Yes, yes, exactly in 30 minutes, provided that the cream is already ready for you.
Ingredients: Ingredients for 1 biscuit:, Eggs, Flour, Cocoa, Baking powder, Sugar, honey, vegetable oil, For cream for 4 cakes:, 20% sour cream;, Greek natural yogurt, 140 g each (I have "Savushkin");, condensed milk;, soft butter, Additionally, for sprinkling the cake:, fried and peeled almonds (any nuts can be used);, white chocolate, If desired, use berries and fruit
Cooking method:
I baked 1 cake from this portion, poured it onto a baking sheet and kneaded the dough separately on the 2nd, I got 2 cakes, which I later cut, and in the end, 4 pieces came out. 1) Beat eggs with sugar and a pinch of salt for about 10 minutes until a thick white mass. 2) Mix flour with cocoa and baking powder. 3) Sift 1/2 part dry ingredients into beaten eggs and mix gently from bottom to top.
4) Combine honey with vegetable oil, mix well and pour into the mass, mix and add the remaining dry ingredients. Mix everything gently (make sure that the dough does not fall, it should be airy). 5) Pour the finished dough onto a baking sheet from the oven with parchment paper (you can grease it with oil).
Bake in an oven preheated to 190 C for 10-12 minutes. The finished biscuit must be very carefully turned over and the paper must be carefully removed from it (I removed the paper already from the slightly cooled cake) Cool completely. And divide into 4 equal parts
Preparing the cream. You can make it in advance, that is, make homemade Philadelphia cheese from sour cream and yogurt a day. Then mix with whipped butter and condensed milk. And now, in order. Line a colander with several layers of cheesecloth and insert it into a bowl where the whey will drain. Mix sour cream with Greek yogurt, add a dash of salt to balance the taste, and a pinch of citric acid (you can use lemon juice).
Put the mass in a colander, cover with free edges of gauze, put a flat board or plate and a small load on top. Leave for 12-15 hours in a cool place or in the refrigerator. You will end up with a very tasty and tender Philadelphia cheese, which is much tastier than any store cheese. P.S whey is perfect for baking pancakes. I got it almost 200 ml.
Now we are preparing the main cream for our cake. Beat soft butter, add condensed milk on a spoon and continue to beat. Then add Philadelphia cream cheese (chilled). Mix everything well until smooth.
Assembling the cake. Divide the whole cream into 4 parts and grease each cake. Sprinkle the sides with chopped nuts, and the top with grated chocolate, I used white. Decorate as you wish. Let the cake soak at least overnight and enjoy the great taste! Enjoy!