Striped Sour Cream Cake
Baking and Desserts • European
Description
After adding cocoa, you can immediately divide both parts in half and bake all 4 layers separately. You can use up to 1500 g of sour cream, depending on how much cream you will put between the layers.
Ingredients
- 20% Sour Cream 45 oz
- Butter 5 oz
- Sugar 2½ cups
- Farm fresh eggs 2 pieces
- Vanilla salt to taste
- Activated Baking Soda 1 teaspoon
- Wheat Flour 3 cups
- Cocoa Powder 1 tablespoon
Step-by-Step Guide
Step 1
Beat the eggs with 1.5 cups of sugar, add 500 g of sour cream, mix, pour in the melted butter, and add vanilla sugar.
Step 2
Add flour and baking soda. Mix well.
Step 3
Divide the dough into 2 parts, adding cocoa to one part.
Step 4
Place both parts on a baking sheet and bake in the oven for 20–30 minutes at 320°F.
Step 5
Remove from the oven and cut each part in half.
Step 6
For the cream, whip the remaining sour cream with the remaining cup of sugar and vanilla sugar.
Step 7
Alternate layers of cake with and without cocoa, spreading cream on each layer. Let it sit for 10–12 hours.
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