The absolute advantage of this cake is the absence of butter and eggs in the composition - this makes it much lighter than classic cakes with butter cream. However, the taste of this cake is simply excellent, of which I invite you to see …
It is necessary
- For cakes:
- - 400 g flour;
- - 300 g sour cream;
- - 200 g of sugar;
- - 1 tsp baking powder;
- - 0.5 tsp soda + 0.5 tsp. vinegar or lemon juice;
- - 2 tbsp. unsweetened cocoa powder;
- - a pinch of salt.
- For the cream:
- - 400 g of fat sour cream;
- - 150 g of sugar;
- - 1 tbsp. vanilla sugar.
Instructions
Step 1
Let's start with the preparation of the cream, as it should be well infused in the refrigerator and thicken. To do this, just beat all the ingredients until smooth.
Step 2
For the dough, sift flour with baking soda and baking powder, add sugar, mix.
Step 3
Add sour cream and vinegar or lemon juice to the mixture of dry ingredients and mix well. Knead the dough, adding flour as needed - the dough should not stick to your hands!
Step 4
Divide the finished dough into two parts, add 2 tablespoons of cocoa to one of them: half of our cakes will be chocolate.
Step 5
Divide each of the parts into 3 more - in total we get 6 cakes. Roll each into circles with a diameter of 22-23 cm and bake in an oven preheated to 180 degrees for 10-12 minutes. If necessary, trim the finished cakes neatly with a knife. Do not throw out the trimmings - you will need them for decoration!
Step 6
Allow the cakes to cool completely.
Step 7
Alternating light and dark cakes, coat them with sour cream. They also decorate the top and sides of the cake. Also, for decoration, use scraps of cakes and, if desired, grated dark or milk chocolate.
Step 8
Leave the finished cake at room temperature for a couple of hours, and then put it in the refrigerator overnight.
