Light and cocoa batters, delicate vanilla pudding, sour cream, and fragrant cinnamon come together in this delicious layered dessert. The cake is wonderfully moist, creamy, and thanks to the two-tone batter, it also looks beautiful when sliced.
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 on top, dust with cinnamon, and let the cake rest in the fridge for at least 4 hours.
What You’ll Need
For the batter:
- 6 eggs,
- 300 g granulated sugar,
- 300 g semi-coarse flour,
- 1 packet baking powder,
- 100 ml water,
- 100 ml sunflower oil,
- 20 g cocoa powder.
For the pudding layer:
- 1 liter milk,
- 2 packets vanilla pudding powder,
- 7 tablespoons granulated sugar.
For the sour cream layer and finishing:
- 1 liter sour cream,
- 50 g granulated sugar,
- 3 teaspoons cinnamon.
Step-by-Step Preparation:
1. Preparing the baking tray and oven: Preheat the oven to 180°C. Grease the baking tray or line it with baking paper so the finished cake can be easily removed and the layers stay intact.
2. Whipping the egg yolk base: Separate the eggs into yolks and whites. Beat the yolks with 300 g granulated sugar until foamy, then add the semi-coarse flour mixed with baking powder, sunflower oil, and water. Mix everything thoroughly.
3. Adding the egg white foam: Whip the egg whites until stiff peaks form. Gently fold them into the yolk mixture in batches to keep as much air as possible and ensure the batter stays light.
4. Dividing the batter: Divide the finished batter into two equal parts. Add 20 g cocoa powder to one half and mix well to create an evenly colored cocoa layer.
5. Layering and first baking: Pour the light batter onto the prepared tray first, then add the cocoa portion. Place the tray in the preheated oven at 180°C and bake for about 30 minutes.
6. Preparing the pudding: From 1 liter of milk, 2 packets of vanilla pudding powder, and 7 tablespoons of granulated sugar, cook the pudding. While still hot, pour it evenly over the baked cake to form a continuous layer.
7. Setting the pudding layer: Return the cake with the hot pudding to the oven and continue baking until the pudding sets. The original recipe does not specify the exact time or temperature for this step, so keep an eye on the consistency of the pudding layer.
8. Cooling and finishing: Let the baked cake cool completely. Mix the sour cream with 50 g granulated sugar, spread it over the surface, and sprinkle evenly with 3 teaspoons of cinnamon.
9. Resting: Place the finished cake in the fridge for at least 4 hours. During this time, the layers will firm up, the flavors will meld, and the dessert will be easier to slice.
Why Let the Cake Cool Before Spreading
Apply the sour cream only to a cold cake. If spread over warm pudding, it may become runny and slide off, resulting in an uneven layer. Before finishing, make sure both the surface and the center of the cake are completely cooled.
How to Achieve Neat Layers
Pour the light and cocoa batters onto the tray gradually and avoid mixing them unnecessarily. Spread the hot pudding evenly so that no area ends up with too thick a layer. Wait to slice the cake until after it has rested in the fridge for at least four hours.
Final Tip
Sprinkle the cinnamon evenly over the sour cream layer so its flavor isn’t too strong in some portions. Serve the cake well chilled, when it holds its shape and the combination of cocoa batter, vanilla pudding, and refreshing sour cream stands out.
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