Mischka

Ingredients for 1 servings:

• 1 cup sour cream
• 1 packet of baking powder
• 3 tbsp margarine
• 1 packet of vanilla sugar
• 3 jars of flour
• 2 tsp cocoa
• 1 jar sugar
• 100 g nuts, chopped
• 2 cups sour cream
• 200 g sugar
• 100 g chocolate (block chocolate)

Instructions

Working time approx. 50 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 50 minutes

Russian chocolate cake

Mix the sour cream, baking powder, flour, vanilla sugar, sugar and margarine into a dough. Divide the dough into two parts. Mix the cocoa into one half. Divide each half into two parts again. Roll out the four parts to form bases. Sprinkle the nuts on three bases (two white, two brown) and press them down lightly. Bake each base individually at 220°C. Then cut into circles while they are still hot, e.g. using a large plate. Once the bases have cooled, mix the sour cream and sugar cream. Spread this over the bases and edges and stack them. For the glaze, heat the chocolate block in a water bath and spread it over the cake. It is best to serve the next day so that the cake can really set.