in Eastern Europe

Mariechen cake

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Ingredients for 1 servings:

  • 200 g condensed milk, milkmaid
  • 250 g sour cream
  • 320 g flour
  • 3 eggs
  • ½ tsp baking powder, Russian (baking soda)
  • 2 tbsp cocoa powder
  • 200 g butter
  • 200 g condensed milk, milkmaid
  • ½ cup(s) nuts, chopped as desired

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

Combine the milkmaid with the sour cream and eggs and beat until fluffy. Fold in the flour and baking powder. Halve the dough and stir the cocoa into one half. Bake two layers at 210°C for about 20 minutes. Let cool. Halve the layers. For the cream, cook the milkmaid for 2 hours (not necessary, but tastes better). Beat the butter until fluffy. Slowly add the milkmaid and mix. Spread the cream over the layers. Layer them on top of each other, alternating colors. Toast the nuts and decorate the cake with them.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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