|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|
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.
Whisk in soft butter, powdered sugar and peanut butter for the cream. Whisk for 5 minutes.
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.
Remove the cake from the refrigerator and brush the top with the remaining cream, level the edges with a hot spatula.
Heat the cream to keep it hot and add the pieces of chocolate to it. Stir until the chocolate is completely dissolved.
Cover the top of the cake with the prepared icing and let the droplets drip.
Decorate the top with your favorite chocolates or come up with a decor of your choice. Bon Appetit!!!