Classic sour cream cake

9 servings
1 day

How to make a classic sour cream cake? For him, you need to bake two ⁶biskvita. Measure the necessary ingredients for the vanilla sponge. Take eggs large, not lower than the first category.

Be sure to sift through the flour. For classic biscuit, the oxygen saturation of flour is very important. This will increase the air content of the biscuit and its rise.

Wash the eggs, dry well. Carefully divide the eggs into squirrels and yolks. Not a drop of yolks should get into the proteins, otherwise it will not be possible to obtain a stable protein foam when whipping.

On a high mixer speed, whisk the yolks with half the sugar norm and vanilla sugar for 5-6 minutes until thick and light.

In a clean, dry, low-fat container, whisk the proteins with salt. Salt helps to increase the stability of protein foam. Start beating at a low speed until the proteins thicken lightly. Without stopping whipping, pour in the remaining sugar in parts. Gradually increase the mixer speed to the maximum. As a result, a stable, dense protein foam should be formed, which is completely stationary when the container is turned over.

In parts, inject proteins into the yolk mass. Do this with a spatula very carefully scooping movements from the bottom up to keep the proteins as airy as possible.

Gradually, inject the sifted flour into the dough. I do it again through a sieve, thereby sifting through the flour twice. Just gently mix the dough, achieving complete uniformity. Long it is not necessary to disturb that air bubbles as much as possible remained.

It turns out a homogeneous, air dough.

Cover the bottom of the baking dish (d = 20-22 cm) with parchment. The walls of the mold do not need to be lubricated. So the dough will be better raised, as if clinging to the sides of the form.

Bake the vanilla sponge in the oven preheated to 180S for about 30 minutes. During baking, do not open the oven so that the sponge does not settle from the temperature drop. After baking, leave the biscuit in the oven turned off for another 10-12 minutes. Cooking time may be different, focus on the features of your oven. Cool the finished biscuit and remove from the mold.

Prepare the products to make the chocolate sponge.

Combine the flour with the cocoa and sift through a sieve to increase its airiness and increase the rise of the biscuit when baking. Then repeat steps 3-6.

With neat scooping movements, stir a mixture of flour and cocoa into the dough.

The dough is glossy, airy, uniform.

Place the chocolate dough in a pan with the parchment lined bottom.

Bake the chocolate sponge in the oven preheated to 180S for 30-35 minutes. Leave it to cool in the oven turned off for 10 minutes, then remove. Determine the exact time and temperature of baking by your oven.

For the cream, take sour cream with a fat content of 15-25%. Instead of powdered sugar, you can use sugar, and the alternative to vanilla sugar will be vanillin.

Combine the sour cream with the powdered sugar and vanilla sugar. Stir. Leave until the icing sugar dissolves completely.

It is advisable to give biscuits an exposure of at least 8 hours. They will compress and will not crumble when cut. Cut the top of the biscuits, cut each into 2 identical cakes. You can cut off the top of only one biscuit, then the top of the cake will be convex.

Start assembling the cake. Place the cake on a flat plate, brush it generously with sour cream. To keep the plate clean, I lined its edges with strips of parchment. It is not necessary to do this.

Put a different color of cake on top.

Assemble the cake, alternating the cakes according to color and generously lubricating each cite with sour cream. Cover the top and sides of the cake with cream as well. Put the cake in the fridge for 6-8 hours to soak.

Remove the parchment strips. Garnish the sour cream cake as desired and to taste. Cut the dessert into portions and serve. Enjoy your meal!