Soviet Day and Night Sour Cream Cake

Airy and delicate, it will decorate any tea party! The Soviet Day and Night cake with sour cream received its name due to the fact that it alternates dark and light cake layers. It can be served on weekdays and for any celebration. It turns out juicy, tasty — it just melts in your mouth!
cook time: 8h
Isla Thatcher
Soviet Day and Night Sour Cream Cake

Nutrition Facts (per serving)

276
Calories
9g
Fat
41g
Carbs
6g
Protein

Ingredients (10 portions)

Korzh "Day":

Eggs 4 pc
Sugar 1 cup
Wheat flour 140 g
Salt 0.3 tsp

Korzh "Night":

Eggs 4 pc
Sugar 1 cup
Wheat flour 110 g
Cocoa 30 g
Salt 0.3 tsp

Sour cream:

Sour cream 600 g
Sugar 1 cup
Vanillin to taste

Recipe instructions

Step 1

Step 1
How to make a Soviet Day and Night cake with sour cream at home? Letʼs start by making light-colored cakes. Prepare all the necessary ingredients for this. The amount of ingredients is calculated for a mold diameter of 20-21 cm.

Step 2

Step 2
Break four eggs into a deep container and add salt. It is advisable that they be at room temperature. Choose a container for preparing the dough taking into account the fact that the mass will increase in volume, i.e. with a decent margin. Before using, wash the eggs in running water and soda, as there may be harmful bacteria on their surface.

Step 3

Step 3
The secret to the success of a fluffy sponge cake is well-beaten eggs. Donʼt waste your time on this. Start beating the eggs with a mixer. The process takes approximately 5 minutes. After the time has passed, without turning off the mixer, start adding granulated sugar 1 spoon at a time until you have added all the sugar. In total, the mixer will run for approximately 10 minutes. The result should be a very airy, but at the same time quite dense mass.

Step 4

Step 4
Add flour sifted through a sieve to the dough. It is necessary to sift it, and it is better not once, but several times. You need to mix the dry ingredient very carefully, slowly, so that the mass does not lose its airiness. It is convenient to do this with a silicone spatula. It is enough to bring the mass to homogeneity and get rid of lumps. You may need a little less or more flour. The dough should turn out like thick sour cream.

Step 5

Step 5
Preheat the oven to 180 degrees. Place parchment paper on the bottom of the baking dish. There is no need to lubricate the walls with anything; this will help the biscuit rise better. Place the dough in the pan and set to bake. The oven must not be opened during baking. After about 40 minutes, check the biscuit for doneness by piercing it with a toothpick. If it comes out dry, the biscuit is ready. Baking times are approximate, use your oven as a guide.

Step 6

Step 6
After the baking process is finished, let the biscuit stand in the pan for about 10 minutes. Then, transfer it to a wire rack, upside down, to cool completely. It is advisable to let the biscuit sit for at least 4 hours, then it will become more pliable and easy to cut.

Step 7

Step 7
Prepare all the necessary ingredients for making dark cakes. The cooking method is no different from the previous one. The only difference is the addition of cocoa. Reduce the amount of flour by the amount of cocoa.

Step 8

Step 8
At the stage of mixing in the dry ingredients, do not forget that the cocoa should also be sifted, this will break up any lumps in it. Before adding bulk ingredients to the dough, mix flour and cocoa. Add flour and cocoa gradually, not all at once.

Step 9

Step 9
How to make cake cream Day and Night? Prepare all the necessary ingredients. There are only three of them. To make the cream thick and not spread, choose sour cream with a high percentage of fat content — from 25%. If the sour cream has less fat content, then be sure to transfer it to a sieve lined with gauze and put it in the refrigerator for at least 6 hours to get rid of excess liquid and achieve good density.

Step 10

Step 10
Beat the cooled sour cream with a mixer, gradually adding granulated sugar. Add vanilla at the tip of a knife, as more will add bitterness to the dish. It should take about 8 minutes to whisk until the sugar is completely dissolved. The amount of sugar can be reduced or, on the contrary, increased, as desired. The result will be an airy, but quite strong mass. Place the cream in the refrigerator for half an hour, covering with cling film.

Step 11

Step 11
Assembling the cake. Cut our biscuits into cake layers. Decide for yourself how many pieces to cut. Here you need to build on the height of the finished product. I decided to make two light cake layers and only one dark cake so that the cake would not turn out too tall.

Step 12

Step 12
Grease each cake layer in turn with a thick layer of cream, forming a cake. Donʼt forget to also pay attention to the sides and top.

Step 13

Step 13
Grind the cake scraps into crumbs (I used a blender for these purposes), and use the crumbs for decoration. Let the classic sponge cake Day and Night brew and soak well. For this he will need approximately 6 hours. It’s better to leave the cake to sit overnight, and in the morning it will simply melt in your mouth. Bon appetit!

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