Sour Cream Layer Cake

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Sour Cream Layer Cake
A sweet creamy layered cake doused in thick gooey chocolate glaze. Perfect with coffee or for an after-dinner indulgence. Add bananas for an even tastier treat.
Sour Cream Layer Cake
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 70 minutes
Servings
slices
Ingredients
Cake:
  • 100 g butter or margarine
  • 2 eggs
  • 1 can Condensed Milk
  • 1 tsp baking soda
  • 8 tbsp flour
  • 1 tbsp cocoa
Cream:
  • 600 g sour cream 20% fat
  • 100 g sugar
Glaze:
  • 50 g butter
  • 2 tbsp milk
  • 2 tbsp cocoa
  • 4 tbsp sugar
Course Desserts
Cuisine Baking
Prep Time 30 minutes
Cook Time 70 minutes
Servings
slices
Ingredients
Cake:
  • 100 g butter or margarine
  • 2 eggs
  • 1 can Condensed Milk
  • 1 tsp baking soda
  • 8 tbsp flour
  • 1 tbsp cocoa
Cream:
  • 600 g sour cream 20% fat
  • 100 g sugar
Glaze:
  • 50 g butter
  • 2 tbsp milk
  • 2 tbsp cocoa
  • 4 tbsp sugar
Sour Cream Layer Cake
Instructions
Cake Preparation:
  1. Beat the softened butter with the eggs.
  2. Add the condensed milk and whisk until well combined.
  3. Sift in the baking soda and flour, stir until well combined.
  4. Divide the finished batter into two parts.
  5. In one of the parts add sifted cocoa and stir through.
  6. Pour into greased baking tins and bake at 180 degrees for 15-20 minutes (until skewer comes out clean).
Cream:
  1. Combine the sour cream and sugar and whisk until smooth.
Glaze:
  1. Mix all ingredients in a saucepan, put it on a medium heat and, once boiling, remove from heat. Allow to cool.
Assembly:
  1. Cut the finished cakes in half horizontally and trim the sides.
  2. Prick the surface of each layer with a fork (to help hold cream) and cover with cream.
  3. Stack the layers and cover the sidewalls with cream too.
  4. Chill cake before covering with glaze. Sprinkle top with nuts or icing sugar for garnish.
Recipe Notes

For this recipe, you can add bananas. Cut them in thin slices and spread between layers and on top.

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The Enchanteur – parfait, brulee and nougatine cake.

The Enchanteur cake.

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The Enchanteur
A gentle, weightless desert of melt-in-your-mouth chocolate parfait and creme brulee, crispy nougatine and a fragrant raspberry jelly.
The Enchanteur
Course Desserts
Cuisine Baking
Prep Time 1-2 hours
Cook Time 1-2 hours
Servings
18x18cm tin
Ingredients
Flourless chocolate cake:
  • 30 g egg yolks
  • 40 g egg whites
  • 48 g sugar
  • 15 g cocoa
Raspberry jelly:
  • 200 g raspberry puree
  • 5 g gelatin
  • 30 g sugar
Vanilla creme brulee:
  • 140 g cream 35%
  • 60 g of milk
  • 56 g egg yolks
  • 48 g sugar
  • 1/2 a vanilla pod
Chocolate parfait:
  • 36 g sugar
  • 20 g water
  • 48 g egg yolks
  • 120 g dark chocolate
  • 300 g cream 35%
  • 60 g raspberries
Nougatine:
  • 75 g sugar
  • 50 g corn syrup
  • 65 g almond petals
  • 65 g almond petals
Course Desserts
Cuisine Baking
Prep Time 1-2 hours
Cook Time 1-2 hours
Servings
18x18cm tin
Ingredients
Flourless chocolate cake:
  • 30 g egg yolks
  • 40 g egg whites
  • 48 g sugar
  • 15 g cocoa
Raspberry jelly:
  • 200 g raspberry puree
  • 5 g gelatin
  • 30 g sugar
Vanilla creme brulee:
  • 140 g cream 35%
  • 60 g of milk
  • 56 g egg yolks
  • 48 g sugar
  • 1/2 a vanilla pod
Chocolate parfait:
  • 36 g sugar
  • 20 g water
  • 48 g egg yolks
  • 120 g dark chocolate
  • 300 g cream 35%
  • 60 g raspberries
Nougatine:
  • 75 g sugar
  • 50 g corn syrup
  • 65 g almond petals
  • 65 g almond petals
The Enchanteur
Instructions
Flourless chocolate cake:
  1. Mix egg whites with sugar until firm peaks form.
  2. Slightly beat egg yolks and add them to the meringue. Mix gently.
  3. Sift in the cocoa, stir gently with silicone spatula until fully combined.
  4. Place the batter in a square shape 18cm tin.
  5. Bake at 170С for 8-10 minutes or until a toothpick comes out clean.
Raspberry jelly:
  1. Soak the gelatine in cold water until soft.
  2. In a small saucepan combine puree with sugar. Over medium heat bring mixture to a boil. Cool slightly and add the gelatin.
  3. Cover with cling film and chill.
Vanilla creme brulee:
  1. In a small saucepan mix cream, milk and vanilla seeds. Bring mixture to a boil.
  2. Beat the yolks with the sugar until colour lightens.
  3. Add the milk mixture slowly into the yolks, pouring a thin stream to avoid scrambling the eggs, while stirring continuously.
  4. Place in a lined baking tin and cover with foil. Bake in oven for 40 minutes at a temperature of 100C.
  5. Take from oven and chill.
Nougatine:
  1. Mix sugar with syrup and boil until a light caramel.
  2. Take off the heat and add nuts, mix thoroughly.
  3. Pour on a baking paper lined baking sheet or silicone mat.
  4. Bake at a temperature of 150C for 5-8 minutes.
Chocolate parfait:
  1. Beat the yolks until colour lightens.
  2. In a small saucepan combine sugar and water. Heat to 118С.
  3. Pour sugar syrup into the yolks in a thin stream, whisking constantly to avoid scrambling eggs. Whisk until cool.
  4. Whisk cream until firm peaks form.
  5. Melt the chocolate and slowly add melted chocolate to the cream.
  6. Gently stir the yolk mixture into the chocolate cream.
  7. Finally add cut berries and stir to combine.
Assembly:
  1. Cover a plastic board with plastic wrap.
  2. Cover a baking frame with plastic wrap and place on wrapped board.
  3. Start with half of the Chocolate parfait and distribute it in an even layer within the frame.
  4. Cut Nougatine to the size of the frame (18х18см) and place on top of the parfait.
  5. Then layer creme brulee and the second half of the parfait.
  6. Follow with a layer of raspberry jelly and sponge cake.
  7. Chill the dessert in the for 6-8 hours before serving.
  8. When ready to serve, flip the cake, biscuit side down, remove the frame and wrap.
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