Chocolate Lemon cake

This cake is the most favorite in our family. I remember when I was a kid, my mom baked it for my birthday. Years have passed, and now I'm baking a chocolate lemon cake for her birthday.

I took the cake recipe from my mother's old recipe book. It was recorded under the name "Bird's milk". My mother was given a recipe by her mother at the time. So this recipe can be called an old one. I made only minor corrections to it, replacing margarine with butter, and soda with baking powder.

And so, let's get started...

CHOCOLATE SPONGE CAKE

1. Beat the eggs with salt. Salt sets off the taste of chocolate very well, so it must be added to a chocolate sponge cake.

2. Gradually pour in the granulated sugar, continuing to beat the eggs.

3. When the eggs with sugar turn white, pour in a thin stream of melted butter.

4. In several approaches, pour flour, baking powder and cocoa powder sifted through a sieve (I took 2 tablespoons with a slide). Mix gently with a spoon or mixer at the lowest speed.

5. Pour the dough into a detachable baking dish with a diameter of 18-20 cm, the bottom of which is covered with baking paper. You can use a larger shape, but then the cake will turn out to be flatter and with fewer cakes. We send the biscuit into the oven and bake at 180 degrees for 30-40 minutes or until a dry toothpick.

6. We do not immediately remove the finished biscuit from the mold, but let it cool completely. If time allows, then the biscuit should be allowed to rest for at least 8 hours. Then we cut the biscuit into three parts.

LEMON CREAM

1. Wash a small lemon and rub it whole (pulp and zest) on the smallest grater. This is quite a time-consuming process, so sometimes I use a meat grinder and a blender to grind a lemon.

2. From 6 teaspoons of semolina and 2 cups of milk, we cook semolina porridge. To do this, add semolina to cold milk and put it on the stove. Stirring constantly, bring to a boil and remove from heat. Let the porridge cool completely.

3. Combine the crushed lemon, 1 cup of sugar and semolina porridge.

4. Beat 300 g of butter well and start adding lemon-semolina mixture 1 spoonful at a time. If you add everything at once, the oil will exfoliate.

5. Cool the finished cream for 30-60 minutes in the refrigerator.

GLAZE

1. Mix cocoa powder and powdered sugar.

2. Add sour cream and, stirring constantly, bring to a boil.

3. When the glaze begins to boil, add the butter and remove from the heat.

CAKE ASSEMBLY

1. We assemble the cake in the same detachable form in which the biscuit was baked. We cover the sides of the mold with an acitate film. If there is no acitate film, then you can take a folder-corner for papers in its place and cut it into pieces.

2. Alternately, we put the sponge cake, part of the cream, again the sponge cake, etc., into the mold. We leave part of the cream on the sides of the cake.

3. We leave the cake to freeze and soak for 4-6 hours (preferably overnight) in the refrigerator.

4. Then we remove the mold and film. Align the sides of the cake with the remaining cream and pour over the chocolate glaze. The glaze should be cooked at the last moment. Let it cool slightly so that it does not melt the butter in the cream.

Bon appetit!