Recipe
18 cm cake tin
    Servings Prep Time
    6people 25minutes
    Cook Time Passive Time
    35minutes 1hour
    Servings Prep Time
    6people 25minutes
    Cook Time Passive Time
    35minutes 1hour
    Ingredients
    Sponge cake
    • 250gr. Wheat flour
    • 30gr. Cocoa
    • 200gr. Sugar
    • 1tsp Baking powder
    • 3pcs. Eggs
    • 250ml. Kefir (2,5%)(room temperature)
    • 1,5 tsp. Soda
    • 4tsp. Vegetable oil
    Сream:
    • 500gr. Sour cream (15-20%)
    • 150gr. Powdered sugar
    • Vanilla
    Instructions
    For the cake
    1. Sift the flour, cocoa and baking powder into a large bowl.
    2. Add sugar and mix eveyrthing with a hand whisk.
    3. Whisk eggs and sugar until light and fluffy.
    4. Take a separate bowl and pour in kefir. Add baking soda and mix everything carefully.
    5. Combine egg mass with kefir. Pour in vegetable oil. Whisk this mass carefully.
    6. Add dry ingredients to the mixture, a little at a time, until the mass is smooth enough.
    7. Divide it into two equal parts.
    8. Pour the first portion of the dough into prepared cake tin. Bake it at 35 minutes at 170 °C. Do the same thing with the leftovers of the dough.
    9. Cut each cake into 3 layers.
    10. Cut 2 top layers into pieces and mash them using a powerful blender.
    For the cream
    1. Mix sour cream with vanilla extract and powdered sugar. Whisk everything with a mixer.
    2. Cover the edges of the plate with the parchment.
    3. Place cake tin in the middle of the plate. Fit the first layer of the cake into this tin. Cover it with the layer of the cream. Add the next layer.
    4. Assemble your cake and cover the sides with the leftovers of the cream.
    5. Decorate your dessert with the crumbs.
    6. Have a nice meal.