Sour cream cakes differ from classic biscuits in a juicy and tender crumb. Cakes do not need to be soaked in syrups, they are tasty and rich without it. If you choose the right cream - it will be a fairy tale! Here are the most detailed step-by-step recipes for sour cream cakes with a full description.
Sour cream cake - general principles of preparation
Sour cream cake is usually soft, porous, tender and always cooked with eggs. They are whipped with sugar as a classic biscuit, after which sour cream is introduced. Of course, for a test it is better to use a product with good fat content, then it will turn out tastier. Add sour cream to beaten eggs carefully so as not to upset the foam. If the product is thick or heterogeneous, then before that it must be thoroughly mixed in a separate bowl.
What else can be added:
• flour;
• cocoa;
• vanilla;
• rippers.
Cakes are usually baked in the oven or in a slow cooker. If they are tall, then can be cut into several parts. Then the cakes are smeared with cream, which can also be made from sour cream. But butter cream, condensed milk, custard, chocolate paste will do, it all depends on the recipe. The cake is collected, coated, soaked for several hours.
Classic sour cream cake: a step by step recipe
A variant of the simplest sour cream. In a step-by-step recipe for sour cream cake, the minimum amount of products is used. At the same time, the dessert is incomparable, delicate and juicy. If it is well decorated, then he will find his place even on the festive table. For the test, you can even take acidified or not very fat sour cream. But for the cream we use the highest quality and freshest product, since it will not be subjected to heat treatment.
Ingredients
• 300 grams of millet. flour;
• 3 eggs;
• 200 grams of sugar;
• 1 tsp food soda;
• a glass of sour cream;
• a package of vanilla.
Cream:
• 370 g sour cream (thick, fat content from 25);
• 150 g sugar powder .;
• 1 packet of vanilla.
Cooking
1. It is advisable to immediately turn on the oven, let the oven warm up to 180 degrees. Immediately prepare the form: grease, you can lay the bottom. Either grease and sprinkle with flour. By the way, sour cream can be cooked in a slow cooker. Then just grease the bottom and side parts from the bottom, you do not need to heat anything in advance.
2. A whisk can be used to knead the dough, but the eggs will be beaten by a mixer much faster. We break them into a bowl, begin to whip, pour in parts a glass of granulated sugar. We beat until it dissolves.
3. You do not need to extinguish soda with vinegar, as sour cream is used in the test. Combine, stir and transfer into beaten eggs.
4. Lightly stir the sour cream with eggs, add the sifted flour and one bag of plain vanillin. You can give the sour cream a citrus flavor. For this, crushed zest is added, you can pour a little cinnamon. In general, we are experimenting.
5. Stir the dough, transfer to a greased form. Gently shake, so that the layer is evenly distributed, and set to bake in the oven. Cook until dry stick for about half an hour. In a slow cooker we maintain a full baking cycle, usually 50-60 minutes. If necessary, increase the time.
6. Ready cake should be cooled well, then cut into two thin layers. This can be done with a long knife.
7. The cream is prepared very simply: all the ingredients are mixed in a bowl. You can take sugar instead of powder, but then you need to stir the mass until the grains are completely dissolved. When using the mixer, you need to beat carefully so as not to turn sour cream into oil.
8. Lubricate the lower crust of sour cream with cream, cover and grease the top. The side parts also need to be greased so that the cakes do not dry out, soak.
9. To decorate the cake we use chopped nuts, you can sprinkle it with crushed waffles or cookies, coconut flakes will fit perfectly here. Or we make flowers and patterns from oil cream.
10. Remove the sour cream cake in the refrigerator for at least four hours. The dessert will become saturated, it will become tender, juicy, and will delight you with its taste.
Sour cream chocolate cake: step by step recipe with bananas
This is a universal step-by-step recipe for sour cream cake, which can be prepared with cherries, bananas, other fruits or berries, but we take not too soft filling. Otherwise, the filling may leak.
Ingredients
• a glass of flour;
• 40 g of cocoa;
• three eggs;
• a glass of sour cream;
• 10 g of ripper;
• a glass of sugar.
For cream and toppings:
• 340 g sour cream;
• 170 g of boiled condensed milk;
• 1 g of vanillin;
• 4 bananas.
Cooking
1. In a clean bowl, break three eggs, immediately fill them with granulated sugar and beat the ingredients until a good light foam.
2. Pour cocoa into a sieve, add a glass of wheat flour, put a bag of special baking powder. And all together you need to sift. This technique will protect against the appearance of unpleasant lumps of cocoa or ripper.
3. First, put the glass of sour cream into the beaten eggs. Stir with a mixer for a few seconds, but at the smallest speed.
4. Next, add flour mixed with other ingredients, and also mix at low speed. We get a homogeneous semi-liquid dough.
5. Lubricate the biscuit mold, with a diameter of about 20-22 centimeters. Put the chocolate dough in it.
6. The oven should have already warmed up to 180 degrees by this time. You can’t put the dough in a cold oven, it dries, cake for the cake will not work. We send the form, bake until ready, check with a wooden speck.
7. Put the finished biscuit on the wire rack. Cool completely.
8. Cooking cream. In our case, it is better to add sour cream in boiled condensed milk, and not vice versa. Put a spoon, stir well, then add the rest of the sour cream on a spoon. If put immediately, then lumps of thick boiled condensed milk may appear, since it is not always homogeneous. Cream season with vanilla or any essence.
9. Peel the bananas. We cut in circles, but not thinly, as they will only be inside and the filling should be felt. We make about 4-5 millimeters.
10. The cooled chocolate cake is cut in half lengthwise for a two-layer cake.
11. We put one part on a flat dish, grease it with cooked cream of sour cream with condensed milk, lay out evenly sliced banana slices, which should completely cover the surface.
12. The second part of the biscuit is also lubricated with a layer of cream on the side of the slice and with this side we cover the bananas. If this is not done, the upper part is not soaked as well as the bottom.
13. Now cover the cream and sour cream with cream on top and sides.
14. For decoration, you can use grated white or dark chocolate. It is better not to put bananas upstairs or do it just before serving the cake to the table. The pieces will darken in the air.
15. Give the cake a few hours for impregnation, keep in the refrigerator.
Sour cream gelatin cake: step by step recipe (with biscuit)
This cake combines baked cakes and an amazing sour cream layer. The dessert is quite large, it is better to make it in a detachable form by 23-25 cm. The total number of berries and fruits is indicated in a step-by-step recipe for sour cream cake. You can use kiwi, bananas, strawberries, peaches, citruses.
Ingredients
• 2 eggs;
• 100 g sour cream;
• 140 g flour;
• 0.5 tsp cultivator;
• 90 g of sugar.
For the jelly layer:
• 700 g sour cream;
• 200 g of sugar;
• a bag of vanilla;
• 20 g of gelatin;
• 80 ml of water, milk or juice.
Additionally, you need 500 g of berries or fruits.
Cooking
1. Start cooking with a biscuit base. This will be one sour cream cake of low size. Beat eggs and granulated sugar until white. Introduce sour cream, and then flour with baking powder. Get a classic dough on sour cream.
2. Lubricate the inside with a piece of butter, the bottom can be covered with a piece of parchment.
3. Pour the prepared dough into the mold, flatten.
4. Put the base in the oven, bake until cooked at 180 degrees.
5. Cool the cake, remove from the mold. Remove the paper. If the form is dirty, then it needs to be washed, wiped dry. Return the cake to the mold, we will immediately collect the cake in it.
6. Soak gelatin in milk, let it insist. Instead of milk, you can take any juice or just water, if there is nothing at all.
7. Combine sour cream with sugar and vanilla, beat for a minute. Leave for complete dissolution of the grains.
8. Rinse fruits or berries, dry thoroughly, cut into slices. Berries can be cut in half, if they are small, then leave the whole. Put a handful immediately to the side for decoration.
9. The gelatin swollen in milk is heated, combined with sour cream and whipped again.
10. Add pieces of fruit and berries to sour cream, gently stir.
11. We transfer the jelly mass into a biscuit mold, level the layer so that the thickness over the entire area is the same.
12. Lay on top pieces of fruit or berries that have been set aside. Do not deepen, just press lightly.
13. Put the cake in the refrigerator for 4 hours. It is impossible to freeze gelatinous masses, just cool.
14. Before serving, carefully remove the detachable form. The biscuit is dry below, so we take it with our hands and transfer it to a flat dish.
Sour cream cake - useful tips and tricks
• If there is no good and thick sour cream for the cream, you can use the one that is. But pre-place the product in a linen bag, suspend to drain the whey. Excess water will go away, the cream will not leak.
• Is the cream completely liquid? You can add special thickeners to it, or pour a little dissolved gelatin. You can also thicken the mass with coconut flakes, chopped cookies.
• It is better to bake cake cakes in advance, it is possible the day before. Then cool, wrap in cling film. After that, they will cut well, absorb the cream, the cake will turn out tastier.
