Sour Cream Turtle Cake: A Delicate Coffee-Chocolate Delight

Original, made from simple products, for a childrenʼs party. The classic Turtle cake with sour cream consists of soft sponge cakes in coffee and sour cream. It captivates with its delicate base, moderately sweet cream and light coffee-chocolate flavor that cocoa gives.
cook time: 3h
Elijah Stroud
Sour Cream Turtle Cake: A Delicate Coffee-Chocolate Delight

Nutrition Facts (per serving)

312
Calories
17g
Fat
34g
Carbs
5g
Protein

Ingredients (8 portions)

Dough:

Wheat flour 300 g
Eggs 6 pc
Sugar 300 g
Salt to taste
Cocoa 10 g
Baking powder 2 tsp
Vanillin 1.5 g

For Cream:

Sugar 200 g
Cocoa 15 g
Sour cream 850 g
Butter 200 g

Glaze:

Sugar 50 g
Salt to taste
Cocoa 15 g
Sour cream 50 g

Recipe instructions

Step 1

Step 1
How to bake a classic Turtle cake with sour cream? Prepare the necessary ingredients for the dough. All products must be at the same room temperature, so eggs must be obtained in advance. Turn on the oven to 180 degrees in advance.

Step 2

Step 2
Beat thoroughly washed eggs into a deep bowl, shake until foam forms and, without stopping whisking, add a pinch of salt and gradually add sugar. Beat until fluffy and smooth, no more. This can be done either with a hand whisk or with a mixer at low speed. The dough will be airy due to well-beaten eggs.

Step 3

Step 3
Mix dry ingredients. Add vanillin, baking powder, cocoa to the flour and mix.

Step 4

Step 4
Sift the flour, add it to the egg mixture in 2-3 additions and stir until smooth. The finished dough will turn out like thin sour cream, bubbles will immediately begin to form. There is no need to stir the dough anymore.

Step 5

Step 5
Line a baking sheet with greased parchment or a silicone baking mat. Using a tablespoon, carefully scoop the dough from the edge and pour it from the spout of the spoon to form a round cake. Using a teaspoon, pour the mixture onto the paws, tail and three small circles for the head.

Step 6

Step 6
Bake the flatbreads in an oven preheated to 180 degrees for about 10-13 minutes. Place the finished pieces on the wire rack in one layer. Pour and prepare all the dough in the same way. Make flatbreads of large diameter, medium and smaller. Leave plenty of space between them as they will expand.

Step 7

Step 7
Prepare the ingredients for the cream. The butter should be soft, so remove it from the refrigerator in advance. Also remove the sour cream 15 minutes before preparing the cream.

Step 8

Step 8
Pour sugar into a deep bowl, sift cocoa into it and mix well. Add soft butter and rub everything with a silicone spatula until smooth. I donʼt use a mixer to prevent the oil from releasing water.

Step 9

Step 9
In several additions, add sour cream to the resulting mass, mixing well, but without whipping.

Step 10

Step 10
The finished cream should be homogeneous, moderately sweet, with a coffee-creamy taste. The consistency will become a little thinner than that of sour cream, but this is the kind of cream that will saturate the flatbread cakes well. In the refrigerator the cream will stabilize and thicken.

Step 11

Step 11
You can move on to assembling the cake. You need to start with larger cakes. Dip each one in cream and place on a dish, forming a mound — the future turtle shell. Then dip and place medium-sized cakes, trying not to leave any voids and adding cream where necessary.

Step 12

Step 12
Form the top of the shell from small, if possible identical, cakes. Lubricate the lower part of the legs and tail with cream and attach them to the dish, slightly pushing them under the shell in the right places. Dip two small head cakes completely into the cream and attach in the center. For the third small circle, grease only the bottom and attach it to the two bottom cakes. The head is ready. Distribute the remaining cream evenly throughout the cake. Leave the cake on the table to soak.

Step 13

Step 13
Prepare the necessary ingredients for the glaze. Pour sugar into a small saucepan or ladle, salt on the tip of a knife to balance the taste, sift the cocoa and stir everything well. Add sour cream, stir until smooth and place on low heat.

Step 14

Step 14
Stir constantly with a silicone spatula until the sugar crystals are completely dissolved; this will not take much time. There is no need to cook or bring to a boil. The finished glaze is dark, homogeneous, and hardens quickly. The taste is sweet, coffee, with a very slight bitterness.

Step 15

Step 15
Decorate the top of the shell with glaze, draw eyes, a mouth on the head, and claws on the paws. You can keep the glaze on a barely warm stove, this will make it easier to work with. Leave the cake on the table for half an hour, then put it in the refrigerator for further soaking. After a couple of hours, the cake can be served. Enjoy your tea!

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