Recipe for sponge cake with sour cream. Sponge cake with sour cream and fruit. Preparing sponge cake with sour cream

One of the most versatile desserts that can be served for any holiday is sponge cake with fruit and sour cream.

The delicacy is easy to prepare, but despite this, it looks beautiful. The taste does not lag behind in appearance, you can verify this personally by studying the recipes from this article.

Recipe for sponge cake soaked in sour cream

No family celebration is complete without dessert. What it will be like is up to you to decide, but for this occasion I suggest preparing a delicate sponge cake decorated with fruit.

The cakes are soaked in sour cream; it is optimal for such baking.

Prepare products from the list:

6 eggs; ¼ stick of butter; 0.2 kg sugar; 1.5 cups flour. You will need them to knead the dough.

The cream for the cake is prepared from:

480 ml high fat cream; 250 g sour cream and 70 g powdered sugar.

In addition, you will need: a can of canned peaches and almond leaves.

The cooking process begins with sifting the flour. This stage is mandatory because it allows you to achieve homogeneity of the dough and fluffiness of the sponge cake.

We begin to act according to plan:

Grind the eggs with sugar, place the mixture in a water bath and stir until thickened.
Place the mixture on the table and, armed with a mixer, beat for 7-8 minutes. You should get a homogeneous fluffy mixture that holds its shape well.
Add the sifted flour gradually, stirring the dough with a spatula each time.
To bake the cakes, prepare two round pans. They need to be covered with parchment so that the cakes can be easily separated.
Divide the dough in half and place it in molds, which are immediately placed in the oven, preheated to 185 degrees.
After half an hour, remove the finished cakes and cool on a wire rack.
Meanwhile, whip the chilled cream and add the powdered sugar. When the mass becomes airy, add sour cream little by little.
Divide each of the cake layers horizontally into two parts and begin to assemble the sponge cake with sour cream and fruit. Place the first cake layer on the bottom of the dish, spread it thickly with sour cream, and top with halves of canned peaches. Alternate layers until all ingredients are gone.
Decorate the cake with almond petals.

Recipe for sponge cake with berries and fruits

Set of products for kneading dough:

one and a half cups of flour; 220 g sl. oils; a glass of sugar; 4 eggs; 3 tbsp. spoons of milk; 1 teaspoon baking powder.

Prepare the cream for the cake from:

60 g cream cheese; ½ cup of fat sour cream; ¼ stick of butter; 250 g powdered sugar.

You will also need berries and fruits with which you will sandwich the cakes.

Recipe:

Beat softened butter and sugar until smooth and fluffy.
Beat in all the eggs one at a time, ensuring the ingredients are evenly distributed.
Sift the flour with baking powder and add to the dough after the milk.
Beat the mixture thoroughly and pour into two forms.
Bake the cakes at the same time, preheating the oven to 170 degrees. Do not open the cabinet door under any circumstances; you will only be able to check the readiness of the cakes after half an hour.
While the cake is cooling, make the sour cream. To do this, mix all the ingredients in a bowl and beat until fluffy.

All that remains is to soak the cakes and decorate the finished cake with berries. They need to be thoroughly washed and dried, but it is not necessary to chop them.

It is important to choose intact strawberries or raspberries so that the sponge cake has a presentable appearance (see photo).

You will find recipes for baking with strawberries on the pages of the site.

Recipe for sponge cake with sour cream and gelatin cream

Having strawberries on the produce list will add color and freshness to the cake.

You need to take:

250 g sugar; 8 eggs; 0.3 kg wheat flour; 5 ml lemon juice; 1 tbsp. spoon of potato starch. From this set you will be pounding the dough.

For the cream on the cake, prepare:

0.1 kg fine-grained sugar; 0.5 kg of high fat sour cream; a tablespoon of gelatin granules and 80 ml of water.

Step-by-step preparation:

Sift fine flour through a sieve. This will help you saturate it with oxygen and get rid of possible debris.
Divide the whites and yolks into different containers; beat them separately from each other.
Pour lemon juice into the bowl with the whites; it will facilitate and speed up the whipping process. First, set the mixer to low speed, and under these conditions, process the mixture for about 4 minutes. Once it becomes fluffy, start adding powdered sugar.
After 3 minutes of intensive beating, you will notice that the mixture becomes denser and stable peaks will appear on its surface. This means that there are no more than two minutes left before the end of the process. Keep the speed high, this will help you get a smooth and uniform protein foam.
You can check how well you have beaten the whites using a simple technique: if you turn the bowl upside down, the mass will not leak out of it, it will remain in its place. However, beating for too long will not be beneficial, because the whites will flow and it will be impossible to correct the situation.
Add the yolks to the white foam, one at a time. You need to mix the mixture with a spatula, making careful movements. Under no circumstances should you beat the dough with a mixer, otherwise the air bubbles will burst and the sponge cake will not rise in the oven.
Sift starch and wheat flour through a sieve and pour spoonfuls into a bowl. Using an upward motion, stir the batter until smooth, then pour into a large springform pan. It is better to cover the bottom of the mold with parchment paper, this will help you remove the sponge cake faster and easier.
Level the dough with a spatula and bake in an oven preheated to 180 degrees. I do not recommend raising the temperature higher, as a dense crust will form on the surface of the biscuit. It prevents the evaporation of moisture and will prevent the cake from baking well.
Do not open the oven door for 30 minutes, otherwise the dough will settle and the finished sponge cake will have a dense structure. To make the sponge cake porous and airy, observe its condition through the window and check readiness only after half an hour.
If the cake is well baked, leave it in the turned off oven for a few more minutes, then transfer to a wire rack and cool.
Cut the biscuit lengthwise into two parts.

Meanwhile, prepare the cake cream and strawberry puree:

Place the berries in a colander and rinse under running water. Use a paper towel to remove moisture.
Cut the strawberries into several pieces, place in a bowl and sprinkle with sugar.
After 20-30 minutes, mash the berries with a fork and leave for another half hour. Do not pour out the released juice, you will need it for soaking, so the sponge cake with sour cream will turn out more tender.
To make sour cream for the cake, cool the sour cream and beat with sugar until smooth and fluffy. Dissolve instant gelatin in hot water and, when cooled, mix with whipped sour cream.

Let's start assembling the cake with sour cream:

Place half of the strawberry puree on the first cake layer and pour in ½ of the juice.
Separate a small part from the sour cream; you will need it to decorate the sides and surface of the sponge cake. Divide the rest of the cream in half and apply to each cake layer, brushed with strawberry puree.
Apply sour cream to the top and sides of the cake and smooth the surface with a spatula.
Before serving the sponge cake, it must be kept in a cold place for one and a half to two hours.

Decorate the sponge cake with cream with strawberry halves and, after brewing aromatic tea, bring it to the table.

You will find recipes for baking with gelatin on the pages of the site.

If you want the cake to be tall, divide the baked cake not into two, but into three or even four parts.
Another tip that will help you prepare a delicious sponge cake with cream: beat sour cream with granulated sugar at medium speed and make sure that no grains of butter form.
In addition to strawberries, you can use other fruits and berries. For example, kiwi or blueberries. They will add color and make the cake even tastier.
If the sponge cake with cream was not eaten in one go, it is covered with a cap made of foil and sent to a cool place.

My video recipe

Incredibly tasty, moist, tender sponge cake with sour cream, prepared according to the classic recipe, is a wonderful dessert, perfect for any celebration or ordinary family tea party. The attractiveness of such baking lies in the fact that its preparation requires the most affordable and simple ingredients that you can always buy in the store. However, keep in mind: in order for the taste of the finished treat to simply drive you crazy and disarm everyone who tries it, you need to use high-quality condensed milk. Avoid newfangled items. Give preference to a product that contains only granulated sugar and milk. Then the cake will turn out just right!

Cooking time – 1 hour.

Number of servings – 8.

Ingredients

To prepare a sponge cake with delicate cream, we will need the most ordinary and affordable products, the acquisition of which should definitely not be a problem. Here is a list of necessary components:

cocoa powder – 1 tbsp. l.;
flour – 8 tbsp. l. with a “slide”;
egg - 2 pcs.;
soda – 1 tsp;
butter – 100 g;
granulated sugar – 100 g;
condensed milk – 380 g (1 can);
sour cream – 700 g.

How to bake a sponge cake with sour cream according to a classic recipe

The essence of preparing this simple, but incredibly tender and tasty dessert is elementary and simple. So feel free to get down to business and master the step-by-step recipe with photos!

Place butter softened at room temperature in a bowl. Break the eggs there.

Beat the mixture with a mixer.

Pour in the condensed milk without turning off the mixer and continuing to beat the mixture.

Scoop out baking soda.

Extinguish it with vinegar.

Pour the resulting solution into the dough. Beat again with a mixer.

Sift flour into the dough.

Mix everything thoroughly.

Now you can start baking sponge cakes. For this, a suitable form is taken. It must be covered with food parchment. Set aside about 5 large spoons of dough.

Sift cocoa powder through a sieve into the remaining mixture for baking cake layers.

Mix the mixture thoroughly until the color becomes uniform.

Line a baking pan with parchment paper.

Bake dark and light biscuits separately at 180 degrees. 1 cake will take about 20 minutes. Cool the finished biscuits, cut around the plate and cut in half.

Make cream. To do this, beat sour cream with added sugar.

Note! To make the sponge cake with sour cream tender and airy, let it sit for 3-4 hours in the refrigerator.

Video recipe

So that you don’t have any difficulties preparing sponge cake with sour cream according to the classic recipe, you should get acquainted in advance with the proposed simple video recipe:

There is no faster and tastier dessert than sponge cake. You can add anything to it, and making a cake from it is as easy as shelling pears. This article describes several simple but interesting recipes for making sponge cake. All recipes will use the simplest and most affordable version of cream - sour cream.

Classic recipe

The table shows the ingredients and their quantities for preparing a standard sponge cake. You can also bake a sponge cake in a multicooker, but in this case it is better to read the recipe and cooking instructions in the cookbook included with the multicooker. Making a cake from the same sponge cake will not be more difficult than making one prepared in the oven.

It will take 90 minutes to prepare the dessert according to this recipe.

A standard 100 g serving contains 265 calories.

How to prepare sponge cake with sour cream:

For beauty, the finished cake can be sprinkled with chocolate, coconut, powdered sugar, and so on.

Sponge cake with sour cream, fruits and berries

In addition to the fruits indicated in the recipe, you can use any others that are available. The fruits used must be fresh, have a beautiful and even shape, and must be free of damage, including damage caused by insects.

The time required for preparation is 100 minutes.

215 calories are contained in a standard 100 g serving of this sweetness.

How to cook:

Bake the sponge cake and prepare the cream according to the description given in the previous recipe;
Wash all fruits, remove damaged ones, cut strawberries into slices, and cut peeled kiwis in the same way;
Cut the finished biscuit into cake layers;
Grease the first cake with cream, place chopped kiwis on it, place 2 parts of the sponge cake on top;
Spread the surface and edges of the cake with cream, place strawberry slices along the edge of the upper part of the cake, leaving a circle in the center;
Arrange blackberries and raspberries beautifully on top of the cake.

The cake should be left to soak for at least half an hour. It is not recommended to leave it in the refrigerator for a long time, as sour cream can take on the color of the fruit.

Chocolate Banana Sponge Cake

When choosing bananas for making this cake, you should pay attention to their degree of ripeness. Bananas should be fully ripe, soft, not green, but not dark brown.

It takes 85 minutes to prepare the treat.

This sweet contains 285 calories per 100 g.

How to make chocolate sponge cake with sour cream and bananas:

Bake a sponge cake. When adding flour to eggs, also add cocoa powder;
Prepare sour cream. Peel the bananas and cut them into thin slices;
Cut the finished biscuits into two parts in the same way as in previous recipes;
Grease the first part with cream, place half a banana on it, cover with the second part, generously grease with the remaining cream, also greasing the sides;
Decorate the top of the cake with the remaining amount of chopped bananas, arrange the banana slices beautifully in a spiral.

If desired, you can sprinkle the sides of the sponge cake with grated chocolate.

Honey sponge cake

The honey sponge cake turns out to be sickly sweet, however, very tasty and not very harmful, since most of the sweetness comes from honey.

It takes 85 minutes to prepare.

100 g of cake contains approximately 275 calories.

How to prepare honey dessert with sour cream:

Bake a sponge cake, add a couple of spoons of honey while kneading the dough;
Prepare sour cream, cut the finished sponge cake into four layers after removing it from the mold;
Grease 1 cake with sour cream, place the second one on it;
Pour about a glass of honey onto the second cake layer and spread it over the surface with a spoon;
Place part 3 on top, brush with sour cream, place the last cake layer on top;
Spread the finished cake on all sides with the remaining sour cream.

If you don’t have liquid honey, you can melt hardened honey in a water bath.

Dessert with condensed milk

There is no tastier cream than one made from condensed milk and butter. However, this is a very “heavy” and high-calorie cream, so in a sponge cake it is advisable to combine the use of “light” sour cream and butter cream with condensed milk.

It takes 90 minutes to prepare the dessert.

100 g contains 336 calories, based on the ingredients listed in the table.

How to cook a delicious sponge cake with sour cream and condensed milk:

Bake a regular sponge cake, prepare sour cream as usual;
In a separate bowl, beat the butter with a mixer; when it turns into a fluffy mass, add condensed milk one spoon at a time and beat together;
Cut the cooled biscuit into two parts. Grease the first part with sour cream; you can use all of it;
Believe me, put the second part, and using a silicone spatula, beautifully distribute the condensed milk with butter over the surface and edges of the cake. In this way, it turns out that the sponge cake itself will be soaked with a delicate and “light” sour cream, which will not mix with the taste of condensed milk;
Scatter chopped nuts on top of the cake.

You can use any nuts for this recipe, such as walnuts or peanuts.

Before buying condensed milk for a cake, you need to carefully read its composition. It should be a dairy product, not a dairy-vegetable one.

Condensed milk should not contain palm oil or any other oil, such as coconut oil, since these are harmful vegetable oils, and homemade baking exists for this purpose, to protect those who eat it from the harmful components present in industrial sweets.

The higher the fat content of the sour cream used to soak the biscuit, the tastier it will be.

In addition to the fact that the cream will not spread over the surface of the cake and will hold its shape better, the taste of the finished cake will be richer.

If eggs of the second category are used to bake a biscuit, instead of 6 pieces you can take 7. The less the weight of the eggs, the more of them you need.

Bananas for sponge cake should not be cut in advance as they may turn brown. You can prevent this process by lightly sprinkling them with lemon juice squeezed from fresh lemon.

Bananas placed on the surface of the cake must be sprinkled with lemon juice, since while the sponge cake is soaked in cream, the bananas will darken and become unattractive.

Beat the eggs and sugar for the biscuit at medium mixer speed.

Beating at minimum speed may not give the desired results; whites whipped at maximum speed may fall quickly.

Flour, no matter what type it is and no matter where it is stored before use, must be sifted. This is done not only in order to get rid of the living creatures that have settled in it, but also in order to saturate it with oxygen. This simple maneuver will help the sponge cake become fluffier and have an airy texture.

Another delicious cake recipe is in the next video.

One of the simplest creams is sour cream.

There is no need to cook it for a long time, use a stove or other heat treatments, and there is no point even arguing about the taste of the cream. This is the most delicious and rich cream.

Another advantage of sour cream is its versatility. Sour cream is ready to coexist with any, even the most exotic, fruits. The recipe for the cream is not complicated - add half a glass of sugar to 0.5 liters of sour cream. First, beat the sour cream to the desired thickness, and then start adding sugar to it. However, it is not recommended to use country sour cream to prepare a cake impregnation, since if thoroughly whipped, it will turn into butter, and you will only be able to please your guests with butter cream.

Sponge cake with sour cream can be of any design. You can simply make ordinary round or square biscuits, which you coat with a similar impregnation, or you can make a cake from pieces, such as “Curly Pinscher” or “Count’s Ruins”. A fruit basket will also look very good, the basis for which will be a sponge cake with sour cream, and the fruits and berries will be fresh and real. Since the recipe for the “Curly Pinscher” cake was described in detail in the article: “The Curly Pinscher is a cake, not a breed of dog,” as well as the possibility of preparing it from ready-made cakes is presented in the article “Ready-made sponge cakes - making a cake in 10 minutes." This is one of the most common slice cakes.

The second cake, the recipe for which includes sponge cakes and sour cream, is “Zebra”, about which a lot has also been said.

In this article I would like to present a somewhat unusual sponge cake with sour cream.

It is made for any children's holiday and is wildly popular among children. A basket of fruits and berries will amaze not only with its ease of manufacture, but also with its appearance.

To prepare the biscuit we will need:

Chicken eggs – 2 pcs.;
Granulated sugar – 2 cups;
Premium flour - 2 cups;
Soda – 1 teaspoon;
Cocoa – 6 tablespoons;
Milk 2.5% – 1 glass;
Vinegar – 1 tbsp;
Boiling water – 1 glass;
Salt – 1 pinch;
Refined vegetable oil – 50-60 ml.

For cream:

Sour cream – 0.5-0.7 liters;
Sugar – 0.5 cups.

For decoration:

Tangerines – 3 pcs.;
Kiwi – 2 pcs.;
Bananas – 2 pcs.;
Large strawberries - 1 cup;
Small currants or small gooseberries - 0.5 cups;
Wafer rolls – 0.4 kg.

Of course, there are a lot of ingredients, and the cooking method is not very simple, but you will be rewarded for your perseverance and effort. Children's joy and a gentle smile will be the best reward for your hard work.

The preparation is somewhat unusual for a sponge cake, but it is still a sponge cake with sour cream, which we will cook in a slow cooker. If you don’t have this wonderful device, then you can cook a sponge cake in the oven, but it’s better to bake several cake layers separately.

Let's start by mixing the ingredients.

First, beat the eggs with sugar and salt until a good thick foam. After which you need to add milk and vegetable oil - the foam will fall off, but it’s not scary, that’s how it should be. After adding the above products, beat the mass again. Add soda dissolved in vinegar to the liquid mixture and mix well. Then you should add cocoa, after sifting it through a fine strainer.

We also mix cocoa with the mass while it is still liquid. Now it’s the turn of the sifted flour. This is where the dough will begin to thicken a lot right before your eyes. If you have worked with a mixer before, then you should not change the attachments, but simply knead the mixture with a fork, since further events may again require changing the attachments to light ones.

After you have added the flour, pour a glass of boiling water.

Now the dough is liquid again and needs to be beaten again with a mixer or whisk. The sponge cake with sour cream is supposed to be baked in a slow cooker, so pour the mixture into a bowl and set it to bake for 1 hour. The optimal temperature for this biscuit is 180 degrees; if you do not have a temperature setting, then set it at maximum power for 45 minutes. Then you need to open the lid and check the cake with a toothpick or wooden skewer. If it turns out that the cake is not ready, then add another 15 minutes.

When the cake is cooked, leave it for 10 minutes with the lid closed, and then turn it over onto a steaming pan and wait for it to cool completely. We divide the cake into 2 or 3 parts, it all depends on the height of the cake and the multicooker bowl.

Prepare sour cream, soak each layer very generously and stack one on top of the other.

Coat the sides with cream and place waffle sticks over the entire side surface of the cake. To ensure that the waffles stick well, I use satin ribbon, which I carefully wrap around the cake until the cream hardens. The basket is already ready, now you need to decorate it with fruits and berries. To do this, we clean all the cooked fruits, cut them into slices, divide the tangerines into slices and thoroughly clean them of all kinds of inedible parts.

We put everything beautifully on the top of the cake and put the whole sponge cake in the refrigerator for 2 hours. After this, the cake can be served, after removing the ribbon. If you are not sure about the strength of sour cream, you can use butter cream for the sides.

This sponge cake recipe can also be used as a base for cherry cake. It’s just that all the fruits that the above recipe required should be replaced with a glass of pitted cherries and soaked in cherry syrup. The recipe for a winter cake can also be made with boiled cherries if you have cherry compote in the house.

We prepare the chocolate sponge cake in the same way as the recipe for the basket shows, only we first soak each cake layer a little with cherry syrup, place a third of the cherries and fill it with sour cream. We do this with all the layers, only the top cake will have to change the order. First the syrup, then the cream, and then the cherry on top.

The cake turns out very juicy and tasty and is eaten literally in one day.

The simplest sponge cake with sour cream

But holidays don’t happen every day, or you just don’t want to go to the trouble of decorating the cake. You can not decorate a delicious sponge cake with anything, but make ordinary light cakes with coffee sour cream.

The recipe is very simple, you will need:

Flour – 1 glass;
Sugar – 1.5 cups;
Chicken eggs – 4 pcs;
Sour cream – 0.5 liters;
Cocoa – 4 tbsp. spoons.

It all starts with separating eggs into whites and yolks.

First, beat the protein mixture with a quarter cup of sugar. Leave the protein mass and work on the yolks. Beat the yolks with 3/4 cup of sugar, add the sifted flour to the yolk mass and beat the dough. Now add the whites to the prepared dough, but do not beat them, but mix them gently with a spoon or spatula.

Preheat the oven to 200 degrees, line the mold with baking paper and pour the dough into the mold. Place the pan in the oven for 30-40 minutes and check for doneness with a match or toothpick. The finished cake should stand with the oven turned off for another 10 minutes, after which we take it out, put it on a dish and let it cool completely.

We prepare the most ordinary sour cream, at the end of cooking, sift cocoa into the cream and beat thoroughly again.

We cut the finished biscuit into 3 parts using thread or fishing line and soak it in sour cream. If you want to somehow decorate this sponge cake, then grate the white chocolate and sprinkle these shavings on top of the cake.

The simplest sponge cake is ready; after a couple of hours spent in the refrigerator, it can be presented to the public with steaming mugs of tea.

Recipe “Sour Cream Everywhere”

This recipe for a sponge cake with sour cream in the dough and sour cream on the outside is not distinguished by its airiness, but is just as tasty and does not require additional soaking in syrup or liquid sour cream. For this sponge cake, the sour cream intended for the cream must be weighed out. That is, in the evening, before the day of preparing the cake, 0.5 liters of sour cream should be placed on a structure made of a colander and gauze, placed on a saucepan.

The preparation of the biscuit itself is no different from the classic one. For this cake you will need:

Flour – 2 cups;
Chicken eggs – 6 pcs;
Sour cream – 0.5 liters for cream and 2 cups for dough;
Sugar – 2.5 cups (2 for dough, 0.5 cup for cream).

Just 4 ingredients and you get a very tasty and juicy cake. Divide the eggs into whites and yolks, beat the whites with 0.5 cups of sugar, then beat the yolks with 1.5 cups of sugar. Add 2 cups sour cream and sifted flour to the yolks.

Only after this do we mix the whites into the dough. Mix very carefully from bottom to top and place the dough on a pre-prepared pan lined with baking parchment.

We place the mold in an oven preheated to 200 degrees and bake until done, it should definitely be in the oven for about 30 minutes, then we check it with a match and leave it in a warm oven, with the door ajar, while we prepare the cream.

Beat the sour cream, add 0.5 cups of sugar to it and beat thoroughly again. Remove the cake from the oven, cut it into 2 cakes using a thread or a long sharp knife and coat with cream.

This sponge cake does not require long-term cooling and soaking, as it turns out quite juicy on its own. This pastry can be served immediately after preparation. The cake turns out moderately sweet and very satisfying.

Ingredients

For the biscuit:

130 g premium flour;
4-5 eggs;
130 g granulated sugar;
20 g butter for greasing the mold.

For cream:

350 g sour cream;
120 g powdered sugar;
1 packet of vanillin;
Kiwi, bananas or canned pineapples (in rings) - for cutting;
1 packet of jelly.

Tastes better with fruit

Melting dough with a minimal set of ingredients and excellent soakability is always an ideal basis for complex confectionery products. The recipe for a delicious sponge cake with sour cream is an example of one of the simplest options for using light sponge dough.

But even such basic recipes as sponge cake with sour cream have their secrets, without knowing which you can be disappointed with the result. For example, the choice of fruits. Summer nuances of taste are dictated by domestic fruits and berries.

With our homemade sponge cake with sour cream today, the flavor nuances of the local harvest dictate: strawberries, cherries, raspberries, blackberries, mulberries. Apples, pears and other fruits with a dense structure are not suitable, since their use involves baking.

The autumn and winter choice will mainly fall on foreign fruits presented in the list of ingredients above. A sponge cake with sour cream and bananas will undoubtedly be appreciated by our youngest gourmets. And the subtle sourness of kiwi and the juicy sweetness of pineapple with syrup will appeal to sophisticated lovers.

The second secret is small additions that can give the product originality:

Honey sponge cake with sour cream is an exquisite delicacy obtained by adding 3-4 tbsp to the list of ingredients for the cake. spoons of fragrant flower honey;

Chocolate sponge cake with sour cream - add 2 teaspoons of cocoa powder to the sponge cake recipe, and also add 3 tbsp. spoons of chocolate paste into cream;

Sponge cake with sour cream and condensed milk - only 4 tbsp. spoons of condensed milk, instead of 1/3 of the amount of sugar in the cream, and children will appreciate the new product!

Sponge cake with sour cream step by step recipe

1. Preparing the biscuit.

First you need to separate the whites from the yolks. For now, remove the yolks, pour the whites into a mixer bowl and beat for at least 5 minutes at high speed. To make the foam stronger and not settle, you need to put the eggs in the freezer for 10 minutes before breaking them. 0.5 teaspoons of lemon juice added to the whites just before beating will help speed up the result and lighten the dough;
After obtaining a strong, non-sagging mass, carefully pour in sugar along the edge of the bowl and turn on the mixer again at maximum power. It is easy to determine the readiness of the raw materials for the dough - from time to time you need to scoop up a little of the sweet mixture with a spoon and try to rub it between your thumb and forefinger. If you can no longer feel the grains of sugar, stop beating;
Separately, you can simply use a fork to mix the yolks until completely homogeneous and carefully combine them with the whites. To mix, we no longer use a mixer, but a whisk, or the same fork. The main thing is not to repeat the shaking process;
Mix the flour with soda directly in the sieve and in portions, kneading the resulting batter with a spatula, sift it into the bowl;
We prepare the mold - grease it with oil, sprinkle it with breadcrumbs or semolina for easier removal. Pour out the excess breading and fill the mold with dough to ¾ of the volume;
Place the mold in an oven already preheated to 190 and bake the sponge cake layer with sour cream for about 35 minutes. We do not check the readiness of the cake before the specified time! If you open the oven earlier than 30 minutes after the start of cooking, there is a high probability that the biscuit will immediately settle.
You don’t need to pull the cake out of the mold right away - let it sit in the mold for about 10 minutes, “getting hot.” Then you can tip the mold onto a cutting board and gently tap it with a spatula so that the product separates from the walls and bottom.

2. Prepare jelly for sponge cake with sour cream.

Pour the granules from the bag into a small bowl and pour boiling water over them, reducing the amount of liquid relative to that indicated on the package by 1.5 times. This will make the jelly structure denser and the chosen color richer. For the rest, follow the instructions.

3. Let’s start making the cream for the sponge cake with sour cream. Place sour cream in a dry mixer bowl and beat it at high speed for 7 minutes, adding granulated sugar and vanillin little by little.

4. Assembling the cake.

Cut the fruit into thin circles. If we use canned pineapples, but first we need to let them drain;
Cut the cooled sponge cake with sour cream (see photo), which should turn out fluffy and tall, into 2-3 cake layers using culinary thread. Spread the cream with a spoon, distributing it over the entire surface of the cake and so on - layer by layer;
Lubricate the very top with a little cream for impregnation. From fruits or berries, you can combine successful combinations of several types, lay out the composition;
Cut a wide, even strip from a sheet of parchment, approximately one and a half times as long as the circumference of the assembled cake and 7-10 cm wide above the level of the top cake layer. We wrap the cake with this tape and secure the joint well with paper clips so that the jelly does not “run away”;
Pour the cooled gelling mixture in a thin stream, making sure to evenly cover the entire surface. Carefully, together with the cutting board on which the sponge cake with sour cream and gelatin was formed, we put our creation in the refrigerator. Ideally - for the whole night.

Our quick sponge cake with sour cream is ready. As you can see, the process of baking and shaping our miracle, not counting the time for cooling the finished product, took at most 40 minutes.

Secrets of a delicious biscuit

And now - a few basic rules for preparing a delicious sponge cake with sour cream:

To knead the biscuit dough, take a dry bowl;

To make the mass fluffy, the whites should be beaten separately from the egg yolks and then mixed without sudden movements;

To make the biscuit porous, granulated sugar can be replaced with powder;

The cake must be baked in a preheated oven;

Do not open the oven door during baking, otherwise the biscuit will sag;

It is better to choose fatty sour cream for cream, and beat it with a mixer or blender;

To prevent the cream from turning out watery, you can first hold the sour cream under a press to eliminate excess liquid;

The cream will be softer and tastier with the addition of powdered sugar and banana pulp;

For flavor, you can add vanillin or essence to the biscuit.