Soviet-Era Novinka Cake: Simple, Affordable, and Delicious

Simple and easy to prepare, using affordable ingredients! The Novinka cake, popular during Soviet times, tastes similar to a cupcake. The cakes, which are porous in structure, are well soaked in delicate sour cream. It is so easy to prepare that even a novice cook will undoubtedly succeed the first time.
cook time: 14h
Logan Winslow
Soviet-Era Novinka Cake: Simple, Affordable, and Delicious

Nutrition Facts (per serving)

333
Calories
17g
Fat
36g
Carbs
6g
Protein

Ingredients (9 portions)

For the cakes:

Eggs 5 pc
Sugar 200 g
Butter 200 g
Cocoa 2 tbsp
Salt to taste
Baking powder 2 tsp
Wheat flour 400 g

For cream:

Sour cream 350 g
Powdered sugar 4 tbsp
Vanilla sugar 1 tsp

To soak the cakes:

Juice 40 ml

Recipe instructions

Step 1

Step 1
How to make a Novelty cake? Measure out the required ingredients. Butter can be replaced with good quality margarine.

Step 2

Step 2
Melt the butter in a water bath or in the microwave. How to do this correctly, read at the end of the recipe. Cool the oil; it should not be hot.

Step 3

Step 3
Mix flour with baking powder and sift through a sieve. This will increase the oxygen content in the flour and the cakes will be more porous.

Step 4

Step 4
Beat eggs with sugar and salt with a mixer or whisk until light and fluffy. Be sure to wash your eggs before using them, as even seemingly clean shells can harbor harmful bacteria.

Step 5

Step 5
Pour in the non-hot melted butter and stir.

Step 6

Step 6
Add flour sifted with baking powder. Stir until lumps disappear.

Step 7

Step 7
The dough turns out homogeneous and quite thick. If it turns out different for you, adjust the amount of flour.

Step 8

Step 8
Divide the dough into two equal parts. Sift cocoa into one part and mix well until you obtain a homogeneous chocolate dough.

Step 9

Step 9
Line two baking pans with parchment and lightly grease the sides with vegetable oil. My molds have a diameter of 18 cm. Place the white dough in one mold, the cocoa dough in another, smooth it out. If no two pans are the same, bake the cakes one at a time.

Step 10

Step 10
Place the molds with the dough in an oven preheated to 180 C. To ensure that the oven has time to heat up to the desired temperature, turn it on in advance (10-20 minutes before the start of cooking). Bake the cakes for about 25 minutes until golden brown. Check readiness with a wooden skewer. It should be dry, without traces of dough. Determine the baking time and mode based on the operating characteristics of your oven. Remove the finished biscuits from the molds and cool completely.

Step 11

Step 11
Prepare the cream. I used sour cream with 15% fat. If you want a thicker cream, use 20-25% sour cream. But, in my opinion, medium-fat sour cream is suitable for this cake; it will better saturate the cakes. Adjust the amount of powdered sugar to taste. With this proportion, the cream turns out moderately sweet.

Step 12

Step 12
Combine sour cream with powdered sugar and vanilla sugar, mix and leave for 10 minutes until the powdered sugar dissolves. Instead of vanilla sugar, you can use vanillin on the tip of a knife.

Step 13

Step 13
Cut off the top of each sponge cake and cut it into 2 layers.

Step 14

Step 14
Place the cake on a plate, sprinkle it with any fruit or berry juice to make the cake juicier.

Step 15

Step 15
Grease the cake with sour cream.

Step 16

Step 16
Place a different color of cake on top and repeat steps 14, 15.

Step 17

Step 17
Thus, alternating the cake layers by color, assemble the entire cake. Grease the top and sides of the cake with cream.

Step 18

Step 18
Decorate the cake as desired. I used crumbs obtained by grinding the tops of the cakes in a blender. Place the cake in the refrigerator overnight to thoroughly soak it. Bon appetit!

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