Description
I wanted to please her husband, football fan, and I baked for him a cake in the shape of a ball. Since my husband loves cakes with sour cream, it's my ball - cake with sour cream. And the sponge I used on the egg yolks, baked in advance and frozen (and then had to dispose of the yolks left over after making rolls of egg whites). And their hour has come! And it significantly reduced the preparation time for this cake.
Ingredients
-
Sugar
230 g
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Sour cream
1.2 kg
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Biscuit
1.2 kg
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Cocoa powder
3 Tbsp
Cooking
Keep the round cake for the base cake thickness of 1 cm
The remaining sponge cake cut into cubes.
Put cling film round deep shape (can bowl).
Blend sour cream with sugar to fluffy cream.
Oil cream round cake.
Cubes of sponge cake mixed with cream and put into a form. Put the round cake with cream down. Place in refrigerator, preferably overnight. Then flip the cake onto a flat dish.
Blend sour cream with sugar to decorate the cake to steady state. With a knife to outline where will be the chocolate part. In 1/3 of the cream add the cocoa powder, stir and deposited on the cake with a cooking bag or syringe.
To transplant the white cream on the cake.
Put in the refrigerator for about two hours. Can be served with tea! Bon appetit!
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