Bear Cake
Baking and Desserts • European
Description
It's better to start baking the light layers first to time the baking process, as it's hard to tell when the chocolate layer is done. If you have a gluten allergy, you can use special baking mixes instead of flour.
Ingredients
- Butter 1 tablespoon
- 20% Sour Cream 1 cup
- Activated Baking Soda 0 oz
- Vinegar essence 1 tablespoon
- Wheat Flour 3 cups
- Cocoa Powder 6 teaspoons
- Sugar 1 cup
- Sour Cream 1½ cups
Step-by-Step Guide
Step 1
Preheat the oven to 355°F.
Step 2
Rub 1 tablespoon of sugar with 1 tablespoon of butter.
Step 3
Add 1 cup of 20% sour cream, baking soda, and vinegar, and gradually mix in the flour. At this stage, the dough should be slightly sticky to the hands.
Step 4
Divide the dough into 2 parts, adding cocoa to one part. Add flour to both the white and brown parts until the dough no longer sticks to your hands. Form 6 layers.
Step 5
Line the baking sheets with parchment paper or grease them with butter. Bake for 10–15 minutes. The white layer should bake until slightly golden.
Step 6
For the cream, whip the sour cream with sugar until the granules dissolve. Divide the cream into 2 parts, adding 3 teaspoons of cocoa to one part.
Step 7
Layer the cakes, alternating and spreading contrasting cream between them. Decorate the top depending on the cream you have.
Step 8
Leave the cake in the refrigerator for 6–8 hours, or preferably overnight.
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