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Tuesday, August 12, 2008

Tatiana Cake

That's how the recipe is called - I am not sure why Tatiana exactly. But it's light and fluffy and incredibly easy. And delicious too :).


For the cake:
5 eggs
1 cup sugar
1 cup raisins
1 cup chopped walnuts
1 cup all-purpose flour
1/2 cup honey
1 teaspoon baking soda (bicarbonate of soda)

For the icing:
1 lb (450 g) sour cream
1 cup confectioners' sugar (or according to taste)

Whisk all ingredients for the cake together. Whisk *by hand*, no mixer!
Cover and refrigerate for at least 6 hours, preferably overnight.
* There is science that explains how the eggs, honey and the baking soda act together to create fluffiness, but I'll spare you that.

Pour 1/3 of the batter in a 9-inch buttered baking dish (or 1/2 of the batter for a 12-inch baking dish).
Bake at 350 F (180 C) for 15 minutes or until a toothpick inserted in the middle comes out dry.

And repeat with rest of the batter. You should get 3 9-inch or 2 12-inch layers of cake.

Stir sour cream and confectioners' sugar together (I use about 1 cup sugar, but adjust sugar suit your taste).
Ice cooled cake layers with icing.
Decorate with chocolate shavings (or however else you wish :P)

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