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Alyonka Cake
A homemade sour cream and condensed milk sponge cake that can be baked in either a multicooker or a traditional oven.
Ingredients
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COMPONENT to taste
- to taste
Nutrition facts
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Method
Whisk the eggs thoroughly with sugar until pale, thick, and fluffy.
Add the sour cream and melted butter, then quench the baking soda with vinegar or lemon juice. If you are using baking powder, mix it directly into the flour before adding it to the batter.
It is highly recommended to sift the flour into the batter; fold it in gently with a spoon using bottom-to-top motions. The batter is now ready.
Grease the multicooker bowl with butter and line it with parchment paper. Pour in the batter and set to the 'Bake' mode for 1 hour and 30 minutes. After the signal, wait 15 minutes before opening the lid.
Remove the sponge cake using the steam cooking basket. Let the cake cool completely, then slice it horizontally into 3 even layers.
Spread condensed milk between the layers, coat the sides with crumbs or nuts, and decorate the top to your liking; I used chopped nuts.
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