Kinder Size cake

Step-by-step preparation

Cooking time: 6 hr

1. STEP 1

   

   First, let's prepare the cake. Flour, cocoa, baking powder and soda need to be sifted. Sour cream, I have a fat content of 21%. Butter, I have 82%. Salt, vanillin. Water. Sugar. Egg. All liquid ingredients should be at room temperature.

2. STEP 2

   

   Combine flour, cocoa, baking soda and baking powder, mix and set aside for now.

3. STEP 3

   

   Beat softened butter with salt, vanillin and sugar until white.

4. STEP 4

   

   Then add an egg at room temperature and beat until smooth for 1-1.5 minutes. Then sour cream and beat again until smooth. This is the air mass you should get.

5. STEP 5

   

   Then I combine the dry ingredients with the butter and sour cream mixture. I stir. This is the consistency you will get.

6. STEP 6

   

   Then water. It needs to be heated until hot. I add, mix...

7. STEP 7

   

   This is how the dough will turn out. Quite thick and sticky.

8. STEP 8

   

   I will bake one large cake, then cut it in half. I don’t recommend baking one tall one and then cutting it because the cakes are shortbread and will crumble when cut. Size 36*22. I carefully level it so that the layer is uniform, it’s very convenient to do this with the help of a spoon like this :) And put it in a preheated oven at 170 degrees for 15-17 minutes. Do not overcook the cake, otherwise it will be dry and crumbly.

9. STEP 9

   

   The finished cake will spring back when pressed. Let it cool completely.

10. STEP 10

    

    Then I remove the mold, foil and divide it into 2 parts. While the cream is being prepared, it is better to wrap the cakes in a bag or cling film to prevent them from drying out.

11. STEP 11

    

    For the cream you will need: Sour cream, I have 21% fat. Powdered sugar to taste. Vanillin. Gelatin and water for soaking it.

12. STEP 12

    

    I combine gelatin with water and let it swell.

13. STEP 13

    

    Beat sour cream with powdered sugar and vanilla until white. It took me 7-8 minutes. Be careful not to overbeat. The mass will turn white and be riddled with air bubbles. The swollen gelatin must be melted and combined with sour cream. The mixture will be liquid right away, but then the cream will thicken. You can put it in the refrigerator, but the main thing is not to miss the moment :))) While I was preparing the mold and cake, the cream had noticeably thickened even at room temperature.

14. STEP 14

    

    I covered the bottom of the form in which I will assemble it with cling film. And I collect cakes: cake, all the cream, cake.

15. STEP 15

    

    I put it in the refrigerator to stabilize.

16. STEP 16

    

    I will cover the top with glaze, but this is optional. For it you will need: Chocolate. Butter. Milk. You can add sugar if desired. I combine everything and melt it in the microwave in short bursts.

17. STEP 17

    

    I stir. This is how you should get a glossy glaze.

18. STEP 18

    

    I cover the cooled future cakes with it. And again in the refrigerator to stabilize.

19. STEP 19

    

    And only when everything has cooled well and stabilized, I take it out of the mold. You can leave it as a cake, or you can...

20. STEP 20

    

    Cut into portions!!!

21. STEP 21

    

    And our dessert is ready!!!

22. STEP 22

    

    Rich chocolate shortbread biscuit cakes, tender sour cream soufflé with a slight sourness and chocolate glaze.. Delicious!!!