Sour cream biscuit cake

10 servings
1 day

To make the biscuit, prepare a spacious dough bowl. Break the eggs into it. Then start whipping them at maximum mixer speeds. Gradually add sugar. Whisk the eggs until lush and airy.

Then stir (better by hand and whisk - just interfering, without beating!) Into the egg mass of flour, soda and cocoa. Try to interfere carefully so that the dough remains airy. The quality of the finished biscuit will depend on this.

The finished dough will be lush and airy, quite liquid (approximately like sour cream, see photo). Take into account, since flour varies, perhaps its amount will need to be adjusted up or down. Focus on consistency.

Pour the dough into a split baking tin (18-20cm) and place in the oven, warmed to 180 degrees, for 40-50 minutes. Navigate your oven. Remove the finished biscuit from the mold and cool. Then put it in a refrigerator wrapped in film for a few hours to lie down. And in cold form, it will cut better. You can cut it into 3-4 cakes.

To make the cream, take sour cream, with a fat content of 30%. If the fat content is 25%, then a thickener for cream may be needed. With a fat content of less than 25%, the cream simply will not rise and will remain liquid. Combine the sour cream with the icing sugar and whisk until full, steady cream.

Soak the biscuit cakes with any syrup and rinse with sour cream.

Assemble the cake and let it freeze in the fridge, for a few hours.

To garnish, whisk 200 grams of fat cream with icing sugar and coat the top and sides of the cake with the cream. Align the surface. Heat the remaining cream and melt the chocolate into them. With a cooled chocolate glaze, make the undertones at the edges of the cake. Decorate the cake with candy and goodies. Have a nice tea party!