I love this cake! So light and moist but not super sweet! I won’t lie.... it’s a pain in the butt to make. But every single bite is worth it.
You will need...
🍰7 eggs- room temperature
🍰 3 tablespoon of cold water
🍰 3 tablespoon of sugar
🍰 1/2 teaspoon of vanilla
🍰 10 tablespoon of flour
🍰 1/2 teaspoon of baking powder
🍰2 tablespoon of sour cream
Icing
You will need...
🍰 10 egg yolks- room temperature
🍰 1/2 cup of sugar
🍰 3 sticks of sweet butter- room temperature
🍰 4 teaspoon of Dutch cocoa powder
🍰 1 teaspoon of dark rum- optional
🍰 2 small containers of ready whip cream
Cake
1. Preheat oven to 350.
2. Using a electric mixer beat eggs, sugar and water.
3. Beat for 20 mins... yes 20 mins on medium. Make sure you do it for this length of time. This ensures the cake consistency is light and fluffy.
4. While the egg mixture is getting all nice and fluffy, sift dry ingredients. Sift the flour and baking powder in a separate bowl.
5. Slowly add the flour and powder to egg mixture. 6. Make sure to scrap down sides of the bowl.
7. Fold in vanilla and sour cream.
8. Line two nine inch baking pans. Separate the batter into the baking pans. Make sure to evenly distributed it between pans so both layers are the same size.
9. Bake 20-22 mins. Insert a toothpick in the middle of the cake, and if it comes out clean it’s means it done.
Icing
1. You have to cook part of the icing. You will need a large pot and glass bowl. Make sure the bowl can sit on top of the pan. Fill the pot half way with water and bring to a boil.
2. In glass bowl combine egg yolks, sugar and butter. Give the mixture a stir and then place bowl over boiling water.
3. Using a electric mixer, beat for 20 mins over the boiling water. The mixture will have a pudding consistency.
4. Carefully remove bowl and place in the fridge for 30 mins.
5. Remove the bowl from the fridge and sift in Dutch Cocoa.
6. Stir in the rum.
7. Then fold in the whip cream. I like to use store bought. I’ve noticed if I use homemade whip cream, the frosting doesn’t hold up as well.
8. I put the frosting back into the fridge for 15 mins. The cold frosting helps frost the cake better.
Assemble the cake and then dust with a little more cocoa powder. I remove the cake from the fridge 10 mins before serving.
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