Estonian Cocoa and Sour Cream Cake (Kräsupea)

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READY IN: 12hrs 55mins
SERVES: 16
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • SPONGE CAKE:
  • 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.
  • Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined.
  • Quickly pour about 2/3 of the mixture into the small baking sheet.
  • Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan.
  • 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.
  • ASSEMBLE CAKE:
  • Place the dark layer on a cake plate, and spread a thick layer of sour cream on top.
  • 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.
  • CHOCOLATE GLAZE:
  • 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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