Usuba
Walnut and Sour Cream Cake
A light sponge cake with crispy nuts and tender sour cream frosting. A simple recipe for the home table: airy cake layers, generous nut filling, and creamy filling.
- Total
- 100 min
- Standard serving
- 150.1 g
Ingredients
Total 5
Instructions
- 1
Step 1
Separate the whites from the yolks. Whip the whites with a mixer into a foam until increased 2–3 times.
Add one cup of walnuts and breadcrumbs to the foam.
Gradually add one cup of sugar, stirring the mixture carefully with a mixer.
- 2
Step 2
Preheat the oven to 200 degrees.
Place an oiled sheet on a baking tray and pour the batter.
Bake for 45 minutes until golden brown.
- 3
Step 3
Prepare the cream: mix the sour cream with the remaining sugar and the remaining cup of nuts.
Let the cake cool slightly, then cut it horizontally into two parts.
Spread the cream on the bottom layer and cover with the second layer.
- 4
Step 4
If desired, spread the top layer with sour cream frosting and sprinkle with nuts, chocolate, or marmalade.
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