Multi-layer cake on sour cream with cocoa and sour cream

Step-by-step cooking

1. Step 1:

   

   Measure the ingredients for the dough.

2. Step 2:

   

   Sift flour and mix it with baking powder.

3. Step 3:

   

   Melt and cool the butter.

4. Step 4:

   

   Add sugar and butter to the sour cream (sour cream of any fat content is suitable, 20% was used here, the fatter - the tastier the cake) and mix.

5. Step 5:

   

   For the dough, you will need a liquid mixture, a dry mixture and measured cocoa. Set aside a portion of the flour, equal in volume to the volume of cocoa, in a separate bowl.

6. Step 6:

   

   Sift flour to the sour cream mass.

7. Step 7:

   

   Knead a homogeneous dough.

8. Step 8:

   

   The dough turns out quite thick.

9. Step 9:

   

   Divide the dough in half, sift flour into one part, cocoa into the other.

10. Step 10:

    

    Mix well and the dough is ready.

11. Step 11:

    

    Now, without delay, you need to bake cakes. The dough with baking powder should not stand for a long time. Cut 3 sachets to make sheets. Divide the white dough equally into them.

12. Step 12:

    

    Roll each bag with a bag.

13. Step 13:

    

    Turn the bag with the dough onto the parchment.

14. Step 14:

    

    Spread the dough first with your hands.

15. Step 15:

    

    And then roll out with a rolling pin. Measure the diameter of the future cake, monitor the uniformity of the dough layer.

16. Step 16:

    

    Remove the film from the cake ready for baking. Do not throw it away - it will be useful for dark cakes. If you have your own way of working with such a test, use it.

17. Step 17:

    

    Bake the cake at 170-180 degrees for about 8 minutes. It should be baked, but not become dry.

18. Step 18:

    

    Warm cake cut to size.

19. Step 19:

    

    Fold the leftovers, do not eat (if possible) and do not throw them away (better then eat).

21. Step 20:

    

    Let the cake cool down, and only then remove the paper.

22. Step 21:

    

    Do the same with the chocolate dough. Fold it into 3 bags.

23. Step 22:

    

    Turn each one onto parchment and roll it out.

24. Step 23:

    

    Bake cakes. They are baked in time like white ones, their readiness is not particularly visible, so bake white ones and mark the time to mark it later for cocoa cakes.

25. Step 24:

    

    Cut these cakes too and free them from parchment.

26. Step 25:

    

    Dry the remains of the cakes in the oven and chop.

27. Step 26:

    

    If you don't have thick, greasy sour cream for the cream, take what you have and weigh it on 4 layers of gauze for a few hours. You will get thick sour cream and whey for pancakes.

28. Step 27:

    

    Before assembling the cake, dry the nuts and chop them, and grate the chocolate.

29. Step 28:

    

    Whisk the sour cream, gradually adding the powder. Do not interrupt, otherwise there will be butter and whey (the cream will be oily, and there will be even more pancakes on the whey).

30. Step 29:

    

    This is the kind of cream you get. It's delicious, don't try it, otherwise eat it separately from the cake.

31. Step 30:

    

    Starting from dark, spread the cakes on a cake dish, spread a generous layer of cream and sprinkle with nuts.

32. Step 31:

    

    Continue until the cakes are finished.

33. Step 32:

    

    Cream the top and sides of the cake.

34. Step 33:

    

    For a smooth edge between nuts and chocolate, put a lid or a bowl of a suitable size on the cake (the lid has a handle, convenient to remove). Sprinkle the top around the perimeter with nuts, and the sides of the cake with crumbs from the remains of cakes.

35. Step 34:

    

    Remove the lid and sprinkle the top with chocolate.

36. Step 35:

    

    Let the cake stand for 4 hours in the heat (at room temperature), then cool and you can drink tea.

37. Step 36:

    

    Serve your cakes with joy.

38. Step 37:

    

    And eat not often, but forgetting about calories at these moments.