Estonian Cocoa And Sour Cream Cake (Kräsupea)

Name: Estonian Cocoa And Sour Cream Cake (Kräsupea)
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: SPONGE CAKE; 4 large eggs; 340 g confectioners' sugar (400 ml or 1 cup plus 11 ounces); 360 g all-purpose flour (600 ml or 2 cups plus 14 ounces); 1 teaspoon baking soda; 400 g sour cream (1 3/4 cups); 3 tablespoons Dutch-processed cocoa powder; CREAM LAYER; 1 kg sour cream (4 2/3 cups); CHOCOLATE GLAZE; 8 ounces semisweet chocolate; 2 tablespoons butter, more if needed for drizzling consistency

Servings: persons

SPONGE CAKE
4 large eggs
340 g confectioners' sugar (400 ml or 1 cup plus 11 ounces)
360 g all-purpose flour (600 ml or 2 cups plus 14 ounces)
1 teaspoon baking soda
400 g sour cream (1 3/4 cups)
3 tablespoons Dutch-processed cocoa powder
CREAM LAYER
1 kg sour cream (4 2/3 cups)
CHOCOLATE GLAZE
8 ounces semisweet chocolate
2 tablespoons butter, more if needed for drizzling consistency

1
["SPONGE CAKE:", "Preheat the oven to 180 C / 350u00b0F Line a small baking sheet (eg, a jelly roll tin) with a parchment paper, and line a 24 cm (or 9"") springform tin also with parchment paper.", "Sift the flour. Whisk together the eggs, confectioner's sugar, flour, baking soda and sour cream, until combined.", "Quickly pour about 2/3 of the mixture into the small baking sheet.", "Add the cocoa powder to the remaining 1/3 of the cake mixture. Pour that into the lined round pan.", "Place both pans in the oven. Bake for 25 minutes, until golden brown and a toothpick comes out clean. Then remove from the oven and let cool on a wire rack.", "ASSEMBLE CAKE:", "Place the dark layer on a cake plate, and spread a thick layer of sour cream on top.", "Cut the light cake into large cubes, then mix gently with the rest of the sour cream - you don't want to break up the cake cubes. Pile that mixture of cake cubes and sour cream on top of the cocoa base - whether you want a dome or something flatter, is up to you.", "CHOCOLATE GLAZE:", "Melt together the chocolate and butter, and stir until smooth. Drizzle over cake. Chill in the refrigerator for about 12 hours before serving."]

1860

kcal

Calories

102

Fat

213

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: SPONGE CAKE, 4 large eggs, 340 g confectioners' sugar (400 ml or 1 cup plus 11 ounces), 360 g all-purpose flour (600 ml or 2 cups plus 14 ounces), and more.

Yes, Estonian Cocoa And Sour Cream Cake (Kräsupea) falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!