Delicious, fluffy sponge cake, easy to prepare, rises evenly, and does not settle as soon as you take it out of the oven. Delicate and pleasant taste, it will evoke only pleasant comments from the guests about the hostess of the house.
It is necessary
- - 1 kg of sour cream;
- - 2 chicken eggs;
- - 750 g of sugar;
- - 7 g of baking soda;
- - 500 g of wheat flour;
- - 55 g cocoa powder;
- - juice from half a lemon;
- - butter or margarine.
Instructions
Step 1
Biscuit dough: stir a pound of sour cream with 2 eggs, 0.5 kg of sugar, beat all this for 4 minutes with a mixer set at maximum speed.
Step 2
Then add soda slaked with vinegar, and gradually add flour in small portions, continuing to beat the dough with a mixer. When all the dough is uniform in texture, remove from the container and knead until soft and elastic to the touch.
Step 3
After all the steps, divide the dough in half, into two approximately equal parts, add cocoa powder into one (leave a little - 10 g for the glaze) and knead again until the dough acquires the same uniform color.
Step 4
In white dough, if desired, you can add nuts, candied fruits or raisins. Sponge cakes should be baked separately, grease the trays with any oil, bake for a quarter of an hour in an oven preheated to 200 degrees.
Step 5
Cream for the cake: mix almost all the sour cream (leave a little - 30 grams for icing) with 200 g of sugar, juice from half a lemon, beat with a mixer or blender until smooth and send to the refrigerator.
Step 6
Glaze: take all the remaining sour cream, cocoa powder, 30 g butter or margarine, 50 g sugar and melt without boiling, then cool.
Step 7
Cool the biscuits and grease with cream, cover both the upper part and the side surfaces with glaze, put the resulting cake in the refrigerator for several hours.
