Sunken cake with pudding and sour cream: A delicious treat in no time
- Easy to prepare
- 12 portions
- 120 minutes
You’ll love this sunken cake for its simplicity, quick preparation and perfect combination of flavors. The creamy texture of the pudding and sour cream pairs perfectly with the cocoa cake base. An ideal dessert for any occasion!
For 12 portions
Ingredients
For the batter:
For the pudding:
For the cream layer:
For decoration:
Preparation procedure
- Pudding preparation: Cook a thick pudding from the milk, pudding powder and sugar. Let it cool, stirring occasionally to prevent a skin from forming.
- Batter preparation: Beat the eggs with the sugar until thick and foamy. Gradually add the oil and water, beating until smooth. Mix the flour with the cocoa and baking powder, then gently fold it into the egg mixture. Spread the batter evenly onto a baking tray lined with parchment paper. Spoon dollops of the pudding onto the batter.
- Baking: Bake in a preheated oven at 180 °C for approximately 25 minutes. After baking, let the cake cool completely.
- Cream layer preparation: Whip the whipping cream with the powdered sugar until stiff peaks form. Carefully mix it with the sour cream until a smooth cream forms. Spread the cream evenly over the cooled cake.
- Finishing: Sprinkle the surface of the cake with cocoa or grated chocolate. Let the cake chill for at least 2 hours before serving.
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