Estonian Cocoa And Sour Cream Cake Kräsupea Recipes
ESTONIAN COCOA AND SOUR CREAM CAKE (KRäSUPEA)
Entered for ZWT. Adapted from nami-nami.blogspot.com (I used the wonderful chocolate glaze/icing from Recipe #454974 #454974). This is popular for children's birthday parties. Preparation time includes chilling time.
Provided by KateL
Categories Dessert
Time 12h55m
Yield 16 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 618.9, Fat 27.6, SaturatedFat 16.1, Cholesterol 95.3, Sodium 183.8, Carbohydrate 92.5, Fiber 3.4, Sugar 69.8, Protein 7.8
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