Airy sponge cake, soaked in sweet sour cream. This cake will be a real culinary sensation for your table.
• Eggs – 3 PCs
• Sugar – 300 g
• Flour – 490 g
• Sour cream – 350 ml
• Cocoa – 50 g
• Soda – 5 g
• Vinegar – 5 ml
• Butter – 15-20 g
• Ice cream – 50-70 g
• Walnuts – 100 g
• Vanilla sugar – 10 g
• Salt – 2 g
Eggs at room temperature beat with a mixer on a steam bath, add the sugar, vanilla sugar and continue whisking for 3-4 minutes until smooth, lush mass of light yellow color. Add sour cream and slaked vinegar soda. The liquid portion of the dough divide into two parts.
Tip: the dough for the crust was not heavy and thick, take sour cream 15% fat.
Mix sifted flour, salt and vanilla sugar. Just divide the dry part into two portions. To one portion add cocoa for chocolate cake. Then mix dry ingredients and liquid.
Form for baking cover with parchment, grease the bottom with butter and place two types of dough. Bake for 40 minutes at 180 degrees. The finished cakes allow to cool at room temperature, so they are more dense.
Tip: the cake has risen, put them in a well-heated oven. If the ball of the biscuit is less than 2 cm – bake 30 min. if greater than 3 cm in 1 hour.
Sour cream. Dissolve the starch in cold milk and a thin stream pour in boiling milk. Whisk sour cream with sugar powder, add lemon juice. Connect the sour cream with the cooled starch.
Glaze. In a water bath melt the butter, add the sour cream and sugar. When the sugar is completely dissolved, add cocoa and cook until boiling.
Completely cooled cakes cut lengthways on two parts. On dish put the chocolate layer and brush melted ice cream. The rest of the cakes cut into 3 x 3 cm Each piece soak cream and place in a checkerboard pattern. Pour the cream and chocolate glaze, garnish with nuts. To better cake soaked with cream, keep in the refrigerator for 2 hours.