Sour cream biscuit
Sour cream cake
(calculation for a 16 cm mold):
50 g eggs (1 egg)
50 g sugar (1.8 oz)
60 g sour cream (2 oz, 15-20% fat content)
60 g flour (2 oz)
2 g of baking powder (1/2 tsp.)
1/5 tsp. baking soda
🍰Prepare the sour cream biscuit.
1. Mix the egg with the sugar. Add the sour cream, stir to combine.
2. Combine flour with baking powder and baking soda, add to eggs and sour cream.
3. Pour the dough into the baking dish and bake in a preheated 340F oven for 20-25 minutes, using convection.
4. Allow the biscuits to cool.
🍰Smethane-chocolate biscuit:
50 g eggs (1egg)
50 g sugar (1.8 oz)
60 g sour cream (2 oz, 15-20%)
10 g cocoa powder (0.4 oz)
50 g flour (1.8 oz)
2 g of baking powder (1/2 tsp.)
1/5 tsp. baking soda
🍰Prepare the sour cream-chocolate biscuit.
1. Mix egg and sugar, add sour cream.
2. Combine flour with baking powder, baking soda, and add to the sour cream mixture.
3. Add the cocoa through a sieve to the mixture and mix.
4. Pour the dough into a baking dish and bake in a preheated 340F oven for 20-25 minutes with convection.
5. Allow the finished biscuits to cool.
😋Sour cream:
350 g sour cream (12.5 oz, 20% fat content)
250 ml milk (8.3 fl.oz)
80g sugar (2.9 oz)
20 g starch (0.7 oz)
5 g gelatin + 25 ml water (1 tsp. + 5 tsp.)
😋Prepare the sour cream.
1. Soak the gelatin in water and let it swell for 15-20 minutes.
2. Combine the cornstarch and sugar.
3. Add the sugar and starch to the milk, place on the heat and, stirring, bring to a boil.
4. Allow to simmer for 30 seconds to 1 minute, remove from heat.
5. Add soaked and swollen gelatin, stir.
6. Transfer the base to a bowl, cover with cling film and place in the refrigerator for 1 hour.
7. Whisk the sour cream in the bowl of a food processor, knead the base for the cream and add in portions to the sour cream, mixing the base. Whisk until smooth.
8. Transfer half of the cream to a pastry bag.
🥃 Prunes in rum:
100 g seedless prunes (3.6 oz)
50 ml black rum (1.7 fl.oz, or brandy)
🥃Prepare the prunes.
1. Rinse the prunes in warm water and fill with rum and cognac.
2. Cover with clingfilm and leave to stand overnight at room temperature.
3. Cut the prunes into small pieces.
*You can replace rum with syrup - 50 ml of water + 50 g of sugar, bring to boil, cool and pour the prunes overnight.
Syrup for soaking:
80 ml water (2.7 fl.oz)
80 g sugar (2.9 oz)
Prepare the syrup for the soaking.
1. Combine the water and sugar in a saucepan and heat until the sugar has dissolved.
2. Chill.
🍰 Assemble the cake.
1. Remove mold from biscuits, cut top off chocolate one and cut each lengthwise into two cakes.
2. Line the rim of the mold (18cm diameter mold) with border tape.
3. Place the chocolate biscuit in the bottom of the mold, soaking it in the syrup.
4. Fill the space between the biscuit and the mould with cream, put the prunes on top of the biscuit and brush with the cream.
5. Put sour cream biscuit on top, soak again, put prunes and grease with cream.
6. Lay out the remaining cakes in the same way.
7. Put the cake in the fridge for at least 3 hours.
🥛Glaze:
50 g sugar (1.8 oz)
100g sour cream (3.6 oz)
50g white chocolate (1.8 oz)
50g butter (1.8 oz)
🥛 Prepare the frosting.
1. Combine chocolate and butter, heat to melt chocolate.
2. Mix sour cream and sugar so sugar dissolves.
3. Combine the chocolate and sour cream mixture and beat with an immersion blender.
🍰 Decorate the cake.
1. Remove the cake mold, pour the frosting over the top of the cake.
2. Decorate the sides of the cake with the chocolate chips and place the cake in the refrigerator for 20-30 minutes.