Sour cream - a classic homemade pastry that is loved for its ease of preparation and delicate taste. Despite the fact that the most common products are used for cooking, this cake has been very popular for many years.
Classic sour cream cake - basic principles of preparation
Sour cream cakes for a classic cake are prepared on the basis of fresh sour cream. It turns out a gentle, fluffy biscuit. In addition to sour cream for dough, you will need eggs, vanillin, flour, as well as baking powder or baking soda. First, the eggs are beaten with sugar, then sour cream is introduced into the egg mixture and mixed. Separately combine all the dry ingredients and, gradually pouring it into the liquid mixture, knead the dough, the consistency of homemade sour cream.
The dough is poured into a split mold, greased with fat, and sent to the oven for forty minutes. Cake is baked at 200 degrees.
The finished cake is cooled, not removed from the mold, then cut it along in half. The higher you want the cake, the more cake you need to bake.
The cream is prepared from sour cream and sugar. To do this, take chilled sour cream, pour sugar into it and beat with a mixer until all the grains are dissolved.
Cakes are greased with ready-made lush cream, gradually collecting a cake. The top and sides of the cake are smeared with the rest of the cream and decorated at your discretion.
Sour cream can also be a wonderful festive dessert if you add citrus fruits, berries, fruits, nuts or coffee to it.
Recipe 1. Classic sour cream cake
Ingredients
fat sour cream - 600 g;
vanilla;
three eggs;
baking soda - half tsp;
flour - one and a half glasses;
sugar - two glasses;
creamy fat.
Cooking method
1. Drive eggs into a deep bowl, pour a glass of sugar and beat with a mixer until lush. Then add sour cream and continue whisking for a few more minutes.
2. The sifted flour is mixed with the remaining dry ingredients and gradually pour the resulting mixture into a liquid mass. Mix until a homogeneous dough without lumps.
3. Lubricate the demountable form with butter and pour the dough into it. Sent for forty minutes in the oven and bake at 200 C.
4. Combine sour cream with a glass of sugar and beat until completely dissolved.
5. Take the finished cake out of the oven, cool, and cut along in half.
6. Lubricate the lower cake with half the cream, put the second cake on top and grease its surface with cream. We also coat the sides of the cake with a cream using a spatula. Cake can be decorated with melted chocolate, berries or coconut.
Recipe 2. Classic sour cream cake with cherry
Ingredients
Dough
slaked soda - two tsp;
five eggs;
cocoa powder - two tbsp. l .;
flour - 300 g;
butter - half a pack;
sour cream - 220 g;
sugar - 300 g.
Cream
half a kilogram of pitted cherries;
sugar - 200 g;
fat sour cream - half a kilogram;
walnuts - 100 g;
chocolate - 70 g.
Cooking method
1. Cut the butter into pieces, put in a plate and place in a water bath. Warm up over low heat, stirring constantly, until it melts. Remove from the water bath and cool.
2. Drive eggs into a bowl and begin to beat with a mixer at low speed. Pour sugar in a little and whisk for another five minutes, gradually increasing speed, until a lush mass comes out. Preheat the oven to 200 degrees. Lubricate the form with butter.
3. In a separate bowl we combine the cooled oil with sour cream. Mix until smooth. Add flour to the resulting mass and knead a homogeneous dough. Divide it in half. Pour cocoa in one part and mix. Pour the chocolate dough into the mold and send it to the oven.
4. Bake chocolate cake for half an hour. Then we take out the form, cover with a towel and leave for ten minutes. We take out the cake, place it on the grill and cool.
5. Lubricate the mold again and pour light dough into it. Bake the cake for 30 minutes. We take it out, leave it under a towel for 20 minutes, transfer it to the grate and cool it.
6. My cherries, we take out the seeds and transfer the berries to a colander so that the excess juice is stacked.
7. We clean and fry nuts in a dry frying pan until a nutty flavor appears. Cool and grind with a rolling pin.
8. Cakes cut in half along. Add sugar to sour cream and beat at medium speed until a lush mass is obtained.
9. Put chocolate cake on a wide dish, grease it with a thin layer of cream, spread a layer of cherry and cover it with cream. We cover everything with light cake. Repeat the layers until the cakes and cream are over. Grease the top and sides with cream. Sprinkle the sides of the cake with chopped nuts. We send the cake for six hours in the refrigerator.
10. Break the chocolate into pieces and place it on a small plate. We put in a water bath and warm, stirring, until dissolved. Pour the surface of the cake with melted chocolate and put in the refrigerator for another ten minutes.
Recipe 3. Classic sour cream cake in a slow cooker
Ingredients
sugar - 1? glasses;
sour cream 25% - 400 g;
flour - a glass;
three chicken eggs.
Cooking method
1. Eggs are driven into a deep dish, pour a glass of sugar towards them and beat, gradually increasing speed, until a thick lush foam is obtained.
2. Introduce the flour into the egg mixture, gently stirring with a spatula, movements from the bottom up, so that the mass does not settle. Otherwise, the cake will be flat.
3. Lubricate the bowl with butter and pour the dough into it.
4. Place the bowl in the appliance, set the “baking” program for 45 minutes, and close the lid. At the end of time, check the readiness of the test with a toothpick. If necessary, leave the dough in heating mode, so that it comes at the expense of its temperature.
5. Take the finished cake out of the bowl, cool on a wire rack and cut it in half.
6. Pour three quarters of a glass of sugar into sour cream and beat well for ten minutes to make a thick, uniform cream.
7. We coat the cakes with cream and collect the cake. We also coat the sides with cream. Garnish with melted chocolate or crushed nuts.
Recipe 4. Cake classic sour cream without baking with gelatin and strawberries
Ingredients
a pound of fat sour cream;
half a glass of warm boiled water;
200 g of sugar;
200 g of frozen strawberries;
20 g of instant gelatin;
400 g of fresh strawberries;
120 g cookies "Jubilee".
Cooking method
1. Put frozen strawberries in a deep plate, and leave to defrost at room temperature. Then add two tablespoons of sugar to it and beat with a submersible blender until a jam is obtained.
2. Pour the gelatin into a deep bowl and fill it with warm water. Stir with a spoon until smooth and leave to swell for forty minutes.
3. Peel fresh strawberries, place them in a colander and rinse under a stream of warm water and leave for a while to glass all the water. Cut strawberries into thin plates.
4. Break the cookies and place them in the blender bowl. Kill until small crumbs are obtained.
5. Put sour cream in a bowl, add all the remaining sugar to it and beat with a mixer at medium speed until a lush, homogeneous mass is obtained. Sugar should be completely dissolved.
6. In a detachable form, put a cookie crumb and ram it with a spoon.
7. Place the bowl with gelatin in a water bath, and dissolve it, constantly stirring with a spoon. Pour liquid gelatin into a whipped sour cream with a thin stream and combine everything with a mixer, whisking at low speed.
8. Put a third of the cream on a layer of cookies, spread it over the entire surface. Put strawberry jam and sliced berries on top. Now lay out the rest of the cream and again a layer of strawberries. Send the form to the refrigerator for four hours.
9. Remove the frozen cake from the refrigerator. Dip the mold for a minute in hot water, and put the cake on a flat dish. Slice and serve with drinks.
Recipe 5. Classic Chocolate Cake Sour Cream
Ingredients
condensed milk - 200 g;
flour - half a kilogram;
cocoa - 50 g;
baking soda - 5 g;
two eggs;
a glass of oily sour cream;
sugar - half a kilogram;
butter - a pack;
10 g of coffee.
Cooking method
1. Combine sugar with eggs and beat until lush foam. Add condensed milk, sour cream, slaked soda and cocoa to the resulting mixture. Mix everything well.
2. Gradually introduce flour into the liquid mixture, mixing well after adding each serving. Divide the dough in half. Bake two cakes at 200 C for forty minutes.
3. Remove the finished cakes and cool on a wire rack. Cut each in half lengthwise. You should get four chocolate cakes.
4. Beat soft butter until air is formed. Add coffee and condensed milk to it. Instant coffee can be added dry, and from natural it is necessary to brew espresso and only then add it to the cream. Beat all the ingredients until smooth.
5. Cream the cake and form a cake. Smear the sides with cream as well. Garnish with grated chocolate on top of the cake.
Recipe 6. Classic sour cream cake with cinnamon
Ingredients
melted plum. oil - two tbsp. l .;
brown sugar - half a cup;
drain. oil - a glass;
flour - a third of a glass;
white sugar - two glasses;
ground cinnamon - 5 g;
two eggs;
salt;
sour cream - a glass;
baking powder - 5 g;
flour - two glasses;
vanilla - 10 g.
Cooking method
1. Preheat the oven to 175 degrees. Lubricate the form with butter.
2. In a deep bowl, beat the butter with white sugar. Inject eggs one at a time without stopping whipping. Then add vanilla and sour cream. Separately, mix the flour with a pinch of salt and baking powder. We introduce the dry mixture and knead the dough, the consistency of thick sour cream.
3. Pour half the dough into a mold.
4. In a separate bowl, mix a third of a glass of flour with brown sugar, cinnamon and ghee. Mix the filling.
5. Spread half the filling on the dough. On top, distribute the remaining dough, on top of which we spread the filling. Put in the oven for forty minutes. Cool the finished cake on a wire rack.
Classic Sour Cream Cake - Tips and Tricks
Cream of sour cream will turn out easy and delicate, if it is previously well cooled.
To make the cream thick, put sour cream in gauze folded in several layers and hang it to make serum glass.
The cake must be kept for several hours, so that it is well saturated.
To prepare the cream, take only fat sour cream.
