Mishka Na Severe Cake Recipe: A Delightful Treat

In a mixing bowl, add sour cream, granulated sugar, and baking powder. Mix until the sugar dissolves.

Gradually pour in the melted butter and mix again with a mixer until fully combined.

Next, add salt and flour. Mix using a dough hook or a spoon until you achieve a soft and tender dough.

Split the dough into two portions. In one portion, incorporate cocoa powder.

You will now have two doughs: one light and one chocolate.

Each dough ball should be divided into three smaller pieces, resulting in a total of six balls (three light and three dark) for six layers.

Cover the dough with plastic wrap and refrigerate for 30 to 60 minutes.

Once chilled, take the dough out and roll each out to form layers. Cut out circles with a diameter of 22 centimeters (approximately 8.7 inches) and poke the dough with a fork.

Preheat your oven to 200 degrees Celsius (392 degrees Fahrenheit) and bake the layers for 5 to 7 minutes.

Allow the cake layers to cool. Be gentle with them, as they are very tender, especially the chocolate layers.

First, drain the sour cream for 2 to 3 hours, retaining some moisture. Whip the sour cream until fluffy, then gradually add the powdered sugar to taste and mix well.

Layer the cake starting with one cake layer, followed by a layer of cream, then add another cake layer on top. Repeat this process until all layers and cream are used up.

In a small saucepan, combine the dark chocolate and heavy cream. Heat gently while stirring until the chocolate melts completely. Allow it to cool slightly.

Once the cake has cooled, pour the chocolate glaze over the top and use a knife to spread it evenly across the surface.