The recipe for this cake was known even in the days of the USSR - many housewives copied it from each other, and then delighted the guests and household baking not only on holidays, but also on weekdays. The fact is that the kefir biscuit is perhaps one of the easiest cakes to make at home, and at the same time it is very tasty. The list of products for biscuit will probably be found in almost any refrigerator.
Pick your recipe
You will need
- For the test:
- - 2 cups wheat flour
- - 200 g of kefir or yogurt
- - 2 eggs
- - 1/2 cup sugar
- - 1 teaspoon of soda (extinguish with vinegar)
- - cocoa powder
- - lemon or orange zest
- For cream:
- - sour cream
- - sugar
- For glaze:
- - 1 cup of sugar
- - 6 tbsp. tablespoons of milk
- - 2 tbsp. tablespoons of cocoa powder
- - 100 g butter
Instruction manual
1
Combine kefir, chicken eggs, granulated sugar and soda. Enter the wheat flour sifted through a sieve, knead a liquid dough of uniform consistency. Divide it into two equal parts, mix cocoa powder in one half and finely ground lemon or orange peel in the other.
2
Grease a heat-resistant round baking dish with vegetable oil. Pour the dough of one kind, bake the cake in the oven warmed up to 180 degrees Celsius until ready (you can check the readiness by piercing the dough with a wooden toothpick or a match). Then bake the cake from the dark kind of dough.
3
For cream, beat sour cream (you can use about 15% fat) and fine granulated sugar using a mixer or blender with a whisk attachment until a homogeneous, thick mass is obtained. Coat the cakes with plenty of sour cream.
4
Prepare the icing: put sugar, cocoa powder and milk in a saucepan, put on a small fire and bring to a boil. Add softened butter and mix well until a smooth, shiny mass is obtained. Glaze the top and sides of the cake. Garnish as desired, for example with large chocolate chips. Keep in the refrigerator until serving.
5
This cake can be prepared with another type of cream: 100 g of softened butter, beat with a mixer with one can of condensed milk until an airy fluffy mass is formed. Cream the cakes with cream.
Useful advice
Using a culinary thread or a sharp long knife, you can cut each cake in half and fold them dark and light alternately - in this case, the cake layers are better saturated, and the cake will turn out more delicate in taste.