Sponge cake with sour cream and chocolate glaze
10 servings
240 minutes
This sponge cake with sour cream frosting and chocolate glaze is a classic of European baking. Its delicate airy layers soaked in fragrant sour cream and boiled condensed milk create a harmony of flavors complemented by walnuts and sweet raisins. The chocolate glaze adds richness and completeness. The origins of such baking trace back to family holiday traditions when hostesses aimed to prepare a dessert that could delight guests with its softness and richness of flavors. This cake is perfect for festive occasions and cozy home tea gatherings, giving each slice a sense of warmth and joy.
1
To make the cake, we will take flour, sugar, sour cream, butter, seedless raisins, walnuts, and condensed milk. All ingredients should be at room temperature.
- Wheat flour: 1.5 glass
- Sugar: 3 tablespoons
- Sour cream 20%: 1000 g
- Butter: 50 g
- Light raisins: 40 g
- Walnuts: 50 g
- Condensed milk: 1 jar
2
To prepare the cream, the sour cream needs to be drained. Place 1000 grams of sour cream in a sieve lined with cheesecloth or cotton cloth, set it in a pot, and leave it in a cool place overnight.
- Sour cream 20%: 1000 g
3
For the test, whisk 2 eggs and a cup of sugar well.
- Chicken egg: 2 pieces
- Sugar: 3 tablespoons
4
Dissolve 2 teaspoons of baking soda in 2 tablespoons of table vinegar and mix well.
- Soda: 2 teaspoons
- Table vinegar: 2 tablespoons
5
Add 200 grams of sour cream, half a can of condensed milk, and extinguished soda to the eggs with sugar, and mix everything well.
- Sour cream 20%: 1000 g
- Condensed milk: 1 jar
- Soda: 2 teaspoons
6
Add the sifted flour in parts.
- Wheat flour: 1.5 glass
7
Knead a uniform liquid dough.
8
Grease a baking pan (22–24 cm in diameter) with butter and pour in the batter to a height of about 1 cm.
- Butter: 50 g
9
Place the dough in a preheated oven at 180 degrees and bake for 20-25 minutes until golden brown (check readiness with a wooden stick - it should come out dry). Transfer the finished cake to a plate and let it cool.
10
Divide the remaining dough into 2 parts; add 2-3 tablespoons of cocoa to one to give the dough a chocolate color.
- Cocoa powder: 2 tablespoons
11
Grease the baking pan with butter, then alternately spoon in the light and dark batter.
12
Bake in a preheated oven at 180 degrees for 20-25 minutes (check readiness with a wooden stick — it should come out dry from the cooked dough).
13
Then take out the cake, cool it down, and tear it into pieces.
14
For the cream, combine the whipped sour cream and a can of boiled condensed milk.
- Sour cream 20%: 1000 g
- Boiled condensed milk: 1 jar
15
Mix everything into a uniform mass.
16
Wash and dry the raisins well. Chop the walnuts coarsely.
- Light raisins: 40 g
- Walnuts: 50 g
17
Carefully coat the cake with cream, then sprinkle with nuts and raisins.
- Walnuts: 50 g
- Light raisins: 40 g
18
Dip pieces of the cake in cream, layering them to form a 'mountain'.
19
Sprinkle each layer of the cake with nuts and raisins.
- Walnuts: 50 g
- Light raisins: 40 g
20
So, to shape the cake.
21
Prepare the glaze: combine sugar, sour cream, and cocoa - bring to a boil, then dissolve the butter and remove from heat. Let the finished glaze cool slightly.
- Sugar: 3 tablespoons
- Sour cream: 3 tablespoons
- Cocoa powder: 2 tablespoons
- Butter: 50 g
22
Use a piping bag to apply the glaze and place the finished cake in a cool place.