For 10 people


Ingredients

Wheat flour2 cups

Sugar2,5 cup

20 % sour cream7,5 tablespoons

Condensed milk7.5 tablespoons

Soda1.5 tablespoons

Cocoa powder9 tablespoons

Butter375g

Milk0,8 l

Manna5 tablespoons

Vanilla beanpot

Cognac to taste

Walnuts31.5 pcs.

Eggs2.5

Instructions

1. Beat the eggs and a cup of sugar, add the sour cream, 2 teaspoons of soda put out with vinegar, condensed milk, 4 tablespoons of cocoa. Mix this mixture in a blender or combine. Then add a cup and a half of flour and mix thoroughly.

2. Pour half of the mixture into a greased baking dish. Bake for 30-40 minutes in a preheated 130-140 degrees. Depending on the power of the oven temperature and cooking time may vary. To check if the cake is ready, poke it with a toothpick. If there is any dough left on the toothpick, continue baking.

3. For easier removal of the cake from the mold, place it on a cloth dampened with cold water. Do the same with the second cake. While they are cooking, proceed with the cream.

4. Make porridge (boil it in advance, so it has time to cool down): 3-4 tablespoons of semolina, half a liter of milk and half a cup of sugar. The porridge should be thick. Cool it, put it in the fridge, you can even put it in the freezer - for no more than 10 minutes.

5. Beat 200 grams of butter, then gradually add the mush, whip, add vanillin and a cork or two of alcohol, stir. The cream should turn out thick. Put it in the fridge for now.

6. Take out the cakes and cut each one into two pieces. Spread each cake, except the top one, with the cream and place the walnuts on the cream. Cover the top layer with icing. To make the frosting, melt 100 grams of butter in a saucepan, add 8 tablespoons of sugar, 2 tablespoons of milk and 2 tablespoons of cocoa. Stir for about 5 minutes. Pour onto the cake and spread immediately, because it hardens quickly!



RECIPE TIP

Boil the semolina in advance. Instead of cognac you can use liquor or vodka. Use Soviet cocoa, not diluted with powdered milk.