Sponge cake with sour cream

Step-by-step cooking

1. Step 1:

   

   To prepare a sponge cake, prepare a spacious dough bowl. Break the eggs into it. Then start whipping them at the maximum speed of the mixer. Gradually add sugar. Beat the eggs until fluffy and airy.

2. Step 2:

   

   Then mix (preferably manually and with a whisk - it is by interfering, not whipping!) add flour, soda and cocoa to the egg mass. Try to stir gently so that the dough remains airy. The quality of the finished biscuit will depend on this.

3. Step 3:

   

   The finished dough will be fluffy and airy, quite liquid (about like sour cream, see photo). Keep in mind, because flour can be different, perhaps its amount will need to be adjusted up or down. Focus on consistency.

4. Step 4:

   

   Pour the dough into a detachable baking dish (18-20 cm) and put it in the oven, preheated to 180 degrees, for 40-50 minutes. Be guided by your oven. Remove the finished biscuit from the mold and cool. Then put it in the refrigerator, wrapped in a film, for a few hours, so that it rests. Yes, and in cold form it will cut better. You can cut it into 3-4 cakes.

6. Step 5:

   

   To prepare the cream, take sour cream with a fat content of 30%. If the fat content is 25%, then you may need a thickener for cream. With a fat content of less than 25%, the cream simply will not rise and will remain liquid. Combine sour cream with powdered sugar and whisk until fluffy, stable cream.

7. Step 6:

   

   Soak sponge cakes with any syrup and smear with sour cream.

8. Step 7:

   

   Assemble the cake and let it freeze in the refrigerator for several hours.

9. Step 8:

   

   To decorate, whisk 200 grams of heavy cream with powdered sugar and coat the top and sides of the cake with cream. Level the surface. Heat the remaining cream and melt the chocolate in them. With the cooled chocolate glaze, make smudges on the edges of the cake. Decorate the cake with sweets and sweets. Have a nice tea party!