Ingredients
Sponge cake:
- 1 piece Chicken egg
- 200 gram Sugar
- 200 milliliters Sour cream
- 0,26 jar Condensed milk
- 180 gram Flour wheat / Flour
- 1 pack Baking powder
- 2 tablespoons Cocoa powder
Cream:
- 180 gram Butter
- 0,5 jar Condensed milk
- 2 tablespoons Cocoa powder
Additionally:
- 30 gram Walnuts
- 3 gram Raisins
- 0,25 jar Condensed milk
- 40 gram Dark chocolate
- Sprinkles sweet shop
Instructions
- Rub the egg with sugar with a whisk for 2 minutes. Add sour cream and 0.25 cans of condensed milk (3-4 tablespoons), then stir for a few minutes. Add cocoa, flour and baking powder to the dough. Beat with a mixer on low speed until smooth in color and consistency.
- Pour the dough (the consistency of the dough for cupcakes) into a greased baking dish (d 22-24 cm). Bake the pie at 180 degrees for 40 minutes.
- The cooled cake is divided into 2 parts.
- Make round incisions on one part of the glass (5 pieces).
- Put the sliced pieces in a bowl, turn them into crumbs. Chop the raisins and walnuts, add to the prepared crumbs and 3 tablespoons of condensed milk, stir with a spoon until smooth.
- Divide the resulting mass into 5 parts. Form balls by giving them the shape of an egg. Roll each egg in a sprinkle of sweets.
- Prepare the cream. Beat the softened butter, gradually adding condensed milk. Add 2 tablespoons of cocoa, whisk again.
- Assemble the cake. Put 1-2 tablespoons of cream on the bottom of the mold, spread it, put the cake on the cream (the cake can be additionally soaked with something, I did not do this). Spread 3-4 tablespoons of cream on top of the cake. Place the cut-out circles on top of the cake. Lubricate the top, sides of the cake and each resulting nest with cream.
- Sprinkle the cake with chocolate chips on top. We will insert an egg into each nest. Let the cake soak. Leave it in a warm place for a couple of hours, and then put it in the refrigerator, preferably overnight.
- The cake turned out sweet, with a bright chocolate taste!!! Bon appetit!!!