Coffee cake on kefir, with sour cream and nuts

This delicate homemade cake with a wonderful coffee taste and aroma will win the heart of almost any sweet tooth. Very soft, slightly moist, with a layer of sour cream and coffee cream, sprinkled with chopped walnuts. And such a cake is being prepared from products that are almost always at hand!

Ingredients

• For test:
• Butter (soft) - 150 g
• Kefir 2.5% (room temperature) - 150 ml
• Eggs - 3 pcs.
• Sugar - 300 g
• Flour - 200-250 g (1.5-2 cups with a capacity of 200 ml)
• Soda - 1 teaspoon
• Instant coffee (dry) - 9 g (1 tablespoon)
• For cream:
• Thick sour cream, from 20% (room temperature) - 400 g
• Powdered sugar - 100 g
• Walnuts (peeled) - 50 g
• Instant coffee (dry) - 3 g (1 teaspoon)

Directions

1. Required products.
2. Sour cream will need thick. If the sour cream is liquid, it must be put in a cotton cloth or gauze folded in several layers and placed in a colander. After 3-4 hours (you can leave it in the refrigerator overnight), the excess liquid will drain - and the sour cream will thicken. The recipe indicates the weight of thick sour cream.
3. Kefir, sour cream and butter should be at room temperature - we take them out of the refrigerator in advance.
4. Turn on the oven to heat up to 180 degrees.
5. Cooking dough.
6. Add coffee to kefir (room temperature).
7. Mix kefir with coffee and leave to stand for 5 minutes.
8. Then mix everything again until the coffee is completely dissolved.
9. In a mixing bowl, combine eggs and sugar.
10. Mix eggs with sugar with a mixer until white foam.
11. Add the softened butter to the egg and sugar mixture.
12. Beat lightly with a mixer until smooth.
13. Then add kefir with coffee and soda to the dough.
14. Mix everything until smooth.
15. Then pour flour through a sieve. It took me 250 grams of flour.
16. Again, mix everything until a homogeneous consistency.
17. The dough should be thick - when stirring with a spoon, a groove should remain on the surface.
18. We cover the bottom of the form (diameter 22 cm) with parchment. We distribute the dough in the form.
19. Bake the cake in an oven preheated to 180 degrees for about 40 minutes. Readiness is checked with a wooden skewer - when pierced, the skewer should come out of the dough dry.
20. We leave the finished cake to cool slightly, remove from the mold and leave to cool completely - to room temperature.
21. Grind walnut kernels with a knife.
22. In sour cream (room temperature) add the remaining coffee and powdered sugar.
23. We mix everything. We leave for 5 minutes. Then stir until smooth, so that the coffee is completely dissolved.
24. Cut the pie into 2 equal layers.
25. Lubricate each cake with cream (we leave part of the cream for the top).
26. Sprinkle one cake with 1/2 of the nuts.
27. We connect the cakes with the smeared sides inward.
28. Top and all sides of the cake is also greased with cream. Then sprinkle with the remaining nuts.
29. We leave the cake for 2-3 hours in the refrigerator so that it is completely soaked.
30. Coffee cake on kefir, with sour cream and nuts, ready.
31. Enjoy your meal!