Light and cocoa sponge, vanilla pudding, sour cream, and fragrant cinnamon come together in a delicate layered dessert with a pleasantly creamy taste. The cake is baked on a single tray, and thanks to the combination of fluffy base and pudding, it never turns out dry.
The preparation is not complicated, but each layer needs to be assembled in the right order and given enough time to cool. Finally, simply spread sweetened sour cream over the top, sprinkle with cinnamon, and let it rest in the fridge for at least 4 hours. This will help the dessert firm up and make it easier to slice.
What You Will Need
For the sponge:
- 6 eggs,
- 300 g granulated sugar,
- 300 g semi-coarse flour,
- 1 packet of baking powder,
- 100 ml water,
- 100 ml sunflower oil,
- 20 g cocoa powder.
For the vanilla pudding:
- 1 l milk,
- 2 packets of vanilla pudding powder,
- 7 tablespoons granulated sugar.
For the sour cream layer and finishing:
- 1 l sour cream,
- 50 g granulated sugar,
- 3 teaspoons cinnamon.
Step-by-Step Preparation:
1. Preparing the oven and tray: Preheat the oven to 180°C. Grease the baking tray thoroughly or line it with baking paper so the finished cake can be easily removed after baking.
2. Beating the yolks: Separate the eggs into yolks and whites. Beat the yolks with 300 g of granulated sugar until light and fluffy—this forms the base of the moist sponge.
3. Completing the sponge base: Mix the semi-coarse flour with the baking powder and add it to the yolk mixture. Pour in the sunflower oil and water, and mix well to avoid any lumps in the batter.
4. Incorporating the egg whites: Beat the egg whites until stiff peaks form. Gently fold them into the yolk mixture, being careful to keep as much air in the batter as possible for a fluffy result after baking.
5. Dividing and layering the batter: Divide the prepared batter into two equal parts. Mix 20 g of cocoa powder into one half. Pour the light batter onto the prepared tray first, then add the cocoa layer on top.
6. First baking: Place the tray in the preheated oven at 180°C and bake for about 30 minutes. While the sponge is baking, prepare the pudding so it can be used while still hot.
7. Preparing the pudding: Using 1 liter of milk, two packets of vanilla pudding powder, and 7 tablespoons of granulated sugar, cook a thick pudding according to the usual instructions. Stir continuously to keep it smooth and prevent sticking to the bottom.
8. Adding the pudding layer: Pour the hot vanilla pudding evenly over the baked sponge. Return the tray to the oven and continue baking until the pudding sets. The original recipe does not specify the exact time for this step.
9. Applying the sour cream layer: Let the baked cake cool completely. Mix the sour cream with 50 g of granulated sugar and spread it evenly over the cooled pudding layer.
10. Chilling and serving: Sprinkle the surface with 3 teaspoons of cinnamon and refrigerate the cake for at least 4 hours. Once set, cut into individual portions and serve well chilled.
Why Fold in the Egg Whites Gently
Beaten egg whites give the sponge its light and airy texture. Carefully folding them into the yolk base ensures both parts combine without losing volume. Overmixing would deflate the whites, resulting in a denser cake base.
How to Spread the Sour Cream
Spread the sour cream only on a fully cooled cake. If the pudding is still warm, the cream layer might melt and not hold its shape. Mix the sugar thoroughly into the sour cream before spreading, and smooth the layer evenly to the edges.
Why Not Skip the Chilling
Chilling for at least four hours helps both the pudding and sour cream layers firm up. The cake will then be easier to slice, and the layers will stay in place when portioned. Only refrigerate after the cake has completely cooled.
