Quick cake with raisins and butter cream
8 servings
60 minutes
A quick cake with raisins and creamy frosting is a cozy treat of Russian cuisine, combining the tenderness of sponge cake, the sweetness of condensed milk, and a light tartness from the raisins. Historically, such desserts became popular due to their simplicity in preparation and the availability of ingredients. The taste of the cake is harmonious: airy layers with soft creamy frosting create a perfect balance of sweetness and creamy texture, while raisins add a subtle fruity note. This cake is suitable for both a cozy family tea time and festive gatherings, surprising guests with its tenderness and rich flavor. Additionally, it can be decorated with coconut flakes or glaze for an even more exquisite appearance.
1
Mix eggs, sugar, baking soda, condensed milk, and sour cream. Add melted butter.
- Chicken egg: 3 pieces
- Sugar: 1 glass
- Baking soda: 1 teaspoon
- Condensed milk: 0.5 jar
- Sour cream: 1 jar
2
We add the sifted flour.
- Wheat flour: 2 glasss
3
We take soaked raisins (preferably black, but to your taste). We dry it on a towel.
4
Coat the raisins in flour so they don't sink to the bottom of the cake during baking, and add them to the batter.
- Raisins: to taste
5
Pour the prepared dough into the mold. It's better to use a silicone mold, but if unavailable, you can use foil or baking paper. Then place it in the oven for 40–45 minutes at a temperature of 180–200 degrees.
6
Once ready, take it out of the oven, cut the cooled biscuit lengthwise into 3 layers, and then spread them with cream made from butter and the remaining condensed milk.
- Condensed milk: 0.5 jar
7
Optionally, you can sprinkle with coconut flakes or drizzle with icing on top.
