Quick cake "Turtle" with sour cream
6 servings
40 minutes
The 'Turtle' cake with sour cream frosting is a charming dessert inspired by nature. Its round shape and layered structure resemble a turtle's shell, while the soft sour cream frosting adds airiness and tenderness. This recipe originated in Russian cuisine as a simple yet striking way to create a cake without complex layers. The flavor combines the sweetness of powdered sugar, the tartness of sour cream, and a hint of cocoa bitterness, creating a harmony of tastes. The cookies soaked in cream become soft but retain a light texture. This cake is especially good after a night in the fridge when it fully absorbs the flavors. It is perfect for family celebrations, cozy tea times, and even as a delightful dessert for Sunday dinner.
1
For the test, we add baking soda to the flour and mix well. Separately, mix half a cup of sugar with eggs (without beating) until smooth. Combine the resulting mixture with the flour until homogeneous. Line a baking tray with foil or parchment paper (to prevent cookies from sticking, you can sprinkle with flour or grease with oil), spoon small cookies (flatbreads) onto it. Bake for about 7-10 minutes at 180 degrees. Place the finished flatbreads in a bowl and let them cool completely.
- Baking soda: 0.5 teaspoon
- Wheat flour: 1.3 glass
- Sugar: 0.7 glass
- Chicken egg: 3 pieces
- Butter: 50 g
2
While the cookies are baking, we make the cream. We mix all the sour cream with powdered sugar until smooth. Then, we separate 1/3 of the mixture and add a spoon or two of cocoa powder (I added hot chocolate powder), mixing until smooth. As a result, we will have two creams of different colors — white and brown.
- Sour cream: 0.5 kg
- Icing sugar: 0.5 glass
- Cocoa powder: 1 teaspoon
3
Dip the cookies in white sour cream and pile them up. Fill the gaps between the cookies with white sour cream. Dip the last cookie in chocolate sour cream for the top layer of our 'Turtle', pour the remaining chocolate cream on top, and smooth out the shape.
- Sour cream: 0.5 kg
4
Put it in the fridge for a couple of hours, preferably overnight — then the cake will be fully soaked.
- Sour cream: 0.5 kg
