Torta Tempesta con panna acida

1. Prepare the oven and pan: Preheat the oven to 180°C (350°F). Grease and line a 9-inch round cake pan with parchment paper.
2. Mix the dry ingredients: In a bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Prepare the wet ingredients: In a separate large bowl, beat the eggs with sugar until light and fluffy. Add the melted butter, sour cream, and vanilla extract, mixing until combined.
4. Combine wet and dry ingredients: Gradually add the dry ingredients into the wet mixture, stirring gently until the batter is smooth and well incorporated.
5. Bake the cake: Pour the batter into the prepared cake pan. Bake for 35-40 minutes or until a toothpick inserted into the center comes out clean.
6. Make the frosting: While the cake is baking, whisk together the sour cream, powdered sugar, and vanilla extract in a small bowl until smooth.
7. Cool and frost: Let the cake cool completely in the pan. Once cooled, remove the cake from the pan and place it on a serving plate. Spread the sour cream frosting evenly over the top of the cake.
8. Serve: Slice and enjoy the tangy goodness of your Torta Tempesta con Panna Acida!

Optional Toppings:

• Fresh berries
• Shaved chocolate
• A dusting of powdered sugar

This cake is perfect for gatherings, offering a delicate balance of sweetness with a slight tanginess from the sour cream. Enjoy!