Stracciatella cake
Stracciatella cake with sour cream and chocolate sprinkles is moist, fluffy and so quick to make. The simple recipe always works – and still tastes great the next day!
INGREDIENTS
125g
soft butter
180g sugar
2 eggs (size M)
200 g sour cream (alternatively: 150 ml milk)
250 g wheat flour (Type 405)
3 tsp baking powder
1 pinch of salt
100 g chocolate sprinkles
150 g dark chocolate couverture
A little fat for the shape
PREPARATION
1st step
Preheat the oven to 180 degrees top/bottom heat (fan oven: 160 degrees). Grease a loaf pan (25 x 11 cm). Mix butter with sugar for several minutes until creamy. Gradually stir in the eggs, then stir in the sour cream.
2nd step
Mix the flour with baking powder and salt, add to the remaining dough and stir everything into a smooth dough. Finally add the chocolate sprinkles and stir in briefly.
Pour the dough into the prepared loaf pan and bake in the preheated oven for about 50-55 minutes. Allow the cake to cool completely before removing it from the tin.
3rd step
For the glaze, roughly chop the dark chocolate couverture and let it slowly melt over a water bath over low heat. Pour icing over the cake or brush it onto the cake with a silicone brush.
The cake makes approx. 10 pieces and will keep in an airtight container at room temperature for at least 4 days.
Our tip
Storage tips
It is best to store this sponge cake in a cake cover at room temperature. The cake would dry out too quickly in the fridge.
