Kinder Sayce Cake

Step-by-step cooking

1. Step 1:

   

   To start, prepare the cake. Flour, cocoa, baking powder and soda need to be sifted. Sour cream, I have a fat content of 21%. Butter, I have 82%. Salt, vanilla. Water. Sugar. Egg. All liquid ingredients should be at room temperature.

2. Step 2:

   

   Combine flour, cocoa, soda and baking powder, mix and set aside for now.

3. Step 3:

   

   Softened butter whisk with salt, vanilla and sugar until white.

4. Step 4:

   

   Then add the egg at room temperature and beat until smooth 1-1.5 minutes. Then sour cream and whisk again until smooth. Here is such an air mass should turn out.

5. Step 5:

   

   Then I combine the dry ingredients with an oil-sour cream mixture. Mixing it up. This is the consistency that will be obtained.

6. Step 6:

   

   Then water. It needs to be heated to a hot state. I add, mix...

7. Step 7:

   

   This is the dough you will get. Quite thick, sticky.

8. Step 8:

   

   I will bake one large cake, then cut it in half. Bake one high and then cut it, I do not advise because the cakes are shortbread and will crumble when sliced. Size 36*22. I carefully level it so that the layer is uniform, it is very convenient to do this with a spoon like this :) And send it to a preheated oven to 170 degrees for 15-17 minutes. Do not overdo the cake, otherwise it will be dry and loose.

9. Step 9:

   

   The finished cake will spring when pressed. I let it cool completely.

10. Step 10:

    

    Then I remove the mold, foil and divide it into 2 parts. While the cream is being prepared, it is better to wrap the cakes in a bag or food wrap so that they do not dry out.

11. Step 11:

    

    For the cream you will need: Sour cream, I have 21% fat content. Powdered sugar-to taste. Vanillin. Gelatin and water for soaking it.

13. Step 12:

    

    Combine gelatin with water and let it swell.

14. Step 13:

    

    Whisk sour cream with powdered sugar and vanilla until white. It took me 7-8 minutes. Carefully do not overdo it. The mass will turn white and be permeated with air bubbles. The swollen gelatin should be melted and combined with sour cream. Immediately the mass will be liquid, but then the cream will thicken. You can put it in the refrigerator, but the main thing is not to miss the moment:))) While I was preparing the mold and the cake, the cream even at room temperature noticeably thickened.

15. Step 14:

    

    The form in which I will collect the bottom was covered with cling film. And I collect cakes (cake): cake, whole cream, cake.

16. Step 15:

    

    I put it in the refrigerator for stabilization.

17. Step 16:

    

    I will cover the top with icing, but this is optional. For her, you will need : Chocolate. Butter. Milk. If desired, you can add sugar. I connect everything and melt it in the microwave with short pulses.

18. Step 17:

    

    Mixing. Here is such a glossy glaze should turn out.

19. Step 18:

    

    I cover the cooled future cakes with it. And again in the refrigerator for stabilization.

20. Step 19:

    

    And only when everything cools down well and stabilizes, I take it out of the mold. You can leave the cake, or you can...

21. Step 20:

    

    Cut into portions!!!

22. Step 21:

    

    And our dessert is ready!!!

23. Step 22:

    

    Rich chocolate shortbread sponge cakes, delicate sour cream souffle with a slight sourness and chocolate glaze.. Delicious!!!