Berry cake with sour cream
8 servings
190 minutes
Berry cake with sour cream frosting is an exquisite dessert inspired by Italian cuisine but infused with a touch of home comfort. Its airy cocoa layers soaked in delicate sour cream create a wonderful balance of sweetness and light tartness. Frozen berries add freshness and fruity aroma, turning each bite into a delight. This cake is perfect for cozy family evenings or festive tea gatherings, pleasing with its harmony of flavors and softness of texture.
1
For the test, combine condensed milk with cocoa powder and 200 ml of sour cream. Whisk the egg with 170 g of sugar and combine it with the resulting chocolate mass. Sift flour with baking powder on top and mix with a mixer.
- Condensed milk: 200 g
- Cocoa powder: 3 tablespoons
- Sour cream (30%): 700 g
- Chicken egg: 1 piece
- Sugar: 370 g
- Wheat flour: 180 g
- Baking powder (raising agent): 5 g
2
Preheat the oven to 180 degrees. Pour the resulting dough into a parchment-lined mold and bake for 1 hour. Check readiness with a thin wooden stick: if it comes out dry, it can be removed from the oven.
3
Let the baked cake cool, then cut it with a sharp knife or thread across into 3 layers.
4
Let the berries thaw slightly at room temperature. For the cream, whip the remaining sour cream with 200 g of sugar using a mixer.
- Frozen berries: 150 g
- Sour cream (30%): 700 g
- Sugar: 370 g
5
Spread sour cream on the layers, sprinkling each with berries. Stack the layers on top of each other, cover the sides of the cake with cream, and refrigerate for 2 hours.
- Sour cream (30%): 700 g
- Frozen berries: 150 g
