Composition / ingredients
Cooking method
For this cake, you need to prepare cakes of two types - from white dough and chocolate. Let's start with chocolate:
1. Remove all the margarine from the refrigerator in advance so that it becomes soft. Put 250 g of margarine in a bowl, mash.
2. Add to the margarine 3 eggs, 1 tbsp sugar, 3 tbsp sour cream, cocoa, soda extinguished in vinegar. Mix everything together.
3. Gradually add 1 cup of sifted flour to the dough. Stir until smooth. The dough should turn out like thick sour cream.
4. Grease the mold with butter and put it in a preheated oven to bake at 180-200 degrees until a ruddy crust appears. The resulting cake must be cut into two thin ones.
While the chocolate dough is in the oven, you can do white cakes and a layer of meringue:
1. Mash 200 g of margarine.
2. Add 2 yolks and 2 tablespoons of sour cream to the margarine in a bowl. Stir.
3. Sift 2.5 tablespoons of flour and, adding in small portions, mix with the margarine-sour cream mixture. The light-colored dough is ready.
4. A layer of meringue is prepared as follows: put 2 proteins in a suitable vessel (they should be from the refrigerator), pour 1 cup of sugar into them and beat them with a mixer until a thick, stable foam. Add the chopped walnuts.
5. Divide the white dough into four parts, each of which must be rolled out.
6. Bake the cakes in a greased form with butter until half-cooked (at a temperature of 200 degrees), after which you need to put a layer of meringue on them and send them back to the oven. The cakes will be ready when the protein layer begins to dry out.
While the cakes are cooking, prepare butter and sour cream:
1. Butter: beat 300 g of butter with 1 can of condensed milk with a mixer.
2. Sour cream: whisk 500 g of sour cream with 1 cup of sugar.
Now that all the components of the future cake are ready, you can proceed to assembling the cake. Do it in this order:
Chocolate cake - Sour cream - White cake (meringue on top) - Butter cream - White cake (meringue on the bottom) - Sour cream - White cake (meringue on top) - Butter cream - White cake (meringue on the bottom) - Sour cream - Chocolate cake
Cover the top and sides with the remnants of the cream and sprinkle with the crumbs left over from the cakes. You can decorate in another way to your taste.
Bon appetit!
Calorie content of the products possible in the composition of the dish
- Sour cream with 30% fat content - 340 kcal/100g
- Sour cream with 25 % fat content - 284 kcal/100g
- Sour cream with 20 % fat content - 210 kcal/100g
- Sour cream of 10% fat content - 115 kcal/100g
- Sour cream - 210 kcal/100g
- Chicken egg - 157 kcal/100g
- Egg white - 45 kcal/100g
- Egg powder - 542 kcal/100g
- Egg yolk - 352 kcal/100g
- Ostrich egg - 118 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Whole durum wheat flour fortified - 333 kcal/100g
- Whole durum wheat flour, universal - 364 kcal/100g
- Flour krupchatka - 348 kcal/100g
- Flour - 325 kcal/100g
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Condensed milk with sugar - 324 kcal/100g
- Butter 82% - 734 kcal/100g
- Amateur unsalted butter - 709 kcal/100g
- Unsalted peasant butter - 661 kcal/100g
- Peasant salted butter - 652 kcal/100g
- Melted butter - 869 kcal/100g
- Table margarine - 720 kcal/100g
- Cream margarine - 720 kcal/100g
- Milk margarine - 743 kcal/100g
- Low-fat margarine - 384 kcal/100g
- Margarine sandwich - 688 kcal/100g
- Margarine for baking - 675 kcal/100g
- Margarine dietary - 366 kcal/100g
- Margarine bold 40 % - 415 kcal/100g
- Margarine - 720 kcal/100g
- Cocoa powder - 374 kcal/100g
- Egg yolks - 352 kcal/100g
- Baking soda - 0 kcal/100g
- Egg whites - 44 kcal/100g