Take four eggs and flour – and sour cream according to your grandmother’s recipe is ready. Cake secrets from Gordon's mother-in-law

Inna Batsman noted that this recipe is a classic of home baking. It turns out very lush, tender and homely.

This cake consists of two types of cake layers (light and chocolate) and is soaked with classic sour cream.

1st light cake:

• 2 eggs;
• a pinch of salt;
• 1 tbsp. Sahara;
• 1 tbsp. sour cream;
• 1 pack of vanilla sugar;
• 1 pack of baking powder;
• 1.5 tbsp. flour.

2nd chocolate cake:

• 2 eggs;
• a pinch of salt;
• 1 tbsp. Sahara;
• 1 tbsp. sour cream;
• 1 tbsp. l. cocoa;
• 1 pack of baking powder;
• ⁠ 1.5 tbsp. flour

Cream:

• 1.5 cups sour cream;
• 1 tbsp. powdered sugar;
• 1 pack of vanilla sugar;
• nuts for dusting.

Preparation

1. Preparing a light cake. Break two cold eggs into a deep container, add a pinch of salt and beat with a mixer until fluffy and light. Add a glass of sugar and continue beating until smooth. Add a glass of sour cream, mix gently with a mixer again.
2. In a separate bowl, mix 1.5 cups of flour with a packet of baking powder. Gradually pour the dry mixture into the liquid base, kneading the dough. Add vanilla sugar at the end.
3. Prepare the pan: cover it with parchment and grease it with vegetable or butter.
4. Pour the dough into the mold and smooth it out with a spatula.
5. Preheat the oven to 180°C. The white cake bakes for about 15 minutes. Check readiness with a bamboo stick (it should come out dry).
6. Preparing chocolate cake. Repeat the dough kneading process in the same way, but add cocoa powder to the mixture before adding flour. It is better to sift it through a strainer so that there are no lumps, and beat with a mixer until rich chocolate color. Add flour with baking powder and vanilla.
7. Chocolate cake is usually denser, so bake it five minutes longer than light cake.
8. Prepare the creams. Use a tall container to prevent the powder from scattering. Add 1.5 cups of cold sour cream, add vanilla sugar. Gradually add powdered sugar and beat with a mixer until fluffy. Place the finished cream in the refrigerator while the cakes cool.
9. Let the cakes cool completely. If the cakes are tall, cut each one in half lengthwise. Trim any jagged edges. Dry the cake scraps in the oven and grind into crumbs. Mix them with crushed roasted nuts.
10. Alternate the cakes, generously greasing each one with sour cream. Grease the top and sides of the cake with cream. Sprinkle generously with nut crumbs.

Main secret

The cake must be allowed to stand in the refrigerator overnight. During this time, the cakes will “make friends” with the cream, become saturated and become incredibly juicy and soft.