Flour — 250 g
Sugar — 200 g
Egg — 2 PCs.
Sour cream — 200 g
Soda, slaked vinegar — 2 tsp
Sweetened condensed milk — 0.5 banned.
Cocoa powder — 2 tbsp
Sugar — 200 g
Sour cream — 600 g
Vanilla sugar — 1 Pacha.
Sugar — 4 tbsp
Cocoa powder — 2 tsp
Butter — 50 g
Milk — 4 tbsp
Whisk the eggs with sugar until white. Add half a tin of condensed milk, sour cream. Soda Gasim lemon juice or vinegar, put in the dough. We pour the flour and mix everything together.
Detachable from about 1/3 of the dough piece and pour in the form, greased or covered with parchment. Bake in the oven at 180 °C for about 20 min.
In the remaining part of the test, add cocoa and bake another cake (I baked it in a slow cooker for about 30-35 min.).
While baked cakes, prepare cream. Sour cream mix with sugar and let it stand up to the sugar melted. Then slightly whip. Add the vanilla sugar. And put into the cold to slightly warm. I had to add 1 sachet of thickener for sour cream, because the cream is very liquid.
I forgot to write that I’m in the cream added 1 more tbsp lemon sugar! super
The white part of the sponge cake to soak. I mixed the condensed milk with hot water.
The cooled brown sponge cake cut into small pieces.
It is convenient to form this cake, using a large deep bowl. I spread it from the inside with cling film.
Pieces of brown crust to dip in the cream (you can just stir gently with cream) and place in a bowl. The remaining cream to pour on top. A little compacted. To cover the top of the white cake. I put another on top of the inverted form in which the cake was baked and put in a small load.
Put the cake for a few hours in the cold.
Then flip the cake on a dish, remove the plastic wrap and pour over the glaze. (I have no one wanted to wait, until cooked frosting and I was just randomly palapala ready chocolate topping.) winks
Frosting cook over low heat until sugar is dissolved and the desired consistency, cool and pour over cake.