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    You are in: Home / Recipes / Estonian Cocoa and Sour Cream Cake (Kräsupea) Recipe
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    Estonian Cocoa and Sour Cream Cake (Kräsupea)

    Total Time:

    Prep Time:

    Cook Time:

    12 hrs 55 mins

    12 hrs 30 mins

    25 mins

    KateL's Note:

    Entered for ZWT. Adapted from nami-nami.blogspot.com (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.

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    Ingredients:

    Servings:

    Units: US | Metric

    SPONGE CAKE

    CREAM LAYER

    CHOCOLATE GLAZE

    • 8 ounces semisweet chocolate
    • 2 tablespoons butter, more if needed for drizzling consistency

    Directions:

    1. 1
      SPONGE CAKE:.
    2. 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. 3
      Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined.
    4. 4
      Quickly pour about 2/3 of the mixture into the small baking sheet.
    5. 5
      Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan.
    6. 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. 7
      ASSEMBLE CAKE:.
    8. 8
      Place the dark layer on a cake plate, and spread a thick layer of sour cream on top.
    9. 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. 10
      CHOCOLATE GLAZE:.
    11. 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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    Nutritional Facts for Estonian Cocoa and Sour Cream Cake (Kräsupea)

    Serving Size: 1 (207 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 618.9
     
    Calories from Fat 248
    40%
    Total Fat 27.6 g
    42%
    Saturated Fat 16.0 g
    80%
    Cholesterol 95.3 mg
    31%
    Sodium 183.7 mg
    7%
    Total Carbohydrate 92.5 g
    30%
    Dietary Fiber 3.3 g
    13%
    Sugars 69.8 g
    279%
    Protein 7.7 g
    15%

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