Estonian Cocoa and Sour Cream Cake (Kräsupea)

Total Time
12hrs 55mins
Prep 12 hrs 30 mins
Cook 25 mins

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.

Ingredients Nutrition

Directions

  1. SPONGE CAKE:.
  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. Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined.
  4. Quickly pour about 2/3 of the mixture into the small baking sheet.
  5. Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan.
  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. ASSEMBLE CAKE:.
  8. Place the dark layer on a cake plate, and spread a thick layer of sour cream on top.
  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. CHOCOLATE GLAZE:.
  11. Melt together the chocolate and butter, and stir until smooth. Drizzle over cake. Chill in the refrigerator for about 12 hours before serving.