Cake new

9 servings
14 hours

How to make cake New? Measure the necessary ingredients. Butter can be replaced with good quality margarine.

Melt the butter in a water bath or microwave. How to do this correctly, read at the end of the recipe. Cool the oil, it should not be hot.

Mix the flour with baking powder and sift through a sieve. This will increase the oxygen content of the flour and the cakes will be more porous.

Whisk the eggs with the sugar and salt with a mixer or whisk until light, lush. Be sure to wash your eggs before use, as even the seemingly clean shell may contain harmful bacteria.

Pour in the non-combustible melted butter, mix.

Pour in the flour sifted with baking powder. Stir until the lumps are gone.

The dough is homogeneous, rather thick. If you succeed in another, adjust the volume of flour.

Divide the dough into two equal parts. Sift the cocoa into one part and mix well until smooth chocolate dough is obtained.

Cover two baking tins with parchment, lightly grease the walls with vegetable oil. I have a diameter of 18 cm. Put white dough in one form, into another dough with cocoa, level. If no two shapes are the same, bake the cakes in turn.

Place the dough molds in the oven preheated to 180C. To keep the oven warm to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking). Bake the cakes for about 25 minutes until rosy. Check readiness with a wooden skewer. It should be dry, without traces of dough. Determine the time and mode of baking, focusing on the features of the work of your oven. Remove the finished biscuits from the molds and cool completely.

Make the cream. I used 15% fat cream. If you want a thicker cream, take 20-25% sour cream. But, in my opinion, medium-fat sour cream is suitable for this cake, it will better soak the cake. Adjust the amount of icing sugar to taste. With this proportion, the cream is moderately sweet.

Combine the sour cream with the powdered sugar and vanilla sugar, stir and leave for 10 minutes until the powdered sugar dissolves. Instead of vanilla sugar, you can take vanillin at the tip of a knife.

Cut the top of each biscuit and cut it into 2 cakes.

Place the cake on a plate, drizzle it with any fruit or berry juice to make the cake juicier.

Brush the cake with sour cream.

Put a different color of cake on top and repeat steps 14, 15.

Thus, alternating cakes in color, collect the entire cake. Brush the top and sides of the cake with cream.

Decorate the cake as desired. I used crumbs that came from grinding in a bark top blender. Put the cake in the fridge overnight to soak well. Enjoy your meal!