Cake "Sissie"
12 servings
60 minutes
The 'Nezhenka' cake is a true embodiment of tenderness and home comfort, coming from Soviet cuisine when sweets were made with soul. Its base consists of airy layers soaked in sour cream frosting, creating a delightful balance of softness and richness. The addition of cocoa to part of the batter gives the cake a distinct chocolate hue, while a generous sprinkle of grated chocolate completes the composition. Its taste is a combination of creamy sweetness and a slight tanginess from the sour cream, perfectly suited for leisurely tea time with family. 'Nezhenka' is known for its simplicity in preparation and versatility: it can be served as a festive dessert or as a cozy treat for everyday days. This cake embodies warm memories and traditions passed down through generations.
1
Pour 1/2 teaspoon of soda into a glass, add 1/2 glass of hot water. Mix with flour, condensed milk, eggs, and melted butter. Stir all ingredients well.
- Baking soda reacted with acid: 0.5 teaspoon
- Wheat flour: 1.3 glass
- Condensed milk: 1 jar
- Chicken egg: 2 pieces
- Butter: 3 tablespoons
2
Divide the dough into two parts, add cocoa to the second part.
- Cocoa powder: 1 teaspoon
3
Bake the layers in the oven at 190 degrees for 20-25 minutes. Cut the hot layers in half.
4
Whip the sour cream and sugar, soak the layers with the cream.
- Sour cream 20% fat: 400 g
- Sugar: 0.8 glass
5
Sprinkle grated chocolate on top.
- Chocolate: 100 g
6
Let it sit at room temperature to allow the cake to soak. Optionally, you can put it in the refrigerator for a few hours.
