Smorodinka cake

6 servings
3 hours

Prepare the products, for the test everyone should be at room temperature. Get the berry puree in advance, too. But keep sour cream, cream and whisks in the cold until the right moment.

We are preparing DOUGH. Mix the dry ingredients: add cocoa, baking powder and soda to the flour. Mix everything well.

Then sift into a deep dough mixing bowl. Add a pinch of salt and sugar, mix.

Gradually pour in a glass of slightly warmed milk, mix until homogeneous.

Then add the vegetable oil without smell, mix thoroughly. Separately mix the eggs and add to the dough.

The dough will turn out to be liquid and bubbles appear.

Prepare the form in advance. At the detachable bottom, cover with parchment. Even if the parchment is of high quality, I always lightly lubricate the bottom with vegetable oil. I do not lubricate the sides of the form, so it is easier for the biscuit to rise. I have a d 23cm shape, if you use an 18-20cm shape, the cakes will be thicker and the cake higher. You should not take more than 23cm.

Immediately carefully pour the finished dough into a mold and twist it slightly to evenly distribute the dough. This technique also helps to avoid the appearance of a pea, which often happens with liquid dough. Cover the mold with foil, so a dense crust does not appear on top.

Bake in preheated oven, t 180 & # 039; 30 minutes under the foil, then remove it and another 10 minutes so, until ready . /Close the oven door carefully and not open ahead of time/. Check with toothpick, came out dry - ready. Allow to cool for 5 minutes in the mold, then run along the side with a thin knife, open the mold and remove it.

Turn the biscuit on the grill, bottom separate the parchment and leave to cool without covering.

Then cut into two or three cakes.

COOKING SOUR CREAM CREAM. Divide the icing sugar in half. Add one part to the weighed sour cream and simply mix with a whisk. Gradually add the other half, whisking very cold cream until thick and fluffy. The whipping bowl should be dry and clean, and it is better to cool the whisks, otherwise the cream will not rise. Combine whipped cream in 3 steps with sour cream, intervene carefully, from bottom to top. Cool the cream for 20 minutes, it will become thicker.

We collect CAKE. We put a little cream on the bottom of a flat plate or a special substrate, rub it and put the cake, so it will not shift. We apply a layer of currant, then a layer of cream. On top of the second cake and repeat the layers of berry and cream.

Close the upper bark and sides with cream. Apply the berry puree on top with drops.

With a spoon or skewer, make arbitrary divorces when there is - decorate with berry or at your discretion. You can remove it to the refrigerator for at least a couple of hours for impregnation at night.