– 100 g butter
– 2 eggs
– 1 Bank of condensed milk
– 1 teaspoon of baking powder
– 8 tablespoons of flour
– 1 tablespoon cocoa
– 700 g of sour cream 20%
– 100 g icing sugar
Preheat the oven to 180 degrees. Butter room temperature, beat eggs.
Add condensed milk and continue whisking. Then add baking powder and beat again for 30 seconds.
Bolt flour in the dough quick and circular movements stir the dough with a spatula.
Divide the dough into 2 equal parts and one part add cocoa and stir also.
Detachable form grease with a brush with vegetable oil.
Pour one part of the test.
In another form the other side. Bake cakes together (oven permitting) or in the queue for about 20 minutes (watch). If you don’t have two forms, you can bake them in turn. Or you can use pans.
While doing the cream, beat the cream with powdered sugar for a few minutes.
Recommend using powder, not sugar. So he did not creak teeth, it needs much longer to dissolve in the sour cream.
Get ready the cake carefully from the form and put to cool.
When they have cooled, carefully cut in a circle the edge of the crust (0.5-0.7 mm).
The resulting piece of crumble into a bowl. It is very easy to crumble with your fingers.
With the second cake and his piece of do likewise.
Next, carefully cut the shortcakes in half lengthwise. Put one piece of cake (white) cake plate.
Liberally lubricated cream.
Brown on top put half of the cake, too lubricated. And so on.
Last pinned top the cake with a fork to cream better soaked through sugar crust.
Pour the cake with remaining frosting.
And sprinkle biscuit crumbs. By your request into crumbs, you can add ground nuts or grated chocolate.
Put in the fridge for at least 4 hours, preferably overnight. Before serving, I recommend half an hour to get a cake from cold, “warmed”, it will become tastier.