Sour cream cake

Preparation of the classic sour cream cake is quite simple. The main thing is to spread the cream over the sponge cakes well and leave them for 6-8 hours. Even little cooks may join in creating a culinary masterpiece. After all, they usually get the biggest pieces!

Ingredients

• Sponge-cakes:
• Flour 2 cups
• Sugar 1 cup
• Eggs 4
• Sour Cream 1 cup
• Baking soda 2 ts
• Cocoa powder 1.5 tbs
• Cream:
• Sour Cream 2 cups
• Sugar 1 cup

Directions

1. To cook the sour cream cake, it is necessary to bake two sponge cakes — one light and one dark. Prepare a light sponge cake first. Take 2 eggs, add 0.5 cups of sugar, and whip thoroughly.
2. Pour 0.5 cup of sour cream into a deep bowl, add 1 teaspoon of baking soda and mix well until sour cream doubles in volume. Then pour the sour cream into the egg mixture and mix. Add flour and mix the dough slightly.
3. Pour the dough into the baking mold and bake in the oven at 180 degrees for 30-35 min. The sponge cake has to be baked well. Check its readiness with a wooden skewer or toothpick.
4. Prepare a dark sponge cake using the same recipe. The only difference is adding 1.5 tablespoons of cocoa powder to the flour. Bake until ready.
5. Leave the cakes to cool down. Make the cream. Add a cup of sugar to 2 cups of sour cream and mix thoroughly.
6. Cut the sponge cakes in half. Start collecting the cake: spread the cream on the bottom of the sponge cake, put the second sponge cake over it, and so on. To make the cake more delicate, spread the cream over the sides. Leave the cake for 6-8 hours or overnight in the fridge: the cream has to stick and the sponge cakes have to soak in.