For cakes:
300g kefir
250 g. sugar
2 eggs
2 tablespoons butter, softened
3 tbsp cocoa
1 tsp baking soda (no slide)
2 stacks flour
1/2 tsp salt

Separate the yolks from the proteins. Add salt, sugar, butter to the yolks and beat well until fluffy, while continuing to beat, pour in kefir (you can replace it with yogurt). Sift flour, soda and cocoa into a separate container. Next, gradually add the dry ingredients to the liquid mixture, stir thoroughly so that no lumps form. Beat the whites with a mixer at high speed until they are firm peaks and mix them into the dough with smooth movements from top to bottom. We cover the detachable form (I have 24 cm) with parchment paper, grease with butter. Pour our dough into a mold and send it to the oven for 50 minutes at 190 degrees. We check the readiness for a dry skewer.

For impregnation:

400 gr sour cream 20%
250g sugar

Beat sour cream with sugar until it is completely dissolved.

Cut the completely cooled biscuit into 3-4 cakes, grease with sour cream impregnation. Sprinkle with finely grated cookies on top (I had “Jubilee”). We put the cake in the refrigerator for the night, and in the morning we enjoy it with a cup of hot coffee! ☕

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