Biscuit cake with sour cream

By the arrival of guests from the minimum number of ingredients, you can cook an incredibly delicious biscuit cake with sour cream and chocolate icing.

Ingredients

• For test:
• Eggs - 10 pcs.
• Sugar - 10 tbsp. spoons
• Flour - 10 tbsp. spoons
• Salt - 1 pinch
• For cream:
• Sour cream (20%) - 300 g
• Powdered sugar - 4 tbsp. spoons
• For glaze:
• Cocoa - 100 g
• Sugar - 2-3 tbsp. spoons (to taste)
• Milk - 200 g
• Butter - 2 teaspoons
• For decor (optional):
• nuts

Directions

1. We take eggs at room temperature. Separate the whites from the yolks.
2. Beat egg whites with a pinch of salt until stiff. Separately, beat the yolks (they should increase in volume).
3. To the proteins and yolks add 5 tbsp. teaspoons sugar (you can add vanilla if you like). Beat for another 2-3 minutes.
4. We combine the yolks with a few spoons of proteins.
5. Using a silicone or wooden spatula, gently fold in the whites from top to bottom (in one direction).
6. We introduce the sifted flour.
7. Mix with the remaining proteins.
8. We cover the baking dish (diameter - 24 cm) with parchment. Pour the dough into the mold and smooth it out.
9. We send the biscuit dough to the oven preheated to 180 degrees for 40 minutes.
10. We make sour cream: mix sour cream with powdered sugar and send the cream to the refrigerator.
11. Let's start making chocolate frosting. Cocoa mixed with sugar
12. Gradually add milk little by little and stir. (Pour in the next portion of milk only when the previous milk has already been absorbed and the cocoa has begun to crumple.)
13. Place over medium heat and, stirring constantly, cook for 3 minutes. (Chocolate mixture should not boil!)
14. Turn off the fire and add butter. Stir until the oil has dissolved. Chocolate frosting is ready.
15. We check the readiness of the biscuit with a wooden stick - it should be dry.
16. Slightly cooled biscuit is removed from the mold. We leave for 15-20 minutes.
17. We cut the biscuit into 3 cakes (the middle part should be much thinner than the rest).
18. Lubricate the still warm biscuit cake with sour cream, wait 10 minutes and pour another 2 tbsp onto the cake. cream spoons. Thus, we collect the entire biscuit cake with sour cream.
19. Top the cake with chocolate icing.
20. We decorate the biscuit cake with nuts, coconut flakes or fruits.
21. If you leave a biscuit cake with sour cream for at least 1 hour, then the average cake will absorb the cream so much that it will taste like a soufflé.
22. Bon Appetit everyone!