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Adjust Servings:
4 Eggs
5 Yolks
140 g Flour
225 g Sugar
3 tbs Cocoa
0.5 tbs Baking powder
Cream inside
1 kg Sour cream
240 g Powdered sugar
2 tbs Cognac
Cream outside
8 tbs Sugar
140 g Sugar
5 Whites

Double cream cake


  • Vegetarian

Welcome to the cloudy paradise of desserts

  • 90 min
  • Serves 8
  • Hard


  • Crust

  • Cream inside

  • Cream outside


It is not a party without a cake and this cloudy dessert brings alongside a five-star day. The only thing that is better than a cream cake, is a double cream cake. Soo Tasty with Soo Foodies!

  • Check if the crust is ready like you do with a regular cake – use toothpick
  • You can use whiskey instead of cognac
  • If you baked the crust more than necessary and the crust is hard, leave the sour cream for 20-30 minutes to soften it
  • When you whisk the whites, don’t let water drops in the bowl, whisk the whites for 2-3 minutes and add the sugar spoon by spoon
  • When you add the caramel, use spatula; you can use mixer, but be careful not to burn yourself



Make the crust

Beat 4 eggs and 5 yolks in a bowl with 1 teacup sugar. When the mixture is homogenous add flour, cocoa and baking powder. Pour the chocolate dough in shallow baking tray, covered with baking paper. Bake the dough in the oven for around 20 minutes on 200 degrees. When the basis for the cake is ready put it on a side to cool. Cut the crust in stripes and peel it off from the baking paper.


Make the cream inside

Make the cream for the cake from 1 kg sour cream, 3 coffee cups of powdered sugar and 2 tbs of cognac. Be careful while stirring – the mixture must not be liquid. Use spoon or spatula for stirring. Spread the cream over the cake stripes to soften the crust. Leave it for 10-15 minutes.


Make the cream outside

Make whites’ cream: beat 5 egg whites with 8 tbs sugar while turning into snow. Melt one cup of sugar and make caramel. Mix the whites’ cream and the caramel carefully.


finish the cake

Start rolling the cake stripes one around another in round form. Spread the cream on top and sides of the cake. Do it as quick as possible. Put the cake in the freezer for 2 hours. Than refrigerate for at least 8-10 hours.

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