Cake with sour cream
8 servings
30 minutes
Sour cream cake is an exquisite dessert of Austrian cuisine that captivates with its tenderness and rich flavor. Its layers soaked in sour cream have a soft, moist texture, while the addition of nuts provides a refined crunch and deep aroma. A special cocoa glaze highlights the cake's sweetness, creating a harmonious combination with the light tang of sour cream. This dessert is perfect for festive gatherings and cozy family evenings. Due to the simplicity of ingredients and ease of preparation, the cake has become a favorite treat in many homes. Its delicate structure and rich taste make it an ideal complement to a cup of aromatic coffee or tea.
1
Dissolve the soda, add to the flour. Mix eggs with 1 cup of sugar. Add 2 tablespoons of cocoa, 1 tablespoon of sour cream, condensed milk. While stirring, add the egg-sour cream mixture to the flour. The dough should have the consistency of thick sour cream.
- Baking soda: 2 teaspoons
- Wheat flour: 1.5 glass
- Chicken egg: 2 pieces
- Sugar: 2 glasss
- Cocoa powder: 6 tablespoons
- Sour cream: 6 tablespoons
- Condensed milk: 50 g
2
Pour half of the batter into a round mold (1-2 cm thick) and bake in a preheated oven for 15 minutes. Pour the second half directly onto the baking sheet and bake for 5-7 minutes.
- Wheat flour: 1.5 glass
3
Prepare the cream. Whip 850 grams of sour cream with 6 tablespoons of sugar, spread this cream on a round cake layer. Sprinkle with crushed nuts.
- Sour cream: 6 tablespoons
- Sugar: 2 glasss
- Walnuts: 130 g
4
Cut the second layer into cubes measuring 2.5–3 cm. Dip the cubes in cream and pile them on the round layer, pouring cream into the gaps and sprinkling with nuts.
- Sour cream: 6 tablespoons
- Walnuts: 130 g
5
Prepare the glaze. Mix 4 tablespoons of sour cream, cocoa, and 6 tablespoons of sugar. Cook on low heat for about 15 minutes, stirring continuously. Then add butter and cook for another 3-4 minutes. Let the glaze cool.
- Sour cream: 6 tablespoons
- Cocoa powder: 6 tablespoons
- Sugar: 2 glasss
- Butter: 30 g
6
Pour glaze over the finished cake. The cake should sit for a few hours before consumption to soak well.
- Butter: 30 g
