My Mum's Signature New Year Cake Recipe

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My Mum's Signature New Year Cake
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Ingredients
16
Count
Nutrition
695
Calories
Total time
120
Minutes
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Ingredients:

  • 3 eggs
  • 1 1/2 cups white sugar
  • 1 1/2 cups sour cream
  • 1 1/2 tsp baking soda
  • 3 tsp cornstarch
  • 1 1/2 cups flour
  • 3 tbsp cocoa powder
  • 3 tbsp semolina
  • 2 cups milk
  • 250 -300 g butter, softened
  • 3 tbsp cocoa powder
  • 2 tbsp sour cream
  • 100 g butter

Directions:

  1. Beat eggs and sugar.
  2. Mix sour cream with baking soda, then add to the egg and sugar mix.
  3. Gradually add cornstarch, flour and cocoa powder, mixing well in the process so that there are no lumps.
  4. Divide the batter into two equal parts. Pour one part into a rectangular baking dish (mine is 30x23 cm) and put it into oven preheated to 200°C.
  5. Bake until pick comes out clean, approximately 30-40 min (it will rise in the process).
  6. Remove from the dish while hot and cut into two parts horizontally, so that you have two thinner layers.
  7. Bake and cut the remaining batter similarly.
  8. Allow the layers to cool completely before adding the filling.
  9. To make the filling: Heat milk in a saucepan.
  10. When it is close to boiling, gradually stir in semolina. Keep stirring to prevent lumps.
  11. Let it come to boil and boil for about 5 minutes (keep stirring!).
  12. After that, take the saucepan off from the stove and cover. Let it sit covered for 10-15 min., then uncover and let cool.
  13. When it is completely cooled (otherwise the butter will melt and ruin everything), add butter (it should be taken out of the fridge an hour or two in advance so it is soft) and white sugar. Beat with a mixer.
  14. Grate a medium-sized lemon (yes, entire lemon, not just peel) and add to the filling. Mix well.
  15. Assembling: Put one cake layer on a serving plate and spread a generous portion of the filling over it. Cover with another layer and repeat.
  16. The top layer is not covered with filling. Use topping instead. Hint: if you are too tired to make the topping, you can simply melt milk chocolate and use it instead, but the original topping tastes better, in my opinion.
  17. To make the topping: Put cocoa powder, sour cream, sugar and butter in a saucespan and heat until melted.
  18. Pour the topping over the cake, letting it to slightly flow down on the sides.
  19. Let the cake set in the fridge for an hour, and it is ready to be served.
  20. Additional notes; a) The cake can easily live in the fridge for up to three days, so it can be made in advance. b) The filling and topping are usually not used up completely, but I've never tried to change the proportions for fear of ruining my cake. Anyway, leftovers are very yummy on their own, so you'll find use for them :).
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 694.52 Kcal (2908 kJ)
Calories from fat 366.79 Kcal
% Daily Value*
Total Fat 40.75g 63%
Cholesterol 143.62mg 48%
Sodium 804.57mg 34%
Potassium 303.72mg 6%
Total Carbs 76.02g 25%
Sugars 45.23g 181%
Dietary Fiber 3.15g 13%
Protein 8.96g 18%
Vitamin C 3.4mg 6%
Vitamin A 0.4mg 13%
Iron 2mg 11%
Calcium 208.8mg 21%
Amount Per 100 g
Calories 303.43 Kcal (1270 kJ)
Calories from fat 160.24 Kcal
% Daily Value*
Total Fat 17.8g 63%
Cholesterol 62.75mg 48%
Sodium 351.5mg 34%
Potassium 132.69mg 6%
Total Carbs 33.21g 25%
Sugars 19.76g 181%
Dietary Fiber 1.37g 13%
Protein 3.92g 18%
Vitamin C 1.5mg 6%
Vitamin A 0.2mg 13%
Iron 0.9mg 11%
Calcium 91.2mg 21%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 16.7
    Points
  • 19
    PointsPlus

Good Points

  • saturated fat free

Bad Points

  • High in Sodium

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