Usuba
Chocolate Cake with Nut Cream
Airy sponge cake with a layer of butter cream with walnuts and dark chocolate glaze. Delicate texture, rich flavor, festive appearance.
- Total
- 70 min
- Standard serving
- 205.3 g
Ingredients
Total 12
Instructions
- 1
Step 1
Separate the egg whites from the yolks. Whisk the whites into stiff peaks. While continuing to whisk, gradually add the sugar and lemon juice.
- 2
Step 2
Beat the egg yolks until smooth with sour cream. Add half of the condensed milk, baking soda, and flour. Mix thoroughly.
Carefully fold the whipped egg whites into the yolk mixture and stir.
- 3
Step 3
Grease the baking pan with oil and dust with flour. Pour the batter, filling the pan two-thirds full.
Bake in a preheated oven at 200–220 degrees for 35–50 minutes until the top is golden brown.
- 4
Step 4
Cool the cake in the pan. Then remove it by flipping the pan over and cut it into two equal layers.
- 5
Step 5
For the cream: whisk softened butter until fluffy with condensed milk.
Finely chop the roasted walnuts and mix with the cream.
Spread the nut cream between both cake layers.
- 6
Step 6
For the glaze: break the dark chocolate into pieces. Add a little hot water and heat until the chocolate dissolves.
Add 1 tablespoon of softened butter and powdered sugar. Mix until smooth glaze forms.
Cover the finished cake with chocolate glaze.
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