Cake "Negro in Foam"
8 servings
120 minutes
This cake, known in Soviet cuisine, attracts attention with its contrasting appearance and rich flavor. Its dark layers, colored with cocoa and blackcurrant jam, create a deep chocolate hue that harmonizes with the airy sour cream frosting. The simplicity of the ingredients makes it accessible, while the combination of sweetness and a slight tartness gives the dessert a special expressiveness. Walnuts add textural complexity, and chilling in the refrigerator allows the cream to soak into the layers, making them tender and juicy. This cake was often made at home; it became a symbol of cozy family evenings and festive gatherings. Its taste is a memory of warm moments when simple ingredients transformed into a true culinary miracle.
1
Prepare the dough. Whisk the eggs with regular and vanilla sugar using a mixer until fluffy.
- Chicken egg: 2 pieces
- Sugar: 200 g
- Vanilla sugar: 4 teaspoons
2
Drain the jam through a sieve and let the syrup drip off. Add everything left in the sieve to the egg mixture and mix thoroughly with a spoon.
- Blackcurrant jam: 300 g
3
Sift the flour with baking soda into another large bowl.
- Wheat flour: 320 g
- Baking soda: 1 teaspoon
4
Gradually pour in the kefir, continuing to mix the mass until a homogeneous consistency is achieved. The mass should froth.
- Kefir: 200 ml
5
Gradually add the egg mixture with jam to the mass with flour in a bowl. Mix thoroughly.
- Wheat flour: 320 g
- Blackcurrant jam: 300 g
6
Add crushed walnuts (50 g) and 2 tablespoons of cocoa to the dough.
- Walnuts: 160 g
- Cocoa powder: 2 tablespoons
7
Grease a baking pan (24 cm) with oil and pour the batter into it. Bake in a preheated oven at 200 degrees for 20 minutes. Reduce the oven heat to 180 degrees and leave the batter in for another 20 minutes. Check readiness with a toothpick — it should come out dry.
8
Let the cake cool completely, then cut it lengthwise into three equal parts.
9
Prepare the cream. Whip cold sour cream with powdered sugar and vanilla sugar until fluffy and smooth.
- Sour cream 33%: 500 g
- Icing sugar: 160 g
- Vanilla sugar: 4 teaspoons
10
Spread cream on the layers and stack them on top of each other.
11
Spread cream on the sides and top of the cake, smoothing it with a spatula.
12
Sprinkle the cake with nuts and put it in the fridge for 4 hours.
- Walnuts: 160 g