Sour cream cake with cream cheese frosting
4 servings
120 minutes
Sour cream cake with cream cheese frosting is a true embodiment of European pastry tradition. Its base, rich in cocoa and rum aroma, has a delicate texture, while layers of yogurt with strawberries add freshness and lightness. The ricotta cream with hints of butter is a velvety luxury that complements the flavor. Orange zest adds subtle citrus notes, and chocolate glaze completes the harmony of tastes. This cake is perfect for a cozy tea time or festive gathering. Chilled, it gains special richness, and serving it with berries and cookies makes it aesthetically appealing. Enjoying each bite is a journey through the delicate facets of sweetness, creamy tenderness, and light fruit acidity.
1
Sift the flour, cocoa powder, and baking powder. Add half of the prepared muesli to the mixture.
- Wheat flour: 120 g
- Cocoa powder: 15 g
- Baking powder (raising agent): 2 teaspoons
- Muesli: 30 g
2
Beat the eggs with sugar until a thick foam forms.
- Chicken egg: 2 pieces
- Cane sugar: 100 g
3
Gradually add parts of the egg and sour cream to the flour, stirring slowly and thoroughly. Ensure that the cocoa is evenly distributed throughout the flour. Add the orange zest and mix well again.
- Chicken egg: 2 pieces
- Sour cream 20% fat: 100 g
- Cocoa powder: 15 g
- Orange zest: to taste
4
Add rum and bake in the oven for 25 minutes at 220 °C.
- Rum: 1 tablespoon
5
While the base is baking, make two types of layers. To do this, divide the yogurt into two equal parts. Add strawberries to one and blend thoroughly with a blender, and add the remaining muesli to the other.
- Plain (natural) yoghurt: 300 g
- Strawberry: 40 g
- Muesli: 30 g
6
Prepare the cream. Take ricotta and mash it with a fork until a paste-like consistency forms. Add a spoonful of the resulting strawberry yogurt and butter. Mix the mixture until it reaches a cream state.
- Ricotta cheese: 150 g
- Strawberry: 40 g
- Desiccated coconut: 10 g
- Sour cream 20% fat: 100 g
7
After the cake is ready, cut it into 4 pieces. Make layers of prepared yogurt. Apply cream on top using a pastry bag.
- Plain (natural) yoghurt: 300 g
- Strawberry: 40 g
8
Melt chocolate in a water bath and pour it over a piece of cake. Send it to the fridge for 1-2 hours.
- Dark chocolate: 60 g
9
Before serving, you can decorate with cookies or fresh berries.
- Orange zest: to taste
10
Enjoy your meal!
