Sour cream cake 100 calories. Chicken liver stewed in sour cream. Calorie content of dishes with sour cream

Smetannik. Nastenox - fitness nutrition, recipes, healthy lifestyle and order in the head

The cakes take only 15 minutes to bake, the sour cream is easy to prepare, the result is a very tasty and tender cake that can be prepared without waiting for the weekend.

Ingredients

Preparation

nastenox.com

Cherry pie recipe with photo

Calorie content of the pie: 126 kcal per 100 g.

• a glass of oatmeal;
• egg;
• two tablespoons of powdered sugar;
• half a glass of kefir with 0% fat content;
• a pinch of vanillin;
• a glass of frozen cherries;
• 0.5 teaspoon of soda;
• salt;
• packaging of HAAS cake jelly.

1. Defrost the cherries.
2. Grind the oatmeal until it becomes flour (you can use oatmeal right away). And fill with kefir. Leave the mixture to swell for 10-15 minutes.

   

3. Combine the egg with powdered sugar and vanilla. Whip until thick foam forms.
4. Combine the two prepared masses.
5. Add 2/3 of the cherries to the dough along with the juice. At the very end, add slaked soda to the dough.
6. Mix everything quickly, pour the mixture into a silicone mold and place in a preheated oven (180°) for 40-50 minutes.
7. Remove the finished pie and let it cool completely. Then cover the pan in which the cake was baked with parchment and put the baked goods back. Place a cherry pattern on the surface of the pie. Mix the jelly according to the instructions and pour it over the pie.
8. Leave the jelly to harden for the time indicated on the package. The pie is ready!

The mentioned amount of ingredients will allow you to prepare a small pie. Therefore, if you wish, you can immediately double your food set.

Smetannik: classic, simple recipe | Easy Recipes

Not long ago I read an interesting article about the history of sour cream, which said that this is a real imperial dessert, because it was created at the behest of Alexander II himself. One way or another, I have known sour cream since childhood, and it was served as a simple pie when I wanted something sweet for tea. And it easily turned into the most delicate cake for any festive occasion. In general, it is difficult to come up with a dessert more versatile than sour cream. The classic recipe is simple and straightforward, and I suggest you evaluate it. Its beauty is that no butter is added to the dough or cream. Only sour cream. Lots of sour cream. I will share with you the secret of how to achieve special tenderness and juiciness of sour cream. He will be self-sufficient. Sour cream and vanilla create a wonderful flavor bouquet and do not require any additions. But the taste of sour cream can be diversified by adding cocoa (the most popular additive), poppy seeds, raisins, nuts, etc. to the dough for the cakes. In the summer, when the berry season is in full swing, you can make amazingly tasty sour cream by adding fresh berries and fruits to the creamy layer.

Ingredients:

• sour cream – 250 g,
• sugar – 1 tbsp.,
• salt – 1/4 tsp,
• flour – 1 tbsp. 250 ml with a slide,
• eggs – 2 pcs.,
• vanillin – 1 sachet,
• baking powder – 0.5 sachet.

Cream:

• fat sour cream (25-30%) – 250 g,
• sugar – 3/4 tbsp.,
• vanillin (optional) – 0.5-1 sachet.

+ butter for greasing the pan (or baking paper) and one and a half handfuls of nuts for sprinkling.

How to make classic sour cream

Let's start by preparing the dough for sour cream cake. To do this, take a convenient bowl and first add sour cream, then eggs. The fat content of sour cream can be any, it is not particularly important. I usually take medium (15%) and for such a consistency of sour cream, a glass of flour is just right. If you take less fatty sour cream, then you will need to add another 2-3 tbsp to the specified amount of flour. l. But no more! The dough should not be filled with flour; this is the secret of the juiciness and softness of sour cream.

Next, pour sugar into the bowl. The classic version of the recipe suggests using a glass of sugar, and, to be honest, it turns out very sweet, especially in combination with the same sweet sour cream. My husband and child were delighted with such sweetness, but to suit my taste, I would slightly reduce the amount of sugar.

Following the sugar, add baking powder and vanillin to our sour cream dough. If there is suddenly no baking powder left in stock, we can easily replace it with ordinary soda slaked in vinegar (3/4 tsp).

Now be sure to add just a little salt to the dough so that the sour cream does not turn out to be both cloyingly sweet and somehow bland and tasteless.

Mix all the ingredients in the bowl thoroughly.

And add the sifted flour into the dough.

Knead the dough one more time and it is ready for baking. The correct consistency of sour cream dough is liquid, approximately like medium-fat sour cream.

We warm up the oven and, since there is no fat in sour cream dough, we generously grease the baking dish with butter - the bottom and the entire sides. (You can line the pan with baking paper if you want to skip the oil.)

We bake sour cream at 180 degrees for 20 minutes. We check readiness as usual - with a dry match (toothpick).

While the cake is baking, let's make the sour cream. I want to emphasize once again that for the cream you need to use fatty sour cream, it is thanks to this that the sour cream will turn out tender. And you must add vanilla sugar to the cream, then you will get that classic taste familiar from childhood. The preparation of the cream is simple. Mix all the ingredients in one container and beat with a broom or mixer until the sugar grains are dissolved to the maximum. We whip the cream and put it in the refrigerator, where it should be stored until use.

Remove the finished cake from the oven and let it cool. Then turn it upside down and cut it into two parts. I do this using an ordinary, but very strong thread: I cut the cake around the middle with a depth of literally 7-10 mm. Then, on one side, I pass the thread into this cut and carefully, at both ends, stretch it along the entire length of the cake. Thus, the cake is easily cut into even pieces in a matter of seconds. The main condition is that it must be well cooled, otherwise it will “crawl” behind the thread.

If you want the cake to be more even, cut off the uneven crusts from the sides and top (you can give them to your household to eat with a couple of spoons of cream).

Now generously pour sour cream over the cakes, placing them so that the top is on the bottom and the bottom, respectively, on top. This way your sour cream will turn out almost perfectly smooth, without “waves” or bulges.

Spread the cream in generous quantities. Don't worry if some of the cream drips off the sour cream - pour the cream over the sides of the cake. Everything will freeze in the refrigerator.

Decorate the finished sour cream at your discretion and send it to steep in the refrigerator. I lightly sprinkled the top with chopped nuts.

The sour cream must stand for soaking for at least two hours. But remember - the longer it soaks, the tastier and juicier it will be.

easycookschool.com

The most delicious Pancho cake without baking with cherries

I like recipes like these the most. I love making various no-bake cakes and they turn out just as good. Instead of a biscuit, we will take two types of cookies - regular and chocolate. You can even make such a dessert from gingerbread cookies, only you will need to cut them into circles.

Ingredients:

• Sour cream 30% – 700 gr
• Sugar - 120 gr
• Light cookies – 400 gr
• Chocolate cookies – 300 gr
• Cherry – 50 gr

For fondant:

• Butter - 50 g
• Milk - 4 tablespoons
• Sugar - 4 tablespoons
• Cocoa - 2 tablespoons

Preparation:

1. Place sour cream in a bowl or other deep container and add sugar to it. Using a mixer, beat this mixture until stiff peaks appear.

2. Before we start assembling the cake, take a deep dish and line it inside with cling film. Then grease the bottom with the prepared cream.

3. Next, place a layer of light cookies on the cream and brush it with cream too. Then add a layer of chocolate chip cookies. There are a few cherries on it. Lubricate thoroughly with cream again.

If you want, you can layer the mixed cookies.

4. Thus, as described in the previous step, repeat all layers until the very top. After all the steps, place the cake in the refrigerator for soaking for 3-4 hours.

Be sure to leave some of the cream so that you can later spread it on the surface and sides of our dessert.

5. After the cake is soaked, it will need to be removed from the dish. Take a flat plate, turn it over and place it on top. Then turn the dessert over onto it and remove the container. Next, carefully remove the film.

6. Brush the top and sides of the treat with the remaining cream. Also place a few cherries on top for decoration.

7. Now let's prepare the pamadka. Pour cocoa and sugar into a ladle, pour in milk. Mix everything and put on fire. With constant stirring, cook until the sugar dissolves. Then add butter and stir until completely dissolved. After this, remove the fudge from the heat and use a cooking bag or a regular bag to decorate your “Pancho” to your taste. Place the finished cake in the refrigerator for another 1 hour, after which you can start eating it.

Recipe Smetannik_pp. Calorie, chemical composition and nutritional value.

health-diet.ru

Simple and dietary - berry sour cream

Berry sour cream is a delicious dessert for sharing tea.

INGREDIENTS:

For the dough: 125 g cottage cheese 65 g sugar 5 tbsp. l. milk 5 tbsp. l. vegetable oil 200 g flour 2 tsp. baking powder

For the filling: 300 g sour cream (20%) 250-300 g any berries (blueberries, black currants, raspberries, blackberries, cherries) 65 g sugar 2 tsp. starch 2 eggs 1 packet vanilla sugar

COOKING METHOD:

1. Thaw the berries first. Line the bottom of a springform pan (24 cm) with a circle of parchment greased with butter, grease the sides of the pan with butter and sprinkle lightly with flour. Heat the oven to 180 degrees C.
2. In a bowl, mix cottage cheese, milk, sugar and vegetable oil, mix flour with baking powder and sift on top of the cottage cheese, knead the dough, form it into a ball.
3. In another bowl, mix sour cream, sugar, starch, vanilla sugar and eggs until smooth.
4. Roll out the dough into a circle with a diameter larger than the mold, carefully transfer it into the mold using a rolling pin, and form a side.
5. Pour the cream on top, then carefully spread the berries evenly without juice (if they are too juicy, you can mix them with a pinch of flour or starch), making sure that the cream does not overflow the edge.
6. Bake the pie for 40-50 minutes, until the cream thickens and is slightly quivering in the middle (if the dough is too brown, you can cover the pan with foil).
7. Then let the cake cool in the pan for 5 minutes, carefully remove the side of the pan, then pull the parchment and drag the cake onto a wire rack.
8. Let it cool completely, you can even put it in the refrigerator after it has cooled, this will thicken the cream more. But when cutting, the middle may still remain a little runny.

Bon appetit!

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koko.by

Pancho with pineapples and walnuts

This option is a little simpler, since only one cake is baked for its preparation. But it has a delicious filling of pineapples and nuts. You don’t have to take just walnuts; others will work just fine. For example cashews or almonds. Or you can make a mixture of several types.

Ingredients:

• Eggs - 6 pcs.
• Salt - a pinch
• Sugar - 200 gr
• Vanilla sugar - 10 g
• Flour - 130 gr
• Cocoa - 40 gr
• Walnuts (you can take any others) - 100 g
• Canned pineapples - 1 can
• Chocolate – 50 gr
• Butter - 20 g

For cream:

• Sour cream 20% – 1 kg
• Sugar - 150 gr

The sour cream must be weighed out in advance. To do this, place in gauze and tie a knot on top. Then place in a sieve or colander and place in a container for 5-6 hours. After this procedure, the cream will have a much better consistency and will not drip from the cake.

Preparation:

1. Break the eggs into a deep container, add a pinch of salt, sugar and vanilla sugar. Beat everything until fluffy, thick and white foam. As a result, marks should remain on the surface of the finished mass when passing it with a spatula.

During the beating process, it is better to add sugar in several approaches.

2. Next, pour cocoa powder and sifted flour into this mixture. Gently knead the dough with a spatula until smooth.

3. Cover a baking tray with baking paper and grease it with vegetable oil. Then pour the dough into it and spread it evenly over the entire surface. Place the baking sheet in an oven preheated to 180 degrees and bake for 20-25 minutes.

4. At this time, let's prepare the cream. Remove the weighed sour cream from the gauze and place in a convenient bowl. Beat it a little with a mixer. Then add sugar in portions and continue whisking until you get a smooth thick mass.

Place 5 tablespoons of cream in a separate bowl, cover it with cling film and put it in the refrigerator temporarily.

5. Cool the finished biscuit for 10 minutes on the baking sheet, then turn it over onto the work surface of the table and remove the paper. Let it cool completely. Then, using a round dish or lid, cut out the center of the cake base. Cut the rest into cubes.

6. Also prepare nuts and pineapples. Place the nuts in a plastic bag and press them with a rolling pin several times to form small pieces. Remove the pineapples from the jar and cut into small pieces.

7. Take a deep dish and cover it with cling film. Grease the bottom and sides with cream. Then place the first layer of biscuit pieces on the bottom and brush them with cream. Then add some of the pineapples and nuts. Again biscuit cubes, cream, pineapples and nuts. And so on until the very top of the dish. Next, sprinkle with biscuit crumbs, which will need to be removed from the surface of the cake base.

8. First brush the remaining sponge cake with canned pineapple syrup. Then coat it thoroughly with cream and place the last layer on the cake with the clean side facing up. Cover everything with cling film and refrigerate for 6 hours.

9. After the time has elapsed, turn the dish with the cake inside onto a flat plate. Remove it and the cling film. Grease the cake with the remaining cream, which we put in a separate bowl.

10. The final touch remains. Melt chocolate with butter. This can be done in a water bath or in the microwave. Then pour the mixture into a plastic bag, cut off the tip and pour it over the cake in any shape (you can also use a cooking bag or syringe). For beauty, you can put ground nuts on the top.

simple step-by-step recipes with photos and videos

February 22, 2020 20560

Smetannik is a classic homemade cake that has been popular for decades due to its simplicity and delicate taste. This cake is super quick to make and requires very simple ingredients, making it perfect for a homemade afternoon tea.

At the same time, sour cream can be turned into a chic holiday dessert by adding new flavors with the help of berries, bananas, citrus fruits, chocolate, coffee, nuts, condensed milk or vanilla.

Information about sour cream

Traditionally, classic sour cream consists of a delicate, fluffy white sponge cake, the dough for which is prepared using fresh sour cream. The finished cakes are layered with white airy cream, also based on sour cream.

To vary the taste and texture, different fillings are added to the cream, however, sour cream is an indispensable attribute of this cake. The number of cakes in sour cream can be anything - from two, layered with cream, to several thin yeast cakes, baked separately.

The main requirement for the cake layers in this cake is fluffiness and softness, which is easily soaked in cream. The cake should come out juicy and soft.

Smetannik is a traditional homemade Russian cake, but the Tatars also have a similar recipe. The so-called Tatar or Kazan sour cream is an open pie filled with sour cream.

In the traditional version of Tatar cuisine, it was prepared not even with sour cream, but with kaymak. Kaymak is more like thick cream, which in consistency can even be close to butter, which is why in Tatar this dessert is called kaymak peremyach.

There is a similar dish in German cuisine, it is called Schmandkuchen and is made from shortcrust pastry.

Classic step-by-step sour cream recipe

Step-by-step instruction:

First, let's make the dough. For it, take 1 glass of sugar and beat with eggs. Mix 250 grams of sour cream into the egg mixture and beat with a mixer or blender until smooth.

Sift the flour with a sieve and stir into the sour cream-egg mixture in portions. Add soda and vanillin to them, knead the dough.

Fill a mold with sides, pre-greased, with dough and place it in the oven at 180 or 200 degrees. It will take about 40 minutes to bake.

While the dough is rising, let's make the cream, which is prepared very simply - the remaining sour cream, chilled in the refrigerator, is well beaten with sugar until its grains dissolve.

When the dough is baked and cooled, it needs to be cut into two layers and coated with half of the total amount of cream. The top of the cake should be coated with the remaining cream using a pastry spatula.

You can decorate the cake with chocolate icing or simply draw a mesh from a melted chocolate bar.

You can sprinkle the cake with chopped nuts, chocolate chips, coconut flakes, or decorate with berries or whipped cream.

You can simply sprinkle it with cocoa and serve, but first you need to let it stand in the cold for at least a couple of hours so that the dough is well soaked in the cream.

Simple sour cream in a slow cooker

A multicooker is great for preparing simple sour cream for tea, since its bowl is convenient and easy to bake the dough for this pie. Take for him:

• A glass of sugar;
• A glass of flour;
• 3 eggs.

How to do:

1. Beat the eggs with granulated sugar until the grains are completely dissolved and a fluffy white foam is obtained.
2. Gently fold the flour into the dough using a spatula or wooden spoon. Mix it in gradually, carefully lifting the egg foam from bottom to top so that the air obtained during whipping does not leave the dough and the cake turns out airy.
3. Grease the multicooker bowl and pour the dough into it.
4. Set the bake setting to a standard amount of time, usually about 45 minutes.
5. Bake the cake with the lid closed.
6. When the baking time has passed, check the readiness of the dough with a toothpick; if it is wet, then leave the dough on the heating mode, it will rise according to its temperature.
7. When the dough is baked, let it cool slightly and remove from the bowl, cool completely and cut into two layers.

At this time, prepare the cream from sour cream and sugar:

Use full-fat sour cream, at least 25%. You will need 400 grams.

For this amount of sour cream, take three-quarters of a glass of sugar and beat them well together for at least 10 minutes, then the cream will be thick and homogeneous.

Grease the cakes with cream inside and out and decorate the cake with chocolate if desired.

Chocolate sour cream

This recipe will allow you to diversify the taste of your usual dessert by adding chocolate, coffee and condensed milk, but the base of this cake is the same as the classic sour cream cake - sour cream, flour, eggs. So, for the test take:

• 100 grams of condensed milk;
• 2 tablespoons cocoa;
• 2 eggs;
• 2 cups sugar;
• 1 glass of sour cream;
• A teaspoon of soda;
• 2 cups of flour.

Let's create a masterpiece:

1. Beat the eggs and sugar thoroughly, add condensed milk, cocoa powder, and sour cream. Add baking soda, quenched with vinegar.
2. Mix everything well, then add the dry component, namely flour, to the liquid ingredients. We introduce it into the dough gradually, kneading each portion of flour well.
3. There will be quite a lot of dough; it needs to be divided into two parts and baked for 40 minutes at 200 degrees in the oven.
4. Cool each cake and cut it in half so that you end up with 4 chocolate and sour cream cakes.

While they are baking and cooling, you can make the cream. For it you will need:

• 90-100 grams of condensed milk;
• 250 grams of butter;
• 10 grams of coffee.

Beat the melted butter until fluffy, add condensed milk and coffee. If the coffee is instant, you can add it to the cream directly dry, and if you take natural ground coffee, then brew espresso with a minimum amount of liquid and pour it into the whipping bowl with the butter and milk.

Whip these ingredients into a cream. Grease all the cakes with it and coat the finished cake on top. Decorate it with grated chocolate

Useful tips

1. If the sour cream for the cream is well cooled beforehand, it will whip up better and the cream will be more tender and light.
2. To obtain a thicker cream, 500 ml of sour cream should be placed in gauze, laid in several layers and hung. So, all the whey will drain and after whipping the cream will be denser with a pleasant texture.
3. To ensure that the finished cake is moist and well-seasoned, never serve it immediately after cooking. Let it stand for several hours in the cold, then you will be surprised at the delicate taste of the cakes that melt in your mouth.
4. To prepare sour cream, use only real high-quality sour cream, preferably high fat content (at least 25%).

Bon appetit!

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notefood.ru

Sour cream cake with peaches

Most people are not interested in what the expression calorie content and composition of foods means, and this is unfortunate, because this is of no small importance, since our well-being depends on it. Therefore, in this article we will try to analyze this fashionable term in detail.

Kilocalories are usually used to measure the energy value of food. Having information about the nutritional value of some of the ingredients from the recipe, we are able to correctly calculate the calorie component of the lunch menu that you need to make in your own way.

Meanwhile, having information only about the calorie component of products, namely, one hundred percent knowing the calorie content of products, is completely insufficient; in addition to the calorie content of our menu, it is imperative to take into account their biochemical composition, that is: the amount of fats, polypeptides and carbohydrates, plus the presence of water and other important elements. In addition, you must take into account how many kilocalories you burn during the working day. The number of calories you can burn during the day usually depends on your lifestyle, metabolic rate and your age.

The girl’s body loses approximately 3 thousand kilocalories daily. To increase the body's calorie consumption, you need to regularly do various sports exercises and practice an active lifestyle - skating, cycling, doing pull-ups, swimming, fitness, karate.

Simple carbohydrates that we consume with puff pastries, fruits, honey, cake, disintegrate almost immediately, before reaching the stomach. Those that do not have time to be absorbed will accumulate in the cells of the body, like fat deposits.

Everyone knows that proteins and triglycerides are used for thermoregulation and tissue renewal. In order to provide the body with the required chemicals, you should consume at least four hundred grams of saccharides, eighty grams of polypeptide and ninety grams of fat per day. We get these important microelements from foods, so it is better to accurately study their biochemical composition.

It's important to remember that different types of nutrients are metabolized by your body at different rates and naturally cause different feelings of fullness in people. For example, carbohydrates, elements with quickly extracted energy, are spent by the body mainly on current physical needs. The possibilities for storing saccharides in the form of glycogen, or for transforming carbohydrates into triglycerides, are very limited. In this regard, carbohydrates, even with a very small volume in food, create a feeling of satiety in us, which makes a person stop eating.

Proteins behave the same way. The body does not form their reserves. All processed polypeptides are sent either to replace protein molecules in cells, or a small part for physical needs. We are unable to absorb a lot of polypeptides - there is nowhere to put them. Therefore, protein foods are also very satisfying.

Sour cream: a classic recipe for a simple pie

Sour cream pie Smetannik is a sweet, tender, oven-baked pie with sour cream. Smetannik is baked like a classic simple pie made from batter with sour cream, in a mold.

The finished fluffy sponge cake with sour cream can be cut into cakes, soaked in classic sour cream, butter, custard and decorated in the form of a cake or served with tea as a pie.

Sour cream bakes quickly, is easy to prepare, and always turns out fluffy and tasty. The peculiarity of the pie lies in the small composition of ingredients, the speed of preparation and the amazingly delicate taste obtained thanks to the sour cream included in the dough.

From sour cream, eggs, flour, sugar, margarine, you can easily and quickly bake a fluffy simple sour cream at home without much effort and greet your guests with a tender, warm dessert, the taste of which many remember from childhood.

Read: Recipe for Honey cake with sour cream - a classic and delicious dessert.

Housewives love sweet sour cream dough for pies for their simplicity and versatility; inexpensive ingredients when preparing sweet homemade pastries from sour cream dough allow chefs to make a simple tea pie in 30 minutes, a delicate cupcake, airy pies in a slow cooker or oven.

From classic sour cream you can simply make white cake layers, and by adding cocoa you get a homemade chocolate cake, or use a dark sponge cake with sour cream as the basis for the famous Drunken Cherry, a classic Pancho cake.

Find out the popular recipe: Lemon pie with sour cream - how to make it at home.

Smetanniki were popular at all times; our grandmothers and mothers baked sponge cakes with sour cream; the classic sour cream recipe was known by heart in every home. They baked a pie for every day, for the unexpected arrival of guests, for the holidays.

Advice from the Wonder Chef. In winter, sour cream pie can be baked with raisins, and in summer you can use fresh berries.

Homemade sour cream with raisins, berries, bananas, poppy seeds, jam, cottage cheese, apples is baked in the oven easily and quickly; adding various sweet ingredients to the dough turns the classic taste of sour cream into a juicy pie with your favorite flavors.

We offer a classic simple recipe for sour cream with raisins; the margarine pie turns out juicy, tasty and very tender.

Ingredients for sour cream with raisins

• wheat flour – 3 tbsp;
• sour cream - 1 tbsp;
• chicken eggs – 3 pcs;
• margarine – 0.5 packs;
• raisins (seedless) – 0.5 tbsp;
• granulated sugar – 1 tbsp;
• salt – 1 tsp;
• baking soda – 1 tsp.
• vanillin.

Sour cream recipe at home step by step

1. Before preparing the sour cream pie, soak the raisins in hot water (until they become soft).
2. Melt margarine, dissolve soda in sour cream.
3. Beat eggs with sugar.
4. Combine eggs with sugar, salt, vanillin, margarine, sour cream and soda, flour. Mix the dough.
5. Add washed and dried raisins to the sour cream dough and mix gently again so that the raisins remain intact.
6. Pour the sour cream batter into a pre-greased round pan or frying pan.
7. After this, place the pan with the pie in an oven preheated to 160-180°C and bake the sour cream for about 30 minutes.
8. Do not immediately remove the finished sour cream from the switched off oven (so that the pie does not settle), leave for 5-7 minutes

Cool the finished sour cream pie a little and serve the fluffy pastries to the sweet table.

miracle-povar.com

Sour cream zebra pie

Sour cream pie (the classic recipe involves mixing the ingredients until the dough is homogeneous) with pronounced stripes is obtained thanks to a special cooking method.

Sour cream pie. Classic Zebra recipe.

The recipe follows.

What ingredients will you need?

To prepare this dish you need to prepare:

• chicken eggs – 4 pcs.;
• sugar – 250 g;
• sour cream 20% fat – 200 ml;
• white flour – 2 cups;
• sunflower oil – 100 g;
• soda – 1 tsp;
• cocoa powder – 2 tbsp. l. with a slide.

For lubrication:

• sour cream – 1 glass;
• sugar – ½ cup.

For the glaze:

• cow butter – 50 g;
• dry cocoa – 2 tbsp. l.;
• granulated sugar - 3 tbsp. l.;
• sour cream – 3 tbsp. l.

Total cooking time is about one and a half hours. Number of ready servings – 8.

Step-by-step cooking process

First you need to prepare the dough and form the pie:

1. Beat the eggs with sugar, then add butter and sour cream to the mixture.
2. The flour must be sifted into the egg mixture and mixed thoroughly.
3. After this, the dough will need to be divided into 2 equal parts.
4. Stir cocoa into 1 of them while gradually kneading.
5. The mold should be lightly greased with oil and, alternately laying out 2 tbsp. l. dough with and without cocoa, fill it.
6. As a result, peculiar circles will form on the surface of the dough.
7. The oven needs to be preheated to 200 °C, then bake the cake for 40 minutes.

Preparation of cream:

1. Beat sour cream with granulated sugar until it is completely combined.
2. Then the mass needs to be put in a cold place for half an hour.

The cake should double in size after baking. After cooling, you will need to cut it lengthwise into 3 circles and, thickly lubricating it with cream, assemble the pie.

After this you will need to prepare the glaze:

1. Melt the butter in a glass bowl in the microwave.
2. Then add cocoa powder and granulated sugar.
3. Stir the mixture until the sugar is completely dissolved.
4. Next, you can combine it with sour cream and mix thoroughly.
5. The mass should become moderately thick.

Cover the cake evenly with the finished glaze, then place it in the refrigerator until completely cooled.

Rules for serving dishes, decoration

Serve the pie in portions. In this case, the individual layers and their pattern will be clearly visible on the cut.