Calories
397 kcal
Protein
8 g
Fat
31 g
Carbohydrates
30 g
In a large bowl, sift the wheat flour. Add sugar, cocoa powder, salt, baking powder, and soda to it. Mix everything thoroughly.
To the dry mixture, break eggs, pour vegetable oil, heavy cream, and sour cream into the same place. Mix everything with a mixer. In the process, add a bright red food coloring. Let the finished dough rest for 5-10 minutes. The dough turns out to be quite liquid.
The baking mold with a diameter of 16 cm is lubricated with a small amount of butter. Divide the dough into three parts and bake three cakes in a preheated oven to 338F for 15-20 minutes. Check the readiness with a toothpick. Leave the cakes in the form for 5-10 minutes, and then put them on the table until they cool completely. Then wrap each cake with food wrap and put it in the fridge for 1.5-2 hours. When the time has passed, take the cooled cakes out of the refrigerator, cut off the tops (if they have risen), leveling the sides.
Prepare the cream. Take cold cream cheese and cream. Put all the ingredients in a bowl and mix with a mixer at low speed for a couple of minutes. Turn up the speed and beat the mixture until fluffy.
With a cooking bag or spoon, smear the cakes. Decorate the finished cake with cream on the top. The cake is ready and it can be served on the table or put in the refrigerator and served a little later.
To get perfectly smooth cakes, it is better to use a special metal cooking ring.
Use mascarpone cheese, as its velvety texture is ideal for this dessert. But do not beat the cheese with cream for too long. Butter and eggs should be at room temperature, and cream is better to cool.
Bon Appetit!
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