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Ingredients
Dough:
- Chicken egg 2 pcs.
- Sugar 120-150 gr.
- Sour cream 250 gr
- Baking powder 10 gr
- Cocoa 10 gr
- Flour 180 gr
- Salt pinch
Sour cream:
- Sour cream with a fat content of 20% and above 400 gr
- Powdered sugar 1-2 tbsp (taste)
- Vanilla Sugar 10g
- Main ingredients
Cooking:
1. Beat eggs with sugar until fluffy light mass, add sour cream, a pinch of salt, beat for another 1 minute. Stir the flour with baking powder and gradually add to the egg-sugar-sour cream mixture. 2. Divide the dough into 2/3 and 1/3. In 2/3 of the test add cocoa and place until smooth. Put the dough in a greased form with vegetable oil. Bake white cake at 180 degrees 10-12 minutes. Chocolate - 16-18 minutes. Orient your oven, if you pierce the cake with a wooden toothpick, then it should come out of the dough completely dry. 3. Allow the cake to cool slightly. In the meantime, make a cream: mix sour cream with icing sugar and vanilla sugar. I advise you to take sour cream with a fat content of 20% and above, so the cream will not be too liquid. 4. Cut the chocolate cakes in half, grease the cakes with cream, alternating: chocolate, white, chocolate. Grease the top and sides of the cake with sour cream and sprinkle with crumbs from the scraps of cake.
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