Description
Cake with soft sponge cake and two types of sour cream. I received the highest praise from mother-in-law, as she put it, " now I understand what it means "Melts in your mouth"". Cream make more to get to fluff, then he smartly soaked.
Ingredients
-
Chicken egg
10 piece
-
Sugar
400 g
-
Flour
400 g
-
Butter
20 g
-
Cocoa powder
4 Tbsp
-
Sour cream
600 g
-
Sugar
300 g
-
Cocoa powder
2 Tbsp
-
Butter
50 g
-
Sour cream
200 g
-
Sugar
100 g
Cooking
Eggs, beat until thick foam. Gradually add sugar, continuing to whisk. Whisk until then, until the sugar is dissolved. Gradually spoon, add flour, stir gently to avoid lumps. I was stirred with a mixer. The dough is ready. The consistency of thick cream.
Divide the dough into 2 equal parts, one of them gradually add cocoa.
Pour in the form of the slow cooker, alternating by color.
Turn on the "Baking" for 60 to 70 minutes. During this hour the cover is not raised. After the cake must be left for 10-15 minutes in the slow cooker. And so with every cake.
After the layers are cooled, cut them lengthways each into three parts. I do it the old-fashioned way, with thread.
Now make the white cream. Take 600 gr. sour cream, add 300 gr. sugar, beat with a mixer ( actually, this cream is mixed at a ratio of one to one, but I reduced the amount of sugar, otherwise too sweet). The cream is ready.
Now the chocolate cream. 200 gr. cream mixed with 100g sugar and 2 tablespoons of cocoa, put on a slow fire and allow to simmer, stirring occasionally, until the cream has completely become homogenous. Then, add the butter, let it melt and remove from heat.
Coat the cakes. Cover the cake and let it stand for a bit to let it absorb the cream, then spread. I'm a little add and chocolate.
Well, and pour the chocolate cream. The cake is ready. I sprinkled chocolate chips. Bon appetit!!!
Leave a comment or a recipe review
Leave comments can only registered users.
Register, or Login if you are already registered.