Turtle cake classic with sour cream

8 servings
3 hours

How do you bake a classic Turtle cake with sour cream? Prepare the necessary ingredients for the dough. All products must be one, room temperature, so eggs must be obtained in advance. Turn on the oven 180 degrees beforehand.

Drive the thoroughly washed eggs into a deep bowl, shake until foaming and, without stopping to beat, add a pinch of salt and gradually pour in the sugar. Beat until fluffy, no more. This can be done with both a hand whisk and a mixer at low speeds. The dough will be airy due to well-beaten eggs.

Mix together the dry ingredients. Add vanillin, baking powder, cocoa to the flour and mix.

Sift the flour, in 2-3 steps, put it into the egg mixture and mix until homogeneous. The finished dough will turn out as thin sour cream, bubbles will immediately begin to form. The dough no longer needs to be mixed.

Line a baking tray with greased parchment or silicone baking mat. Scoop the dough with a tablespoon carefully from the edge and pour a spoon from the spout to make a round cake. With a teaspoon, pour the blanks onto the legs, tail and three small circles for the head.

Bake the cakes in an oven preheated to 180 degrees for about 10-13 minutes. Put the finished blanks on the grill in one layer. In the same way, pour and cook all the dough. Make cakes of large diameter, medium and smaller. Leave enough distance between them as they will increase.

Prepare the ingredients for the cream. The oil should be soft, so take it out of the fridge beforehand. Take the sour cream, too, 15 minutes before making the cream.

Pour the sugar into a deep bowl, sift the cocoa into it and mix well. Add the soft butter and rub everything with a silicone spatula until smooth. I do not use the mixer so that the oil does not release water.

In several steps, add sour cream to the resulting mass, mixing well, but not beating.

The finished cream should be homogeneous, moderately sweet, with a coffee - creamy taste. The consistency will become a little thinner than sour cream, but this is the kind of cream that will soak the cake cake well. In the refrigerator, the cream stabilizes and thickens.

You can proceed to the assembly of the cake. You need to start with larger cakes. Dip each one in cream and spread it on a dish, forming a slide - the future shell of a turtle. Then dip and lay medium-sized cakes, trying not to leave voids and adding where you need cream.

Form the top of the shell from small, if possible identical cakes. Brush the bottom of the legs, tail with cream and attach them to the dish, slightly pushing under the shell in the places. Dip two small head cakes completely into the cream and attach in the center. In the third small circle, brush only the bottom and attach to the two lower cakes. The head is ready. Spread the leftover cream evenly throughout the cake. Leave the cake on the soaking table.

Prepare the necessary ingredients for the glaze. In a small sauté pan or bucket, pour sugar, salt at the tip of the knife to balance the taste, sift through the cocoa and stir everything well. Add the sour cream, stir until smooth and set to the smallest heat.

Stirring constantly with a silicone spatula, achieve complete dissolution of sugar crystals, this will not take much time. There is no need to cook and bring to a boil. The finished glaze is dark, homogeneous, quickly freezes. The taste is sweet, coffee, with a very light hill.

Decorate the top of the shell with glaze, draw eyes, mouth, claws on the legs on the head. The glaze can be kept on a barely warm stove, so it will be easier to work with it. Leave the cake on the table for half an hour, then remove for further soaking in the fridge. After a couple of hours, the cake can be served at the table. Have a nice tea party!