Home Kashi Biscuit cake with sour cream jelly. Jelly cake without baking with sour cream and gelatin - simple recipes at home. Sour cream with gelatin for biscuit cake

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Biscuit cake with sour cream jelly. Jelly cake without baking with sour cream and gelatin - simple recipes at home. Sour cream with gelatin for biscuit cake

Ingredients

For the biscuit:

130 g of premium flour;
4-5 eggs;
130 g of granulated sugar;
20 g butter for greasing the mold.

For cream:

350 g sour cream;
120 g of powdered sugar;
1 sachet of vanillin;
Kiwi, bananas or canned pineapples (rings) - for slicing;
1 sachet of jelly.

Tastes better with fruit

Melting dough with a minimum set of products and excellent impregnation is always the ideal basis for complex confectionery. delicious recipe sponge cake with sour cream - an example of one of the most simple options use light biscuit test.

But even such elementary recipes as sponge cake with sour cream have their own secrets, without knowing which you can be disappointed with the result. For example - the choice of fruits. Summer nuances of taste dictate domestic fruits and berries.

With our today's homemade sponge cake with sour cream, the taste nuances of the local harvest dictate: strawberries, cherries, raspberries, blackberries, mulberries. Apples, pears and other fruits with a dense structure will not work, as their use involves baking.

Autumn and winter choices will mainly fall on foreign fruits, presented in the list of components above. Biscuit cake with sour cream and bananas will undoubtedly be appreciated by our smallest gourmets. And the subtle sourness of kiwi and the juicy sweetness of pineapple with syrup will appeal to sophisticated lovers.

The second secret is small additions that can give the product originality:

Honey, sponge cake with sour cream is an exquisite delicacy obtained by adding 3-4 tbsp to the list of ingredients for the cake. spoons of fragrant flower honey;

Chocolate sponge cake with sour cream - add 2 teaspoons of cocoa powder to the biscuit recipe, and also add 3 tbsp. spoons chocolate paste in cream;

Sponge cake with sour cream and condensed milk - only 4 tbsp. tablespoons of condensed milk, instead of 1/3 of the amount of sugar in the cream, and children will appreciate the new product!

Biscuit cake with sour cream step by step recipe

1. Cooking a biscuit.

First you need to separate the whites from the yolks. Remove the yolks for now, and pour the whites into a mixer bowl and beat for at least 5 minutes at high speed. To make the foam stronger and not settle, you need to put the eggs in the freezer for 10 minutes before breaking them. 0.5 tsp will help speed up the result and lighten the dough lemon juice added to proteins just before whipping;
After obtaining a strong, not settling mass, carefully pour sugar along the edge of the bowl and turn on the mixer again at maximum power. It is easy to determine the readiness of the raw materials for the dough - from time to time you need to scoop up a little sweet mixture with a spoon and try to grind it between your thumb and forefinger. If grains of sugar are no longer felt, stop beating;
Separately, you can just use a fork, mix the yolks until completely homogeneous and carefully combine them with the proteins. For mixing, we no longer use a mixer, but a whisk, or the same fork. The main thing is not to repeat the shaking process;
Mix flour with soda directly in a sieve and in portions, kneading the resulting batter with a spatula, sift it into a bowl;
We prepare the form - grease with oil, sprinkle with breadcrumbs or semolina for easier removal. Pour out the excess breading and fill the form with dough for ¾ of the volume;
In the oven already preheated to 190, we set the form and bake the biscuit cake for the cake with sour cream for about 35 minutes. We do not check the readiness of the cake before the specified time! If you open the oven earlier than 30 minutes after the start of cooking, it is very likely that the biscuit will settle immediately.
You don’t need to immediately pull the cake out of the mold - let it stand in the mold, “come off with heat” for about 10 minutes. Then you can tip the mold onto a cutting board and gently tap it with a spatula so that the product separates from the walls and bottom.

2. Cooking jelly for biscuit cake with sour cream.

Pour the granules from the bag into a small bowl and pour boiling water over them, reducing the amount of liquid, relative to that indicated on the package, by 1.5 times. So the jelly structure will be denser, and the selected color will be richer. Otherwise, follow the instructions.

3. We begin to make cream for biscuit cake with sour cream. Put sour cream into a dry bowl of a mixer and beat it for 7 minutes at high speed, adding a little sugar and vanillin.

4. We collect the cake.

Cut fruit into thin slices. If we use canned pineapples, but first they need to be drained;
The cooled biscuit for a cake with sour cream (see photo), which should turn out to be lush and tall, is cut with a culinary thread into 2-3 cakes. We spread the cream with a spoon, distributing it over the entire surface of the cake and so on - layer by layer;
Lubricate the very top with a little cream, for impregnation. From fruits or berries, you can combine successful combinations of several types, lay out the composition;
We cut off a wide, even strip from a sheet of parchment, approximately one and a half times longer than the circumference of the assembled cake and 7-10 cm wide above the level of the upper cake. We wrap the cake with this ribbon and fix the junction well with paper clips so that the jelly does not “run away”;
Pour the cooled gelling mixture in a thin stream, making sure that the entire surface is evenly covered. Carefully, together with the cutting board on which the biscuit cake with sour cream and gelatin was formed, put our work in the refrigerator. Ideally, all night long.

Our quick sponge cake with sour cream is ready. As you can see, the process of baking and forming our miracle, not counting the time for cooling the finished product, took at most 40 minutes.

Secrets of a delicious biscuit

And now - a few basic rules for making a delicious sponge cake with sour cream:

For kneading biscuit dough take dry dishes;

To make the mass lush, the whites should be whipped separately from the egg yolks, and then mixed without sudden movements;

To make the biscuit porous, granulated sugar can be replaced with powder;

The cake must be baked in a preheated oven;

During baking, do not open the oven door, otherwise the biscuit will sag;

It is better to choose fat sour cream for cream, and you need to beat it with a mixer or blender;

So that the cream does not turn out to be liquidish, sour cream can be preliminarily held under pressure to eliminate excess liquid;

A cream with the addition of powdered sugar and banana pulp will turn out more tender and tastier;

For flavor, vanillin or essence can be added to the biscuit.

Dear my readers! What could be tastier than a piece light, fluffy homemade biscuit cake with a delicious sour cream-jelly layer. No one will refuse such a dessert, because the cake is not at all sugary, but incredibly tender, with a refreshing layer of sour cream and jelly. I baked a biscuit for this cake in a slow cooker., which is very simple and easy, besides, you always get excellent results. Be sure to cook this cake and please your loved ones!

For cooking biscuit cake with sour cream and jelly layer we will need:

For biscuit:

5 eggs
160 gr. flour
190 gr. Sahara
A pinch of salt
1 tsp (without top) baking powder
Vanilla sugar (sachet)
3 tbsp vegetable oil
3 tbsp boiling water
Butter for greasing the bowl

For creamy jelly layer:

400 gr. sour cream (I have 22%)
½ pack strawberry jelly
½ pack of kiwi jelly
½ package lemon jelly
20 gr. instant gelatin
½ st. Sahara
½ st. water

For decorations:

50 gr. dark chocolate
multi-colored sprinkles

How to cook a very tasty, fluffy biscuit on boiling water in a slow cooker can be found out.
We take out the finished biscuit on the wire rack and let it cool completely.

Chilled biscuit cut into two parts.

Now it's time to cook a very delicious creamy jelly layer.
To do this, we need these products.
First of all, let's prepare a multi-colored jelly, the taste of which can be chosen at your discretion, I have lemon, strawberry and kiwi.

We dilute half of the package of each jelly, as indicated on the package.
I always take a little less water, this is a guarantee that the jelly will harden well.
We put the jelly in the refrigerator until completely solidified.

Meanwhile pour gelatin with water and leave for 40 minutes.

After this time, put gelatin on a small fire Add sugar and stir constantly until it is completely dissolved.
Do not boil!
Leave the gelatin to cool completely.

Pour sour cream into a bowl.
Add cooled gelatin with sugar.

Cut frozen jelly into small pieces. I do it right in the bowls in which it froze.
This is clearly visible in the photo.

Add chopped multi-colored jelly to sour cream.

Carefully mix everything.

Now you can start assembling the cake.
I collect the cake in a detachable form, with a diameter of 22 cm.
The lower half of the biscuit cake is placed in a detachable form.

Spread the resulting sour cream-jelly mass on the cake.

Cover with second layer and put in the refrigerator for 5-6 hours.

Carefully remove the cake from the mold.

Dissolve chocolate in a water bath.

We decorate the cake at our discretion, I sprinkled it with colored sprinkles, it turned out very harmoniously.
Here is such a very beautiful interlayer turned out.

Cut the cake into pieces.
Here is such a very tasty one, with delicate biscuit cakes and an appetizing layer, my cake turned out.

The cake turned out quite high, so you can submit it like this.

And you can like this - in the form of cakes.
Here's one that looks so easy to make. biscuit cake, will become a real decoration of any holiday table not only for adults, but also for kids!

But this is for a good mood!

This is the kind of sakura that blooms every year on an alley in my hometown. It is a pleasure to look at her and inhale her aromas. This alley is not far from our house, so we were lucky to see such incredible beauty!!!

BON APPETIT!

Friends! Here is such a delicious cake I cooked for my husband on DR. I complicated the recipe a little by making layers of chocolate cream. I smeared the top of the cake and sides with the same cream and sprinkled with almonds. That is, inside I got a cake - the first layer chocolate cream, the second layer is a jelly-sour cream layer, the third layer is again chocolate cream. I want to say that it turned out unusually tasty and spectacular, especially in the context, which I did not have enough time to photograph.

Oh how incredible beautiful cake my reader, a wonderful hostess, a friendly family turned out. And it's beautifully decorated! In my opinion, the solution with fresh strawberries is just perfect! These are the craftsmen who cook according to my recipes, which cannot but rejoice! Good girl!

At home, you can cook very delicious cakes And the recipe doesn't have to be complicated. This time I want to propose making a jelly-biscuit cake with cherries and sour cream, which does not require much effort, besides, it turns out to be very inexpensive, but many will like it. We add gelatin to both cherries and sour cream. The base is biscuit, and the cream and cherry layer are jelly.

Biscuit:

Eggs - 3 pcs.
Flour - 3/4 tbsp.
Sugar - 2/3 tbsp.
Cocoa - 3 tablespoons

Jelly:

Sour cream - 400 ml.
Cherry jam- 200 ml. (or any other jam)
Sugar - 2/3 tbsp.
Gelatin - 2 tablespoons

Glaze:

Sour cream - 2 tbsp.
Cocoa - 2 tablespoons
Sugar - 2 tbsp
Butter - 2 tbsp.

Recipe step by step:

Cooking a classic chocolate biscuit.

Separate the whites from the yolks and beat the whites with half the sugar with a mixer. First, beat without sugar, but with a pinch of salt, and then gradually add sugar.

Beat until stable peaks.

Gently introduce the yolks into the whites, mixing from top to bottom, as if shifting the layers. This is necessary so that the porous structure is not disturbed and the biscuit turns out to be magnificent.

Then add cocoa and mix slowly.

Then we add flour. For greater convenience, flour could be mixed with cocoa, and only then added.

We grease the baking dish with oil, and it would be even better to cover the bottom with parchment. If there is no special parchment paper, then use any to avoid sticking the dough to the form.

Pour out the batter and level with a spoon.

We send it to the oven preheated to 180 C for 45-45 minutes. To make the biscuit even, you need to put it on the middle shelf of the oven.

When the biscuit is ready, take it out of the mold and cool on a wire rack so that it does not rot.

Cut lengthwise into 2 cakes and soak with any impregnation (sweet tea, liquor diluted in water, jam syrup diluted in water, etc.)

If you don't always get a perfect biscuit, then read about to avoid trouble.

Let's get some cream.

Pour sour cream into a deep container and beat with sugar at high speed so that the sugar dissolves.

Then we take 1 tsp. gelatin and pour 100 ml of warm water. Let it swell for 20 minutes and heat it over a fire, but do not boil, stirring all the time so that it completely dissolves. If it boils, then we will not get jelly.

sour cream divided into two equal parts. We wait until the gelatin cools down a little and pour it into half of the sour cream. Place in the fridge for 10 minutes to start thickening.

We put the cake on a large flat dish and put a baking dish on it, in which we will collect the cake.

As soon as the sour cream is slightly seized, immediately pour it onto the biscuit cake. If you do not let the cream harden a little, then it will be absorbed into the cake.

Now we put it in the refrigerator and wait until it completely hardens.

Now let's take a look at the cherry layer.

We take 1 tbsp. gelatin and pour 150 ml of warm water. Let swell for 20 minutes and pour into jam. Heat over the fire, stirring, but do not let it boil. The gelatin should completely dissolve.

Waiting for it to cool down room temperature and fill them with a layer of sour cream jelly. We send it to the refrigerator to harden.

I wanted to make the jelly even, without pieces of berries, so before adding gelatin, I whipped it in a blender. By the way, you can take any other jam, for example, it will be delicious with currant or apricot.

When cherry jelly completely hardens, then we take the remaining sour cream and do the same with it as with the first part - add the dissolved gelatin and mix.

This time, you can not wait until it hardens, but immediately pour it on the cherry layer. We send it to the refrigerator until it hardens.

When the second sour cream layer hardens, we put a second biscuit cake on it, previously soaked with any impregnation.

Ready for frosting.

In principle, you can use any glaze recipe, but I offer you one of the simplest and most inexpensive

Sour cream with gelatin is appreciated by hostesses for its thick, non-flowing texture and versatility, which allows it to be used to impregnate any cakes or dessert decor. Cakes or pastries with a similar additive always have a stunning delicate and harmonious taste.

How to make sour cream with gelatin?

Cream of sour cream and gelatin is relatively easy to prepare, especially if you have a powerful mixer and high-quality raw materials at your disposal.

Sour cream should have a fat content of at least 20%, if the product is liquid, the situation will be corrected by its preliminary weighing in a gauze or fabric cut. In this manner, it will be possible to get rid of excess whey, and the sour cream will become thicker.
The required amount of gelatin is soaked in water, and then heated in a water bath or microwave until the granules dissolve.
Chilled sour cream is beaten with a mixer at high speed until thickened, gradually adding sugar in the process.
Cooled jelly water is added to the cream.
Before use, sour cream with gelatin is placed in the refrigerator for 1-3 hours.

Sour cream with gelatin for biscuit cake

The prepared sour cream with gelatin for the cake should have a moderate density and a degree of sweetness that will harmoniously complement the cakes used. The traditional addition to such an impregnation is vanillin or vanilla sugar, which is added along with the rest of the ingredients when whipping the base.

Ingredients:

sour cream - 600 g;
sugar - 1 cup;
vanillin - 1 pinch;
gelatin - 3 teaspoons;
water - 60 ml.

Cooking

Soak gelatin in water, leave for 15 minutes.
Dissolve the jelly granules, heating the mixture with stirring, cool.
Beat sour cream for 5 minutes with a mixer, add sugar and beat for another 5 minutes.
Stir gelatin into the sour cream base.
Leave the jelly cream of sour cream for an hour in the refrigerator.

Curd and sour cream with gelatin

Curd and sour cream for a cake with gelatin is excellent for decorating products, soaking cakes and supplementing them with fruits and berries. Cottage cheese is preferably used soft, without grains. A granular product requires preliminary grinding through a fine metal sieve or processing it with a blender until smooth.

Ingredients:

cottage cheese - 400 g;
sour cream - 200 g;
sugar - 1 cup;
water - 100 ml;
gelatin - 2 tbsp. spoons;
vanillin.

Cooking

Gelatin is soaked in water for 15-20 minutes, the granules are dissolved in a water bath.
Leave the jelly mixture to cool.
Mix sour cream with cottage cheese and sugar, adding vanilla.
Beat the mass with a mixer for 10 minutes.
Pour jelly water into the curd-sour cream base in a thin stream, stirring.
For a thicker texture, place sour cream with cottage cheese and gelatin for an hour in the cold.

Sour cream with gelatin and banana

The recipe for sour cream with gelatin can be varied by adding bananas to the composition. The resulting substance will not only be a great addition to the lush and airy biscuit cakes when creating a cake, but will also amuse the taste recipes of the sweet tooth when served independently. If the bananas are not sweet, you can increase the amount of powder.

Ingredients:

bananas - 2 pcs.;
sour cream - 500 g;
powdered sugar - 100 g;
water - 100 ml;
gelatin - 20 g;
vanillin.

Cooking

Soak in water, and then dissolve the gelatin in a water bath, allow to cool.
Beat sour cream until thick, gradually adding all the powder.
Pounded bananas, jelly water are added and sour cream with banana and gelatin is placed in the refrigerator for at least an hour.

Cream with cream, sour cream and gelatin

Cream of sour cream, cream and gelatin is suitable for creating souffle cakes or other desserts of this kind. Jelly granules in this case are soaked and dissolved in milk, which can be homemade or store-bought. The airiness of the cream is achieved due to creamy foam, which can only be obtained from cream with a fat content of more than 30%.

Ingredients:

cream - 150 ml;
sour cream - 400 g;
powdered sugar - 150 g;
milk - 80 ml;
gelatin - 20 g;
vanillin.

Cooking

Soak in milk, and then warm and dissolve the gelatin.
Beat separately chilled sour cream with vanilla and powdered sugar and cream to peaks.
Jelly water is mixed into the sour cream base at low speeds, and then with gentle movements from the bottom up the creamy foam.
Transfer with gelatin to a biscuit or mold and place in the refrigerator to set.

Sour cream yoghurt cream with gelatin

Sour cream-jelly cream for the cake will be less high-calorie if a portion of sour cream is supplemented with natural thick yogurt. The most delicate texture of such an impregnation is in perfect harmony with slices of canned peaches, pineapples, pulp of bananas, oranges or tangerines, and other fruits.

Ingredients:

natural yogurt - 400 g;
sour cream - 400 g;
sugar - 250 g;
water - 1/3 cup;
gelatin - 20 g;
vanillin.

Cooking

Soak gelatin granules in water, leave for 20 minutes.
Heat gelatin with water in a water bath, stirring, until the granules dissolve.
Leave the jelly water to cool.
Beat sour cream with sugar for 10 minutes, adding vanillin.
Add yogurt and gelatin base, stir with a mixer at low speed.
Place sour cream with gelatin for an hour in the refrigerator.

Sour cream with condensed milk and gelatin

And gelatin is often supplemented with condensed milk, which will become the sweetener of the base and its additional flavor. It will be easier to impregnate if the gelatin is dissolved in water. The most saturated taste can be obtained by replacing the water with full-fat homemade milk.

Ingredients:

condensed milk - 400 g;
sour cream - 400 g;
milk - 100 ml;
gelatin - 1 tbsp. a spoon.

Cooking

Dissolve gelatin in milk by soaking the granules for 20 minutes and heating the mixture in a water bath.
Beat sour cream thoroughly until fluffy foam.
Add condensed milk in portions, beating the mass each time.
At low speeds, little by little, the cooled jelly water is mixed into the cream.
Place the impregnation for a couple of hours in the refrigerator.

Chocolate cream with gelatin and sour cream

Sour cream with gelatin is easy to fill chocolate flavor by adding cocoa powder. An even more saturated impregnation is obtained if chocolate, dark or milk chocolate, dissolved in a water bath, is mixed into the base. The density and density of the cream can be easily adjusted by reducing or increasing the portion of jelly granules by a third.

Ingredients:

cocoa powder - 4 tbsp. spoons;
sour cream - 500 g;
sugar - 1 cup;
water - 100 ml;
gelatin - 20 g;
vanilla sugar - 1 teaspoon.

Cooking

Gelatin is soaked in water, heated until the granules are dissolved, cooled.
Beat sour cream with the addition of regular and vanilla sugar for 10 minutes.
Add cocoa to the sour cream mass, beat at low speed.
Mix jelly water in small portions into the cream, place the impregnation for 1-2 hours in the cold.

Sour cream with gelatin for "Honey cake"

Cream of sour cream with gelatin for can be prepared with the addition of milk, water or whey, in which the jelly granules are dissolved. In the latter case, the impregnation acquires a pleasant sourness, which is in perfect harmony with sweet rich honey cakes.

Ingredients:

sour cream - 500 g;
sugar - 1 cup;
whey - 1 glass;
gelatin - 1.5 tbsp. spoons.

Cooking

Gelatin is soaked in whey, and after 30 minutes it is heated a little until the granules dissolve, stirring.
Beat sour cream with sugar at high speed of the mixer for 10 minutes.
After cooling the jelly whey, it is mixed into the sour cream base.
The cream is placed in the cold for 30-40 minutes, after which it is used to coat honey cakes.

Sour Cream Dessert with Gelatin

If you want to enjoy a delicious sour cream prepared in the form of a dessert, it's time to fulfill the following recipe. In this case, the basis is added Orange juice, and when serving, the delicacy is complemented by slices of fresh citrus pulp. If desired, you can use other fruits or berries to choose from.

Biscuits with sour cream creams are distinguished by their juiciness and moisture. They are perfectly impregnated, they do not need to withstand and insist for a long time. Insanely delicious biscuit cake with sour cream is not difficult to prepare, you just need to follow the recommendations so that homemade cakes are a success.

Biscuit is always based on three ingredients: flour, eggs, sugar. So it can be cooked different recipes and add vanilla, cocoa, butter, sour cream and other products. The main rule is to beat the egg mass well, otherwise the cake will not turn out porous. For safety, you can always add baking powder to the dough. But the use of slaked soda for a biscuit is an unfortunate option.

Before introducing into the dough, flour and other bulk ingredients are mixed together so that they are evenly distributed throughout the mass. Sour cream is prepared with sugar, condensed milk or different syrups. Thickeners are sometimes added to it to make it more jelly-like. Already cooled cakes are smeared with cream so that it does not drip.

Biscuits are usually baked in a detachable form, on the bottom of which a piece of parchment is placed. The paper is coated with oil, but the sides are not treated with it.

Can also be baked silicone mold, but in them, when cooling, the cake can become damp, but if you get it right away, then there is a risk that tender dough fall off.

Baking time depends on the thickness of the cake. For thin biscuits, which are then used to make rolls, they are baked for no more than seven minutes, and large and lush ones can be cooked for up to an hour. Readiness is checked with a wooden stick - they pierce the center of baking with it, if it remains dry, then you can turn off the oven. The recommended baking temperature is on average 170-200 degrees.

Variety of recipes: from classic to exotic

Every housewife should know how to prepare a biscuit cake with sour cream. Playing with flavors, decorations and fragrances, you can create a variety of everyday and festive desserts.

This recipe is considered a classic.. The oven is preheated to 180 degrees. And the following products are prepared from the products:

200 g of sugar, flour;
six eggs;
vanilla sachet;
a pinch of salt.

For cream:

800 g sour cream;
200 g of powder;
vanilla to taste.

Separate the yolks and whites into separate containers. Sugar is also divided into two parts, one part is poured into the yolks and beat them with a mixer for about a minute. All grains should be completely dissolved. Proteins are first whipped for two minutes with a pinch of salt until dense peaks form, then sugar is introduced and continue to beat. Vanillin is added at the end. Both masses are gently mixed and flour is introduced. The dough is kneaded by hand so that the beaten eggs do not fall off. The movements are smooth, from the bottom up.

The resulting dough is poured into the prepared form, put in the oven to bake for half an hour. When the cake is ready, it is pulled out and cooled. At this time, you can start preparing the cream. To do this, sour cream is mixed with vanilla and powder. The cake is cut into several pieces and the cake is assembled. All layers of dough are smeared with cream and placed on top of each other. The sides and top are also smeared. After that, such homemade pie better to let it brew.

The main feature of this recipe is adding boiling water to dough. Due to this, the cakes are airy, lush, their structure is homogeneous. Product set will be slightly different from classic version cake:

four eggs;
a glass of flour and sugar;
three tablespoons of vegetable oil, boiling water;
a spoonful of baking powder;
vanilla.

For cream:

Sugar is poured into the eggs and beaten well, the mass should increase, become more stable and thicker. Sift flour together with baking powder, add to the dough, mix with a spoon. If desired, you can do without the baking mixture, but the dough always turns out better with it. Oil and boiling water are added, mixed, laid out in a dough and put into a preheated oven. The cake is cooled and cut into two parts. Ideally, baked goods are left to cool overnight.

Gelatin is soaked in milk and melted in a water bath. Sour cream is mixed with sugar, gelatin is added and intensively mixed. Cakes are impregnated with tea, and then smeared with cream, let it brew for two to three hours. After that, the resulting biscuit cake with sour cream jelly can be served at the table.

With added chocolate

In this case, both the biscuit and the cream will be chocolate.. The only difference is that cocoa powder is added to the dough, and a bar of chocolate is added to the sour cream mass. This cake does not have to be soaked, because there are no thickeners in the cream, and it penetrates perfectly into the biscuit. But if you plan to cook a wet version, then you can use tea or any sweet syrup for impregnation. Prepared from the following ingredients:

¾ cup flour and sugar;
¼ cup cocoa powder;
four eggs;
baking powder.

For cream:

400 g sour cream;
100 g chocolate.

Sugar is introduced into the eggs and beat until the mass increases. Fall asleep flour, mixed with a ripper, and cocoa. If there is no doubt about the stability of the mass, then baking powder can be dispensed with. The dough is laid out in a mold and baked, then cooled, cut into two identical parts.

The chocolate is melted and whipped with sour cream and, if desired, with sugar. It remains to collect the cake and put it in the cold.

This dessert goes well with nuts and strawberries, which can be used for decoration. Coconut flakes will work too.

Make it like this homemade dessert very simple. It tastes like creme brulee. Sour cream is taken not very thick and sour, and condensed milk - boiled. The biscuit is prepared with butter. Required Ingredients:

four eggs;
250 g sugar;
200 g butter, flour;
by a teaspoon instant coffee and ripper.

For cream:

450 g sour cream;
250 g of condensed milk.

Beat eggs with sugar until fluffy, add coffee. You can do without it, but light coffee notes perfectly complement these pastries. Butter is beaten separately and added to the egg mixture. Pour flour with a ripper, bake a biscuit and divide it into three cakes.

The preparation of the cream will not cause difficulties for anyone: sour cream is whipped with condensed milk. But it is worth considering that it is sour cream that is introduced in portions to condensed milk, and not vice versa. Then it remains to collect a treat.

Another interesting version of cream with condensed milk cannot be ignored. This time they use regular condensed milk. The cake is juicy and tender. Cakes are prepared in any convenient way. But for the cream, sour cream is mixed with condensed milk, vanilla is added and removed to cool in the refrigerator for an hour. This dessert turns out tastier if you try to make more than three layers.

Cooking requires peanuts, but you can replace it with walnuts. Biscuit can be baked according to any recipe, even a chocolate version will do. But for the cream you will need the ingredients:

450 g sour cream;
250 g of peanuts;
200 g of sugar;
40 g shortbread cookies;
120 ml of water and 70 g of sugar for impregnation.

First, impregnation is made from water with sugar. You can add some lemon juice for flavor. Peanuts are roasted in a dry frying pan and all the husks are removed. The nuts are divided into two equal parts: one is crushed to a state of flour, the second is rolled with a rolling pin to make a sprinkle. Crushed cookies are added to the second part.

Sour cream is whipped with sugar, chopped nuts are added, which will make the mass thicker. The biscuit can be divided into any amount, each shortcake is soaked sugar syrup and smeared with cream. Sprinkle the top and sides with walnut crumbs. It is enough to let it brew for two hours.

With fruit

When preparing a sponge cake with sour cream and fruits, there are two main rules: you need to select strong fruits and do not prepare dessert a few days before the holiday, as the fruits will deteriorate quickly. Cookies are baked according to any recipe. Cream requires:

a glass of sugar;
four bananas;
Orange;
two kiwis;
a bag of jelly;
half a kilo of sour cream;
a spoonful of water and gelatin.

First prepare the gelatin cream. The powder is diluted with water and dissolved in a water bath. Mix sugar with sour cream and add gelatin mass. Fruits are peeled, bananas are cut into slices, oranges with kiwi are quartered. Biscuit cakes can be prepared the day before.

One cake is smeared with cream and a layer of oranges is laid out, bananas go to the second layer, and kiwi is the third. But they are put inside in a small amount, as they will release a lot of juice. But most of the fruit is laid out on top of the cake. A bag of jelly is diluted according to the instructions and the top is covered on top, the entire structure is put in the refrigerator for several hours.

Along the edges, you can make bumpers, pour jelly and form a fruit layer, which is often the case with purchased products. You will get a truly festive biscuit cake with fruits and sour cream.

They will help housewives to facilitate the process of preparing homemade cakes. It is enough to remember a few nuances:

It’s easier for someone to buy a ready-made biscuit cake with sour cream for tea drinking, but with a fragrant homemade cakes it doesn't compare!

In fact, there is nothing difficult in the preparation of confectionery, you just need to try and follow the instructions clearly. The result will undoubtedly please - such a tea party will be remembered for a long time. Then you will definitely want to cook a biscuit and cream again.

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