Siberian amaretto cake

1. Stage

Beat the softened butter with the sugar. Add the eggs one at a time, beating the mixture until it is completely homogeneous.

2. Stage

Reduce the speed of the mixer and add the condensed milk. Gradually pour in the sifted cocoa, flour and starch mixture.

3. Stage

Quench the baking soda with wine vinegar and quickly pour it into the dough. Mix well.

4. Stage

The mixture will become lighter and resemble chocolate cream. Place the dough in a parchment-lined dish - preferably a rectangular dish - and bake in a preheated 200 degree oven for 15 minutes. Then turn the heat down to 160 and bake until the crust is dry. When ready, cool the cake in the mold, then gently remove it from the parchment and wrap tightly in clingfilm. Put it in the fridge overnight or longer. I had it for 2 days.

5. Stage

For the layer, pour 100 ml of milk over the bird cherry and put it on a low heat.

6. Stage

Stir the egg yolk with the sugar, starch and the rest of the milk. Pour the mixture into the bird cherry and, stirring intensely with a whisk, cook until thickened.

7. Stage

Stir the broken white chocolate into the hot cream. Slightly cool and add the butter chunks. Stir in the butter and whip the cream with a whisk until smooth. Cover with cling film against the cream and chill for a couple of hours.

8. Stage

With a very sharp knife, carefully cut the cake into three layers. The cake crumbles, so I immediately cut the cake itself into two pieces, under the cakes. Grease the layers generously with a layer of bird cherry, stack them on top of each other, slightly pressing them down.

9. Stage

Do not grease the top layer. Take it out into the cold to soak overnight.

10. Stage

Before serving, whip the cold sour cream with the sugar and almond extract into a lush cream and cover the top of the cake. Cut into portions, wiping with a sharp knife before each cut.

11. Stage

Serve with a cup of strong coffee.