Curly Roly Cake

Curly blonde with cream from sour cream is a joy for sweet tooth! Cake "Roly curly" with cream from sour cream - a joy for sweet tooths big and small, which are available in my family. The cake turns out to be huge and all soaked in delicate sour cream. Still, it takes a whole kilogram to cream it, sometimes you have to bribe. A cake with a very delicate, sour cream flavor, especially like lovers of everything dairy. However, to muffle the sour cream flavor, you can add flavors, such as vanilla or citrus. Before serving, the cake must be kept in the refrigerator so that it is soaked and combined into a single mass, since we form it from pieces. I usually have it in the fridge night and morning. So it turns out. Then it does not disintegrate on the table and is perfectly cut into portions. So that the "curls" would be slightly rounded, and not like a cube, for baking the top cake (which is further cut into pieces) I use a cupcake shape. Thanks to this, a cake shape resembling a curly head is obtained. Before serving, pour the remaining cream over the cake and sprinkle with grated chocolate.

Tatiana Maslova

The author of the recipe

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Composition / ingredients

servings:

Biscuit:

Wheat flour

200

Sour cream (15% fat content)

200

Sugar

Eggs

Cocoa powder

Baking powder

Cream:

Sour cream (thick, greasy sour cream)

Sugar

200

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 9 % 4 g

Fats 28 % 13 g

Carbohydrates 64 % 30 g

258 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 2 h

Step 1:
Products for making sponge cakes
Step 2:
Beat eggs with sugar, add sour cream and mix with a mixer.
Step 3:
Add flour and baking powder, mix with a mixer. The dough should not be thick. Focus not on the amount of flour, but on the consistency of the dough. You may take more or less flour than I do.
Step 4:
Divide the dough into 3 parts. From 2/3 bake a light cake, and the rest of the dough add cocoa and bake a dark cake.
Step 5:
It turned out to be one big cake, I baked it in a cupcake mold and a small chocolate cake. Determine the temperature and baking time according to your oven. I baked at 180 degrees for about 45 minutes.
Step 6:
Divide the cooled light cake into small pieces.
Step 7:
Cream products. Sour cream should be thick and greasy.
Step 8:
Beat sour cream with sugar
Step 9:
Lubricate the bottom chocolate cake with cream.
Step 10:
Part of the cream (which will be watered before serving) should be put in a separate bowl. Dip the pieces into the remaining cream and form the cake.
Step 11:
The formed cake, compact (you can compress it with your hands from all sides, you can use a spoon or other kitchen tools). Put it in the refrigerator to soak.
Step 12:
Before serving, pour over the remaining cream and sprinkle with grated chocolate.

Be prepared for the fact that you may need more or less flour than indicated in the recipe. Focus not on the amount of flour, but on the desired consistency of the dough. To avoid mistakes, read about flour and its properties!

It is important to sift the flour to saturate it with oxygen. Then the baking will turn out to be airy and will rise well when baking.

Keep in mind that everyone's ovens are different. The temperature and cooking time may differ from those specified in the recipe. To make any baked dish successful, use useful information about the features of ovens !