Light and cocoa batters, hot vanilla pudding, sour cream, and a sweet layer of cocoa powder come together to create a delicate cake with several distinct layers in both taste and color. The result is a moist dessert perfect with coffee or as a sweet treat for guests.
Preparation is simple, but it’s important to follow the steps for each layer. Gently fold the whipped egg whites into the yolk base, color part of the batter with cocoa, and spread freshly cooked pudding on top. While the cake is still hot, spread it with sour cream, sprinkle with cocoa powder, and let it cool completely before slicing.
What you’ll need
For the two-tone batter:
- 5 egg yolks,
- 230 g granulated sugar,
- 1 packet vanilla sugar,
- 100 ml lukewarm water,
- 100 ml oil,
- 1/2 packet baking powder,
- 280 g semi-coarse flour,
- 5 egg whites,
- cocoa powder.
For the pudding layer:
- 1 tablespoon hot vanilla pudding,
- 1 l milk,
- 2 packets vanilla pudding powder,
- 2 tablespoons sugar.
For finishing:
- 2 tubs sour cream,
- cocoa powder or powdered chocolate drink for sprinkling.
The original recipe doesn’t specify exact amounts for cocoa or cocoa powder, so adjust these to your preferred color and taste.
Step-by-step preparation:
1. Preparing the oven and baking tray: Preheat the oven to 180°C. Prepare a baking tray by greasing and flouring it, or line it with baking paper to make removing the finished cake easier.
2. Whipping the egg yolk base: In a bowl, combine 5 egg yolks, 230 g granulated sugar, and vanilla sugar. Beat together until light and fluffy so the batter base is airy and well combined.
3. Adding the liquids: Gradually pour 100 ml lukewarm water into the yolk mixture, followed by 100 ml oil. Mix thoroughly so all the liquids are fully incorporated.
4. Incorporating the flour: Add 1/2 packet baking powder and 280 g semi-coarse flour. Mix until you have a smooth batter with no dry spots or large lumps.
5. Preparing the egg whites: In a clean second bowl, whip 5 egg whites until stiff peaks form. Gently fold the whipped whites into the batter in batches, being careful to keep the mixture as airy as possible.
6. Dividing and coloring the batter: Pour half of the batter onto the prepared tray and spread evenly. Add cocoa powder to the remaining half to taste, mix, and carefully spread the cocoa batter over the light layer.
7. Preparing the pudding layer: Using 1 l milk, 2 packets vanilla pudding powder, and 2 tablespoons sugar, cook hot vanilla pudding according to the instructions on the package. Spoon the hot pudding over the two-tone batter.
8. Baking: Place the tray in the oven preheated to 180°C and bake the cake for about 30 minutes. Check for doneness with a skewer—it should come out clean when inserted into the cake.
9. Spreading with sour cream: Remove the baked cake from the oven and, while still hot, spread 2 tubs of sour cream over the top. The layer will spread easily on the warm surface, and you can adjust the amount to your taste.
10. Finishing and cooling: Evenly sprinkle the surface with cocoa powder or powdered chocolate drink. Let the cake cool completely so the layers set and the dessert can be neatly sliced.
How to tell if the cake is baked
After about 30 minutes, insert a skewer into the cake. If it comes out dry, the cake is done. Keep in mind that the pudding spots will naturally stay moister than the cake base.
Why spread sour cream on a hot cake
Spread the sour cream immediately after removing the tray from the oven. The warm surface helps create a smooth, delicate layer that complements the sweet batter and vanilla pudding with its slightly tangy flavor.
Final tip
Wait until the cake is completely cool before slicing. This will help the layers hold together and the pieces look neater. Add cocoa powder to taste so the surface is evenly covered, but not overly sweet.
