Macho Cake at home

1. Turn the oven on 180 degrees Celsius for preheating.

2. Prepare sponge cake batter. To do this, sift wheat flour into a separate bowl and mix it together with baking powder - so the dough will turn out to have a more lush structure, and the cakes will rise more and become higher.

In another bowl, separate the egg whites from the yolks. Whisk the whites with a mixer to a fluffy white foam, gradually adding fine sugar to them. Beat, increasing the speed of the mixer until the sugar is completely dissolved. Next, enter the egg yolks one by one and beat again with a mixer until fluffy. Then, in small portions, enter the sifted flour together with baking powder several times and mix the dough until smooth. The dough should turn out thick and pour with a ribbon. Divide the dough into two equal parts and add cocoa powder to one of them, mix. Then prepare a baking dish for cakes and grease it with butter. Bake one cake at a time, then another. The readiness of the cake can be checked with a toothpick. Cool the cakes.

3. Wash the cherry, dry it and carefully, without damaging the berries, remove all the bones.

Put a white cake on a large flat dish and smear it well with jam (I have cherry). Break the chocolate cake into pieces. Then dip each piece in sour cream (fat content of 20% or more is best) and put it on the bottom cake mixed with berries. Pour the remaining sour cream.

4. Prepare chocolate fudge to decorate the cake. Melt dark chocolate in a water bath and pour heavy cream into it. Mix the fudge well for uniformity. And immediately, until it freezes, pour it over the top layer of the cake in a chaotic manner or laying out some pattern. You can also pour the remnants of sour cream on top (if there is any left).

Put the cake in the refrigerator for at least 4 hours (or more) so that it is well soaked.

Successful culinary experiments!