Biscuit cake with walnuts and sour cream is a simple, easy-to-prepare and not very fatty cake that can be made for Sunday dinner and for the festive table. It is important to bake the biscuits correctly so that they are fluffy. Immediately turn on the heat in the oven and prepare the forms: brush with butter or cover with oiled parchment. Eggs for baking should be removed in advance from the refrigerator, they are better beaten if they reach room temperature.
- Cooking time: 1 hour 20
- Servings: 10
Ingredients for sponge cake with walnuts and sour cream
For the biscuit test:
- 210 g of premium grade wheat flour;
- 7 g baking powder or baking powder;
- 6 large eggs;
- 230 g of fine sugar;
- 2 g of vanilla;
- 35 g cocoa powder.
For cream, icing, filling and decoration:
- 650 g of fat sour cream;
- 45 g butter;
- 250 g of sugar;
- 50 g cocoa powder;
- 120 grams of walnuts.
Method of making biscuit cake with walnuts and sour cream
Products for the test. First, prepare 2 biscuits - light with vanilla and dark with powdered cocoa.
In a deep bowl, break the eggs, pour the fine sugar. Mix with a whisk or immersion blender until the volume increases about 3 times. In this case, it is better to use an immersion blender or food processor, but if you try, then an ordinary whisk works wonders.
Sift wheat flour into a bowl, pour baking powder or baking powder. Then in small portions add eggs, whipped with sugar. Knead the dough without lumps. Separate the half, add vanillin to this part - the dough is ready for the light biscuit.
In the remaining dough pour cocoa, gently mix, so as not to destroy the air bubbles formed in the process of beating eggs.
Heat the oven to 175 degrees Celsius. Two baking dishes are oiled or covered with oiled parchment. Cook for about 15 minutes, depending on the features of the oven and the size of the form. I was preparing a round sponge cake with a diameter of 21 centimeters.
Cake with cocoa can be baked on a baking sheet, as it will still have to be cut.
Finished cakes are cooled at room temperature on a lattice or on bamboo sticks.
Biscuit with cocoa cut into cubes of 2, 5 centimeters.
550 g of fat sour cream and 200 g of granulated sugar are whipped until the sugar is completely dissolved - we get a simple sour cream for impregnating the cake layers. It is not necessary to stabilize additives with pomp, in this case its function is impregnation.
Rub in a mortar or finely chop 2/3 walnuts with a knife, leave 1/3 for decoration.
We coat the base with a thin layer of sour cream, put biscuit and cocoa slices on top, after having “bathed” them in sour cream, then sprinkle with chopped nuts. A little cream left for the “finishing”.
In shape, our structure should resemble an inverted cup - a broad base, tapering to the top. When all the cubes add up together, put in the fridge.
For the glaze, melt butter in a water bath. Then pour the remaining sugar, put the sour cream, when the sugar melts, pour cocoa.
Pour the cake with the remaining sour cream and icing, decorate with walnut halves. We clean in the refrigerator for 8 hours.
The sponge cake with walnuts and sour cream is ready. Enjoy your meal!