Two-color sour cream cake
8 servings
60 minutes
Two-tone sour cream cake is a delightful dessert that combines airiness and a rich creamy flavor. This recipe originates from traditional European cakes where dairy products give the baked goods a special tenderness. The white and chocolate layers create visual harmony, while the sour cream frosting makes it incredibly moist. The taste balances the sweetness of sugar with a slight tang from the sour cream, and cocoa adds depth and richness. Due to its simplicity in preparation and accessible ingredients, this cake has become a favorite for family celebrations. It is perfect for tea parties or festive gatherings, where its soft texture and delicate aftertaste leave a pleasant impression. After soaking in the fridge, it becomes even richer, revealing all the nuances of flavor.
1
Beat the eggs with a pinch of salt and then add 1 cup of sugar until a stable foam forms.
- Chicken egg: 2 pieces
- Salt: pinch
- Sugar: 2 glasss
2
Add baking powder to the flour and mix in 250 milliliters of sour cream.
- Baking powder (raising agent): 10 g
- Wheat flour: 1 glass
- Sour cream: 625 g
3
Carefully mix all ingredients into a homogeneous mass, which is then divided into 2 parts.
4
In the second part, add 2 tablespoons of cocoa powder and stir again.
- Cocoa powder: 2 tablespoons
5
Bake 2 layers separately at 180 degrees for about 15 or 20 minutes.
6
While they are baking, prepare the cream. Mix 1 cup of sugar with the remaining sour cream (you can also add cocoa powder if desired).
- Sugar: 2 glasss
- Sour cream: 625 g
- Cocoa powder: 2 tablespoons
7
Cut the cooled cakes into two layers.
8
Layer them alternately with sour cream.
9
Leave for 3–4 hours to soak and place in the refrigerator to set.
