- sour cream - 2 cups (plus 300 grams in cream)
- sugar - 2 cups (plus 0.5 cups in cream and 0.5 cups in glaze)
- softened butter - 50 Grams (plus 50 g in the glaze)
- soda - 1 teaspoon
- cocoa - 3 teaspoons (plus the same 3 full teaspoons in glaze)
- flour - 2 Cups
- nuts - 1 Glass (cream)
- milk - 3 items. spoons (glaze)
I present to your attention my crown cake recipe in the north. Following all the proportions I got a cake with a diameter of 24 cm and weighing about 1.6 kg. Preparation: Preheat the oven to 170-180 degrees. In a bowl, grind butter with sugar. Mix with methane and soda, slaked vinegar, and add to the oil mixture. Stir and pour the sifted flour. The resulting dough should resemble a thick creamy sour cream. Divide the dough into 2 parts, mix one part of the dough with cocoa. Bake 4 crusts (two light and 2 chocolate) in a low frying pan or mold lined with parchment paper and oiled. To prepare a cream, mix a sour cream with sugar with a mixer or in a blender. Ready cakes cool and put on each other, lubricating each cream and sprinkling with finely chopped nuts. To prepare the glaze, mix the sugar and cocoa in a saucepan, pour in the milk and mix. Heat the mixture, stirring until the sugar dissolves. Add the butter, bring to a boil and cook, stirring, for 2-3 minutes. Lightly cool and pour the cake with glaze. Sprinkle with nuts and powdered sugar.
Servings: 8