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 cook 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, vinegar-slaked soda 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, brushing each cake liberally. 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
Even a simple sour cream recipe requires accuracy and precision in preparation. And although it’s difficult to spoil a dessert, it’s better to follow some rules when cooking anyway.
- Do not overload the dough with excess flour. It is better to let the kneaded dough stand for 8-12 minutes, so that the flour gluten swells.
- It is best to bake cakes in a pan with a thick bottom and sides. Since Soviet times, the classic sour cream recipe has been designed specifically for this type of form.
- Do not open the door during baking oven, because the dough will settle or rise unevenly.
- In the case of the formation of a convex “cap” on the finished product, it should be cut off with a sharp knife, and then grease the cake with cream.
- When choosing sour cream, be guided by the color, smell and density of the product. For good whipping it should be oily, not watery or bitter.
- So that the sour cream does not exfoliate when whipping, you should take a cold product.
- With liquid milk, it is better to add a special thickener or gelatin to the cream for sour cream, if the recipe requires it.
Classic sour cream recipe with step by step photo
The simplest and favorite recipe for sour cream sour cream, popular in the USSR, is simple to prepare, and its composition includes the most common and affordable products.
What we need:
- sour cream - 250 gr;
- sugar - 200 gr;
- flour - 160 gr;
- egg - 2 pcs.;
- cocoa - 1 tbsp. a spoon;
- baking powder - 1 teaspoon;
- walnuts- 100 gr.
How to cook:
Put sour cream, eggs, sugar in a bowl. Beat them with a mixer or a hand whisk.
Sift wheat flour through a sieve, and then mix it with baking powder. Pour these dry ingredients with other products. Beat well to achieve a smooth dough.
Divide the dough in half. Gently add powdered cocoa to one part, stir it well so that there are no dry grains left.
Bake 2 cakes in the oven at 190°C for 20-30 minutes each.
The classic sour cream uses sour cream not only for dough, it is also the basis of the cream. To obtain it, sugar is thoroughly mixed with thick sour cream, and then whipped into a single dense mass.
Peel the walnuts from the shell. Grind the kernels into pieces. To give them a brighter taste, fry the nuts a little in a hot frying pan without oil.
Cut the cooled cakes in half to make 2 brown and 2 white.
Form the cake starting with a dark color. Lay all the cakes alternately, alternating their color. Spread each layer generously with cream and sprinkle with chopped nuts. Lay the rest of the cakes, but do not forget to grease them and sprinkle with nuts.
Cover the shaped cake completely with cream. You can finally decorate the cake with nuts, biscuit crumbs or chocolate.
Detailed Tatar recipe for sour cream
Along with the classics, Tatar variants of sour cream are gaining more and more popularity.
A distinctive feature of such pies is the dough, which is prepared in an unconventional way for us. Most often, such Tatar desserts are made from shortbread yeast dough.
It's time to consider and prepare a recipe for sour cream like in a baguette with tender dough and melting stuffing.
- milk - 250 ml;
- oil - 60 gr;
- sugar - 50 gr;
- flour + 400 gr;
- dry yeast - 7 gr;
- salt - a pinch;
- lemon zest - ½ pc.
- sour cream - 0.5 kg;
- eggs - 4 pcs.;
- sugar - 6 tbsp. spoons;
- vanilla sugar - 1 packet.
How to cook:
To raise the yeast, heat the milk a little over a fire. Pour sugar into it and dissolve the yeast in the warm liquid for dough.
Grate the citrus zest and melt the butter without letting it boil.
Pour diluted yeast into the air flour, add salt and mix the ingredients. Put the zest on them, slowly pouring in the ghee. Try to get a soft, slightly sticky mass. To do this, knead the dough for at least 3 minutes. Form a ball out of it and let it rest in heat for volumetric growth. After 2 hours put everything in the refrigerator.
Dough Tatar sour cream the good thing is that it is suitable for harvesting for the future. From it you can bake for the next 4 days. And 3 hours before creating the pie, pull out the dough for heating.
Crack the eggs into a bowl, add sour cream to them, add sugar. From these ingredients make a homogeneous thick mixture.
Roll out the dough for sour cream into a layer. Cover the bottom of the mold with it, slightly lifting it around the edges. In the middle of the form, pour a thick filling of sour cream and egg mixture.
Bake sour cream at 180°C for about 30-40 minutes. Warm stuffing right pie sour cream should tremble slightly when shaken. Then let it cool, and then stand overnight in the refrigerator.
Delicious recipes based on the classics
Various changes made to traditional recipe cake, give the dish a new rich taste or make it easier to work with the dough. Any home recipe sour cream based on the classic guarantees success.
Smetannik with condensed milk on kefir
With a limited amount of sour cream in baking, you can replace it with another product and bake sour cream on kefir.
Required Ingredients:
- egg - 3 pcs.;
- condensed milk - 1 can;
- kefir - 1.5 cups;
- flour - 1.5 cups;
- soda - 1.5 teaspoons;
- cocoa - 2 tbsp. spoons.
- sour cream - 700 gr;
- sugar - 1 cup.
How to cook:
Sift flour, extinguish soda with vinegar. Mix them together. Drive eggs into them, pour in condensed milk with kefir. Dilute everything into a single mixture. General dough liquid consistency should be divided into parts in a ratio of 1 to 2. Mix the cocoa powder into the smaller part and mix it well.
Bake sour cream at 180°C until fully cooked. Cut the cooled light cake in half.
Prepare a cream from sugar with chilled sour cream. Start assembling the cake by placing the cocoa cake in the center of the cake. Spread all layers, sides and top of the pie equally with cream. Before serving, let the cake soak with sour cream for softness, leaving it for 1-2 hours.
The simplicity and uniformity of the sour cream pie recipe is compensated by natural additives in the form of nuts, raisins and poppy seeds.
These components give the most regular cake solemn look.
- egg - 4 pcs.;
- sugar - 2 cups;
- flour - 2 cups;
- sour cream - 400 gr;
- vegetable oil - 2 tbsp. spoons;
- baking powder - 2 tsp;
- raisins - 1 handful;
- walnut - 1 handful;
- poppy - 2 tbsp. spoons;
- cocoa - 2 tbsp. spoons.
- sour cream - 800 gr;
- powdered sugar - to taste.
How to cook:
Turn the mixture of eggs and sugar into a viscous mass. Pour oil into them, add sour cream. Mix everything. Pour flour through a sieve, add baking powder. To obtain a smooth mass without lumps, thoroughly knead the components.
Pour the dough into 4 bowls in equal doses. Mix raisins, cocoa, poppy seeds, crushed nuts into each part.
Bake sour cream cake on paper in separate parts for 15-20 minutes at 200°C.
Make a magnificent filling for dessert from a mixture of sour cream and sweet powder.
Cover each layer of the pie with the same amount of cream. Let it brew for 6 to 24 hours.
Smetannik for chocolate lovers
Not bypassed classic cake sour cream and chocolatiers. Adjusting to their taste, the cake acquires chocolate shades with the taste of coffee or condensed milk.
Required Ingredients:
- sour cream - 1 glass;
- sugar - 1 glass;
- flour - 1.5 cups;
- egg - 1 pc.;
- cocoa powder - 100 gr;
- soda - ½ teaspoon.
- sour cream - 1 glass;
- sugar - 1 glass;
- instant coffee - to taste;
- oil - 50 gr.
How to cook:
Grind sugar with proteins and yolks until they turn into a lush mass. Add sour cream to the resulting viscous mixture, mix the products. Mix cocoa powder with baking soda. Pour the dry mixture in parts to the sweet egg foam, stirring it all the time.
Grease the mold where the cake will be baked with oil. Place it in the oven for 60-65 minutes at 180-190°C. After - let the cake cool, and then divide it in half.
Pour 100-150 grams of strong coffee into sugar to dissolve the grains. Beat coffee sugar vigorously until smooth with sour cream. The presence of coffee in the cream gives the truffle sour cream an even more expressive taste. To sour cream on a spoon, mix soft butter, constantly whipping the cream.
Smear the cakes with sour cream and leave the cake for 3-4 hours.
Cooking sour cream not in the oven
The Soviet Union taught many to be content with little, so there are many recipes for pies baked in a pan. And modern kitchen appliances, which make life easier for housewives, save time by taking all the baking work on yourself.
You can make a sour cream cake in almost any household appliance:
- microwave;
- multicooker;
- bread maker.
Such recipes are easy to diversify, with fruits or candied fruits.
A simple recipe for sour cream for a pan
The recipe for sour cream in a pan differs from the usual options. A thick dough is being prepared for it, which requires rolling out.
Required Ingredients:
- margarine - 100 gr;
- sour cream - 80 gr;
- sugar - 100 gr;
- egg - 1 pc.;
- flour - 260 gr;
- soda - ½ teaspoon;
- nutmeg - ½ teaspoon;
- ginger - ½ teaspoon;
- lemon zest - ½ teaspoon.
- cottage cheese - 200 gr;
- sour cream - 400 gr;
- sugar - 100 gr.
How to cook:
Prepare margarine in advance, giving it time to melt. Grind soft fat with sugar. Drive an egg into it, add sour cream. Sprinkle all the spices with aromatic additives. Mix ingredients well.
In a separate bowl, mix flour with baking powder, and then fluff it through a sieve. Mix the flour into the liquid mass 2 times. Knead into a smooth thick dough. Form a well-kneaded dough into a ball. Let him lie down in the cold for 1 hour.
From the rested dough, roll 6-7 equal lumps. Form each portion into round cakes of the same size.
Bake sour cream in a pan until the first bubbles appear on the cakes on both sides.
While the base is cooling, prepare the cream. Grind cottage cheese through a sieve to remove all grains. Combine it with sour cream with a blender or mixer, adding sugar to them in portions. The cream needs to be whipped until it can hold on to the whisk of the mixer on its own.
Form a cake on a flat dish. Place 2-3 tablespoons on all layers curd cream and smooth it over the surface.
Spread the remaining cream on the sides and top of the pie. Sprinkle sour cream with cottage cheese with chocolate, crumbs or candied fruits.
Recipe for apple sour cream for a slow cooker
The proposed recipe for sour cream in a slow cooker is quick and juicy. The main idea of the pie is taken from the Tatar version and enriched with apples. Such a cake will turn any ordinary day into a holiday.
Required Ingredients:
- sour cream - 450 gr;
- egg - 5 pcs.;
- oil - 200 gr;
- flour - 300 gr;
- sugar - 250 gr;
- apple - 4 pcs.;
- cinnamon - to taste.
How to cook:
First, knead the base of the dough. solid oil cut into pieces, add flour to it, ½ sugar, beat in an egg (1 pc.). Knead an even dough by hand.
Lubricate the multi-cooker bowl with grease. Lay the dough in an even layer along its bottom and walls. Allow the base to rest in the refrigerator.
During this time, prepare the jellied part of the pie. Beat 4 eggs with sour cream and sugar until fluffy. In this case, the mass should increase significantly in volume and become thick and homogeneous. Cut fruit into thin slices, remove seeds. For such a sour cream with apples, it is better to take dense, slightly sour varieties of fruits.
Pour the sour cream-apple filling into the chilled bowl shape. Top the entire product apple slices and then sprinkle with cinnamon.
Cook sour cream in a slow cooker on the “Baking” mode. Baking time - 50 minutes. Leave the cake to cool completely in the slow cooker.
You can decorate the cake with powder, mint leaves or a cinnamon stick.
Microwave chocolate sour cream
It's easy to make sour cream when guests are already on the doorstep using a microwave. A few minutes in the miracle oven and chocolate dessert ready.
Required Ingredients:
- milk - 5 tbsp. spoons;
- sugar - 4 tbsp. spoons;
- egg - 1 pc.;
- oil - 3 tbsp. spoons;
- flour - 3 tbsp. spoons;
- cocoa powder - 2 tbsp. spoons;
- starch - 1 tbsp. spoons;
- baking powder - 1 teaspoon.
- sour cream 30% - 200 gr;
- powdered sugar - to taste.
How to cook:
Lather the proteins to a state of lush foam, and grind the yolks with the addition of sugar to a white state. Combine dry ingredients together: sifted flour, cocoa, starch, baking powder.
Pour them into the sugar-egg mass, mix avoiding lumps. Gradually add milk and butter in small portions. As an oil, you can take sunflower or butter, but then the second should be melted in advance. Add fluffy proteins to the resulting mass and mix everything diligently. Smooth out the dough.
Chocolate sour cream is baked at a power of 700 W for no more than 5 minutes.
Prepare the cream by diligently whisking sour cream with powder. Divide the cooled pastries into 21 parts. Spread generously with cream. If desired, additionally decorate the product on top of sour cream.
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.
Perhaps the most popular and familiar to many home cake- it's 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 fresh berries, chocolate chips or even ground scraps, then even for a birthday it will not be a shame to put one 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 then break out of the general 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
Bahetle stores sell chic and at the same time so 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 soak with 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 down ready-made cakes ki 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 cook 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 filling 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 turns out to be absolutely even in the end - after all, it will be 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 vanillin 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 to each cake with a confectionery spatula thick cream. 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!
Simple and delicious recipes pies
The sour cream pie will please not only the guests who come to taste it, but also the hostess who will cook it. A simple classic recipe in the article
1 h 15 min
250 kcal
5/5 (7)
Prepare sour cream classic recipe I was inspired by its widespread discussion on the Internet. This recipe was successfully advertised by the mother of Alena Vodonaeva, a former participant in the Dom-2 program. This woman organized several master classes on cooking this dish, after which the recipe was sold on the Internet. Its simplicity and ease of preparation make it possible for beginners to master baking, and the availability of ingredients makes the cake even more attractive, as a rule, all the products for it are available at home, so cooking it is a pleasure!
How to quickly cook sour cream at home: where to start
Smetannik, despite high calorie content, does not contain any harmful ingredients, so it can be attributed to dishes, suitable for a healthy diet. This is a great dessert for a holiday that does not require special expenses, you can bake it at least every day, and you won’t get bored, because it’s delicious. Any novice hostess can cook sour cream according to the recipe. To prepare it, you need the following ingredients:
Almost all of these ingredients are always in the refrigerator, so you can start experimenting with baking sour cream right now.
Sour cream recipe in the oven step by step at home
According to the participants of the master class Larisa Vodonaeva, sour cream requires a clear sequence of actions. Thanks to detailed instructions you can easily repeat the recipe and get a delicious cake that will leave a pleasant aftertaste for everyone who tries it.
The cream is prepared using a blender or mixer from sour cream and sugar. It is whipped until a homogeneous creamy mass, which should be smeared with ready-made cakes. Part of the resulting sour cream is left to decorate the cake on top. If you add prepared gelatin to the cream, you can make a filling layer for decoration.
cooking secrets
Despite the simple and understandable recipe, each housewife gets her own sour cream, with a certain taste. To make your cake as good as possible, it is worth knowing a few nuances.
Firstly, the sour cream you use for the cake must be from the farm. She must have medium fat to get the right creamy consistency.
Secondly, before serving, the cake must soak in cream and at least a couple of hours to stand in the cold.
Thirdly, to decorate the cake, you can take walnuts or berries that will give the cake an unusual taste. Whipped cream is also great for garnishing. chocolate chips or meringue.
How beautiful to serve sour cream
In order to make the sour cream look more attractive, I smeared not only the inner surface of the cakes with sour cream, but the whole cake in a circle. No additional desserts are needed for such a cake, since sour cream turns out to be self-sufficient and very sweet.
Smetannik is a great option for a tea party cake, I served it with natural brewed tea. The sour cream cake was complemented by chopped fruit and honey, which the guests used as a tea sweetener.
This dessert has become one of my favorites, from time to time I try to add an unusual taste to the recipe: for example, I add bananas, raisins and even apples to the cream. Every time I succeed interesting taste. Be sure to try baking sour cream! I recommend sour cream to anyone who loves simple but delicious recipes!
