Sour cream - a classic home-made pastry, which they love for the simplicity of preparation and delicate taste. Despite the fact that for cooking use the most ordinary products, this cake has been very popular for many years.
Classic sour cream cake - basic cooking principles
Cakes for classic cake sour cream prepared on the basis of fresh cream. It turns out a gentle, fluffy sponge cake. In addition to sour cream for the dough, you will need eggs, vanillin, flour, as well as baking powder or baking soda. First of all, the eggs are whipped 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, homemade sour cream consistency.
The dough is poured into a detachable form, greased with fat, and sent to the oven for forty minutes. Bake cake at 200 degrees.
The finished cake is cooled without removing it from the mold, then cut it along in half. The higher you want the cake, the more cakes you need to bake.
The cream is made from sour cream and sugar. To do this, take the cooled sour cream, pour sugar into it and beat with a mixer until all grains are dissolved.
Cakes grease ready lush cream, gradually collecting the cake. Top and sides of the cake smeared with the remnants of the cream and decorate at its discretion.
Sour cream can also be a wonderful holiday dessert if you add citrus fruits, berries, fruits, nuts or coffee.
Recipe 1. Classic sour cream cake
Ingredients
fat cream - 600 g;
vanilla;
three eggs;
baking soda - half tsp;
flour - one and a half glasses;
sugar - two glasses;
creamy fat.
Method of preparation
1. Beat the eggs into deep dishes, pour in a glass of sugar and beat with a mixer until fluffy. Then add sour cream and continue to beat a few more minutes.
2. Mix the sifted flour with the remaining dry ingredients and gradually pour the mixture into the liquid mass. Stir until a homogeneous dough without lumps.
3. Lubricate the detachable form with creamy fat and pour the dough into it. Sent for forty minutes in the oven and bake at 200C. 4. Sour cream combined with a glass of sugar and beat until completely dissolved.
5. Take out the finished cake from the oven, cool, and cut along in half.
6. We lubricate the lower cake with half of the cream, put the second cake on top and lubricate its surface with cream. We also coat the sides of the cake with a scoop. Cake can be decorated with melted chocolate, berries or coconut chips.
Recipe 2. Classic sour cream cake with cherry
Ingredients
Dough
hydrated soda - two tsp;
five eggs;
cocoa powder - two Art. l .;
flour - 300 g;
butter - half a pack;
sour cream - 220 g;
sugar - 300 g
Cream
Half a kilo of pitted cherries;
sugar - 200 g;
fat cream - half a kilo;
walnuts - 100 g;
chocolate - 70 g
Method of preparation
1. Cut the butter into chunks, fold into a plate and place in a water bath. Warm up on low heat, stirring constantly, until it melts. Remove from the water bath and cool.
2. Beat the eggs in a bowl and begin to beat with a mixer at low speed. Gradually add some sugar and beat for another five minutes, gradually increasing the speed until the fluffy mass comes out. Preheat oven to 200 degrees. Lubricate the form with butter.
3. We combine in a separate bowl cooled butter with sour cream. Stir until smooth. Pour the flour into the resulting mass and knead the homogeneous dough. Divide it in half. Pour cocoa in one piece and mix. Chocolate dough is poured into the form and sent to the oven.
4. Bake chocolate cake for half an hour. Then take out the form, cover with a towel and leave for ten minutes. We take out the cake, put it on the grill and cool it.
5. Lubricate the form again and pour the light dough into it. Bake the cake for 30 minutes. Take out, leave for 20 minutes under a towel, shift to the grid and cool.
6. My cherry, take out the bones and put the berries in a colander to stack extra juice.
7. Clean and fry the nuts in a dry skillet until nutty flavor appears. Cool and grind with a rolling pin.
8. Cut the cakes along in half. Add sugar to the sour cream and beat at medium speed until you get a fluffy mass. 9. Put a chocolate cake on a wide dish, lubricate it with a thin layer of cream, spread a layer of cherries and cover it with cream. Cover it with a light cake. Repeat the layers until the cakes and cream run out. Top and side grease cream. Sprinkle the sides of the cake with chopped nuts. We send the cake for six hours in the fridge.
10. Break the chocolate into pieces and place it in a small plate. We put in a water bath and warming up, stirring, until dissolved. We pour the surface of the cake with melted chocolate and put in the fridge 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.
Method of preparation
1. Eggs are driven into deep dishes, pour a glass of sugar to them and beat, gradually increasing the speed, until you get a thick fluffy foam.
2. Introduce flour into the egg mixture, gently mixing with a spatula, movements from the bottom up, so that the mass does not settle. Otherwise, the cake will be flat.
3. Grease the bowl with creamy fat 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 we check the readiness of the test with a toothpick. If there is a need, leave the dough in heating mode, so that it comes at the expense of its temperature.
5. Remove the finished cake from the bowl, cool on a wire rack and cut it in half.
6. Pour three-fourths of a glass of sugar into the 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 boards with cream. Decorate with melted chocolate or crushed nuts.
Recipe 4. Classic sour cream cake without baking with gelatin and strawberry
Ingredients
Half a kilo of sour cream;
half a cup of warm boiled water;
200 g of sugar;
200 g of frozen strawberries;
20 g of instant gelatin;
400 g fresh strawberries;
120 g of cookies “Jubilee”.
Method of preparation
1. Put the frozen strawberries in a deep dish and leave to thaw at room temperature. Then add two spoons of sugar to it and beat with a dipping blendor until the consistency of the jam is obtained. 2. Put gelatin in a deep bowl and cover it with warm water. Stir with a spoon until smooth and leave to swell for forty minutes.
3. Clean the strawberries from the fresh strawberries, place them in a colander and rinse them under running warm water and leave for some time to drain all the water. Slice the strawberries thinly.
4. Break the cookies and place them in the bowl of the blender. Smash before getting fine crumbs.
5. Put the sour cream in a bowl, add all the remaining sugar to it and beat with a mixer at medium speed until you get a fluffy smooth paste. Sugar should be completely dissolved.
6. Put the crumb of the cookies into the detachable form and tamp it with a spoon.
7. Place the bowl with gelatin in a water bath, and dissolve it, stirring constantly with a spoon. Pour liquid gelatin in a thin stream into the whipped sour cream and mix everything with a mixer, whipping at a low speed.
8. Put a third of the cream on a layer of cookies, spread it over the entire surface. Top with strawberry jam and berry slices. Now lay out the rest of the cream and again a layer of strawberries. Send the form to the fridge for four hours.
9. Remove the frozen cake from the refrigerator. Dip the form in hot water for a minute and place the cake on a flat dish. Slice and serve with drinks.
Recipe 5. Classic Chocolate Sour Cream Cake
Ingredients
condensed milk - 200 g;
flour - half a kilo;
cocoa - 50 g;
baking soda - 5 g;
two eggs;
a glass of sour cream;
sugar - half a kilo;
butter - pack;
10 g of coffee.
Method of preparation
1. Combine the sugar with the eggs and whisk until fluffy foam. Add to the resulting mixture condensed milk, sour cream, slaked soda and cocoa. Mix everything well.
2. Gradually add flour to the liquid mixture, mixing well after adding each portion. 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 one in half lengthwise. It should make four chocolate cakes.
4. Beat soft oil until it forms an air mass. Add coffee and condensed milk to it. Instant coffee can be added dry, and from natural coffee it is necessary to make an espresso and only after that add it to the cream. Beat all ingredients until smooth. 5. Lubricate the cream cake and form a cake. Boca also promazhte cream. Decorate the cake with grated chocolate on top.
Recipe 6. Classic sour cream cake with cinnamon
Ingredients
melted plums. oil - two tbsp. l .;
brown sugar - half a cup;
drain oil - a glass;
flour - third of 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.
Method of preparation
1. Heat the oven to 175 degrees. Grease the form with creamy fat.
2. In a deep bowl, beat butter with white sugar. Add eggs one at a time, without stopping to beat. Then add vanilla and sour cream. Separately mix the flour with a pinch of salt and baking powder. Enter the dry mixture and knead the dough, the consistency of thick cream.
3. Pour half of the dough into the form.
4. In a separate bowl, mix a third of a cup of flour with brown sugar, cinnamon and ghee. Mix the stuffing.
5. Spread half the filling on the dough. On top, distribute the remaining dough, on top of which we spread the filling. We put in the oven for forty minutes. Ready cake cool on the lattice.
Classic sour cream cake - tips and tricks
Cream made of sour cream will be easy and tender if it is cool well beforehand.
To make the cream thick, put the sour cream in gauze folded in several layers and hang in to the glass serum.
The cake must be kept for several hours, so that it is well soaked.
To prepare the cream, take only fat sour cream.
