Estonian Cocoa and Sour Cream Cake (Kräsupea) |
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Prep Time: 12 Minutes Cook Time: 25 Minutes |
Ready In: 37 Minutes Servings: 16 |
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Adapted from nami- (I used the wonderful chocolate glaze/icing from Nanaimo Bars (With 6 Variations) #454974). This is popular for children's birthday parties. Preparation time includes chilling time. Ingredients:
4 large eggs |
340 g confectioners' sugar (400 ml or 1 cup plus 11 ounces) |
360 g all-purpose flour (600 ml or 2 cups plus 14 ounces) |
1 teaspoon baking soda |
400 g sour cream (1 3/4 cups) |
3 tablespoons dutch-processed cocoa powder |
1 kg sour cream (4 2/3 cups) |
8 ounces semisweet chocolate |
2 tablespoons butter, more if needed for drizzling consistency |
Directions:
1. SPONGE CAKE:.
2. Preheat the oven to 180 C / 350°F Line a small baking sheet (eg, a jelly roll tin) with a parchment paper, and line a 24 cm (or 9 ) springform tin also with parchment paper.
3. Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined.
4. Quickly pour about 2/3 of the mixture into the small baking sheet.
5. Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan.
6. Place both pans in the oven. Bake for 25 minutes, until golden brown and a toothpick comes out clean. Then remove from the oven and let cool on a wire rack.
7. ASSEMBLE CAKE:.
8. Place the dark layer on a cake plate, and spread a thick layer of sour cream on top.
9. Cut the light cake into large cubes, then mix gently with the rest of the sour cream - you don't want to break up the cake cubes. Pile that mixture of cake cubes and sour cream on top of the cocoa base - whether you want a dome or something flatter, is up to you.
10. CHOCOLATE GLAZE:.
11. Melt together the chocolate and butter, and stir until smooth. Drizzle over cake. Chill in the refrigerator for about 12 hours before serving.
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