A wonderful cupcake for an autumn tea party!
It is necessary
- - 150 g flour;
- - 150 g of sugar;
- - 4 eggs;
- - 200 g of white chocolate;
- - 200 g sour cream from 20% fat.
- For decoration and serving, optional:
- - chocolate fudge;
- - whipped cream;
- - Mascarpone cheese;
- - icing sugar;
- - nut crumb.
Instructions
Step 1
Take the eggs out of the fridge about 3 hours before the cake is cooked: they should be at room temperature (like all other ingredients for this type of baked goods). This is an important point, do not neglect it!
Step 2
Melt white chocolate in a water bath and cool. You can try to melt it in the microwave, but be careful, because white chocolate is much more capricious than its "dark brother".
Step 3
Divide the eggs into whites and yolks. Set the squirrels aside for now. And beat the yolks with the addition of 150 g of sugar until lightening and fluffy.
Add sour cream and melted and cooled chocolate to the yolk mixture. Beat well again.
Add flour to the rest of the ingredients and stir from edge to center.
Step 4
Beat the whites into a firm foam and gently insert into the dough in two stages.
Step 5
Preheat the oven to a temperature of 180 degrees and prepare the mold by lightly greasing it with oil and sprinkling with flour.
Place the dough in a mold and place it in the oven for about 50 minutes.
Step 6
Cool the ready-made cake and decorate with sour cream or chocolate cream / fondant according to your favorite recipe. Or you can simply serve soft cream cheese "Mascarpone" mixed with powdered sugar with the cake in a separate bowl!
