Sour cream cake and cream: recipes. Sour cream cake Torn cake with sour cream

Today we are preparing a gorgeous sponge cake with sour cream. The most delicate porous base of two types (with and without cocoa) sinks perfectly into sour cream whipped with sugar. The technique of dividing a biscuit into cookies is unusual and will appeal to lovers of new takes on old recipes. The dessert looks very impressive, but is executed only once or twice. The products are all simple, and the technology is clear.

For a successful result, we will reveal some secrets and share observations.

Nuances and subtleties of the recipe for sponge cake with sour cream

The basis

Biscuit can be different:

(yogurt, ryazhenka);
on boiling water.

When choosing the classic option, we monitor the quality of protein separation. No water, dirt or part of the yolk should get into them. Otherwise, it will be impossible to achieve stable peaks when whipping.

If you don’t want to monitor the quality of beating eggs and worry about whether the baked goods will rise or not, you need to simplify your task. The simplest sponge cake with sour cream will be based on fermented milk products. The main thing here is to take an old product that is more acidic. Suppress the soda in it, wait until the reaction takes place, and mix all the other ingredients. The cake will come out tall and fluffy. And all thanks to kefir and soda. Important: do not replace it with baking powder.

How to bake sponge cake layers with sour cream

It is better to lay out the dough in a pre-prepared form. Ideal if it is detachable. Silicone is also suitable, but in it the products become damp when they cool, and if removed while hot, there is a risk of deformation.

There are three ways to prepare:

the mold is coated with odorless vegetable oil;
parchment greased with oil is placed on the bottom;
The mold is greased with butter and dusted with flour (French shirt).

How long to bake sponge bases for cakes with sour cream

Baking time depends on the thickness of the dough layer, the features of ovens/multi-cookers and their types. As a rule, 35-40 minutes is enough. If the cake is thin, it will bake in 15-20 minutes. But it is important not to open the oven doors while baking. If you don't hold back, the biscuit may settle.

Check readiness with a wooden skewer. They stick it into the highest place of the cake and look for the presence of dough. A dry skewer confirms the readiness of the baked goods.

You can do without deformations. Simply press your finger on the biscuit. If no trace remains on it, it is quickly restored, then the product is ready.

Delicious additives for homemade sponge cake with sour cream cream

It’s good to cook at home: what you like will be present in the dessert. And in such quantities as you want.

You can add your favorite treats:

nuts;
dried fruits;
berries/fruits;
chocolate drops;
lemon peel;
spices (cinnamon, nutmeg, vanilla).

Beautiful photos of sponge cake with sour cream

For inspiration, here are mouth-watering pictures depicting delicious masterpieces made from simple products. It's nice to photograph a dessert, especially if you made it yourself. And it’s even more enjoyable when you spend a minimum of time cooking.

The subtleties of preparing sour cream for a delicious sponge cake

Use full-fat sour cream, from 25%. If you don’t find one, you can increase the density by using one trick. Place the sour cream in triple folded gauze, hang it over the pan and wait for 4-6 hours. In this state, the liquid will leave the low-fat sour cream and a mass will remain, suitable for preparing a fluffy cream. True, 18-225 sour cream will be needed twice as much.
If you don't have time to fuss, you can thicken it by adding gelatin. How to work with it, look at the packaging. Or in the recipe "
You only need to beat the cold mass.
It is better to replace sugar in any recipe with powdered sugar. The cream with its use will be especially gentle.
You can flavor it with vanilla, and vary the color by adding cocoa or a couple of spoons of berry puree. In the latter case, it is important not to overdo it, so as not to make the consistency too liquid.
To vary the taste, cream, cottage cheese, ricotta, and mascarpone are added to sour cream. But these delights increase the cost of dessert.

Proven recipe for delicate sponge cake with sour cream step by step

At the heart of this ingenious creation of culinary thought is a light kefir sponge cake. It is greased with sour cream whipped with powdered sugar. Place two layers of chocolate biscuit cookies, light and again chocolate. Cover everything with cream and decorate with cookies. It turns out very impressive. The dessert has a particularly delicate taste.

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Hello! Today I, a baking lover and an experienced sweet tooth, want to talk about this type of dessert, such as cake with sour cream (recipe step by step with photos). No matter what kind of cake layers you use, for a delicious cake you need a cream that will decorate the flavor palette of the baked dough and introduce new sweet notes.

Probably nothing can compare with sour cream, which will always help a diligent housewife prepare a real work of art. At the same time, by alternating all the different types of baked goods and cream, you can always prepare something new and extremely tasty.

Of course, some will say: “Why are you bothering with your sour cream? Just think sour cream and sugar!”

And they will be fundamentally right and wrong - at the same time, since to such a seemingly simple combination you can add a lot of different ingredients, thereby radically changing the original recipe: berries and fruits, cream and chocolate, condensed milk and honey , and many, many other components.

And it doesn’t matter what kind of dough you baked the cake layers from, the main thing is that by soaking them with sour cream, you will get a truly magnificent delicacy. And decorating such a cake is generally a pleasure and an uncultivated field for experiments, here you may find it useful: nuts, crumbled pastries, all types of icing, candied fruits, citrus zest, berries and fruits, and especially chocolate.

I hope that you will like each recipe with a photo, and they will all become a lifesaver in preparing a cake that will definitely become the highlight of your holiday table.

Recipe 1. Classic honey cake with sour cream

Ingredients: half a liter of homemade sour cream, 3/5 packs of margarine or butter, 2 eggs, 2 cups granulated sugar, 3 tablespoons of honey, baking powder according to instructions or a teaspoon of soda.

This classic recipe is attractive because even with a small amount of honey used during the making of our cake, the baked goods acquire a pronounced honey taste.

And the fact that this recipe is quite easy to prepare generally elevates it to the category of indispensable for small family holidays.

Let's start preparing the cake:

Heat margarine (butter or spread) in a large container.
Pour in honey with half the volume of prepared sugar and place in a water bath, stirring thoroughly until a mixture of homogeneous consistency is formed.
Without stopping stirring, pour a portion of soda into the mass, wait until the volume of the mass of formation increases and it becomes white.
Beat in the cooked eggs and mix again.
Add flour and knead the dough.
We divide the dough into 10 even parts, and place them one by one on a baking sheet, forming each into a thin layer, from which we will bake our cake layers.
Before baking, make small cuts in the formed layers of dough with a knife or punctures with a fork.
Baking is carried out in a preheated oven until the baked goods acquire a dark golden color, this will take no more than five minutes.
Prepare the cream: thoroughly mix the remaining sugar with cold sour cream and beat them with a mixer.
Assembling the cake: stack the cakes on top of each other, liberally spreading each one with cream.

The classic cake with sour cream is ready. Bon appetit!

Recipe 2. Sponge cake with sour cream

This recipe will tell you how to make a sponge cake, which is extremely easily soaked in sour cream and acquires a juicy and delicate taste. This lightness can only be further emphasized by adding delicate berries or fruits to the recipe, for example, strawberries and bananas.

To make this cake we will need:

3 eggs, 2 bananas, 4 heaped tablespoons of flour, four cups each of granulated sugar and sour cream, 2 cups of water, coffee to taste

Let's start preparing the cake:

Using a mixer, beat the eggs with a third of the granulated sugar into a strong white foam until the sugar is completely dissolved.
Add the winnowed flour and knead into the batter.
Preparing the mold (baking tray): place baking paper, but do not coat with oil, but lightly dust with flour. We can replace flour with breadcrumbs. This will prevent the cake from sticking to the pan.
You need to bake the cake crust in a preheated oven at a temperature of 180 °C, for about a third of an hour.
Prepare the cream: thoroughly mix 1/3 of the sugar with cold sour cream and beat them with a mixer.
We boil water with the rest of the granulated sugar, brew (or dissolve) coffee in this syrup and let our coffee syrup cool a little.
Having taken the baked goods out of the oven, wait until they cool down and use a string or a very sharp knife to divide them into two or three layers.
You need to lay the cakes in such a way that the impregnation is easily absorbed, for example, for a cake cut into three parts, we lay it out as follows: put the first cake with the cut up, put the second cake that has two cuts, and put the last cake with the cut down.
Each cake should be generously coated with cream.

The cake is ready. Bon appetit!

Recipe 3. Classic pancake cake

This recipe is best suited for young housewives, as it is extremely easy to prepare and, despite its rather high sweetness, is perfect for those on a diet due to its low calorie content and light taste.

In addition, the recipe is flexible and its ingredients are easily replaceable; for example, in the absence of flour, you can use ground buckwheat. This means that this cake is perfect for your experiments.

To prepare this cake we will need:

one and a half glasses of sour cream and cream with boiled water and flour (buckwheat can be used), 2 eggs, half a tablespoon of dry yeast, a glass of milk, half a lemon, a quarter stick of butter, a pinch of salt, vanillin to taste

Let's start preparing a light cake:

Dough: dissolve the yeast in warm water and add a third of the flour, leave in a warm place for 2/3 hours. Thus, we awaken the yeast, as evidenced by the abundant growth of the cap on the dough.
Pour the remaining prepared flour into the dough, knead thoroughly and again send it to a warm place for the same period of time, this time so that the dough rises.
Pour hot, freshly boiled milk into the dough, add salt and let it cool.
And after a couple of hours, beat in the eggs, pour in the melted butter and knead well.
The dough should rest for a third of an hour.
Fry thin pancakes in a large frying pan and cool them.
Mix sour cream with cream in a mixer for 7 minutes.
And adding vanillin and juice with the zest of pre-prepared estuary to the resulting mixture, mix again in a mixer.
Place the cakes, generously spread with cream, on top of each other.
I leave the cake decoration to your taste.

Light cake with sour cream cream is ready. Bon appetit!

The cake layers should not dry out during baking, as they will then quickly burn; as soon as the cake layers have browned and acquired a golden color, you can remove the baked goods from the oven. Do not forget that thin cakes not only cook quickly, but also burn.
The sponge cake layer really doesn’t like being disturbed, especially at the very beginning of baking. And if you want to prepare a fluffy sponge cake for your cake, then under no circumstances disturb it while baking, except before taking it out of the oven, otherwise it will fall off.
Be sure to winnow the flour before adding it to the dough, this saturates it with oxygen and makes the cake layers fluffier.

Cook easily - eat delicious!

Thank you for your attention! See other recipes with photos and step-by-step instructions in the relevant sections of my website!

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

Content

This homemade dessert, simple in its recipe, is considered a dish of Russian cuisine. However, under the same name you can find both a German delicacy and a Tatar one. If you are thinking about how to make sour cream, be sure to specify which cake you are interested in. Professionals are sure that it is worth learning how to cook all its varieties.

How to cook sour cream

If we talk about the classic recipe of the popular Russian cake, the base is a dough similar to biscuit, only without butter - the role of the liquid fatty component is played by sour cream. The baked fluffy crumbly base is cut into 2 (traditionally, but not necessarily) cake layers, between which sour cream cream with sugar or powdered sugar is placed. Even for inexperienced housewives, making sour cream at home is not an impossible task.

Dough

The traditional version of the basis for this dessert of Russian cuisine is a sponge cake, but it is denser than the classic one due to the replacement of some components. It is prepared from eggs, flour, sugar and sour cream; the leavening element is soda. Some varieties of sour cream cake recipes involve the addition of cocoa, alcohol, small raisins, condensed milk, and almonds. Vanillin gives the aroma.

A few nuances:

Ideally, sour cream should be rustic. If it is store-bought, take 25% or even more fat.
A lighter version of the dough can be made with kefir, and some housewives use 1.5% yogurt for this.
The dough for a sour cream cake should not be kneaded for too long - beat until all the ingredients are mixed and immediately pour into the mold.
Tatar cake is more like an open pie with sour cream filling. It has a yeast base.
The correct dough consistency for classic Russian sour cream is thick, but dripping from a spoon.

Recipe for sour cream at home

Below you will find several variants of this sour cream dessert that are attractive in terms of taste and aesthetic qualities - from the classic to the vegetarian version based on... carrots. You will see that the recipe for a cake with sour cream can be almost anything, learn how to make a sponge cake without the egg component, and understand the nuances of creating the right cream and decorating the finished dish.

Classical

Time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 4 349 kcal.
Purpose: for tea.
Cuisine: Russian.

What the original step-by-step recipe for this wonderful dessert looked like is no longer known. Professionals believe that the classic sour cream cake according to GOST was prepared as described below, but no one can say how correct their guesses are. However, the taste, if you believe the words of the housewives, is similar to the one that is familiar to many from childhood. Even if it was not a factory GOST, grandmothers baked dessert like that.

Ingredients:

flour - 300 g;
sour cream - 1 kg;
sugar - 2 cups;
eggs – 3 pcs.;
soda - 1 tsp;
vinegar - for extinguishing;
walnuts - a handful;
cocoa - optional.

Cooking method:

Beat the eggs, alternately introduce the eggs and a glass of sugar.
Add 300 g of sour cream, carefully add the flour sifted twice. The mixer continues to operate at medium power.
Preheat the oven to 200 degrees.
Add slaked soda to the dough, pour it into a round shape. Send to bake for 35-40 minutes. At the same time, the temperature of the oven must be reduced to 180 degrees.
Let the biscuit cool on a wire rack. Cut lengthwise in half.
Make sour cream with sugar. Place 2/3 of the volume between the cakes, 1/3 to cover the surface.
Sprinkle crushed nuts on it. Additionally, you can decorate the cake with cocoa. Serve after 1.5-2 hours.

Chocolate-sour cream

Time: 3 hours.
Number of servings: 6 persons.
Calorie content of the dish: 3747 kcal.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: medium.

Adding cocoa or chocolate chips transforms any baked product - from cupcakes to cookies, and sour cream sponge cake is not spared. A little culinary magic, and the taste of the dessert is significantly transformed, and even its structure changes. If the dish is prepared for a sweet tooth, this chocolate and sour cream kefir cake, similar to the famous “Count Ruins,” can be coated with the same chocolate cream.

Ingredients:

egg;
kefir - 300 ml;
sour cream - 500 g;
flour - 250 g;
cocoa – 100 g;
soda - 1 tsp;
sugar – 6 tbsp. l;
butter - 50 g;
dark chocolate – 100 g.

Cooking method:

Beat the egg. Add half the volume of cocoa, 3 tbsp. l. sugar, flour.
Pour in kefir with soda dissolved in it.
Bake a simple sponge cake at 190 degrees for half an hour (the exact time depends on the oven).
The cream is prepared simply: beat the sour cream with the remaining cocoa, add 3 tbsp. l. Sahara.
Cut the cakes into cubes, fold them into piles, pouring cream over them.
Melt chocolate with butter and cover cake on top. Refrigerate until the glaze hardens.

With cottage cheese

Time: 50 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 2464 kcal.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: medium.

Sour cream with cottage cheese is even healthier, even more tender, even tastier. If you pour in a little gelatin, you get almost a soufflé. Pay attention to the issue of decorating the dessert, and the finished curd and sour cream cake can be served to guests or family during an evening tea party. Try to choose cottage cheese with a fat content of 5% or higher, otherwise you will have to increase the sour cream component.

Ingredients:

eggs – 2 pcs.;
butter – 50 g;
a pack of cottage cheese;
milk – 35 ml;
sugar - half a glass;
sour cream - 300 g;
flour – 200 g;
baking powder - 1 tsp

Cooking method:

Mix half the volume of cottage cheese with flour, eggs, baking powder, soft butter, and milk.
Place the dough in the mold and make sides.
Mix the remaining ingredients and pour onto the cake base.
Bake for 45 minutes at 190 degrees.

In a slow cooker

Time: 1 hour 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 1902 kcal.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: medium.

The general algorithm for working with an oven and a multicooker in relation to baking is almost unchanged, only it is not advisable to take out the sour cream biscuit from the latter right away. Professionals advise to first lift the lid and wait a quarter of an hour, and then remove the dish. Once you learn how to cook such a sour cream cake in a slow cooker, you can completely forget about the existence of the oven.

Ingredients:

eggs – 2 pcs.;
flour - a glass;
sugar - 1.5 cups;
sour cream – 2 cups;
oil - for the bowl;
baking powder - 1 tbsp. l.

Cooking method:

Sift flour in a heap.
Add a glass of sugar, pour in the same amount of sour cream.
Stir in beaten eggs and baking powder.
Pour the sour cream dough into a greased bowl.
Cook the sponge cake for sour cream cake in the “baking” mode for 50 minutes.
Cool, cut in half. Coat with sour cream whipped with sugar.

with cherry

Time: 1 hour.
Number of servings: 6 persons.
Calorie content of the dish: 3214 kcal.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: medium.

Very light and airy, with a delicate curd base and an equally delicate filling, children really like this cake. Sour cream with juicy berries makes it especially beautiful and elegant. It is advisable to bake under foil if you have a medium oven. This sour cream cake with cherries needs to be cut after it has cooled, otherwise the hot filling may float behind the knife.

Ingredients:

milk - half a glass;
flour – 200 g;
cottage cheese – 130 g;
eggs – 2 pcs.;
sugar - 130 g;
baking powder – 1 tsp;
sour cream - 340 g;
vegetable oil - 3 tbsp. l.;
starch - 1 tbsp. l.;
cherry – 300 g.

Cooking method:

Make a dough from warm milk with cottage cheese, flour, half the volume of sugar, baking powder and butter. Lay out in a thick layer according to the mold, make sides.
Form the filling from the remaining components (along with the cherry). Fill it with the base of the cake.
Bake for an hour at 180 degrees.

With condensed milk

Time: 5 hours 35 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 3448 kcal.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: medium.

This cake with condensed milk and sour cream has a denser base than the classic one - the sponge cake is a little heavier, sweeter, but bakes well even in medium-power ovens. The cream is not just sour cream - honey and ground poppy seeds are added to it, which make the cake especially interesting. For the holiday table, you can decorate the dessert with pieces of dried apricots and white raisins.

Ingredients:

butter – half a pack;
eggs – 2 pcs.;
sour cream - 700 g;
bank of condensed milk;
flour - 1.5 cups;
soda - 1 tsp;
honey - 3 tbsp. l.;
poppy seed - half a glass;
vinegar.

Cooking method:

Let the oil warm up, add condensed milk and beaten eggs to it.
Add flour, soda (sweat first).
Pour half the dough into a round mold and place in the oven (temperature 180 degrees). Do the same with the remaining half.
Each biscuit-sour cream cake based on condensed milk is baked in 25 minutes.
Assemble the cake by making a simple honey-sour cream cream with poppy seeds. Let stand overnight or 4-5 hours.

Jelly

Time: 5 hours 35 minutes.
Servings: 5 persons.
Calorie content of the dish: 2321 kcal.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: easy.

You don’t have time for the oven, but you need to do something urgently for tea? Find out how to make this delicious and tender no-bake sour cream cake with gelatin so that the task of creating quick sweetness will no longer cause you any difficulties. Fruits and berries can be anything: the main thing is that they are not too watery, otherwise it will be difficult for the mass to harden. Additionally, you can add a little melted chocolate or caramel here.

Ingredients:

sponge cakes – 300 g;
sour cream - 500 ml;
gelatin - 3 tbsp. l.;
sugar - 140 g;
banana;
peaches – 150 g;
grapes – 100 g.

Cooking method:

Pour gelatin powder with cold (!) water, select the quantity according to the recommendations on the packaging - each manufacturer has its own requirements.
After half an hour, warm the swollen mass so that the lumps dissolve.
Beat sour cream and sugar until very fluffy. Mix with gelatin.
Place a mixture of fruit pieces on the bottom of a large round bowl and pour in some of the sour cream.
Top with a broken sponge cake, again with sour cream, again with fruit and continue alternating. The last layer should be sour cream.
Let the cake set in the refrigerator for 4-5 hours.
Turn the bowl over so the dessert slides out. Serve cold.

No eggs

Time: 3 hours 45 minutes.
Number of servings: 6 persons.
Calorie content of the dish: 3560 kcal.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: medium.

This delicious cake has a vegetarian version, which consists of carrot sponge cake, baked using eggs, and delicate sour cream with prunes. If you care about your figure and just want to minimize the harmfulness of baking to your body, you will like this recipe. It is not easy to distinguish such a cake with sour cream without eggs from the classic one by taste.

Ingredients:

grated carrots - 400 g;
sour cream - 500 g;
lemon – 1/2 pcs.;
flour - 310 g;
salt;
prunes - a handful;
sugar - a glass;
walnuts - 100 g.

Cooking method:

Steam prunes.
Mix carrots with 100 g of sour cream, lemon zest, salt, half a glass of sugar and flour. Compact this mass in the mold.
Carrot-sour cream sponge cake is baked for 35 minutes at 185 degrees. Cut after cooling.
Make sour cream with crushed nuts and chopped prunes.
Once the cake is formed, let it sit for 2-3 hours.

In a frying pan

Time: 5 hours 35 minutes.
Servings: 5 persons.
Calorie content of the dish: 3792 kcal.
Purpose: for tea.
Kitchen: home.
Difficulty of preparation: medium.

If you cook sour cream cake in a frying pan, it will look more like a honey cake - thin cake layers that are coated with delicate sour cream. In terms of taste, it will not lose to the classic one, so housewives who do not have an oven can get out of the situation without much loss. The only disadvantage of this method of work is the length of time spent creating the sour cream cake and the inability to move away from the stove.

Ingredients:

powdered sugar – 2 cups;
sour cream - 550 g;
flour - 3 cups;
egg;
soda - 1 tsp;
a pinch of vanilla.

Cooking method:

Mix sour cream, powdered sugar (glass), vanillin, beaten egg.
Add flour with spoons. Add slaked soda last.
Divide the dough into 10 parts, roll each one to the diameter of a frying pan (preferably a pancake pan).
When it warms up, bake cakes on it on both sides until dark golden brown.
Coat with sour cream and let stand for 5 hours.

With fruits

Time: 2 hours 10 minutes.
Servings: 5 persons.
Calorie content of the dish: 3111 kcal.
Purpose: for tea.
Cuisine: Tatar.
Difficulty of preparation: medium.

The Tatar version of the sour cream delicacy tastes no worse than the Russian versions already discussed, only in appearance it is more similar to an American cheesecake. The highlight is the delicate soft filling, reminiscent of grated curd mass, but it is not here. There is no shame in putting such a sour cream cake with fruit in the center of the holiday table or giving it as a sweet gift.

Ingredients:

flour - 400 g;
dry yeast - 7 g;
sugar – 7 tbsp. l.;
milk - a glass;
eggs - 5 pcs.;
vegetable oil;
sour cream - 500 ml;
salt;
red apples – 2 pcs.;
yellow pear.

Cooking method:

Sift the flour in a heap, add salt, yeast, and a spoonful of sugar. Whisk to combine the ingredients.
Pour in the oil, followed by warmed (40-45 degrees) milk, and beaten egg.
Make a homogeneous mass, cover with a towel, and let rest.
After an hour, roll it out into a thick round cake. Place in the mold so that low (4-5 cm) sides are preserved.
Make the cream: combine sour cream with beaten eggs and remaining sugar. Fill the cake base with this.
Bake for about 50 minutes at 190 degrees.
10-12 minutes before the end, place pear and apple slices on the surface, alternating them with each other.

Sour cream for cake

According to professionals, the layer for the cakes deserves special attention. Depending on its composition, the cake with sour cream can be served immediately or left to infuse in the cold. A few nuances:

10 signs that you are not loved

You can prepare sour cream at home without unnecessary difficulties. It is enough to know the recipes for sour cream that our grandmothers used and not be afraid to experiment with creams and fillings. The main rule of excellent baking with fermented milk product is choosing the right ingredients. Standing sour cream is suitable for the dough, but for the cream layer you definitely need to buy fresh cream.

The five most commonly used ingredients in recipes are:

A lush and tender pie is made from the simplest ingredients: flour, eggs, sour cream and sugar. At will and based on their culinary experience, housewives add other products: butter, honey, raisins, nuts, vanilla, curd mass, apples, peaches, juicy pears, condensed milk. The national Tatar sour cream cake and the multicooker dessert are also popular. Sour cream is served with tea, coffee, and cold drinks. Children love it for its pleasant sweet taste and delicate aroma. An airy pie will be a real decoration for any holiday feast. It can be easily decorated with berries, fresh fruit, custard or chocolate cream.

Sponge cakes coated with sour cream create a tall, tender and juicy cake. To prepare it you will need simple ingredients and about 60 minutes of free time.

But before you “make” the dessert, remember a few simple tips and follow them while preparing the cake. Thanks to them, your sponge cake will turn out tall and porous, and the cream will be tender and thick.

Secrets of making sour cream

Prepare the cream from chilled sour cream with the addition of powdered sugar (grains of regular sugar may not completely dissolve).
Do not use homemade sour cream - store-bought sour cream is better suited for making cream.
The fat content of sour cream for cream should be at least 25%. Otherwise, add heavy cream or a special thickener to it.

Secrets of making biscuit

Beat the yolks and whites separately - this will make the sponge cake fluffy.

When combining the whites with the yolks, use a spatula (not a whisk or a spoon).
If, in addition to flour, you use other bulk ingredients (for example, cocoa) to prepare a sponge cake, then they need to be mixed and sifted through a sieve. This will ensure they are evenly distributed throughout the dough.
If you are afraid that the sponge cake will not be porous, add baking powder to the dough.
To bake the sponge cake, it is best to use a springform pan, the bottom of which is lined with parchment paper.
Cut only the cooled biscuit. To do this you need a special string knife for cake. But you can also separate the cake using regular fishing line: make a cut into which the fishing line will be inserted, overlap the ends and pull in different directions.

Sponge cake with sour cream: a simple and quick recipe

To prepare both the biscuit and the cream, we need very simple and affordable ingredients. Surely many housewives already have them in stock and don’t need to buy anything.

Biscuit Ingredients

eggs - 6 pcs.;
sugar - 200 g;
flour - 200 g;
salt - a pinch;
vanilla - 1 sachet.

cream ingredients

sour cream - 800 g;
powdered sugar - 200 g.

Cooking

Separate the yolks from the whites and beat the first ones, adding 100 g of sugar to them.
Beat the egg whites with a pinch of salt until fluffy.
Then gradually add sugar into the mixture without stopping whisking.
Combine the yolks with the whites using a spatula; movements must be careful, from bottom to top.
Add flour.
Fill the mold with dough and bake the biscuit for about 30 minutes at 180 degrees.
Check readiness with a toothpick or match.
While the cake is baking, prepare the cream: beat sour cream with vanilla and powdered sugar.
Cut the finished cooled sponge cake into two or more parts (depending on its height) and grease it with cream. We leave the cake in the refrigerator for several hours (about 3-6) so that it is well soaked, tender and juicy.

If you want to serve a cake at the holiday table, experiment with dessert decoration. Chocolate chips, colorful sprinkles, fruits or berries are suitable for this.

Bon appetit!

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