- For the dough, beat margarine (softened) with sugar, add sour cream. Next add flour and soda. Mix. Knead the elastic dough, then divide it into 4 parts. Roll each ball into a circle about 1-1.5 cm thick and bake in an oven preheated to 200 degrees for 10 minutes. If the baking sheet is large, then all the pieces can be baked at one time.
- For the cream, mix the fatty sour cream with sugar and beat until fluffy and thick. After the cakes have cooled, you can begin to assemble the cake. Spread cream on the first cake layer and place a layer of peeled tangerines, cover them with cream on top. Place the second cake layer, cover it with cream, then the pineapple pieces and cover them with cream.
- Do the same with the third cake layer, use kiwi. Next, place the fourth cake layer and pour a thick layer of cream over it. Coat the sides of the cake and smooth everything out well. Decorate the finished cake as desired (with grated chocolate or candies, fruit or chocolate chips). Be sure to put the sour cream cake with fruit in the refrigerator so that the cake is well soaked.
Ingredients:
Dough for cakes:
- Soda - ½ tsp.
- Sour cream - 200 grams
- Flour - 2 tbsp
- Margarine - 100 gr
- Sugar - ½ tbsp.
- Cream:
- Sour cream 25% - 300 gr
- Sugar - 100 gr
Filling:
- Pineapples - 150 gr
- Tangerines - 2 pcs.
- Kiwi - 1 piece
- (any favorite fruit)
Vitamin mix
Cake with fruit and sour cream jelly is an incredible dessert that will become a real decoration for any table. If there is a holiday in your home, such a cake will surprise not only guests, but also your beloved household members. There is nothing better than pampering your loved ones with homemade baked goods, because everything is natural, which means it is several times better than store-bought sweets.
A cake with fruit and sour cream is not difficult to prepare, and you don’t have to spend a lot of ingredients to get a great dessert for your home table. The sponge cake with fruit and sour cream dough is incredibly tender, and its aroma will spread throughout the house, whetting your appetite and the desire to try it.
The pleasant taste of this cake will be remembered for a long time by everyone who tries it, and your culinary efforts will not go unnoticed. The recipe for sour cream cake with fruit is not at all complicated, and you will see this by preparing the dessert according to our step-by-step instructions. All the ingredients of the cake are quite ordinary, most of them can be easily found in every housewife’s kitchen, and you won’t spend a lot of money on the missing ones, this is another plus for the sweets collection.
Sour cream and jelly cake with fruits is not just tasty, but also healthy, we all know about the benefits of vitamins contained in fruits, so baking gives you the opportunity to combine business with pleasure, pamper yourself with deliciousness and get a dose of vitamins. Try making sour cream cake with fruit yourself, and you will see that everything we say is true.
Cooking process
Sour cream cake with gelatin and fruit is very simple and incredibly tasty. If you want to prepare a culinary masterpiece without spending a lot of time and effort, then this is exclusively your option. Let's take a step-by-step look at how to prepare a cake with sour cream and fruit so that guests or loved ones cannot contain their delight.
The most important thing is sour cream, and if for cream it must be fatty, then absolutely any kind is suitable for dough.
It is equally important for a sponge cake with fruit with sour cream to choose the most juicy fruits so that it receives a charge of vitamins.
- The first thing you need to do is soften the margarine, you need to do this by first sprinkling it with sugar, so that by the time you finish with this step you get a homogeneous mass, add the main ingredient, sour cream. The quality of your sponge sour cream cake with fruit directly depends on the sour cream.
- Pour flour into the resulting mass.
- You can immediately add baking soda. Speaking of soda, you don’t have to quench it if the sour cream in your dough is natural, it has sufficient acidity to quench it and give the finished cake the necessary splendor. If you follow the recipe for a cake with sour cream and fruit, then you will not feel the taste of soda in the finished dessert.
- Mix everything you have in the bowl. After you knead the dough until elastic, divide it into four parts. In order to properly make a sponge cake with fruit and sour cream, you need to roll out each part into layers, no more than 2 cm thick. Place the resulting cakes in an oven preheated to 200 degrees for ten minutes.
In the photo, the sour cream cake with fruit is completely coated with cream, let's make it, it's so simple. All you need is to beat the sour cream and sugar until thick foam; you can use a mixer to speed up the process.
After the baked cakes have cooled, it’s time to form the cake itself. Our recipe for sponge sour cream cake with fruit will tell you in detail how to make their ordinary cakes a work of culinary art. Lubricate each of the shortcakes generously with our cream, placing different fruits on each. For example, there are tangerines on the first “floor”, pineapples on the second, and kiwis on the third. Do not skimp on the sour cream, and you will get a sour cream cake with fruit as in the recipe photo.
A sponge cake with sour cream and fruit will turn out even tastier if you coat the filled cake layers with cream on top and around, and do not forget to put the dessert in the refrigerator for several hours, this will allow the cream to be absorbed as best as possible, making your dish more satisfying and tasty .
As you can see, the recipe for a cake with fruit and sour cream is quite simple, but what a delicious and beautiful result. You can decorate the finished cake with nuts or grated chocolate, making tea drinking with your loved ones even more enjoyable.
What could be tastier than a piece of homemade cake for dessert with soft sponge cakes, a sour cream-jelly layer and fresh fruit. Not a single member of your family will refuse such a delicacy. The sponge cake with sour cream is light and tender, and fresh fruit gives it a special piquancy.
Ingredients for a cake with a diameter of 25 cm
for biscuit:
- flour - 1 cup
- chicken egg - 3 pcs.
- sugar – 1 glass
- baking powder - 1 tbsp. spoon
for sour cream:
- sour cream – 1000 ml
- sugar – ½ cup
- gelatin – 2 packs (25 g each)
For filling:
- orange – 2 pcs.
- banana – 2 pcs.
for impregnation:
- syrup (raspberry, cherry, etc.)
for glaze:
- cocoa powder – 2 tbsp. spoons
- sugar – 2 tbsp. spoons
- butter – 50 g.
Cake recipe
Prepare a sponge cake. To do this, beat the eggs into a container. Here are a few secrets to successfully making sponge cake: the dishes must be dry, otherwise the eggs may not beat well; Beat eggs only need to be chilled.
Beat the eggs with a mixer for at least 10 minutes until they increase in volume. Then, without turning off the mixer, gradually add all the sugar and beat until it is completely dissolved.
Add flour mixed with baking powder.
Gently stir the dough. Here is a detailed one.
Line the bottom of the baking dish with parchment paper and place the dough in it.
Preheat the oven to 180⁰C and place the mold with the dough in it. Do not open the oven for the first 20 minutes, otherwise the biscuit will “fall”. Bake the biscuit for about 35-40 minutes. Check readiness with a wooden stick. Once the biscuit is ready, turn off the oven, open the door slightly and leave it to cool. After 30-40 minutes it can be removed from the oven. Remove the biscuit from the mold, cover with a towel and leave it for several hours.
Prepare sour cream. Combine sour cream with sugar.
Beat everything with a mixer until the sugar is completely dissolved. Pour gelatin with a small amount of hot water and completely dissolve it. Add gelatin to sour cream. Please note that the cream must be warm (room temperature), otherwise you will form lumps of jelly in the cream.
Then cut the fruit. Banana and...
… orange.
Now start assembling the cake. Cut the sponge cake in half lengthwise. Place the bottom of the sponge cake in a springform pan and soak it in syrup.
Then add a layer of bananas.
And an orange.
Fill with half the sour cream (we will need the second part a little later).
Place the cake in the refrigerator for 30-60 minutes so that the cream hardens to a jelly state.
Soak the other half of the sponge cake in syrup and place it on top of the frozen jelly.
Pour the other half of the cream over the cake. If you do not have enough height of the form, you can increase it with aluminum foil. Place the cake in the refrigerator to harden completely.
When the jelly has set well, remove the cake from the refrigerator and carefully remove the mold.
You can stop at this point, or you can decorate the cake with frosting if you wish. To prepare the glaze, combine cocoa, sugar and butter in a saucepan.
Place over low heat and cook, stirring, until the ingredients are completely dissolved.- Fill a pastry bag, syringe or bag with a corner cut off with icing and draw a “mesh” or other arbitrary design on the cake. Also, use a brush dipped in glaze to brush the sides of the cake. Bon appetit!
Prepared by ANET83.
I offer an affordable and very tasty homemade sour cream cake with various fruits. For it, I bake shortbread cakes based on sour cream dough, I also prepare the cream from sour cream, sometimes I make the icing for this cake based on sour cream, but this time I wanted to simply sprinkle the surface with grated, delicious Karakum candies.
To prepare homemade sour cream cake, prepare any sour cream for dough and full-fat sour cream for cream, margarine for baking, sugar, soda, flour and various fruits, preferably juicy and aromatic (kiwis, tangerines or oranges, pineapples, bananas, pears are suitable...)
For the dough, beat softened margarine with sugar and add sour cream.
Then add flour and soda. You don’t have to quench the soda, if the sour cream is of high quality and real, then it will quench the soda with its acid and give the dough the necessary fluffiness. You won’t feel the baking soda in the finished cakes. Stir.
Knead the elastic dough and divide it into 4 parts.
Roll each portion of dough into a flat cake about 1-1.5 cm thick and bake in a preheated oven at 200 degrees for about 10 minutes. It’s quite possible to bake all the preparations at once on one baking sheet...
For the cream, beat the sour cream with sugar until thick and fluffy.
When the cakes have cooled, start assembling the cake. Spread sour cream on the first cake layer and place a layer of tangerine slices, cover them again with cream.
Then cover with the second cake layer, also apply a layer of cream, arrange the pineapple pieces and cover with cream again.
After the third cake, make a layer of cream and kiwi pieces.
Cover with the last fourth cake layer and top with a thick layer of sour cream. For a homemade cake, it is quite acceptable not to decorate the sides of the cake, but if you want, then coat the sides with cream too and smooth everything out...
The cake needs to sit in the refrigerator so that the sour cream soaks the cakes and then thickens into a pleasant sweet layer...
Decorate the finished cake to your liking: with fruits, sprinkles, chocolate chips, or, like me, with grated chocolates. Delicious! 
Homemade sour cream cake with fruit is ready! 
Enjoy your tea!
When summer comes, you want to eat something tasty, but at the same time healthy. And what could be more useful than vitamins from your own garden bed or fruit trees? The most delicious thing you can think of is to make a cake with sour cream and fruit. It would seem that in winter it would be impossible to prepare a sponge cake with vitamins. But no, there are many winter fruits that are delivered from outside our vast country.
If you buy fruits during their ripening period, estimating the travel time to your home state, then the vitamins will delight you in winter. But some of the exotic fruits can only be used for cake in canned form. For example, a sponge cake with pineapples will not be very good. Natural pineapple is a rather dense product. But at the same time, compote with pineapples or canned rings of this fruit very nicely complement a biscuit with any ingredients.
And if you want to please the kids, then preparing a dessert with bananas is also not difficult. You can also make cream by mixing it with banana puree, which is easy to prepare yourself.
But it is better to prepare these types of cakes in the winter, since in the summer it is more pleasant to eat a sponge cake with your own, native berries and fruits. The very first berry that ripens in the garden beds is strawberries. Therefore, the first recipe that will be presented to you is a sponge cake with strawberries.
First summer sponge cake with strawberries
The most delicious summer berry is, of course, strawberries, and if you own elite varieties in your own garden, then you are doubly lucky. Because in addition to the delicious strawberry filling, you can get wonderful decorations from large red berries. But if you want to make a cake with sour cream, then you shouldn’t even think about jelly filling the strawberries.
Decorations made from the largest berries themselves, as well as from plastic sliced strawberries, are usually glued with cream to the cake itself. If you remember the aristocratic dish - strawberries with cream, then the taste will only change slightly if the berry is with sour cream and sugar.
So what do you need to make a strawberry cake:
- Wheat flour – 100 gr.;
- Starch – 100 gr.;
- Sugar – 200 gr.;
- Chicken eggs – 6 pcs.;
- Soda – 1 teaspoon;
- Strawberries – 0.5 kg;
- Fat sour cream – 1 l.;
- Powdered sugar – 200 gr.
For the cream, only sour cream, weighed in advance, is suitable, since excess liquid in this fermented milk product can spoil not only the taste, but also the appearance of the cake. Therefore, first put the sour cream on gauze or thin cotton cloth and keep it in this condition overnight.
Next, you should prepare a sponge cake, which can also be made in the evening, since the correct recipe advises leaving the cake for 8 hours in its entire state in order to reach the required condition. To prepare the cake, you need to separate the eggs into whites and yolks, beat the whites to soft peaks with a quarter of the sugar and leave until mixed with the main dough.
Sift the flour, starch and soda and mix all the dry ingredients well. Next, beat the yolks with the remaining sugar and pour the dry mixture into the yolk mass in small portions. At this stage of preparing the dough, you can still use a mixer, but when you start adding the protein mixture, you will only have to use a spoon.
When all the bulk products are in the dough, begin to add the whites whipped with sugar. Preheat the oven to 180 degrees and bake the dough in a mold covered with baking parchment. Baking time varies; after 25-30 minutes you need to check the readiness of the cake. To do this, stick a toothpick into the center and if the biscuit is ready, then a thin wooden stick will come out dry and clean.
We take the finished cake out of the oven and cool it for a couple of hours at room temperature, after which we put it in the refrigerator.
In the morning, the first thing to do is to deal with the strawberries; they need to be washed and dried on a dry cloth. Tear off all the stems and choose the most beautiful berries for decoration. We cut the remaining berries into thin slices and prepare the cream.
To make the strawberry cake soft and juicy, you need to whip the sour cream correctly.
First, beat the weighed sour cream in a bowl at low speed; when it thickens, begin to pour in the powdered sugar in a thin stream. The cream is ready. We take the sponge cake out of the refrigerator and cut off the top, approximately 1.5 cm from the cake. Now you need to remove the central part of the cake. You can do this with a simple iron spoon. Crumble the crumb you have taken out with your hands and begin assembling the sponge cake.
Coat the bottom of the larger cake with sour cream, lay out the plastic berries and place the biscuit crumbs. We repeat this until the entire biscuit bowl is filled.
When all the ingredients are gone, place the cut cake on top and coat the top and sides of the cake with cream. We decorate the sponge cake on all sides with strawberries. You can put mint leaves next to the strawberries. Leave the cake in the refrigerator for 2 hours and serve with tea.
Winter cake with canned pineapples
Remember how in Soviet times we stood in long lines for a jar of pineapple compote, and talking about whole pineapple slices in syrup was never a dream, especially in the outback of our vast country. Currently, supermarket shelves are filled with canned pineapples from various manufacturers. How can you not use this product to prepare a delicious dessert for breakfast.
To prepare the dessert you need:
- Wheat flour – 175 gr.;
- Sugar – 300 gr.;
- Butter – 175 gr.;
- Chicken eggs – 3 pcs.;
- Sour cream – 500 ml;
- Baking powder – 1 teaspoon;
- Canned pineapples – 1 can.
You can prepare a sponge cake according to the classic recipe by separating the eggs into whites and yolks and whisking everything separately. But there is a second way - beat eggs with 175 gr. sugar until well foamed. Next, add softened butter to the egg mixture and beat well. Combine the baking powder with the sifted flour, mix and add in small portions to the mixture of butter and eggs. After each addition, beat well. Then divide the finished dough into two equal parts and bake both cake layers separately in an oven preheated to 200 degrees for 20 minutes. Check readiness with a match or toothpick. If the cake is ready, then repeat the entire procedure with the second part of the dough.
Let the cakes cool, and at this time prepare sour cream from pre-weighed sour cream. Beat the fermented milk product with the remaining sugar and put it in the refrigerator for a couple of hours.
Take out the fruit slices from the jar of pineapples, cut them into pieces and leave until you assemble the cake. Coat each cake layer generously with sour cream, lay out pineapple pieces and cover with the second cake layer. Then generously cover the entire cake with cream and decorate with the remaining pineapple pieces. You can also sprinkle dark chocolate shavings on top of the dessert.
The dessert soaks for 4 hours in the refrigerator, after which serve the cake with pineapples to the table and pour your family’s favorite drink. The liquid from canned pineapples can be added to tea instead of sugar.
Sponge cake with banana puree and sour cream
To prepare a banana sponge cake, you will need a standard set of products for a sponge cake plus 9 bananas. Since bananas will also be used for decoration, a couple of bananas should definitely be without any black or dark spots. The remaining 7 pieces can be used even overripe fruits.
Bananas for decoration will have to be cut and placed on the cake just before serving, since this is a product that quickly loses its presentable appearance very quickly.
Products for the cake:
- Chicken eggs – 5 pcs.;
- Sugar – 1 glass;
- Wheat flour – 1 cup;
- Baking powder for dough – 1 teaspoon;
- Sour cream – 1 liter;
- Powdered sugar – 1 cup;
- Bananas – 7 pcs.
We start preparing dessert with bananas by weighing out the sour cream. It is better to do this in the evening so that you can completely assemble the cake the next day.
Now we prepare a classic sponge cake, starting with beating the yolks and whites separately. The norm is this: whites with 1/4 sugar, and yolks with 3/4 cup sugar. Add flour and baking powder to the yolks and beat thoroughly. Then we transfer the protein mass into the dough preparation and mix with a spatula.
Preheat the oven to 180 degrees and bake the sponge cake on a baking tray covered with baking paper for 30 minutes.
Leave the finished cake to cool, and at this time prepare the cream and banana puree.
Beat the sour cream with powdered sugar, crush 3 bananas with a fork and add to half the cream. The second half of the sour cream should remain clean. We cut the sponge cake into 3 layers and coat each layer, except the last one, with sour cream and banana puree. After you have rinsed the first coated layer, spread thin slices of one peeled banana over it. With the second layer we repeat the same steps as with the first. Cover the previous two with a third layer and decorate the cake on all sides with pure sour cream. We leave the dessert in the refrigerator overnight, after which we cut the remaining two bananas into thin plastics and decorate the cake on all sides with plastics.
The result is a winter cake with exotic bananas. This pastry can be made for the New Year, when the year of the monkey is coming, since these primates love bananas.
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