Classic Turtle cake with sour cream

Step-by-step cooking

1. Step 1:

   

   The products for the dough should all be the same, at room temperature, so the eggs must be obtained in advance.

2. Step 2:

   

   Cooking SPONGE DOUGH. Carefully washed eggs break into a deep bowl, shake to a froth and without stopping whipping, add a pinch of salt, gradually add sugar. Beat until fluffy uniformity, no more. You can beat it with both a hand whisk and a mixer at low speeds. The dough will be airy due to well-beaten eggs.

3. Step 3:

   

   Mix the dry ingredients. Add vanilla, baking powder, cocoa to the flour. Stir until smooth.

4. Step 4:

   

   Sifting, in two or three steps, add flour to the egg mixture, mix until smooth. The finished dough will turn out like thin sour cream, bubbles will immediately begin to form. Do not mix the dough anymore, scoop it with a tablespoon carefully from the edge.

5. Step 5:

   

   Cover the baking sheet with greased parchment or a reusable baking mat. Pour the dough from the spout of a spoon to make a round cake. Pour a teaspoon of the blanks on the paws, tail and three small circles for the head.

6. Step 6:

   

   Bake in a preheated oven, at t 180 &039; for about 10 - 13 minutes. Remove the tortillas on the grill in one layer. So pour and bake all the dough. Pour the tortillas of a larger diameter, medium and smaller. Leave a sufficient distance, the dough will increase.

7. Step 7:

   

   Cream products. The oil should be soft. Sour cream from the refrigerator to get 15 minutes before the preparation of the cream.

8. Step 8:

   

   We prepare COFFEE - SOUR CREAM. Pour sugar into a bowl, sift cocoa into it and mix well. Add soft butter and rub with a silicone spatula until smooth. I don't use a mixer so that the oil doesn't release water.

10. Step 9:

    

    Add sour cream in several steps, mix well, but do not beat.

11. Step 10:

    

    The finished cream should be homogeneous, moderately sweet, with a coffee - creamy taste. The consistency will become a little thinner than it was with sour cream, but the most important thing is to soak the cakes well. In the refrigerator, the cream will stabilize and thicken.

12. Step 11:

    

    Collecting TURTLE CAKE. Start with larger tortillas, dip each one in cream and spread it on a dish, forming a slide - the future turtle shell. Then dip and stack medium-sized tortillas, trying not to leave voids, adding cream where necessary.

13. Step 12:

    

    Form the top of the shell from small, possibly identical cakes. Lubricate the cream with the lower part of the paws, tail and attach them to the dish, slightly pushing under the shell in the right place. Two small tortillas for the head are completely dipped in cream and attached in the center. At the third small circle, lubricate only the bottom and attach it to the two lower tortillas - the head is ready. The remains of the cream are evenly distributed throughout the cake and left on the table for impregnation.

14. Step 13:

    

    Prepare the ICING on COCOA. In a small saucepan or ladle, pour sugar, a little salt to balance the taste, sift cocoa, stir well. Add sour cream, stir until smooth and put on the smallest heating.

15. Step 14:

    

    Stirring constantly with a silicone spatula, until the sugar grains are completely dissolved, this is very fast. It is not necessary to cook and bring to a boil. The finished glaze is dark, homogeneous, hardens quickly. The taste is sweet, coffee, with a very slight bitterness.

16. Step 15:

    

    Decorate the top of the shell with glaze, draw eyes on the head, mouth, claws on the paws. The glaze can be kept on a barely warm stove, so it is easier to work with it. Leave the cake on the table for half an hour, then put it in the refrigerator for further impregnation. The cake is ready and well soaked in a couple of hours, you can serve!