Description
This cake reminds me of a Soviet childhood, when there were in stores such a variety of cakes, as at present. My mom used to make this cake for the holidays. When the time is ended the deficit, in Russia about this cake is forgotten, but a few years ago about moving was sorting out some old papers and stumbled again on this recipe. Since the holidays I indulge loved this cake. Moreover, it is fast enough!
Ingredients
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Flour
1 cup
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Chicken egg
2 piece
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Condensed milk
1 can
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Leavening agent
1 tsp
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Cocoa powder
6 Tbsp
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Sour cream
400 g
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Sugar
0.5 cup
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Butter
60 g
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Milk
3 Tbsp
Cooking
Take 1/2 Cup of flour, 1 egg, 1/2 condensed milk and 1/2 tsp of baking powder. Put all the ingredients in a bowl.
Mix all with a mixer until a homogeneous mass (the dough should not be too thick). The resulting mass is divided into 2 parts. From each part to bake one cake.
In a greased vegetable oil a baking dish (I have two of them identical, so I baked 2 layers at a time) pour 1 part of dough and put in a preheated 180 degree oven for 15 minutes (maybe a little more or less time, it depends on the oven). We take out the finished cakes on a plate and allow to cool the cakes (individually!!!).
1/2 Cup flour, 1 egg, 1 / 2 banks of condensed milk, 2 tbsp cocoa and 1/2 tsp baking powder. Put all the ingredients in a bowl. Mix all with a mixer until a homogeneous mass (the dough should not be too thick). The resulting mass is divided into 2 parts. From each part to bake one cake.
In a greased vegetable oil a baking dish (I have two of them identical, so I baked 2 layers at a time) pour 1 part of dough and put in a preheated 180 degree oven for 15 minutes (maybe a little more or less time, it depends on the oven).
We take out the finished cakes on a plate and allow to cool the cakes (individually!!!).
In the end you should get 4 Korzh (2 dark and 2 light).
While the cakes are cooling, prepare the sour cream. It is better to take the full-fat sour cream, what you'll find but not less than 30 % fat (I usually try to buy the sour cream with a fat content of 42 %). Take 400 g of sour cream, add 3 tbsp sugar and whip the cream with a mixer for at least 10-15 minutes to obtain a mass of strong consistency (to stand a spoon in!!!).
If there was sour cream high fat content, it does not matter. You can take the sour cream with 20% fat (not only 400 g and 500 g), put it on two layers of cheesecloth, tie the cheesecloth in a bundle and hang the sour cream to drain for 3-4 hours in refrigerator (ideally overnight).
After the sour cream to drain excess moisture, it is precisely that consistency that we need to prepare the cream (the idea with gauze spied on some forum, sorry don't remember which).
In that time, while we were cooking cream, cakes will get cold. Begin to coat the cakes with the cream. The cakes alternated in color (white-black-white black or Vice versa), promazyvaya each cake with cream.
The cake is almost ready. Put it in the fridge. Meanwhile, start preparing the frosting.
Prepare the glaze. In a saucepan put 50g of butter and melt it completely. Then, without removing from heat, in a saucepan add 1/2 Cup sugar, 4 tbsp cocoa, 3 tbsp milk and mix everything until a homogeneous mass.
The resulting mass, bring to boil and cook on slow heat for another 3-4 minutes, stirring constantly. The finished glaze off the heat and let it cool for 1.5-2 minutes. Meanwhile, we take out our cake from the fridge. And pour it on top of slightly cooled glaze. Then put the finished cake in the fridge for 1.5-2 hours.
After 1.5-2 hours take out the cake from the refrigerator and served to the table. Bon appetit!!!
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