Sour cream cake/pie that melts in your mouth! Delicate and airy

Today I will share another sour cream cake recipe with you which is very delicious and simple to make. The batter is prepared by whisking eggs. I pour four eggs into the mixer bowl. Add 240 grams of sugar and a teaspoon of vanilla sugar and also a pinch of salt. I immediately mix the ingredients until smooth at a low speed. My mixer has six speeds. I start on speed three. Then once the ingredients are mixed, I increase the speed to five and whisk until fluffy. The eggs were whisked for eight minutes. you should get a fluffy mixture like this the pattern on the surface stays visible for a while the sugar must dissolve while whisking so it is best to use room temperature eggs and other ingredients for the batter i add 240 grams of sour cream i am using 15% fat sour cream and whisking it well until smooth the liquid part of the batter is ready now i need to prepare the flour. I add four grams of baking soda. I mix everything well. I pour in all the flour. Be sure to sift the flour with the soda so that all soda clumps break up and it mixes well with the flour. I needed 220 grams of flour for the batter. This is what the batter should look like. Not runny but not too thick either. See the pattern on the surface stays visible. For a short while I pour the batter into the pan. The pan is large measuring 25 by 25 centimeters. I line the bottom with parchment paper. Mine is silicone coated so I don't need to grease it. I spread it out in the pan like this and send it to the oven. The white cake layer is baked. It baked for 22 minutes at 120 degrees Celsius. Pay attention to the color while baking and check for doneness with a wooden skewer. If the skewer comes out clean the cake is ready is ready. Don't over bake or dry it out. It should turn out soft like this. It will cool in the pan for 5-10 minutes. Then I will take it out remove the paper and leave it on a rack to cool completely. Now I'll prepare the chocolate one. The preparation method is the same. The eggs and sugar have been whisked into a fluffy dense mass. Now I need to prepare the flour. I know that 220 grams of flour was needed for the white layer. Here I take 20 grams less. That means I removed a heaping tablespoon of flour and I'm adding the same amount of cocoa. A heaping tablespoon. I add the soda to this. I add sour cream to the eggs. I whisk gently so as not to deflate the eggs too much. The mass should retain its fluffiness. And I add the flour. I definitely sift it so the soda and cocoa clumps break up. I mix everything gently. I also pour it into the pan. And there the chocolate layer is ready. It baked two minutes longer than the white one. I also checked for doneness with wooden skewer in the highest spot. That is in the middle. The skewer is dry so the cake is ready. While the layer is cool, I will prepare the nut topping. Here I have 120 grams of walnuts. They have been pre-dried and peeled. It turns into a medium-sized crumble like this. Don't grind them too finely. It's better when the nuts are well felt in the creamy layers. The cake layers have cooled down completely. Now I need to trim the tops off them. We'll need that for crumbs along with the sides so the cream soaks into the cake edges better. This is what the cake layers look like. Now I'm cutting each one into two parts. I will use a thread to cut the layers. For this, I use a knife to mark the height of the cut. I divide the height of the layer into two equal parts. Now I insert a thick thread into the cut. I cross it over and pull it slowly. Don't rush while pulling, then the cut will be more even. This is what the layer looks like on the inside. Look how beautiful yellow and porous it is. The layers are ready. The crumbs are too. I didn't dry the trimmings in the oven. I processed them in a blender and this is the fluffy soft crumb I get. All that's left is to make the cream and assemble the cake. Here I have 900g of strained sour cream. I started with a kilogram of 20% fat sour cream. I hung it up to strain for exactly two hours. The liquid drains out of it faster that way. And you get this kind of sour cream. Not too thick but not runny either. I add powdered sugar to it. Always use a sieve. Use 150g or 200g to take. It's better to make. Sour cream frosting with powdered sugar. It doesn't thin out the sour cream as much. The cream turns out thicker. I always add a teaspoon of vanilla sugar. I mix it all by hand first so the powder doesn't fly into the air. Then I'll use the mixer. For a sour cream cake the frosting shouldn't be too stiff. It needs to soak into the layers well so the cake turns out moist, soft and tender. I'll assemble the cake on a board. These layers don't need any additional soaking. they are very delicate and porous so this cream will definitely soak through them and of course I sprinkle each layer with nut crumbs and I press the last chocolate layer down well I leave only a little bit of cream for the sides of the cake just enough for the crumbs to stick it better to add more cream between the layers so the cake is juicier I fill all the gaps with cream and now for the simplest and probably most traditional decoration for a sour cream cake I cut strips of parchment paper 4cm wide. I place them at equal distances from each other and now I'll decorate and cover it with crumbs. I clear off the strips, I remove them carefully and I fill the spaces between them with white crumbs. Now I mix all the remaining crumbs together. I add nuts to this. I mix everything well and coat the sides of the cake. The result is this tall, beautiful and rich cake. It sat for just 2 hours at room temperature so the sour cream would soak into the layers well. If you let it sit longer, it will turn out even juicier and softer. The cake is tender, airy and moist, with layers soaked in sour cream frosting. And of course, the nuts complete the flavor. Cook with pleasure and delight your loved ones with such delicious homemade pies. And enjoy your tea time!