A simple sponge cake recipe made from the simplest ingredients. The secret is in the delicate sour cream

The blogger noted that this amazing sponge cake is prepared from the simplest ingredients and will work even for those who will be making it for the first time.

Products for biscuit:

• 120 g nuts;
• four eggs at room temperature;
• 150 g sugar;
• one teaspoon of vanilla sugar;
• a pinch of salt;
• 140 g wheat flour;
• 40 g corn starch;
• one teaspoon of baking powder.

Products for cream:

• 850 g sour cream with 20% fat content;
• 360 g boiled condensed milk.

Impregnation and decor:

• 150 ml milk;
• nuts and biscuit crumbs;
• one tablespoon of cocoa (optional).

Preparation

1. Toast the nuts in a dry frying pan over medium heat until golden and fragrant. Remove the nuts from the stove, cool and grind into fine crumbs without turning them into a paste.
2. In a deep bowl, combine eggs, salt, sugar and vanilla sugar. Beat the mixture with a mixer until light and fluffy, gradually increasing the speed.
3. Separately mix flour, starch and baking powder. Sift the dry mixture into the eggs in three additions, gently mixing with a spatula from bottom to top.
4. Add half the nut crumbs and gently fold into the dough.
5. Transfer the dough to the pan, lining the bottom with parchment. Do not grease the mold. Level the dough, draw a spiral along the bottom with a skewer and bake at 180°C for 40 minutes until the skewer is dry.
6. Cool the cake, remove from the pan, invert onto a wire rack and cool completely.
7. Wrap the cake tightly in cling film and refrigerate for at least four hours, preferably overnight.
8. Prepare the cream. To do this, transfer the sour cream to cheesecloth and leave it over a bowl in the refrigerator overnight.
9. Mix the boiled condensed milk with a mixer until smooth. Add cold weighed sour cream and carefully combine with a spoon until smooth cream.
10. Cut the sponge cake into three layers.
11. Place the top layer as the bottom layer and soak in milk. Apply cream and spread over the surface. Repeat with the second cake layer. Soak the last cake layer and place the soaked side on top of the cream.
12. Brush the cake with a thin layer of cream, then smooth the top and sides.
13. Mix the remaining nuts with biscuit crumbs and decorate the sides of the cake.
14. Add cocoa to the remaining cream, mix and decorate the cake. Refrigerate the cake overnight to stabilize and firm up.

Important nuances

1. Eggs must be at room temperature.
2. Sour cream should be very cold when combined with condensed milk.
3. Do not beat the cream with a mixer – just stir with a spoon.
4. It is better to cut the biscuit after storing it in the refrigerator – then it does not crumble and keeps its shape.