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Graph Mountains Cake with Sour Cream
Graph Mountains Cake with Sour Cream is a very impressive and appetizing cake that you won’t be ashamed to serve at a festive table. Moreover, following our step-by-step recipe, this cake is easy and relatively quick to prepare; you don’t have to spend a long time working on the layers or making a complicated cream. Despite its simplicity in preparation and assembly, the classic cake turns out very tasty and juicy. The tender biscuit dough, soaked in sour cream frosting, simply melts in your mouth. You can add any fruits or berries to the Graph Mountains Cake by placing pieces inside the cake or decorating the outside with them.
Preparation time: 3 hours.
Caloric content: 229 kcal per 100 grams of the dish.
Ingredients
Show ingredients
For the dough:
- eggs - 9 pcs;
- sugar - 9 tbsp;
- flour - 8 tbsp;
- cocoa - 1 tbsp.
For the cream:
- sour cream - 700 g;
- sugar - 120 g;
- thickener for sour cream - 1 tsp;
- vanilla sugar - 1 tsp.
For the glaze:
- water - 50 g;
- butter - 30 g;
- sugar - 50 g;
- cocoa - 2 tbsp.
Preparation
- Prepare all the necessary ingredients for making the Graph Mountains Cake with Sour Cream.
- First, we will prepare the dough for the layers. We will make two layers - a regular one and a chocolate one. For the first layer, crack 5 eggs (I use cold eggs, straight from the fridge), add 5 tbsp of sugar and whisk at maximum speed for 10 minutes, at least. This is very important; it is precisely due to such long whisking that the biscuit becomes very fluffy and tender without adding a leavening agent. Another important point, eggs must be cracked into a clean dry container, otherwise, they won’t whip to the required state.
- When the eggs are whipped (they will increase in volume several times), add 5 tablespoons of flour. Add the flour in several batches, it’s better to sift it several times. Gently fold the flour into the batter with a spatula in one direction, as if lifting the dough.
- Pour the prepared dough into a baking pan greased with butter. Be sure to grease both the bottom and the sides. Place the pan with the dough in the preheated oven at 180 degrees and bake for about 25 minutes, depending on the oven's power.
- Check the readiness of the biscuit with a wooden skewer – pierce the layer with it, and if the skewer comes out dry, it’s done. The first layer rises very well, and after cooling, it retains its shape almost completely. Leave the first layer to cool completely while you prepare the chocolate layer.
- Whisk 4 eggs with 4 tablespoons of sugar in the same way as the first layer - for 10 minutes. Don’t forget that the bowl you are whisking in must be completely dry.
- Add 1 tablespoon of cocoa to the whipped eggs and gently fold it in.
- Then sift in 3 tablespoons of flour and incorporate it into the eggs.
- Pour the resulting mass into a baking pan greased with butter and bake in the oven just like the first layer.
- Leave the finished chocolate layer to cool completely as well.
- While the layers cool, prepare the cream. Mix the sour cream with sugar and vanilla sugar, and whisk it. If the sour cream is too thin, add 1 teaspoon of thickener. But the cream shouldn’t be too thick, as it needs to soak into the cake.
- Prepare the chocolate glaze. It can be made in any convenient way. You can also simply melt a bar of dark chocolate. But we decided to prepare a simple glaze with water. For this, mix 50 milliliters of water, 30 grams of butter, and 50 grams of sugar, stir, and bring to a boil. Then add 2 tablespoons of cocoa, stir, and simmer on low heat for about 5 minutes. Afterward, remove the glaze from the heat and let it cool. After cooling, the glaze will thicken.
- The layers have cooled, cut each one in half lengthwise. The bottom of the white layer will be the base of our future cake. Since we baked the layers in a square pan, we trim the corners to shape the cake into a round form.
- Cut one half of the white layer and two halves of the chocolate layer into large cubes.
- Grease the bottom of the cake with sour cream, and then start alternately laying out white and chocolate sponge cake pieces, dipping them in cream. Thus, form a hill.
- Pour the resulting hill with sour cream.
- Drizzle with the prepared chocolate glaze on top.
- Sprinkle with crushed peanuts or walnuts.
- The Count's Ruins cake is ready. Leave it for at least 2 hours to soak. When it is well-soaked, it will be easy to cut into neat pieces and will not fall apart. At the same time, it will become very tender, soft, juicy. Simply delicious! Enjoy your tea!
Cooking video
{ytvideo https:\/\/youtu.be\/h3Z4IEsjCYQ|16-9|Count's Ruins cake with sour cream}
