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2 cups (250 g) all‑purpose flour
Pinch of salt
¼ cup (60 g) sugar
½ cup (120 g) butter
For the Cooked Sour Cream Frosting:
2 eggs
⅔ cup (120 g) sugar
500 g (17.6 oz) sour cream
1 tbsp cornstarch
¼ cup (50 g) butter
1 tbsp vanilla sugar or extract
Final Assembly:
Reserved 4 tbsp frosting for the top
Cake divided into four layers
18 cm (7″) round cake pan
Step-by-Step Cooking Directions
1. Make the Cake Dough
In a mixing bowl, stir together the flour, pinch of salt, and sugar.
Add diced butter and mix with your fingers or a pastry cutter until the mixture resembles coarse crumbs.
Heat a non-stick pan over medium heat, then add the crumb mixture and fry for 5–6 minutes, stirring constantly until lightly golden. Remove from heat and allow to cool briefly.
2. Form the Layers
Divide the cooled dough into four equal portions. Press each portion firmly into the bottom of a greased 18 cm cake pan, forming four thin cake layers with the first layer cooking lightly as you press it in. Set aside.
3. Prepare the Cooked Frosting
In a saucepan, whisk together the eggs, sugar, sour cream, and cornstarch.
Cook over medium heat, stirring constantly, until the mixture thickens—about 5–7 minutes. Remove from heat.
Stir in butter and vanilla until smooth, melted, and glossy. Cool slightly.
4. Assemble the Cake
Layer as follows in the pan:
Layer 1 dough → hot frosting → Layer 2 dough → frosting → Layer 3 dough → frosting → Layer 4 dough → reserved frosting on top.
Smooth the final layer and refrigerate uncovered for 6 hours (overnight is ideal) to set and meld layers.
5. Serve
After chilling, release the cake from the pan. Slice with a sharp knife and enjoy chilled for the creamiest texture.
