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Mug cake

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Ingredients for 4 servings:

  • 1 cup sour cream, (1/4 l)
  • 1 cup flour
  • 1 cup nuts, finely ground
  • 1 cup sugar (granulated sugar)
  • ½ cup oil
  • 2 eggs
  • 1 tbsp cocoa powder
  • 1 packet of baking powder

Instructions

Working time approx. 15 minutes; Total time approx. 15 minutes

For people without scales

Beat the eggs and sugar until frothy. Stir in the sour cream and oil. Then stir in the flour, nuts, cocoa, and baking powder. Pour the finished mixture into a greased and floured baking pan and bake at moderate heat for about 30 minutes. This cake is very moist and keeps well. It can also be frozen. You can top it with glaze or simply serve it with whipped cream. You can also fill it with jam or another cream.

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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.

Filling

Sherry vinegar dressing