Truffle sour cream cake
7 servings
120 minutes
Truffle sour cream cake is a delicate and aromatic dessert that combines the softness of sour cream dough with the rich flavor of cocoa. Its origins trace back to Russian home baking traditions, where simple and accessible ingredients transform into exquisite treats. Creamy variations give the cake uniqueness: buttery truffle is deep and chocolatey, while sour cream coffee is gentle and slightly caramel-like. The glaze completes the composition, creating a subtle shine on the surface. This dessert is perfect for cozy tea gatherings or celebrations, and its rich flavor delights chocolate lovers. The pliable texture and intense aroma make each bite unforgettable.
1
Mix everything well.
2
Place in a greased and breadcrumb or flour-dusted mold.
- Cocoa: 300 g
3
Bake in a not hot oven for 35-40 minutes.
4
Cut the finished cake into 2-3 layers and spread cream on each one:
5
There are two options: 1) oily 'truffle' — mix 200 g of butter and 1/2 cup of condensed milk, then add 1/2 pack of cocoa, mixing well. 2) sour cream coffee — mix 1 cup of sour cream with 1 cup of sugar, add instant coffee to taste, heat while stirring until boiling, but do not boil, add 50 g of butter. Whip the cream well.
- Sour cream: 1 jar
- Sugar: 1 glass
- Cocoa: 300 g
- Chicken egg: 1 piece
- Slaked soda: 0.5 teaspoon
- Wheat flour: 1.5 glass
6
Cover the top with glaze: 1 tbsp cocoa, 1 tbsp sour cream, 1 tbsp sugar, 1 tbsp butter - heat everything, mix well until smooth consistency and quickly pour over the cake.
- Cocoa: 300 g
- Sour cream: 1 jar
- Sugar: 1 glass
- Chicken egg: 1 piece