Classic sour cream cake

Step-by-step cooking

1. Step 1:

   

   How to make a classic sour cream cake? For him, you need to bake two biscuits. Measure out the necessary ingredients for a vanilla sponge cake. Take large eggs, not lower than the first category.

2. Step 2:

   

   Be sure to sift the flour. For a classic biscuit, the saturation of flour with oxygen is very important. This will increase the airiness of the biscuit and its rise.

3. Step 3:

   

   Wash the eggs, dry them well. Carefully divide the eggs into whites and yolks. Not a drop of yolks should get into the proteins, otherwise it will be impossible to get a stable protein foam when whipping.

4. Step 4:

   

   At high speed of the mixer, beat the yolks with half the norm of sugar and vanilla sugar for 5-6 minutes until a dense light mass.

5. Step 5:

   

   In a clean, dry, fat-free container, whisk the whites with salt. Salt helps to increase the stability of protein foam. Start whipping at low speed until the proteins are slightly thickened. Without stopping whipping, pour in the remaining sugar parts. Gradually increase the speed of the mixer to the maximum. As a result, a stable, dense protein foam should form, which is absolutely motionless when the container is turned over.

6. Step 6:

   

   In parts, add the proteins to the yolk mass. Do this with a spatula very carefully with scooping movements from the bottom up to preserve the airiness of the proteins as much as possible.

7. Step 7:

   

   Gradually add the sifted flour to the dough. I do this again through a sieve, thereby sifting the flour twice. Just gently mix the dough, achieving its complete uniformity. It is not necessary to interfere for a long time, so that the air bubbles are preserved as much as possible.

8. Step 8:

   

   A homogeneous, airy dough is obtained.

9. Step 9:

   

   Cover the bottom of the baking dish (d = 20-22 cm) with parchment. The walls of the mold do not need to be lubricated. So the dough will rise better, as if clinging to the sides of the mold.

10. Step 10:

    

    Bake the vanilla sponge cake in a preheated 180C oven for about 30 minutes. Do not open the oven during baking, so that the biscuit does not settle from the temperature drop. After baking, leave the biscuit in the oven turned off for another 10-12 minutes. The cooking time may be different, be guided by the features of your oven. Cool the finished biscuit and remove it from the mold.

11. Step 11:

    

    Prepare the products for making chocolate sponge cake.

12. Step 12:

    

    Combine flour with cocoa and sift through a sieve to increase its lightness and increase the rise of the biscuit when baking. Then repeat steps 3-6.

14. Step 13:

    

    With careful scooping movements, mix the flour and cocoa mixture into the dough.

15. Step 14:

    

    The dough turns out glossy, airy, homogeneous.

16. Step 15:

    

    Put the chocolate dough in a mold with a parchment-lined bottom.

17. Step 16:

    

    Bake the chocolate sponge cake in a preheated 180C oven for 30-35 minutes. Leave it to cool in the off oven for 10 minutes, then take it out. Determine the exact time and temperature of baking according to your oven.

18. Step 17:

    

    For the cream, take sour cream with a fat content of 15-25%. Instead of powdered sugar, sugar can be used, and vanilla sugar will be an alternative to vanilla sugar.

19. Step 18:

    

    Combine sour cream with powdered sugar and vanilla sugar. Mix it up. Leave until the powdered sugar is completely dissolved.

20. Step 19:

    

    Biscuits should preferably be aged for at least 8 hours. They will compact and will not crumble when cut. Cut off the top of the biscuits, cut each into 2 identical cakes. You can cut off the top of only one biscuit, then the top of the cake will be convex.

21. Step 20:

    

    Start assembling the cake. Place the cake on a flat plate, smear it liberally with sour cream. To keep the plate clean, I covered its edges with strips of parchment. It is not necessary to do this.

22. Step 21:

    

    Put a different color cake on top.

23. Step 22:

    

    Assemble the cake, alternating the cakes by color and liberally smearing each cake with sour cream. Cover the top and sides of the cake with cream as well. Put the cake in the refrigerator for 6-8 hours to soak it.

24. Step 23:

    

    Remove the parchment strips. Decorate the sour cream cake as desired and to taste. Cut the dessert into portions and serve to the table. Bon appetit!