Delicate cake with currant jam. What could be better than a rich berry flavor and a soft, airy texture? In addition, it is not difficult to prepare, so even a beginner can cope with its preparation.
It is necessary
- For the test:
- -1 tbsp. kefir
- -1 tbsp. Sahara
- -1 tsp soda
- -1 tbsp. currant jam
- -2 eggs
- -2 tbsp. flour
- -packaging sour cream
- For glaze:
- -2 tbsp. l. sour cream
- -2 tbsp. l. Sahara
- -2 tbsp. l. butter
- -2 tsp cocoa
Instructions
Step 1
Extinguish the soda in a glass of kefir, mix well so that there are no lumps and soda taste.
Step 2
Combine kefir, sugar and jam, beat well with a mixer until the sugar is completely dissolved. Leave the mixture in a warm place for 15-20 minutes.
Step 3
Beat eggs until whitened. They should increase by about 1.5-2 times. Pour them in a thin stream to the rest of the mass, while stirring the mixture.
Step 4
Pour the flour in small portions, stirring the dough to avoid clumping. Divide the dough into 4 equal parts.
Step 5
Preheat the oven to 180 degrees, pour the dough into molds, put in the oven and bake each cake separately. Check the readiness of the cakes with a match. To do this, stick it into the cake, pull it out and see if it is dry and clean, then the cake is baked, if not, then bake further.
Step 6
Prepare the icing. Mix sour cream, sugar, butter, cocoa, put on fire, bring to a boil, stirring continuously.
Step 7
Grease each cake with sour cream, and pour the glaze on top. The cake is ready. Bon Appetit!
