|2.||Powdered sugar||200 Column|
|3.||Baking powder||1.5 Tsp|
|8.||Vanilla extract||1 Tsp|
|9.||Chicken egg||3 PC.|
|11.||Sour cream 15%||150 Column|
|12.||Powdered sugar Cream||400 Column|
|13.||Butter Cream||250 Column|
|14.||Peanut butter Cream||250 Column|
|15.||Black chocolate Chocolate glaze||130 Column|
|16.||Cream 15% Chocolate glaze||200 Ml|
|17.||Chocolate candies||for decoration|
1 . Stage
For the cakes, combine all dry ingredients. Beat sour cream with a mixer with eggs, vanilla. Then add dry ingredients and stir. Melt the butter and pour it along with warm water into the dough, mix well. Divide the finished dough into 3 tins with a diameter of 16 cm. Bake at 170 C for 40-50 minutes. Cool the finished cakes.
2 . Stage
Whisk in soft butter, powdered sugar and peanut butter for the cream. Whisk for 5 minutes.
3 . Stage
Spread the cakes with cooked cream, and also grease the cake with cream on all sides. Cover with cling film, place a small weight on top to compact the cake and refrigerate for 40 minutes.
4 . Stage
Remove the cake from the refrigerator and brush the top with the remaining cream, level the edges with a hot spatula.
5 . Stage
Heat the cream to keep it hot and add the pieces of chocolate to it. Stir until the chocolate is completely dissolved.
6 . Stage
Cover the top of the cake with the prepared icing and let the droplets drip.
7 . Stage
Decorate the top with your favorite chocolates or come up with a decor of your choice. Bon Appetit!!!