Ingredients:
(per 20-22 cm mold)
For the sponge cake:
Room temperature kefir – 200 g
Room temp egg – 2 eggs
Sugar – 200g
Flour – 130g
Baking powder – 10 gr
Cocoa – 2 Tbsp with sprinkles
2 Tbsp Vegetable oil
Salt – 1/4 tsp.
For the cream:
Milk – 500 ml
Egg – 1 egg
Sugar – 150g
Flour – 2 Tbsp with sprinkle
Butter – 20 gr
Vanilla – 1 sachet as desired
For the frosting:
Sour cream 20% – 150g
Sugar – 3 Tbsp with sprinkles
Cocoa – 1 Tbsp with slide
Butter – 20g
Directions:
Biscuit:
In a bowl combine the eggs, sugar and salt. Beat them for 3-4 minutes till obtaining a puffed light mass.
We add kefir and vegetable oil to eggs, beat again.
In a separate bowl combine flour, cocoa and baking powder. Sift it.
Add flour to egg mixture and mix gently. Until homogeneous.
Grease the side of the form, and line the bottom with parchment. Pour the batter into the mold and place it in the oven preheated to 160 degrees. Bake for ~60 minutes. When ready, let the biscuit cool in the mold.
Custard:
In a saucepan pour sugar and add the egg. Beat it well.
Then pour 100 ml of milk and mix well. Then add flour. Mix well so there are no lumps.
Pour remaining milk into a saucepan, put on the stove and bring to a boil, stirring all the time.
Remove the cauldron from the heat, add the butter and vanilla and stir. Let the cream cool.
Frosting:
In a saucepan combine all ingredients except oil. Place on fire and cook, stirring constantly until the first bubbles appear.
Remove from heat and add butter. Stir well and let cool (the glaze will thicken).
Assembly:
Biscuit cut into 3 layers. Assemble the cake: pie – cream – pie – cream – pie. Let stand a little in the fridge and cover with frosting. Decorate as desired.
Enjoy your cake!
