The cake is light, airy and fragrant cake sandwiched yogurt custard. The cream gives the cake even more tenderness and richness, it so impregnates the cakes that a piece of cake, which turned out to be in your mouth, you do not even need to chew, it will melt, leaving a delicate chocolate – cherry aftertaste.
Turn the oven to 180 degrees. Prepare a biscuit: beat eggs with sugar and salt for 5 – 7 minutes. Add vanilla, baking powder, baking soda, wheat flour, zest. Stir.
The form for baking (I have 20 cm) covered with baking paper, lubricated with oil. Pour the dough into the mold. Bake at 180 degrees for 30 minutes. Ready to check with a wooden skewer. Cool on a wire rack. The cake turns out quite high.
Prepare cream: combine yogurt, sour cream, sugar, vanilla, flour, egg.
Put on a water bath, stirring constantly to heat until thick. Cover the cream with a film "in contact" (cover the cream, not the container with the cream). The cream is cooled to room temperature and enter the softened butter. Beat until smooth, homogeneous, air condition.
Biscuit cake cut into three pieces along a convenient way for you. I make a shallow circular incision with a knife, marking the cut of the cake into three parts. In each slot in turn insert the thread and cross it in front of him, then pulled in opposite directions. The cake is cut properly. In order for the finished biscuit to "Mature" it needs to be kept at least 2-3 hours at room temperature, then when cutting into cakes it will not "shaggy". I didn't do it this time – I hurried.
Collect cake: stack the cakes one by one, alternating them with cream. Cream close the edges and decorate at its discretion.