Name: Sponge cake with sour cream
Yield: 0
Ingredients: Chicken egg - 4 PC.; Sugar - 200 gram; Flour - 200 gram; Cocoa - 1 tbsp; Dye - 1 gram; Sour cream - 400 gram; Powdered sugar - 140 gram; Vanilla sugar - 20 gram; Sugar - 1 Tsp; Water - 1 Art.; Instant coffee - 2 Tsp; Meringue - 150 gram

Recipe information

Cooking:

Servings per container:

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Ingredients for - Sponge cake with sour cream

Biscuit

1. Chicken egg 4 PC.

2. Sugar 200 gram

3. Flour 200 gram

4. Cocoa 1 tbsp

5. Dye 1 gram

Cream

1. Sour cream 400 gram

2. Powdered sugar 140 gram

3. Vanilla sugar 20 gram

4. Sugar 1 Tsp

Impregnation

1. Water 1 Art.

2. Instant coffee 2 Tsp

Decoration

1. Meringue 150 gram

How to cook deliciously - Sponge cake with sour cream

1. Stage

Separate the whites from the yolks. Beat the whites into a foam, then add half of the sugar and beat again until stiff peaks

2. Stage

Whip the yolks with the remaining sugar into a fluffy mass

3. Stage

Pour the yolks to the whites in a thin stream and stir gently in a circular motion

4. Stage

Sift the flour and mix again gently

5. Stage

We divide the dough into three equal parts: add the cocoa powder to one part and mix it; add the coloring agent (or beet juice) to the other part

1. Stage. Sponge cake with sour cream: We divide the dough into three equal parts: add the cocoa powder to one part and mix it; add the coloring agent (or beet juice) to the other part

6. Stage

Place the dough in a mold (I have a diameter of 20 cm), lined with parchment. Bake all the cakes in a preheated 180°C oven until tender (I baked for about 20 minutes).

1. Stage. Sponge cake with sour cream: Place the dough in a mold (I have a diameter of 20 cm), lined with parchment. Bake all the cakes in a preheated 180°C oven until tender (I baked for about 20 minutes).

7. Stage

Cool the finished cakes on a rack, trim them in a circle (optional)

8. Stage

Prepare the cream: add vanilla sugar and powdered sugar to the sour cream and whisk

9. Stage

Let's assemble the cake: first soak the chocolate layer with coffee (cooled), then with sour cream, then the pink layer, soaking, cream, and the remaining light layer, soak and cream the top and sides