Two-Tone Sour Cream Cake
Baking and Desserts • Chinese
Description
Two-Tone Sour Cream Cake
Ingredients
- Wheat Flour 4½ cups
- Sour Cream 25 oz
- Sugar 2 cups
- Salt to taste
- Cocoa Powder 4 teaspoons
- Activated Baking Soda ½ teaspoon
- Vanillin a pinch
Step-by-Step Guide
Step 1
Mix 350 grams of sour cream with 1 cup of sugar, flour, baking soda, and salt. Thoroughly mix and divide into 2 parts. Add cocoa to one part and knead both types of dough.
Step 2
Divide each dough into 3 parts. Roll them into round flatbreads.
Step 3
Bake the layers on a greased baking sheet for 12-15 minutes at 220-240°C (428-464°F).
Step 4
Stack the cooled layers (alternating dark and light) while spreading cream between them. To prepare the cream, whip the remaining sour cream with sugar and vanillin.
Step 5
Place the finished cake in the refrigerator for 2-3 hours.
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