Paul Robeson's Curls Cake

Step 1

Preheat the oven to 180 °C. Grease your mold with butter or oil and then line the sides with parchment paper, which should be higher than the sides of the mold.

Step 2

Melt the butter and allow to cool to room temperature.

Step 3

Combine the sifted flour, cocoa powder and baking soda in a bowl. Then whisk to combine.

Step 4

In a separate bowl, place the eggs and salt. Begin to whisk the mixture, gradually adding the sugar. Continue beating on high speed until the mixture thickens and the sugar dissolves.

Step 5

To this egg and sugar mixture, add the melted butter and kefir; beat for another 15 seconds until smooth. Add the dry mixture in two batches and whisk until everything is incorporated.

Step 6

Transfer the sponge mixture to the oiled mold and smooth it out with a spatula. Bake for about 1 hour or until a knife comes out clean.

Step 7

Let the sponge cool completely on a rack, then cut it into 4 layers horizontally.

Step 8

The top layer will have a rounded top; this is the one you should use for decorating, cutting it into small squares or running it through a meat grinder.

Step 9

Preparing the cream. Bring the butter to room temperature and beat in a mixer. Add the sour cream and sweetened condensed milk and beat the mixture until smooth.

Step 10

Now that your cream is ready and the sponge is cooled and cut, you can assemble your cake.

Step 11

Assembly: spread the cream on the bottom sponge, place the second sponge on top and spread the cream again.

Step 12

Place the third sponge on top and spread the rest of the cream on the top and sides. Don't worry if your cream is too runny; it will set in the refrigerator and moisten your cake very well.

Step 13

Finish the cake with chocolate chips on top and sides; it should stick to the cream easily.

Step 14

Leave the cake in the refrigerator for at least 3 hours and then enjoy! Enjoy!