Two-color sour cream cake
8 servings
120 minutes
Two-tone sour cream cake is a delicate treat that combines airy layers of dough with a rich creamy flavor. The origins of this dessert can be linked to traditional Chinese cuisine, where sour cream is used to create a soft texture. In this recipe, the finesse of chocolate and vanilla dough creates a visually appealing contrast that delights the eye and palate. Whipped sour cream with vanilla adds freshness, and after cooling, the cake acquires an even richer taste. Perfect for tea time or as a festive treat – this dessert can adorn any table with its elegance and sophistication.
1
Mix 350 grams of sour cream with 1 cup of sugar, flour, baking soda, and salt. Mix thoroughly and divide into 2 parts. Add cocoa to one part and knead both types of dough.
- Sour cream: 650 g
- Sugar: 2 glasss
- Wheat flour: 4.5 glasss
- Baking soda: 0.5 teaspoon
- Salt: to taste
- Cocoa powder: 4 teaspoons
2
Divide each dough into 3 parts and roll them into round flatbreads.
3
Bake the layers on a greased baking sheet for 12-15 minutes at 220-240°C.
4
Stack the cooled layers (alternating dark and light), spreading cream in between. To prepare the cream, whip the remaining sour cream with sugar and vanillin.
- Sour cream: 650 g
- Sugar: 2 glasss
- Vanillin: pinch
5
Place the finished cake in the refrigerator for 2-3 hours.
