Melt butter in microwave oven or on the stove and let it cool until room temperature. You can also take the butter out ahead of time and let it soften at room temperature. You can do with oil and so, and so.
Beat the eggs with a glass of sugar and a bag of vanilla sugar in a fluffy mass so that the sugar is completely dissolved. Add butter and stir.
Pour a glass of sour cream (200 ml) and mix the dough again. Sour cream for the dough can be used with any fat content.
Sift flour with baking powder and gradually add to the dough. Baking powder can be replaced with 1 teaspoon of baking soda quenched with vinegar. Sour cream dough is quite heavy and often rises poorly, so baking powder or soda is a must.
Mix the dough well so that there are no lumps, but you don’t need to be too zealous, otherwise the dough will turn out sticky and heavy.
It is also worth considering that the density of the dough itself will depend on the density of sour cream and the size of the eggs. Therefore, depending on the intermediate result, you can add a spoonful of sour cream or a spoonful or two of flour. The dough should be a little thicker and denser than thick sour cream.
Forms with a diameter of about 20 cm grease with butter and lightly sprinkle with breadcrumbs or semolina.
Divide the dough into two parts and add cocoa powder to one of them. In order not to stain the excess container, half of the dough can be immediately transferred to the prepared form, and cocoa can be added to the remaining dough and mixed well.
Pour the dark batter into the second mold.
It's okay if one of the forms is a little larger - the baked cakes can be trimmed, and the trimmings can be used to decorate the sides. But do not take too small forms - sour cream dough won't bake properly.
Bake cakes at 180 degrees for about 30 minutes (depending on the characteristics of the oven). Readiness to check with a skewer - it should come out of the cake dry.
Allow the finished cakes to cool completely. Do not cut warm!
Cut the cooled cakes each into two parts.
If necessary, cut the cakes to the same size. If both cakes have grown too sloping “hats”, then one of them needs to cut off the “hat” a little so that it is convenient to stack the cakes on top of each other.
Beat 600 ml thick sour cream good quality with a glass of sugar, a bag of vanilla sugar and a bag of thickener for cream or sour cream. It should be a thick fluffy cream.
Put one cake on a dish and brush generously with cream. Then the next and again smear with cream. So stack all the cakes on top of each other, alternating dark and light. It is good to coat all the cakes with cream.
Smetannik is a classic home cake, which has been popular for more than a decade due to its simplicity and delicate taste. This cake is very quick to make and requires the simplest of ingredients, making it great for homemade afternoon tea.
At the same time, sour cream can be turned into a chic holiday dessert by adding new flavors to it with berries, bananas, citrus fruits, chocolate, coffee, nuts, condensed milk or vanilla.
Information about sour cream
Traditionally, the classic sour cream consists of a delicate fluffy white biscuit, the dough for which is prepared on fresh sour cream. Finished cakes layered with white airy cream also based on sour cream.
For a variety of taste and textures, add to the cream different fillings, however, sour cream is an indispensable attribute of this cake. The number of cakes in sour cream can be anything - from two, layered with cream, to several thin yeast cakes, baked separately.
The main requirement for the cakes in this cake is splendor and softness, which is easily soaked with cream. The cake should come out juicy and soft.
Smetannik is a traditional Russian homemade cake, but the Tatars have a similar recipe. The so-called Tatar or Kazan sour cream is open pie with sour cream filling.
In the traditional version Tatar cuisine it was prepared not even on sour cream, but on kaimak. Kaymak is rather thick cream, which in consistency can even be close to butter, so in Tatar this dessert is called kaymak peremyach.
There is a similar dish in German cuisine, it is called schmandkuchen and is made from shortcrust pastry.
Classic step-by-step sour cream recipe
For a classic sour cream take:
- 600 grams of sour cream (preferably fat, about 30%);
- 3 eggs;
- 1.5 cups flour;
- 2 cups of sugar;
- Half 1 tsp. soda;
- Vanillin;
- Butter for greasing the mold.
- First, let's make the dough. For him, take 1 cup of sugar and beat with eggs. Mix 250 grams of sour cream into the egg mass and beat with a mixer or blender until smooth.
- Sift the flour with a sieve and fold into the egg-sour cream mixture. Add soda and vanilla to them, knead the dough.
- Form with sides, previously greased, fill with dough and put it in the oven at 180 or 200 degrees. It will take 40 minutes to bake.
- While the dough is coming up, let's take care of the cream, which is prepared very simply - the remaining sour cream chilled in the refrigerator is well whipped with sugar until its grains dissolve.
- When the dough is baked and cooled, it must be cut into two cakes and smeared with half of the total amount of cream. Spread the rest of the cream on top of the cake with a pastry spatula.
- You can decorate the cake with chocolate icing or simply draw a grid of melted chocolate bars.
You can sprinkle the cake with crushed nuts, chocolate chips, coconut flakes or garnish with berries or whipped cream.
You can just sprinkle it with cocoa and serve it to the table, but first you need to let it stand in the cold for at least a couple of hours so that the dough is well saturated with cream.
Simple sour cream in a slow cooker
The slow cooker is great for cooking simple sour cream for tea, as it is convenient and easy to bake the dough for this pie in its bowl. Take for him:
- Beat the eggs with sugar until its grains are completely dissolved and a fluffy white foam is obtained.
- Gently fold in the flour with a spatula or wooden spoon. Knead it gradually, gently lifting the egg foam from the bottom up so that the air obtained during whipping does not leave the dough and the cake turns out to be airy.
- Lubricate the multicooker bowl with fat and pour the dough into it.
- Set the baking time to the standard amount of time, usually around 45 minutes.
- Bake the cake with the lid closed.
- When the baking time has passed, check the readiness of the dough with a toothpick, if it is wet, then leave the dough on the heating mode, it will rise from its temperature.
- When the dough is baked, let it cool a little and put it out of the bowl, cool completely and cut into two cakes.
If you don’t like to spend time in the kitchen, but you want something tasty, the simplest cake recipe at home will come in handy.
Read in our article how to cook odali with milk that will make your breakfast unforgettable.
At this time, prepare the cream of sour cream and sugar:
Take fat sour cream, at least 25%. You will need 400 grams.
For this amount of sour cream, take three-quarters of a glass of sugar and beat them together well for at least 10 minutes, then the cream will be thick and uniform.
Lubricate the cakes with cream inside and out and, if desired, decorate the cake with chocolate.
Chocolate sour cream
This recipe will diversify the taste of the usual dessert by adding chocolate, coffee and condensed milk, but the basis of this cake is the same as that of the classic sour cream - sour cream, flour, eggs. So, for the test, take:
- 100 grams of condensed milk;
- 2 tablespoons of cocoa;
- 2 eggs;
- 2 cups of sugar;
- 1 glass of sour cream;
- a teaspoon of soda;
- 2 cups of flour.
- Beat eggs and sugar thoroughly, add condensed milk, cocoa powder, sour cream to them. We add there the soda quenched with vinegar.
- We mix everything well, after which we add the dry component, namely flour, to the liquid ingredients. We introduce it into the dough gradually, kneading each serving of flour well.
- The dough will turn out to be quite a lot, it must be divided into two parts and baked for 40 minutes at 200 degrees in the oven.
- Cool each cake and cut in half, so that in the end you get 4 chocolate-sour cream cakes.
While they are baking and cooling, you can do the cream. For him you will need:
- 90-100 grams of condensed milk;
- 250 grams butter;
- 10 grams of coffee.
Beat the melted butter until an air mass is obtained, add condensed milk and coffee to it. If the coffee is instant, then you can add it to the cream directly dry, and if you take natural ground coffee, then brew an espresso with a minimum amount of liquid and pour it into the whisk bowl with the butter and milk.
Beat cream from these components. Lubricate all the cakes with it and brush the finished cake on top. Garnish with grated chocolate
- If the sour cream for the cream is pre-cooled well, it will beat better and the cream will turn out to be more tender and light.
- For more thick cream 500 ml of sour cream should be put in gauze, laid in several layers and hung up. So, all the whey will drain and after whipping the cream will be more dense with a pleasant texture.
- To keep the finished cake juicy and well-soaked, never serve it immediately after cooking. Let it stand for several hours in the cold, then you will be surprised at the delicate taste of cakes melting in your mouth.
- To prepare sour cream, take only real high-quality sour cream, preferably high fat (at least 25%).
Perhaps the most popular and familiar to many homemade cake is sour cream. Classic variant this delicious dessert consists of a light, tender, rather fluffy biscuit, cut into several cakes, smeared with air impregnation with a creamy taste.
The cream, and the dough itself, was always prepared with fresh homemade sour cream or kaimak (very thick heavy cream).
Now there are a huge number of variations of your favorite delicacy. Each hostess adds ingredients according to her taste and desire. For example, you can make multi-colored layers of dough or add nuts, berries or even fruit juices. However, two requirements always remain unchanged:
- cakes must be soft, fluffy, able to soak well;
- the cream is used without fail sour cream.
Preparing this sweet beauty is quite easy and simple. And the taste is simply amazing. That is why even the “cooking” chains in large hypermarkets began to sell a series of cakes according to homemade recipes.
A good classic will never go out of fashion! In essence, this is the usual fluffy biscuit, cooked in the oven. The dough starts from the most simple ingredients, the cake is baked quite quickly.
Any tea party will become a small celebration thanks to the soaked sour cream. And if you decorate the top with fresh berries, chocolate chips, or even ground scraps, then even for a birthday it will not be a shame to put this on the table.
We will need:
- Sour cream - 600 gr.
- Flour - 1.5 cups.
- Sugar - 2 cups.
- Egg - 3 pcs.
- Butter - 1 tsp.
- Soda - ½ tsp
- Vanillin - 1 pinch.
Cooking:
1. The first step is to do the test. To make it more airy, be sure to first beat the eggs with a glass of sugar. Here it is important to achieve a state where the grains of sugar are completely dissolved in the egg mass. And the mixture will become homogeneous and even as a result.
Then add 1.5 cups of sour cream and once again work well with a whisk. And you can use a mixer for churning, but not at a very high speed.
2. Then, adding portions of sifted flour with soda and vanilla, make a homogeneous thick creamy mass. At this stage, it is best to mix the mixture well with a mixer - it will better fill the dough with oxygen.
Allow the resulting mass to infuse for 10-20 minutes. During this time, the flour will disperse, and the mixture will turn out to be more sticky and viscous.
Soda does not need to be extinguished - it will interact with the acidic environment of sour cream and give the desired reaction.
3. Prepare a baking dish: grease it well with butter and lightly dust with flour or very fine semolina. Then pour the biscuit blank into it and send it to the preheated oven for 40 minutes to bake at 180 degrees.
4. Remove the finished biscuit from the oven and cool to room temperature.
Then pull out of the mold and carefully divide into 3 identical parts. This can be done with a regular thread or a long thin knife. It is not at all difficult to do this - a little skill and experience, and three identical cakes are ready for further work with them.
5. Be sure to cool the remaining sour cream, and then combine with sugar and beat until creamy. Sweet grains must be dissolved.
If desired, you can add lemon zest or a little vanilla. Additives will give a pleasant aroma and a subtle aftertaste.
6. Lay the first porous cake on a dish. Top with a good layer of cream.
Cover with the second soft part of the biscuit. Soak in the sweet again sour cream filling. Repeat all steps with the last part of baking.
To make the cakes better soaked, before greasing, you can pierce them with a match, fork or knife with an indent of 1-3 cm. This is especially necessary if you do not like dry baked goods.
7. The edges of the formed cake must also be smeared so that they do not break out of the overall delicate composition with their dried crust. You can decorate with grated chocolate and leave in the refrigerator for a couple of hours so that the biscuits have time to soak.
Serve with fresh fragrant tea, coffee or other hot drinks. You can cut into pieces right in front of guests or divide into portions in advance.
Grandma's cake with sour cream from Bakhetle
Bakhetle stores sell a chic and at the same time such a simple sour cream cake. It's called "Babushkin".
When there is no time, you can always use the culinary services and buy ready-made pastries. However, in your favorite kitchen you can cook no less tasty and beautiful.
The recipe is quite standard. For greater similarity, you can even cook chocolate icing and write a name with it or apply a mesh or a beautiful edible drawing.
We will need:
- Sour cream, sugar - 2 cups each.
- Flour - 1 cup.
- Egg - 1 pc.
- Butter - 2 tbsp. l.
- Powdered sugar, cocoa - 1.5 tbsp. l.
- Soda, vinegar - ½ tsp each.
Cooking:
1. Combine a glass of sour cream and sugar, mix them well so that there are no grains left. You should get a semi-liquid white homogeneous mass.
2. Break a fresh egg in the same place and beat again with a whisk.
Quench the soda with vinegar and pour the foaming mixture into the sour cream egg sweet consistency. Mix well so that the reaction continues in small bubbles.
3. Pour in the flour and mix until there is not a single lump left in the liquid biscuit dough.
4. Preheat the oven to 180-200 degrees. Divide the workpiece by eye into 3-4 parts and pour one portion into the mold.
Send to bake for 20-30 minutes. Put the finished shortbreads on a flat surface so that when they cool they do not lose their beautiful appearance and do not break.
5. Beat the remaining sugar with sour cream (1 cup each) until creamy and refrigerate.
6. Coat the cooled cakes with cream, lay on top of each other and soak the edges well. Send the cake to the refrigerator for now, and at this time you can start preparing the sweet glaze.
7. On steam bath melt butter. Add cocoa and powdered sugar to it. Stirring well, then simmer for 2-5 minutes to thicken the icing a little. Cool slightly to chocolate mass did not spread immediately over the entire surface of the baking.
8. Get a chilled cake, make an inscription or apply a drawing and leave for another 2-3 hours in a cool place to soak sour cream.
Serve with hot tea and treat your family or friends.
Smetannik in a hurry in a pan
There are situations when there is neither an oven, nor a miracle oven, nor a slow cooker at hand. And please your family delicious cake really want. It would seem: well, how should I bake cakes now?
It turns out that an ordinary frying pan will help out even in the preparation of sour cream.
You just have to roll out the cakes very quickly, because they are “fried” in a matter of minutes - just have time to remove the finished ones, and throw fresh layers of dough in their place.
We will need:
- Sour cream - 200 gr. + 500 gr.
- Butter - 30 gr.
- Sugar - 200 gr. + 200 gr.
- Flour - 2.5 cups + ¼ cup.
- Soda - 1 tsp
- Salt - 1/3 tsp.
- Vanillin - to taste.
Cooking:
1. Grind sugar with sour cream (200 gr each) and butter at room temperature. To do this, it should be taken out of the refrigerator in advance. It is advisable not to melt it at the same time either in the microwave or in a water bath. It should not be liquid when added, but simply soft and pliable.
Add vanilla and soda with salt. Mix well to get a thin homogeneous mixture.
2. Sift the flour and start pouring in portions into the prepared sour cream “sourdough”. Mix with a spoon as long as possible.
3. Then put the dough on the table and knead it by hand. Try not to "flour" the mass too much, so that the cakes do not turn out too hard later.
We need them tender and airy!
4. Divide the plastic ball into 6-8 koloboks and cover with a waffle towel so that they do not wind up and crust over. Leave it here on the kitchen table.
5. Get one ball at a time and roll it into a layer half a centimeter thick.
6. Heat the pan and immediately send a thin workpiece to it. Fry on one side and flip to the other. It will take literally only 2-3 minutes for each cake. In the meantime, one such “pancake” is in the pan, you need to quickly prepare the next one.
No need to oil the pan! We added it to the dough and that's enough.
7. Cool the finished shortbreads and cut them so that you get the same circles with smooth edges. This can be done by attaching a lid or plate and cutting off the excess with a knife along the outer edge.
Trimming can also be done on a rolled out layer of dough, but it’s better on already baked cakes - it turns out much smoother and the shape does not change with further manipulations.
8. Beat half a liter of thick cold sour cream with sugar (200 gr.) With a spoon to make a homogeneous delicious cream. Vanillin can be added to give a subtle, appetizing flavor.
9. Put the first cake on a dish, and on top 1-2 tablespoons of sour cream and gently level it so that it completely covers the surface of the baked layer.
10. Put the next circle on top and smear it with cream again. So repeat with all thin “biscuits” baked in a pan. You should get a beautiful turret with smooth edges.
11. Be sure to coat the top and sides so that they are also soft in the finished cake.
12. Break the cut pieces of the baked dough into small pieces and grind into crumbs in a blender or chop with a rolling pin. It will be convenient to use them as a sprinkling of the top and sides of the cake.
13. Spread half of the crushed sprinkles on the sides of the cake to appearance turned out "velvety".
14. Sprinkle the remaining chopped biscuit scraps on top.
You can lightly smooth it with crumbs of a confectionery spatula, if you have one. If not, then you can do this with the back of the knife, or just with your palm.
15. Put the cake in the refrigerator for 5-12 hours so that the “fried” cakes are well fed with cream and the sour cream becomes very soft and delicate in taste.
Since our cakes were not baked in the oven, it will take a little more time to soak them than usual.
Cut the finished dessert into beautiful identical pieces and serve.
Sour cream cake without baking with gelatin, fruit and broken biscuit
Everyone knows that cakes are very high-calorie and fashionistas often deny themselves the pleasure of eating. sweet pastries. However, after all, you can prepare such a dessert that will look spectacular, and will be useful, and will be an excellent substitute for flour products.
Sour cream cake can be prepared without resorting to the services of the oven! The jelly cream can, when solidified, take any form of molding utensils, and inside it can be any kind of fillers. For example, cookies or fruit cuts.
If you have 1-2 pieces left sponge cake, then you can easily use them in this easy cake.
We will need:
- A piece of biscuit - 1-3 pcs.
- Gelatin - 4 tbsp. l.
- Water - 2 glasses.
- Sour cream 10% - 800 gr.
- Sugar - 1 cup.
- Mandarin - 4 pcs.
- Orange, banana - 2 pcs.
- Canned pineapple slices - 1 can.
Cooking:
1. Stir the gelatin in cool boiled water and set it aside for half an hour so that it swells well. Then put it on fire and, stirring constantly, achieve its complete dissolution to a liquid syrupy consistency.
It should not be boiled. Once it has dissolved, immediately remove it from the hot burner. Turn off the stove and let cool.
2. Pieces of biscuit are best cut into small slices or one and a half centimeter cubes. Remove skins from all fruits. Cut bananas and oranges into beautiful wheels, and disassemble the tangerines into slices. Drain syrup from pineapples.
3. Beat sour cream with sugar until the latter is completely dissolved. Pour the cooled gelatin into this mixture in a thin stream, stirring all the time so that both liquid consistency are evenly combined.
4. A baking dish or any deep dish (you can even cast iron pan) cover with a layer of cling film, trying not to make tucks or “wrinkles”, because the jelly fill will exactly repeat the surface when solidified.
Lay out the sides with orange circles, and make a patterned layout of tangerine slices and halves of orange slices on the bottom.
5. Pour in half of the biscuit cubes and spread them evenly. Pour in half of the sour cream.
6. Pour the mixture of pineapple pieces, the rest of the fruit slices and the second part of the biscuit squares. Lightly press them down with your hand so that the filler is not a slide, but is distributed in an even layer along the very edges of the dishes.
Pour in the rest of the cream so that everything is covered with it.
7. Tighten the top with a layer of cling film. Cover with a flat dish or put a wide frying pan upside down so that this part of the cake ends up absolutely flat - after all, it is on it that it will then stand ready.
8. Chill in the refrigerator for at least 10 hours, and then remove the film and invert onto a festive flat plate. Carefully remove the form and the film under it.
9. You can serve both with hot drinks and with a milkshake. Cut the cake with a sharp knife into triangular portions or squares.
Looks elegant with a couple scoops of vanilla or pistachio ice cream.
Very tasty and simple sour cream cake in a slow cooker
Many already know from personal experience that in a slow cooker, in almost 99% of cases, chic tall biscuits are obtained. It is from one of these that we will cut airy cakes, and then soak them with sour cream.
We will need:
- Sour cream - 500 gr.
- Sugar - 170 gr. + 150 gr.
- Flour - 150 gr.
- Egg - 5 pcs.
- Sour cream thickener - 1 sachet.
- Vanillin - 1 pinch.
- Butter - for greasing the bowl.
Cooking:
1. fresh eggs beat at room temperature until a stable very fluffy foam with a mixer. Then, continuing the work of the electric whisk, pour sugar (170 g) into the egg mass in a thin stream.
2. Pour the sifted flour with a pinch of vanilla to the previous components in three passes, and combine each of them with the whipped mass with a spoon or spatula. Moreover, mixing must be done so that the air mass does not settle: gently turn the dough from the bottom to the middle.
3. Lubricate the multi-cooker bowl with oil and pour the semi-thick biscuit dough into it. Bake for an hour with the lid closed on the “Baking” mode.
4. Place a steaming bowl on top and carefully invert the contents onto it. It is advisable to immediately transfer the cake to a wire rack or cutting board and leave to cool there.
5. Handsome tall biscuit cut into 3-4 equal parts.
If you decide to use a thread for this, be sure to first make shallow notches with a knife in several places along the perimeter at the height of each future cake, so that it is convenient to insert the thread into them and get even cuts.
6. Combine sour cream with sugar and mix them well. As soon as the crystals dissolve, add the cream thickener and beat again. Let stand for 5-10 minutes for the cream to thicken well.
7. Apply an even layer of thick cream to each cake with a confectionery spatula. And now it remains only to form a sour cream cake, laying the impregnated cakes on top of each other.
8. Be sure to coat the sides and top of the folded biscuit with the remaining cream. You can decorate with grated chocolate or coconut flakes.
9. Before serving, it is advisable to keep in a cool place for at least five hours so that the sour cream component penetrates the biscuit layers and a well-soaked dessert is obtained.
In general, it is advisable to give any cake time to infuse. Otherwise, the cakes and cream will seem to be separate layers, and not a single whole.
Video on how to cook sour cream on condensed milk with prunes
According to this recipe, you can also cook sour cream very quickly. It is interesting in that the dough for it is prepared with condensed milk, and prunes are used as an additional layer. It happens that walnuts are also added to the filling.
The video is very short, and therefore the composition of the ingredients is not given here. To make it easier for you, I will write them here.
To prepare the test we need:
- Flour - 150 gr.
- Condensed milk - 380 gr.
- Egg - 2 pcs.
- Baking powder for dough - 1 teaspoon.
For filling:
- Prunes - 100 gr.
For cream:
- Sour cream - 500 gr.
- Sugar - 100 gr.
- Vanilla sugar - 2 tbsp. spoons.
As I said, the recipe is quite simple and the method of preparation is very similar to all the previous ones. Therefore, I am sure that there will be no difficulties with his perception.
So beautiful and a tasty cake turns out in the end. Serve it to the table and treat friends is especially nice.
And although this is not quite a classic, but if you love it in a traditional performance, then it happens that you want variety, and then on this basis you compose such interesting options.
By the way, in order for your favorite sour cream to acquire a new interesting note and a mysterious look, you can cook some of the biscuits with the addition of cocoa powder to the dough.
Or make impregnations from multi-colored cream layers. You can even add poppy seeds, ground nuts or pieces of dried fruit to the dough, even to sour cream. But these will be more likely other cakes based on your favorite classics.
Prepare anyway. homemade cakes and delight your friends and family with it.
Bon appetit and delicious homemade sour cream cakes!
Sour cream cake has been loved by everyone since childhood. The classic Smetannik cake recipe implies both sour cream and the presence of sour cream in the dough. Some prepare chocolate cream, as well as cakes. There are many recipes and each family has its own special secret of making this dessert. If you have a similar one, share it in the comments to the article. The common thing that unites the recipes is that the cake turns out to be tender, soft, light and has a great taste! So, best recipes sour cream cake today in the article.
"Smetannik". Cake is a classic recipe.
Components:
- 1.5 stack. flour;
- 3 eggs;
- 250 gr sour cream;
- 0.5 teaspoon of soda;
- 1 stack Sahara;
- vanillin;
for cream:
- 1 stack Sahara;
- 350 gr fresh fat sour cream.
How to make biscuit sour cream cake
- Beat the eggs for the dough with sugar. Add sour cream, soda, vanilla, flour and knead the dough. Bake the dough until ready in the form, sending it to the oven, heated to 200 degrees.
- Prepare cream. To do this, beat cold sour cream with sugar with a mixer.
- Cool the finished biscuit and cut it in half lengthwise. Apply a layer of cream between the cakes, brush the outside of the cake. Decorate as desired and refrigerate the cake for a few hours to firm up. Bon Appetit!
Sour cream cake - sand-based recipe
Components:
- 1 stack sour cream;
- 1 ban. condensed milk;
- 150 gr butter;
- 2 eggs;
- 10 tbsp flour;
- 1 tsp slaked soda;
- 1 stack Sahara;
- 1 tbsp cocoa;
for glaze:
- 3 tbsp cocoa powder;
- 50 gr butter;
- 4 tbsp Sahara;
- 3 tbsp milk.
How to cook
Smetannik is a cake that needs to be prepared with soul and attention to detail. Sour cream and eggs should be chilled. The butter must be softened, and the flour sifted for airiness. Prepare a baking dish in advance - grease it with melted butter and sprinkle with flour.
Beat eggs in a light foam, add condensed milk and mix thoroughly. Add soft butter, soda slaked with vinegar and mix. Sift flour to this mass and knead the dough. Divide in half. Roll out one part of the dough, put on a baking sheet and bake for 15 minutes in an oven preheated to 180 degrees. Add the cocoa powder to the rest of the dough and mix well. After the first cake is baked, roll out and bake the cocoa cake in the same way. Divide both cakes into two parts - you should end up with 4 cakes.
Whisk sour cream with sugar.
Assemble the cake by stacking the cakes on top of each other and generously brushing each cake with sour cream.
Prepare frosting. To do this, mix butter with cocoa, add sugar and milk. Bring the resulting mixture to a boil, cool and cover the cake with it. Send the finished cake to the refrigerator for several hours, then serve it to the table.
A simple cake - a recipe for honey Smetannik (cake with sour cream)
Components:
- 3 art. spoons of honey;
- 600 gr 30% sour cream;
- 2 eggs;
- 0.5 stack. Sahara;
- 2 teaspoons of soda;
- 100 gr butter;
- 3 stack. flour;
- 1 jar of boiled condensed milk;
- a pinch of salt.
How to make honey sour cream cake
The recipe for a simple sour cream will not cause any particular difficulties.
Combine sugar, salt and eggs in a bowl, beat lightly with a whisk. Add soda, honey and butter. Put the container in a water bath and cook with constant stirring until the mass doubles in volume and becomes fluffy. It will take approximately 15 minutes to cook. Remove from heat and sift flour. The consistency of the dough will be soft and sticky.
Recipe - Cake Smetannik
Like every phenomenon in the world, Smetannik cake has its own history of birth. Here are just a few versions, and which one is the only true one, one can only guess. According to the first legend, the Smetannik recipe appeared under Alexander II. And its creator is a certain thieving cook. Having once prepared sour cream "to take away", he was caught red-handed and, under fear of royal disgrace, hastily composed a story about a new dish for the tsar-father. Apparently, in addition to the thieves' business, he was also fluent in culinary skills, because in the end it turned out delicious sour cream beloved by the people to this day.
The 2nd legend is quite trivial, however, there is one. According to her, economical village housewives tried to add stale sour cream to the dough so as not to waste the good. At first it was delicious rich cakes, then tender buns appeared, and at the end the recipe was transformed into a pie. It began to be called a cake at the moment when some enterprising hostess smeared the cake layers with sour cream. For a long time sour cream was prepared at home, because its preparation requires completely ordinary, ingenuous products. But here is the original classic recipe Sour cream cake, apparently, has been lost over the years, changing and supplementing with completely new products. In this article, we will talk about how to cook Smetannik at home, keeping the main ingredient of the cake-pie - natural sour cream.
Smetannik classic
According to this recipe, a “classic” Smetannik is prepared in its modern sense. This cake was loved in the Soviet Union, so it was often prepared with pleasure.
For cakes you will need:
- Wheat flour -1.5 cups;
- Sour cream (fat content not less than 20%) - 1 cup;
- Granulated sugar - 1 cup;
- Chicken eggs - 3 pieces;
- Vanillin - 1 sachet;
- Baking soda - 0.5 tsp
For cream:
- Sour cream, the more fat, the better - 1.5 cups:
- Granulated sugar - 1 cup
Cooking:
- Beat the eggs with sugar until firm fluffy foam and complete dissolution of sugar.
- Add sour cream, mix gently.
- Add vanillin and soda to the mass, mix thoroughly.
- Pour the sifted flour and knead a thick dough of a homogeneous structure.
- Preheat the oven to 180°C.
- Pour the dough into a non-stick mold. If the baking dish is classic, it can be greased with vegetable or butter.
- The cake is baked for about 35 minutes.
- While the sour cream is in the oven, we are preparing the cream. To do this, sour cream and sugar should be beaten until the sugar disperses and the creamy mass acquires a lush structure.
- We check the readiness of the cake with a match.
- Cut the completely cooled cake crosswise with a knife.
- Apply air cream on both halves, placing one on top of the other.
- We layer the cream on only the cut and the top of the cake, but also its sides.
- The finished cream can be decorated with nuts, fruits, chocolate chips.
This is how the simplest sour cream is prepared, the recipe of which is taken as a basis. All other interpretations of the pie are prepared according to his principle. When preparing a Smetannik cake, you can safely experiment, because it is completely simple to prepare, and the result is always positive.
Tatar pie Smetannik
The so-called Tatar Smetannik appeared on the shelves of the Bahetle supermarket chain, which differs from the classic recipe in amazing delicate taste literally melting in your mouth. This recipe is offered for those who have tried the legendary cake and want to remember its taste. And also for those for whom Smetannik, like in Bahetl, is a novelty that they want to cook for themselves and their loved ones.
For test:
- Wheat flour - 2 cups;
- Unboiled milk - 1 cup;
- Chicken egg - 1 piece;
- Melted butter - 1 tbsp;
- Vegetable oil - 2 tablespoons;
- Granulated sugar - 1 tbsp;
- Fine salt - 1 teaspoon;
- Soda - on the tip of a knife;
- Yeast - 1 tsp.
For filling:
- Fatty sour cream - 2.5 cups;
- Sugar - 0.5 cups;
- Chicken egg - 4 pieces.
Cooking:
- Sift the flour into a deep bowl.
- Then add sugar, salt, soda and dry granulated yeast to the flour.
- Thoroughly mix all dry ingredients and pour milk and both oils into them.
- Add the eggs last and mix thoroughly.
- Then leave it in a warm place for 1 hour so that it rises.
- In the meantime, we start preparing the filling.
- Mix the eggs with sugar, and gradually adding sour cream, beat until fluffy and homogeneous.
We roll out the risen dough into a circle, cover it with a form in such a way that both the bottom and the edges of the form are closed.
Pour the filling onto the dough and put the mold in the oven preheated to 200 ° C. The cake is baked for approximately 40 minutes.
Smetannik tender with berries
Smetannik with berries is a popular interpretation of the classic recipe. The cake turns out to be unusually tender, its fat content is balanced by fruit acids. Small children are very fond of Smetannik with strawberries, for everyone else you can choose raspberries, blackberries, currants, in principle, any preferred fresh berries. This recipe involves adding sour cream directly to the sour cream sauce, but cottage cheese is added to the dough instead. fresh berries can be replaced with frozen ones. Another option is a pie with jam, where the berries and fruits have already been heat-treated.
For test:
- Fat-free cottage cheese - 1 pack;
- Milk - 1/3 cup;
- Vegetable oil - 1/3 cup;
- Wheat flour - 1 cup;
- Baking powder - 1.5 tsp.
For filling:
- Fatty sour cream - 2 cups;
- Cottage cheese 9% - 1 pack;
- Granulated sugar - 1 cup;
- Chicken eggs - 3 pieces;
- Flour - 1.5 tbsp. Filling:
- Berries or fruits (you can mix)
Cooking:
We mix all the ingredients for the dough and knead it. Beat the ingredients for the filling with a mixer. We distribute the dough along the bottom and sides of the mold with our hands, pour in the filling, lower the berries into it. We bake for 50 minutes at 190 ° C in a mold with a diameter of 23-25 cm. Cool the finished Smetannik in the oven, sprinkle with powdered sugar when serving. Smetannik with cottage cheese and berries is easy to prepare, has a pleasant taste and attractive appearance.
Smetannik on kefir
If you are planning to cook sour cream pie, and sour cream was not enough, you can use it only for cream, and replace it with another in the dough fermented milk product. Smetannik on kefir, for example, turns out to be no less tasty, lighter and more dietary. Such a Smetannik cake is prepared with the addition of condensed milk, so it is destined to be delicious.
For test:
- Condensed milk - 1 can;
- Fatty kefir - 1.5 cups;
- Wheat flour - 1.5 cups;
- Eggs - 3 pieces;
- Cocoa powder - 2 tablespoons;
- Soda - 1 teaspoon.
For cream:
- Sour cream - 3.5 cups;
- Granulated sugar - 1 cup.
Cooking:
Mix all the ingredients for the dough until smooth and divide into 2 parts 1 to 2. Add cocoa to the smaller part, mix. Each cake is baked at 180°C for about 50 minutes. After they have cooled, cut the light cake in half across. Lubricate the cakes with whipped sour cream, alternating them in color. Smetannik with condensed milk will not disappoint you, your loved ones and guests.
Recipe number 5. "Celebratory sour cream pie"
The festive Smetannik with poppy seeds looks unusually elegant, consisting of 4 layers: the 1st poppy, the 2nd with nuts, the 3rd with cocoa, the 4th if you wish - with pineapples, raisins or apples. The classic recipe described under the 1st number is taken as the basis. The dough is divided into 4 parts and each is added to 2 tbsp. spoons of poppy seeds, chopped nuts, cocoa, raisins. If Smetannik with apples is being prepared, then the fruits are finely chopped, the same should be done with pineapples. All 4 cakes are baked separately at a temperature of 200 ° C for 20-25 minutes. Lubricate the cooled cakes with plenty of sour cream.
Sour cream cake "Prague"
Prague cake is chocolate biscuits, impregnated chocolate cream. The variation of “Prague” described below is prepared without eggs, but with the addition of sour cream, while the cream remains oily, glaze is always prepared.
For test:
- Sour cream - 1 glass;
Vegetable oil - ¾ cup;
Flour - 1.5-2 cups;
Sugar - 1.5 cups;
Water - ¾ cup;
Cocoa - 4 tablespoons;
Baking powder - 1.5 tsp.
For cream:
- Butter - 1 pack;
- Condensed milk - 1 can.
For glaze:
- Butter - ½ pack;
- Dark chocolate - 1 bar.
Cooking:
- Mix all the ingredients for the dough, bake the cake at 180°C for about 1 hour.
- Cut the cooled cake into 3 longitudinal parts.
- Beat the condensed milk and softened butter and grease all the cakes with cream, and pour the top with glaze made from a mixture of melted chocolate and butter.
Now you have learned how to make sour cream without eggs.
The following cake pie recipes are made without baking in the oven. It can be cooked in the microwave, slow cooker and just in a frying pan. Everyone is free to choose the recipe of cooking at will.
Recipe in a frying pan
The main feature of making this pie without baking is that the dough at the exit should turn out to be quite thick, and it will need to be rolled out.
You will need:
- 100 gr margarine;
- 0.5 cups of sour cream;
- 0.5 cups of sugar;
- 1 egg;
- 2 cups of flour;
- soda;
- nutmeg;
- lemon zest, ginger - 0.5 tsp each.
For cream:
- 1 pack of cottage cheese;
- 2 cups sour cream;
- sugar - 1 cup.
Cooking:
A thick dough is kneaded from the products, divided into 6-7 equal parts, each is rolled out and fried in a pan on both sides.
The cream is whipped until smooth.
Each cake is smeared with cream and placed on top of each other.
You can decorate the cake as you wish: candied fruits, nuts, berries.
Recipe for multicooker
Such sour cream is prepared with apples and also without baking in the oven.
To prepare it, you will need:
2.5 cups sour cream, 1 pack butter, 5 eggs, 3 cups flour, 2 cups sugar, 4 apples and cinnamon.
From flour, butter, half sugar and 1 egg, knead a thick dough.
Put it in the bowl of the multicooker, pour in the filling of sour cream, the remaining eggs and sugar.
Arrange sliced apples on top of the filling and sprinkle the pie with cinnamon.
It is prepared in the “Baking” mode for about 50 minutes.
microwave recipe
Without baking, the next one is being prepared chocolate pie. Such a sour cream is quick, it can be prepared when guests arrive without warning, in just a few minutes.
We mix 5 tbsp. milk, 4 tbsp. sugar, 3 tbsp. oils, 3 tbsp. flour, 2 tbsp. cocoa, 1 tbsp starch, 1 tsp baking powder and 1 egg.
The cake is prepared for about 5 minutes at a power of 700W. Smetannik is coated with classic sour cream.
In conclusion, I would like to say that no matter what kind of cake you decide to cook - without baking or sour cream with apples, or maybe sour cream with cottage cheese, it is important to follow a few general rules:
- You can put any sour cream in cakes, even expired ones, and only fresh cream in cream.
- For the preparation of Smetannik, clean, dry dishes are used.
- In order for the cake to soak, it needs to stand in the refrigerator for at least 2 hours.
- As a decoration, fruits and berries, chocolate and nut crumbs, whipped cream and meringue are suitable.
