This sponge cake with a layer of the most delicate sour cream was very popular in Soviet times. And although it is quite simple, it can rival the most expensive commercial cakes in taste!
It is necessary
- Dough:
- - 175 g sour cream 23%;
- - 250 g flour;
- - 0, 5 tbsp. Sahara;
- - 1 tbsp. melted butter;
- - 1 tbsp. cocoa;
- - vanillin on the tip of a knife;
- - a pinch of salt;
- - 0.5 tsp soda, extinguish with vinegar.
- Cream:
- - 575 g sour cream;
- - 0, 75 st. Sahara.
- Glaze:
- - 1 tbsp. cream;
- - 1, 5 tsp cocoa;
- - 25 g butter;
- - 2 tbsp. Sahara.
Instructions
Step 1
Cooking cakes. Beat butter with sour cream and sugar until the latter is dissolved. Divide the mixture into two parts, mix one with cocoa powder.
Step 2
In both mixtures, sift half a glass of flour, add a pinch of salt and half of the baking powder. Then we begin to add the rest of the flour, kneading a soft and elastic dough that would lag behind our hands. Leave the dough to "rest" for half an hour.
Step 3
Divide each ball into 3 parts and roll it out into a thin cake (it is better to immediately on baking paper so as not to transfer). Bake for 10 - 15 minutes in a convection oven preheated to 180 degrees.
Step 4
For the cream, beat the sour cream with sugar and vanilla. Smear the cakes with cream. Also grease the top with sour cream.
Step 5
For the glaze, mix sugar, cream and cocoa in a water bath. We are waiting for the sugar to dissolve. Add oil and stir until smooth, smooth and silky. Cover the top of the cake. We set to soak: an hour at room temperature and then overnight in the refrigerator. Garnish with whipped cream or nut crumbs before serving and trim the edges.
