nuts or grated chocolate.

Put in the fridge for at least 4 hours, preferably overnight. Before serving, I recommend half an hour to get the cake out of the cold, «warmed», it will become tastier.

Bon appetit!

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