Sour cream cake bear in the north

12 servings
11 hours 30 min

Put the butter in a bowl, pour ordinary and vanilla sugar, break the egg, rub the mass with a spoon. Add sour cream, mix, sieve flour with baking powder. Quickly knead the dough and, wrapped in cling film, send it to the refrigerator for half an hour. Melt the chocolate in a water bath (you can in the microwave), add warmed cream, stir, send it to the refrigerator. When the mass sets a little, take it out, beat it with a mixer, add sour cream and beat it again. We return the cream to the refrigerator. We divide the dough into 6 equal parts. We roll out a thin layer from each part (we do it directly on parchment so as not to damage the dough when carrying it). Send the cakes one by one to bake in the oven, heated to 200 degrees. They bake quickly - for 10-15 minutes to a slight blush. We give ready-made corjam time to cool down. Generously rinse each cake with cream and on top as well. We send to the refrigerator for half an hour. During this time, we will prepare a stencil in the form of traces. We take out the cake, sprinkle it with coconut chips, apply a stencil and form traces of cocoa powder. No, no, don't rush to cut! The cake should be given time to infuse-soak for 6-8 hours (it would be good to leave overnight). After waiting for time, you can serve the cake on the table. This welcome moment has finally arrived - enjoy your health!