Cake "Negro in foam" with sour cream
8 servings
180 minutes
The cake 'Negro in Foam' is a sweet memory of times when housewives created culinary wonders from simple ingredients. This dessert, popular in Soviet times, combines airy sponge cake soaked in sour cream, creating a delicate texture and rich flavor. Jam adds a fruity note to the dough, while vanilla sugar provides a subtle aroma. The lightness of the layers and cream makes this cake perfect for cozy family tea gatherings. It can be decorated with chocolate shavings for an elegant touch. This recipe exemplifies resourcefulness and love for homemade baking, where simplicity turns into a true delicacy.
1
First, beat the eggs with regular and vanilla sugar (half — 10 grams).
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Vanilla sugar: 20 g
2
Add jam and flour to the resulting mass and mix until a homogeneous mass is obtained.
- Jam (preserve): 1 glass
- Wheat flour: 2 glasss
3
In a separate bowl, mix kefir with sour cream (100 grams) and baking soda.
- Kefir: 1 glass
- Sour cream: 600 g
- Baking soda: 1 tablespoon
4
We pour the contents of one bowl into another and mix well.
5
Pour the prepared dough into a baking dish lined with parchment and greased with vegetable oil.
- Sugar: 1 glass
6
Preheat the oven to 200 degrees and bake for about 20 minutes. Then reduce the temperature to 180 degrees and continue baking for another 20 minutes.
7
While the cake is baking, we prepare the cream: whip 500 grams of sour cream with powdered sugar and vanilla sugar (10 grams).
- Sour cream: 600 g
- Icing sugar: 2 teaspoons
- Vanilla sugar: 20 g
8
Remove the baked cake from the oven, let it cool, and cut it in half.
9
We grease each half with cream and let them soak.
10
We put the halves of the cake together.
11
We coat the sides and top of the cake with the remaining cream.
12
You can decorate it as you wish, for example, with chocolate shavings.
