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Cake kucheryavy pancho

Cooking recipes / Top Picks / Homemade cakes

8 servings
2 hours 20 min

Wheat flour - 250 gr, Sour cream - 200 gr, Sugar - 200 gr, Condensed milk - 190 gr, Eggs - 2 pcs., Cocoa powder - 2 tbl, Lemon juice - 1 tbl, Baking soda - 1 tsp, Sour cream - 600 gr, Sugar - 190 gr, Vanilla sugar - 10 gr, Dark chocolate - 100 gr, Cream - 50 ml

How to make a cake Kucheryavy Pancho? Start by preparing the dough for the cakes. Take the top grade flour. Cocoa also take quality. Cocoa should have a rich color. Sour cream is not needed watery, with a fat content of 20%.

Whisk the eggs with the sugar into a puffy foam. Due to the use of condensed milk, sugars can be added less.

Add the sour cream and condensed milk and whisk until smooth.

In parts, sprinkle the flour sifted with baking powder, beating at low speed. During the whipping process, pour in the lemon juice. The dough should not be thick or too liquid as sour cream. If necessary, adjust the amount of flour up or down.

Pour one third of the dough into a parchment-lined tin (Ø 22-24 cm) and put in an oven heated to 180 ° C for 20-25 minutes.

Cool the bark.

Add the sifted cocoa to the remaining dough and whisk until smooth.

Bake the chocolate cake for about 40 minutes until a dry match.

Chill the finished chocolate cake and cut into medium pieces.

Now make the cream. Take sour cream for him dense and fat. Ideally - 30%.

Whisk cold fatty sour cream with sugar and vanilla sugar until fluffy. Put in the fridge for 20 minutes. Set aside some cream for the final pouring of the cake.

Put the white bark on the dish. Dip the pieces of chocolate cake in sour cream and slide on the base. Top with the remaining sour cream. Refrigerate the cake.

While the cake cools, make the icing.

Break the chocolate into pieces, combine in a saucepan with cream. Stirring, melt the chocolate over a low heat. Fluid, slightly viscous, uniform glaze should be obtained.

For convenience, transfer the glaze to a pastry bag and cut off the tip. You can use a regular spoon by pouring icing on the cake, but the pastry bag web is neater and prettier.

Pour chocolate glaze over the cake and refrigerate overnight. Enjoy your meal!