Cake “Negro in the Foam”
by Editorial Staff
Cake “Negro in foam” is tasty and fast! I’ll share with you a recipe from my mom’s handwritten cookbook. This cake was a frequent guest on the festive table in my childhood. Maybe yours too?
Cook: 1 hour 30 mins
Servings: 8-10
Ingredients
- Eggs – 4 Pieces (for biscuit)
- Sugar – 1 Glass
- Strawberry jam – 1 Glass
- Soda – 1 Teaspoon
- Lemon Juice – 1 Teaspoon
- Flour – 1.5-2 Cups (depends on egg size and jam density)
- Sour cream – 1.5 cups (25% fat, for cream)
- Sugar – 1 Glass (or to taste)
- Vegetable oil – To taste (for greasing the mold)
Directions
- Prepare all the ingredients you need.
- Beat eggs with sugar.
- Add jam, baking soda, and lemon juice. Beat the mixture again with a mixer.
- Add the sifted flour last. The dough should be the same consistency as for a classic biscuit.
- Grease a baking dish with a diameter of 22-24 cm or a multicooker bowl with vegetable oil.
- Bake for 1 hour at 180 degrees in the oven or 1 hour 20 minutes in a multicooker on the “Baking” mode.
- While the biscuit is baking, prepare the cream. Beat the sour cream with sugar until it dissolves, cover and refrigerate.
- When the sponge cake is ready, carefully remove it from the mold and cool completely.
- Cut the cooled biscuit into 2-3 cakes.
-
Spread the cream on the cake between the layers, on top and around the edges. Garnish with fresh berries and serve immediately if you really want to!
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