Sour Cream Cake
Baking and Desserts • Soviet
Description
Sour Cream Cake is a very simple cake. The whole secret lies in the sour cream for the frosting: it should taste so good that you would enjoy eating it even on its own — creamy, thick, and without a pronounced sourness. Once you’ve chosen the right sour cream, all that’s left is to bake the layers, spread them with frosting, and enjoy the combination of sour cream frosting and cocoa sponge cake. You can decorate the cake with fresh fruits or berries for a truly festive appearance.
Ingredients
- Condensed Milk 1 can
- Sugar 5 oz
- Wheat Flour 8 teaspoons
- Butter 5 oz
- 20% Sour Cream ½ kg
- Cocoa Powder 1 tablespoon
- Activated Baking Soda 1 tablespoon
- Chicken Egg 2 pieces
- Vinegar essence 1 tablespoon
Step-by-Step Guide
Step 1
Prepare the necessary ingredients
Step 2
Beat room temperature butter with the eggs. Add sweetened condensed milk and mix well.
Step 3
Sift the flour, neutralize the baking soda with vinegar, and add it to the dough, mixing thoroughly.
Step 4
Divide the prepared dough into two portions, add cocoa to one portion, and mix well.
Step 5
Preheat the oven to 355°F. Grease the baking pans with oil and bake 2 layers until done (about 20 minutes).
Step 6
Prepare the cream for the cake: lightly whip the sour cream with sugar.
Step 7
Cut the finished cake layers in half and trim the sides. Poke all the layers of the sour cream cake, except for the bottom one, with a fork to help them absorb the cream better.
Step 8
Spread cream over all the layers and assemble them into a cake. Coat the sides of the cake with cream as well.
Step 9
Crush the leftover cake scraps into crumbs and sprinkle them over the sour cream cake.
Step 10
Place the cake in the refrigerator to soak overnight.
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