Chocolate lemon cake

8 servings
17 hours

This cake is the most beloved in our family. I remember when I was a child, my mother baked it for my birthday. It's been years and now I'm baking a chocolate lemon cake for her birthday. I took the cake recipe from my mother's old recipe book. It was recorded under the name "Bird's Milk. " My mother was given a recipe by her mother at one time. So this recipe can be called antique. I made only minor amendments to it, replacing margarine with butter and soda with baking powder. And so, let's start. . . CHOCOLATE BISKVIT
1. We will cut eggs with salt. Salt shades the chocolate flavour very well, so it's sure to be added to the chocolate biscuit.

2. Gradually pour in sugar sand, continuing to beat the eggs.

3. When the eggs with sugar turn white, pour melted butter into a thin stream.

4. In several approaches, we pour flour, baking powder and cocoa powder sifted through a sieve (I took 2 tablespoons with a slide). Stir gently with a spoon or mixer at the lowest speed.

5. Pour the dough into a detachable baking tin with a diameter of 18-20 cm, the bottom of which is lined with baking paper. You can use a larger shape, but then the cake will turn out to be flatter and with less cake. We send the biscuit to the oven and bake at a temperature of 180 degrees 30-40 minutes or until dry toothpick.

6. We do not immediately take the finished biscuit out of shape, but let it cool completely. If time allows, then the biscuit should be allowed to rest for at least 8 hours. Then we cut the biscuit into three parts. LEMON KRYeM
1. We rub my small lemon and whole (flesh and zest) on the smallest grater. It's quite a laborious process, so sometimes I use a meat grinder and blender to grind lemon.

2. From 6 teaspoons of semolina and 2 glasses of milk, cook semolina porridge. To do this, add semolina to cold milk and put it on the stove. Stirring constantly, bring to a boil and remove from the heat. We give the porridge completely cooled.

3. Combine crushed lemon, 1 cup of sugar and semolina porridge.

4. Beat 300 g of butter well and start adding a lemon-mana mixture 1 spoon each. If you add everything at once, the oil will be stratified.

5. Cool the finished cream for 30-60 minutes in the refrigerator. GLAZUR
1. Mix cocoa powder and sugar powder.

2. Add sour cream and, stirring constantly, bring to boiling.

3. When the icing begins to boil, add butter and remove from the heat. ASSEMBLY OF TORTA
1. We collect the cake in the same detachable form in which the biscuit is baked. We cover the sides of the form with an acitate film. If there is no acitate film, then you can take the paper corner folder in its place and cut it into parts.

2. Alternately put in the form biscuit cake, part of the cream, again biscuit cake, etc. We leave part of the cream on the sides of the cake.

3. Leave the cake to set and soak for 4-6 hours (or better overnight) in the fridge.

4. Then we remove the shape and film. Level the sides of the cake with the remaining cream and pour over the chocolate glaze. Glaze must be boiled at the last moment. Let it cool slightly so that it does not melt the oil in the cream. Enjoy your meal!