Ingredients
Dough:
- 2 pieces Chicken eggs
- 180 gram Sugar
- 1 pinch Salt
- 130 gram Sour cream
- 100 gram Butter soft
- 7 gram Baking powder
- 240 gram Flour wheat / Flour
- 200 gram Raisins
- 30 gram Cognac
Cream:
- 250 gram Butter
- 380 gram Condensed milk boiled
- 30 gram Cognac
- 40 gram Cocoa powder
Decoration:
- Sprinkles sweet shop
- Candy "chocolate eggs"
Instructions
- Beat the eggs into a fluffy foam with sugar and a pinch of salt.
- Add sour cream and softened butter and whisk again into a homogeneous mass.
- About 1 hour before making the cake, rinse the raisins, dry on a sieve and pour brandy.
- In a separate bowl, mix the sifted flour and baking powder for the dough.
- At a low speed of the mixer, add brandy with raisins and flour mixed with baking powder to the dough. The dough turns out to be quite thick, like for a cupcake.
- Lubricate the mold with oil and put the dough into it. My shape is 26 cm in diameter, but you can take a smaller shape, then the cake will turn out a little higher.
- Bake in the oven at 160-180 °C until cooked. Determine readiness by piercing the middle with a toothpick, it should remain dry. Remove the pie from the mold and cool completely.
- For the cream, whisk the soft butter with boiled condensed milk. In the middle of whipping, add cocoa and brandy.
- Ready-made cream.
- Cut the cake into 2 parts and smear the bottom with cream. Put the cake on top. The top and sides of the cake are also smeared with cream.
- For decoration, I used a scattering of "butterfly" and "pearl". Decorate the top of the cake with chocolate candies in the form of chocolate eggs and sprinkles. Put the pie in the refrigerator for 6-8 hours.
- Enjoy with coffee or tea. happy Easter.