For the dough:
1/2 glass flour - 1
what kind of flour should I choose? we'll show
1/2 glass sugar - 1
4 tbsp. cocoa powder
100 g butter
1 glass kefir
2 PCs eggs
3 tbsp. rum
2 tsp. baking powder for the dough
For the cream:
3/4 glass thick sour cream
1/2 glass powdered sugar
1 glass cherry and black currant
For the glaze:
5-6 tbsp. milk or sour cream
3-4 tbsp. cocoa powder
5 tbsp. sugar
100 g butter
Sour cream whisk powdered sugar, cool.
Flour mixed with sugar, cocoa, salt and baking powder. Pour in the buttermilk, rum, stir, add the beaten eggs, softened butter and knead the dough. Place the dough in a baking dish lined with parchment paper, bake for 40-50 minutes at 200 °C.
The finished cake remove from parchment, cool, cut along the horizontally into 2 layers. Brush each layer with the cut sour cream, lay on top of the berries, let the sour cream a bit to absorb. Layers lay on each other layer inside and cover with chocolate icing.
For the glaze melt butter, add milk or cream and bring mixture to a boil, remove from heat. Add cocoa mixed with sugar, put on low heat and stir until thick. Glaze slightly cool and cover the cake.
Before serving the cake soak in the refrigerator for 4 hours, then cut into portions.