Cake "Bear"
8 servings
90 minutes
The 'Mishka' cake is a sweet embodiment of tenderness and coziness, inspired by classic European desserts. Its layered structure, created by alternating white and chocolate layers soaked in airy sour cream frosting, makes it incredibly soft and rich. The combination of cocoa and sour cream gives it a harmonious sweetness with a slight tang, while the contrasting alternating layers add visual appeal. This cake will be the perfect ending to a family dinner or festive feast, reminding one of warm moments spent with loved ones. After chilling in the refrigerator, its flavor fully unfolds, making each bite truly delightful.
1
Preheat the oven to 180 degrees.
2
Mix 1 tablespoon of sugar with 1 tablespoon of butter.
- Sugar: 1 glass
- Butter: 1 tablespoon
3
Add 1 cup of 20% sour cream, baking soda, and vinegar, and gradually mix in the flour. At this stage, the dough should stick slightly to your hands.
- Sour cream 20% fat: 1 glass
- Baking soda reacted with acid: 5 g
- Vinegar: 1 tablespoon
- Wheat flour: 3 glasss
4
Divide the dough into 2 parts, adding cocoa to one part. Add flour to the white and brown parts until the dough is not sticky to the hands. Form 6 layers.
- Cocoa powder: 6 teaspoons
5
Line the baking trays with parchment paper or grease them with oil. Bake for 10-15 minutes. The white layer bakes until slightly golden.
- Butter: 1 tablespoon
6
For the cream, whip the sour cream with sugar until the granules dissolve. Divide the cream into 2 parts, adding 3 teaspoons of cocoa to one part.
- Sour cream 35%: 1.5 glass
- Sugar: 1 glass
- Cocoa powder: 6 teaspoons
7
Layer the cakes, alternating and spreading with contrasting cream. Decorate the top depending on your upper cream.
- Cocoa powder: 6 teaspoons
8
Leave the cake in the refrigerator for 6-8 hours, preferably overnight.
