Cake Night

Cake preparation begins with a sponge cake. In this case, the cakes will be special, not as simple as in a regular cake, but on sour cream and butter. In a deep bowl, beat the eggs, add the usual and vanilla sugar, beat well until fluffy.

Butter should be softened, but in no case melted, just take it out of the refrigerator in advance. Add the butter, whisk with the egg-sugar mixture.

Add cocoa powder in small portions, if it is taken in lumps, sift through a sieve. Squeeze sour cream into the dough, mix until smooth.

Sift the flour in advance, add it to the dough, immediately pour out the baking powder and add rum (or rum essence). Stir the dough with a fork or whisk until smooth.

Grease the baking dish with butter, pour the dough into it and send it to bake at a temperature of 180 degrees. The approximate baking time is 40 minutes, we check the readiness with a wooden skewer.

While the biscuit is being prepared, let's do the buttercream. We use only cold milk for the cream. Pour semolina into a saucepan and pour 80 ml of cold milk, stir until smooth and pour out the rest of the milk.

Put the pan on low heat and bring to a boil. At a minimum intensity, we cook a thick semolina porridge. As soon as it is ready, remove from heat, add sugar and vanilla sugar. Leave the porridge until it cools completely, then add the softened butter and stir. The cream is ready, we send it to the refrigerator.

We take the biscuit out of the oven. We leave it for 5 minutes in the form, then take it out and cool it on the grill. Cut the cold biscuit into 2 cakes.

While the cream and sponge cake are finally cooled, we will prepare the fudge. In a saucepan, combine a spoonful of milk, sugar and cocoa. Stir well with a fork, then pour in the rest of the milk and stir again. Bring it to a boil over low heat, turn it off, cool it down a little and add oil. Stir and leave to cool.

All the components are ready, you can start assembling the cake. We put the bottom cake on a dish or substrate, lubricate it with cream, then put the top cake. On top of the cream is no longer needed, immediately pour the cake with chocolate fudge, evenly distributing it. Decorate the top as desired.

We keep the cake in the refrigerator for at least 2 hours and serve it to the table.

Bon appetit!