Estonian Cocoa And Sour Cream Cake Kräsupea Recipes

RUSSIAN SOUR CREAM CAKE

Steps:

• Preheat oven to 325 degrees F (165 degrees C). Grease a 9-inch springform pan.
• Combine eggs and 1 cup sugar in a large bowl; beat with an electric mixer for 5 minutes until mixture is smooth and thick. Sift 1 cup plus 2 tablespoons flour on top and carefully mix into the batter using a wooden spoon or a spatula. Pour batter into the prepared springform pan.
• Bake in the preheated oven until a toothpick inserted into the middle of the cake comes out clean, 25 to 30 minutes. Allow to cool in the pan for 10 minutes. Remove from pan and allow to completely cool on a wire rack, about 1 hour.
• Combine sour cream, 1 cup sugar, and lemon juice in a large bowl; beat with an electric mixer for 10 to 15 minutes until a thick cream forms.
• Cut cake horizontally into 3 layers. Place bottom layer on a cake platter and spread with a layer of cream filling. Add second layer and spread another layer of filling on top. Finish cake by placing the third layer on top and cover cake from all sides with the remaining cream. Cover and refrigerate until serving.

KERMAKAKKU (FINNISH SOUR CREAM CAKE)

Steps:

• Cream the eggs, sugar, sour cream, almond, and ground cardamom.
• Sift together the flour, salt, soda, cinnamon and mix with egg mixture.
• Butter a tube or Bundt pan and sprinkle with granulated sugar.
• Pour batter into pan.
• Bake at 350° for 1hour or until toothpick comes out clean.
• Cool before removing from pan.
• Sprinkle turned out cake with powdered sugar.

ESTONIAN COCOA AND SOUR CREAM CAKE (KRäSUPEA)

Steps:

• SPONGE CAKE:.
• Preheat the oven to 180 C / 350°F Line a small baking sheet (eg, a jelly roll tin) with a parchment paper, and line a 24 cm (or 9") springform tin also with parchment paper.
• Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined.
• Quickly pour about 2/3 of the mixture into the small baking sheet.
• Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan.
• Place both pans in the oven. Bake for 25 minutes, until golden brown and a toothpick comes out clean. Then remove from the oven and let cool on a wire rack.
• ASSEMBLE CAKE:.
• Place the dark layer on a cake plate, and spread a thick layer of sour cream on top.
• Cut the light cake into large cubes, then mix gently with the rest of the sour cream - you don't want to break up the cake cubes. Pile that mixture of cake cubes and sour cream on top of the cocoa base - whether you want a dome or something flatter, is up to you.
• CHOCOLATE GLAZE:.
• Melt together the chocolate and butter, and stir until smooth. Drizzle over cake. Chill in the refrigerator for about 12 hours before serving.