Vanka curly

Name: Vanka curly
Total time: 1 h 40 min
Yield: 8
Ingredients: 3 Chicken eggs; 250 ml Kefir; 120 g Wheat flour; 200 g Sugar; 1 teaspoon Baking soda; 3 tablespoon Cocoa; 200 ml Sour cream; 200 g Powdered sugar; 2 g Vanillin; 70 g Butter; 50 g Chocolate; 2 tablespoon Milk

Cake with the taste of childhood for beginners! Vanka curly is a cake originally from the Soviet Union. These are times when there was no particular abundance of sweets in stores, and to prepare this simple cake based on biscuit and sour cream, a lot of products were not required, and the products were generally available. The cake received this name because Vanka was the most common name when the recipe for this cake was created, and “curly” because the pieces of dark sponge cake in sour cream look like curls.

85

63064

Ella Wilson

Author of the recipe

Calories

459Kcal

Protein

7gram

Fat

18gram

Carbs

67gram

*Nutritional value of 1 serving

Ingredients

Servings: 8

3

250ml

120g

200g

1teaspoon

3tablespoon

200ml

200g

2g

70g

50g

2tablespoon

Step-by-step preparation

Cooking time: 1 hr 40 mins

STEP 1
Preparing the ingredients.
STEP 2
Drive three eggs into a blender, add sugar and beat until foamy.
STEP 3
Pour kefir into the mixture (we use warm kefir, just remove it from the refrigerator in advance). Beat again.
STEP 4
Add baking soda, stir and let the mixture sit for literally five minutes until bubbles appear.
STEP 5
Then divide the mixture into two parts, leave one in the blender bowl, and pour the second into a separate bowl. Add half the flour (50g) to one.
STEP 6
Second - flour and cocoa.
STEP 7
Mix the dough until smooth (no lumps disappear); the consistency is like thick sour cream.
STEP 8
Pour the dough into two identical-sized molds, pre-greased with butter (bottom only).
STEP 9
Preheat the oven to 180 degrees and set the cakes to bake (bake them for about 25 minutes, check readiness with a wooden skewer).
STEP 10
Meanwhile, prepare the cream. If you don’t have ready-made powdered sugar, grind the sugar into it in a coffee grinder. Beat sour cream with softened butter, powdered sugar and a pinch of vanillin.
STEP 11
The cream should increase in volume and become fluffy. Place it in the refrigerator to cool and thicken for 20 minutes. Make chocolate topping. Pour the milk into the coffee pot, heat it, throw in the chocolate broken into small pieces, stir constantly with a spoon until the chocolate chips are completely dissolved and turn into liquid chocolate.
STEP 12
Remove the finished cakes from the oven and let them cool slightly in the pans. Take it out and cut out the cakes to the size you need on the plate.
STEP 13
The white cake will be the base of the cake; cut the remaining cake into 1 cm cubes.
STEP 14
Cut the dark cake into cubes about 1 centimeter in size.
STEP 15
Place dough cubes in a bowl with cream and mix.
STEP 16
Grease the white base cake with cream.
STEP 17
Using a spoon, place the cubes with cream onto the white base in a heap.
STEP 18
Pour the remaining cream and liquid chocolate on top. Let the cake soak well and cool in the refrigerator for at least 4 hours. Serve with tea or coffee. Enjoy your tea!