Sponge sour cream cake layers
4 servings
30 minutes
Sour cream biscuit layers are a delicate and airy base for creating delightful cakes. They have a soft texture thanks to sour cream and condensed milk, while the addition of cocoa gives them a subtle chocolate hue. This recipe, popular in Russian cuisine, is an excellent choice for homemade desserts, allowing for easy creation of layered cakes with cream or fruits. The secret to success lies in the right combination of ingredients and a carefully calibrated baking technique. The finished layers can be soaked in syrup or cream to add extra moisture. Such a biscuit is perfect for festive treats and cozy family evenings.
1
Mix sour cream, eggs, sugar, condensed milk, and cocoa in a bowl.
- Sour cream: 200 g
- Chicken egg: 2 pieces
- Sugar: 1 glass
- Condensed milk: 0.5 jar
- Cocoa powder: 2 tablespoons
2
Add baking soda dissolved in vinegar, then flour.
- Baking soda: 1 teaspoon
- Vinegar: 1 tablespoon
- Wheat flour: 1.5 glass
3
Mix everything and bake the layers. Preheat the oven to 200 degrees, once heated, place the layer to bake and reduce the temperature to 180. Bake for 30–40 minutes.
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