Estonian Cocoa And Sour Cream Cake Kräsupea Recipes

Steps:

• SPONGE CAKE:.
• Preheat the oven to 180 C / 350°F Line a small baking sheet (eg, a jelly roll tin) with a parchment paper, and line a 24 cm (or 9") springform tin also with parchment paper.
• Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined.
• Quickly pour about 2/3 of the mixture into the small baking sheet.
• Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan.
• Place both pans in the oven. Bake for 25 minutes, until golden brown and a toothpick comes out clean. Then remove from the oven and let cool on a wire rack.
• ASSEMBLE CAKE:.
• Place the dark layer on a cake plate, and spread a thick layer of sour cream on top.
• Cut the light cake into large cubes, then mix gently with the rest of the sour cream - you don't want to break up the cake cubes. Pile that mixture of cake cubes and sour cream on top of the cocoa base - whether you want a dome or something flatter, is up to you.
• CHOCOLATE GLAZE:.
• Melt together the chocolate and butter, and stir until smooth. Drizzle over cake. Chill in the refrigerator for about 12 hours before serving.