Sour cream, sour cream or sour cream has a permanent place in Ukrainian cuisine. What’s good for cooking can’t be wrong for baking, and a cake is quickly made with it.
This is really the simplest and at the same time tastiest cake I have ever eaten and also baked myself. I admit I really like using sour cream in a lot of my recipes and I never thought it would go so well with cake baking. But it is so. But what I love most is that you can customize this cake so much: if you use a decent layer of sour cream as a “topping”, you can decorate the cake so festively or so funny or so professional that it looks like an expensive one Cakes from the confectionery.
You already know that I’m not that meticulous about the ingredients, it always depends a bit on what’s there. You can add a little more here, a little less there, just give it a try.
For the cake
2 cups flour
1 glass of sugar
1 cup sour cream (I use the medium-fat version)
2 teaspoons baking powder
1-2 teaspoons cocoa, preferably dark
For the cream
2 glasses of sour cream
- Strictly speaking, we need two cakes, one light and one dark. First we prepare the light one. Mix 2 eggs and 1/2 cup sugar in a deep bowl and mix well.
- Add 1/2 cup sour cream and 1 teaspoon soda/baking soda. Whisk until the sour cream has doubled in volume. After that, pour the sour cream into the egg mixture and stir. Add the flour and lightly whisk the dough.
- Pour the batter into the mold and bake in the oven at 180 degrees for 30-35 minutes. The cake should be well baked, you can check this with the so-called chopstick test by poking a wooden skewer or toothpick into the cake. If the stick is clean and no more dough is sticking to it, the cake is ready and you can take it out of the oven.
- Then bake the dark cake using the same recipe. The only difference is that we add 1.5 tablespoons of cocoa powder to the flour. Bake in the same way as the previous one.
- Let the cakes cool while you prepare the cream. Add a glass of sugar to 2 glasses of sour cream and mix thoroughly.
- Then cut the cakes across the entire width so that there are twice as many bases. Then start “assembling” the cake: spread the cream on the bottom layer, put the second layer on top and so on. The sides and edges can also be spread with cream, then the cake will be moister. Leave the tart in the refrigerator for 6 to 8 hours or overnight to allow the cream to set and the tarts to be well-soaked.
Smachnoho – guten Appetit!