My Mum's Signature New Year Cake

Nat L's Note:

My Mum found this recipe somewhere when I was about 5 and it was such a hit that for several successive years we had only this cake for any holiday. Even though we later introduced more variation to our desserts menu, this one is still the biggest favourite. It may seem complicated, but I was 13 when I made it for the first time completely on my own - so it should not be too difficult. Still, it is somewhat time-consuming, so I now usually make it only once a year, for the New Year's Day. It is big enough for a company of 8-10 people. One of the most enjoyable things is having your guests to try and guess what the filling is made of (no one ever succeeds, trust me :) ). The prep time includes time needed to make the batter, the filling and the topping and to assemble the cake.

• Total Time: 2 hrs
• Prep Time: 1 hrs
• Cook Time: 1 hrs

Ingredients:

Servings: 8

• 3 eggs
• 1 ½ cups white sugar
• 1 ½ cups sour cream
• 1 ½ teaspoons baking soda
• 3 teaspoons cornstarch
• 1 ½ cups flour
• 3 tablespoons cocoa powder
• 3 tablespoons semolina
• 2 cups milk
• 1 lemon
• 1 cup white sugar
• 250 -300 g butter , softened
• 3 tablespoons cocoa powder
• 2 tablespoons sour cream
• 75 g white sugar
• 100 g butter

Directions:

1. Beat eggs and sugar.
2. Mix sour cream with baking soda, then add to the egg and sugar mix.
3. Gradually add cornstarch, flour and cocoa powder, mixing well in the process so that there are no lumps.
4. Divide the batter into two equal parts. Pour one part into a rectangular baking dish (mine is 30x23 cm) and put it into oven preheated to 200°C.
5. Bake until pick comes out clean, approximately 30-40 min (it will rise in the process).
6. Remove from the dish while hot and cut into two parts horizontally, so that you have two thinner layers.
7. Bake and cut the remaining batter similarly.
8. Allow the layers to cool completely before adding the filling.
9. To make the filling: Heat milk in a saucepan.
10. When it is close to boiling, gradually stir in semolina. Keep stirring to prevent lumps.
11. Let it come to boil and boil for about 5 minutes (keep stirring!).
12. After that, take the saucepan off from the stove and cover. Let it sit covered for 10-15 min., then uncover and let cool.
13. When it is completely cooled (otherwise the butter will melt and ruin everything), add butter (it should be taken out of the fridge an hour or two in advance so it is soft) and white sugar. Beat with a mixer.
14. Grate a medium-sized lemon (yes, entire lemon, not just peel) and add to the filling. Mix well.
15. Assembling: Put one cake layer on a serving plate and spread a generous portion of the filling over it. Cover with another layer and repeat.
16. The top layer is not covered with filling. Use topping instead. Hint: if you are too tired to make the topping, you can simply melt milk chocolate and use it instead, but the original topping tastes better, in my opinion.
17. To make the topping: Put cocoa powder, sour cream, sugar and butter in a saucespan and heat until melted.
18. Pour the topping over the cake, letting it to slightly flow down on the sides.
19. Let the cake set in the fridge for an hour, and it is ready to be served.
20. Additional notes; a) The cake can easily live in the fridge for up to three days, so it can be made in advance. b) The filling and topping are usually not used up completely, but I've never tried to change the proportions for fear of ruining my cake. Anyway, leftovers are very yummy on their own, so you'll find use for them :).