Delicate sponge cake with sour cream is loved by both adults and children. And, believe it or not, the best sponge cake for this dessert is made … based on store-bought mayonnaise!
It is necessary
- For biscuit:
- - 320 ml mayonnaise;
- - 240 g of sugar;
- - 4 eggs;
- - 175 g flour;
- - 1 and 1/3 tsp soda;
- - 4 tablespoons cocoa powder.
- For the cream:
- - 670 g sour cream 30%;
- - 150-200 g of sugar;
- - 10 g vanilla sugar.
- For fondant:
- - 3 tbsp. butter;
- - 3 tbsp. Sahara;
- - 3 tbsp. cocoa powder;
- - 3 tbsp. sour cream.
Instructions
Step 1
Preheat the oven to 180 degrees and prepare 2 tins with a diameter of 24 cm.
Step 2
Sift flour with baking powder and cocoa. Beat eggs in a separate container using a mixer until fluffy light foam with added sugar is added. Add 300 g of mayonnaise to the eggs, mix until smooth. Add dry ingredients, mix thoroughly again and distribute over 2 forms. Send to the oven until tender. Remove, cool completely and use a sharpened knife to cut each cake into 2. Then leave one cake intact, and break the other 3 into equal small pieces.
Step 3
Be sure to cool the sour cream before making the cream, and then beat until thick with sugar to taste. Be sure to try the cream: sour cream can sour and then you need more sweetener. Don't forget to add vanilla sugar.
Step 4
Put a whole cake on the bottom of the mold and spread it with sour cream. Top with crust pieces and spread generously. Repeat until the layers are finished, making the cake a slide. Then spread the cream over the whole cake thoroughly.
Step 5
Combine all the fondant ingredients in a small saucepan and cook over medium heat until the sugar dissolves. Pour warm fondant over the cake and refrigerate overnight.
