Sour cream cake. Sour cream cake, or the famous sour cream cake, is one of the most favorite treats for both children and adults. It is very easy to prepare, does not require sophisticated ingredients, has a surprisingly delicate and light texture and can be prepared for both warm family tea parties and cheerful holiday feasts. The juicy and tender crumb of such cakes will not leave anyone indifferent!
The recipe for a classic sour cream cake includes only flour, sour cream, sugar and eggs, but the matter is not limited to just classic sour cream cake, because sour cream cake can be prepared using other ingredients. Condensed milk will certainly give such a cake a richer taste; in addition, you can safely add honey, vanilla or nuts, as well as cocoa or chocolate to sour cream.
Such famous cakes as “Napoleon” or “Medovik” are also prepared with sour cream. Adding sour cream allows you to give them a more delicate taste and a slightly loose texture. And the dough for these cakes is usually rolled into flat cakes.
Sour cream cake does not always need to be baked - there are also recipes for sour cream cakes without baking. You can, for example, prepare a magnificent jelly cake with sour cream or an even more interesting version of jelly cake with sour cream and cottage cheese. And the popular “Broken Glass” cake is also made with sour cream! A no-bake cake made with gingerbread or cookies and sour cream will be no less tasty - even children can handle the preparation of these culinary masterpieces!
Sometimes sour cream cake is called so because sour cream was used in its preparation - such cream will perfectly emphasize the taste of even the most exquisite cake. And, nevertheless, a real sour cream cake contains sour cream not only in a delicious cream, but also in an equally tasty dough.
To make the sour cream cake especially tasty, it is best to use sour cream with a fairly high percentage of fat content. First, beat the eggs with sugar, and only then add sour cream to them, and this should be done very carefully so as not to accidentally precipitate the foam. If the sour cream has a very uneven consistency or the product is too thick, then it must first be thoroughly mixed in a separate bowl.
Sour cream cake layers can be baked both in the oven and in a slow cooker. If they turn out to be too high, then it is quite acceptable to cut them. And only then all the cakes are coated with cream - either sour cream, butter or custard, as well as condensed milk cream or even chocolate spread are suitable for these purposes. Then the cakes are allowed to soak for several hours, and you can start enjoying your favorite cake!
Sour cream cake has been loved by everyone since childhood. The classic recipe for Smetannik cake involves both sour cream and the presence of sour cream in the dough. Some people prepare chocolate cream and also cakes. There are many recipes and each family has its own special secret for preparing this dessert. If you have one like this, share it in the comments to the article. What the recipes have in common is that the cake turns out tender, soft, light and has a great taste! So, the best recipes for sour cream cake are in the article today.
"Smetannik" Cake is a classic recipe.
Components:
- 1.5 stack. flour;
- 3 eggs;
- 250 g sour cream;
- 0.5 teaspoons of soda;
- 1 stack Sahara;
- vanillin;
for cream:
- 1 stack Sahara;
- 350 grams of fresh fat sour cream.
How to make sponge sour cream cake
- Beat the eggs for the dough with sugar. Add sour cream, soda, vanillin, flour and knead the dough. Bake the dough in the mold until ready, placing it in the oven preheated to 200 degrees.
- Prepare the cream. To do this, beat cold sour cream with sugar with a mixer.
- Cool the finished biscuit and cut it in half lengthwise. Apply a layer of cream between the cake layers and coat the outside of the cake. Decorate as desired and put the cake in the refrigerator for a few hours until it is well soaked. Bon appetit!
Sour cream cake - shortbread recipe
Components:
- 1 stack sour cream;
- 1 ban. condensed milk;
- 150 g butter;
- 2 eggs;
- 10 tbsp. flour;
- 1 tsp slaked soda;
- 1 stack Sahara;
- 1 tbsp. cocoa;
for glaze:
- 3 tbsp. cocoa powder;
- 50 g butter;
- 4 tbsp Sahara;
- 3 tbsp. milk.
How to cook
Sour cream is a cake that needs to be prepared with soul and attention to detail. Sour cream and eggs should be chilled. The butter must be softened and the flour sifted for airiness. Prepare the baking dish in advance - grease it with melted butter and sprinkle with flour.
Beat the eggs into a light foam, add condensed milk and mix thoroughly. Add soft butter, soda slaked with vinegar and mix. Sift flour into this mixture and knead the dough. Divide in half. Roll out one part of the dough, place it on a baking sheet and bake for 15 minutes in an oven preheated to 180 degrees. Add cocoa powder to the rest of the dough and mix thoroughly. After the first cake is baked, roll out and bake the cake with cocoa in the same way. Divide both cake layers into two parts - you should end up with 4 cake layers.
Beat sour cream with sugar.
Assemble the cake by stacking the layers on top of each other and generously coating each layer with sour cream.
Prepare the glaze. To do this, mix butter with cocoa, add sugar and milk. Bring the mixture to a boil, cool and cover the cake with it. Place the finished cake in the refrigerator for several hours, then serve.
Simple cake - recipe for honey Smetannik (cake with sour cream)
Components:
- 3 tbsp. spoons of honey;
- 600 g 30% sour cream;
- 2 eggs;
- 0.5 stack. Sahara;
- 2 teaspoons of soda;
- 100 grams of butter;
- 3 stacks flour;
- 1 jar of boiled condensed milk;
- a pinch of salt.
How to make honey-sour cream cake
The recipe for simple sour cream will not cause any particular difficulties.
Combine sugar, salt and eggs in a bowl, beat a little with a whisk. Add soda, honey and butter. Place the container in a water bath and cook with constant stirring until the mass doubles in volume and becomes fluffy. It will take approximately 15 minutes to cook. Remove from heat and sift in flour. The consistency of the dough will be soft and sticky.
Recipe – Smetannik Cake
Perhaps the most popular and familiar homemade cake to many is sour cream. The classic version of this delicious dessert consists of a light, delicate, rather fluffy sponge cake, cut into several cake layers, coated with an airy impregnation with a creamy taste.
The cream, and the dough itself, were always prepared with fresh homemade sour cream or kaymak (very thick heavy cream).
Now there are a huge number of variations of your favorite delicacy. Each housewife adds ingredients according to her taste and desire. For example, you can make multi-colored layers of dough or add nuts, berries or even fruit juices. However, two requirements always remain unchanged:
- the cakes must be soft, fluffy, and able to soak well;
- The cream used must be sour cream.
Preparing this sweet beauty is quite easy and simple. And the taste is simply amazing. That is why even culinary chains in large hypermarkets began to sell a series of cakes based on home recipes.
A good classic will never go out of style! Essentially, this is an ordinary fluffy sponge cake cooked in the oven. The dough is made from the simplest ingredients, and the cake is baked quite quickly.
Any tea party will become a small celebration thanks to the soaked sour cream. And if you decorate the top with fresh berries, chocolate chips or even ground scraps, then even for a birthday it won’t be a shame to put one on the table.
We will need:
- Sour cream – 600 gr.
- Flour – 1.5 cups.
- Sugar – 2 cups.
- Egg – 3 pcs.
- Butter – 1 tsp.
- Soda – ½ tsp.
- Vanillin – 1 pinch.
Preparation:
1. The first thing you should do is test. To make it more airy, you must first beat the eggs with a glass of sugar. Here it is important to achieve a state where the grains of sugar are completely dissolved in the egg mass. And the mixture will become homogeneous and smooth as a result.
Then add 1.5 cups of sour cream and whisk thoroughly again. You can also use a mixer for churning, but not at very high speed.
2. Then add sifted flour with soda and vanillin in portions to create a homogeneous thick creamy mass. At this stage, it is best to mix the mixture well with a mixer - it will better fill the dough with oxygen.
Allow the resulting mass to brew for 10-20 minutes. During this time, the flour will disperse, and the mixture will become more sticky and viscous.
There is no need to extinguish the soda - it will interact with the acidic environment of sour cream and give the desired reaction.
3. Prepare a baking dish: grease it well with butter and lightly dust it with flour or very fine semolina. Then pour the biscuit mixture into it and place it in a preheated oven to bake for 40 minutes at 180 degrees.
4. Remove the finished biscuit from the oven and cool to room temperature.
Then remove from the mold and carefully divide into 3 equal parts. This can be done with regular thread or a long thin knife. Doing this is not at all difficult - a little skill and experience, and three identical cakes are ready for further work with them.
5. Be sure to cool the remaining sour cream, then combine with sugar and beat until creamy. Sweet grains must dissolve.
If desired, you can add lemon zest or a little vanilla. Additives will give a pleasant aroma and subtle aftertaste.
6. Place the first porous cake on a plate. Apply a good layer of cream on top.
Cover with the second soft part of the sponge cake. Soak again with sweet sour cream filling. Repeat all steps with the last part of the baked goods.
In order for the cakes to be better soaked, before greasing, you can pierce them with a match, fork or knife with an indentation of 1-3 cm. This should be done especially if you do not like dry baked goods.
7. Be sure to also coat the edges of the formed cake so that they do not later stand out from the overall delicate composition with their dried crust. You can decorate with grated chocolate and leave in the refrigerator for a couple of hours so that the biscuits have time to soak.
Serve with fresh aromatic tea, coffee or other hot drinks. You can cut it into pieces right in front of guests or divide it into portions in advance.
Grandmother's cake with sour cream from Bakhetle
Bakhetle stores sell a chic and at the same time simple sour cream cake. It's called "Grandma's".
When you don’t have time, you can always use culinary services and buy ready-made baked goods. However, in your favorite kitchen you can cook no less tasty and beautiful.
The recipe is quite standard. For greater similarity, you can even prepare chocolate glaze and write the name with it, or apply a mesh or a beautiful edible design.
We will need:
- Sour cream, sugar - 2 cups each.
- Flour – 1 cup.
- Egg – 1 pc.
- Butter – 2 tbsp. l.
- Powdered sugar, cocoa - 1.5 tbsp. l.
- Soda, vinegar - ½ tsp each.
Preparation:
1. Combine a glass of sour cream and sugar, mix them well so that no grains remain. You should get a semi-liquid white homogeneous mass.
2. Break a fresh egg into it and beat with a whisk again.
Quench the soda with vinegar and pour the foaming mixture into the sour cream and egg sweet consistency. Mix well so that the reaction continues to form small bubbles.
3. Add flour and mix until there is not a single lump left in the liquid biscuit dough.
4. Preheat the oven to 180-200 degrees. Divide the workpiece into 3-4 parts by eye and pour one portion into the mold.
Send to bake for 20-30 minutes. Place the finished shortcakes on a flat surface so that when they cool, they do not lose their beautiful appearance or break.
5. Beat the remaining sugar and sour cream (1 cup each) until it reaches a creamy consistency and cool.
6. Coat the cooled cakes with cream, place them on top of each other and thoroughly soak the edges. Place the cake in the refrigerator for now, and at this time you can start preparing the sweet glaze.
7. Melt the butter in a steam bath. Add cocoa and powdered sugar to it. Stir well and simmer for 2-5 minutes until the glaze thickens a little. Cool slightly so that the chocolate mass does not immediately spread over the entire surface of the baked goods.
8. Take out the cooled cake, make an inscription or apply a design and leave for another 2-3 hours in a cool place to soak in sour cream.
Serve with hot tea and treat your family or friends.
Quick sour cream in a frying pan
There are situations when you don’t have an oven, a miracle stove, or a slow cooker at hand. And I really want to please my family with a delicious cake. It would seem: well, how am I supposed to bake cakes now?
It turns out that an ordinary frying pan will help even in making sour cream.
You just have to roll out the cakes very quickly, because they “fry” in a matter of minutes - all you have to do is remove the finished ones and put fresh layers of dough in their place.
We will need:
- Sour cream – 200 gr. + 500 gr.
- Butter – 30 gr.
- Sugar – 200 gr. + 200 gr.
- Flour – 2.5 cups + ¼ cup.
- Soda – 1 tsp.
- Salt – 1/3 tsp.
- Vanillin - to taste.
Preparation:
1. Grind sugar with sour cream (200 g each) and butter at room temperature. To do this, you should remove it from the refrigerator in advance. It is advisable not to melt it either in the microwave or in a water bath. When added, it should not be liquid, but simply soft and pliable.
Add vanillin and soda with salt. Mix well to obtain a liquid, homogeneous mixture.
2. Sift the flour and begin pouring it into the prepared sour cream “sourdough” in portions. Mix with a spoon as long as possible.
3. Then place the dough on the table and knead it by hand. Try not to “flour” the mixture too much, so that the cakes don’t turn out too hard.
We need them tender and airy!
4. Divide the plastic lump into 6-8 koloboks and cover with a waffle towel so that they do not become airy or crusty on top. Leave it right here on the kitchen table.
5. Take out one ball at a time and roll it into a layer half a centimeter thick.
6. Heat the frying pan and immediately place the thin workpiece on it. Fry on one side and turn over to the other. It will take literally only 2-3 minutes for each cake. In the meantime, one such “pancake” is in the frying pan, you need to quickly prepare the next one.
No need to grease the pan with oil! We added it to the dough and that's quite enough.
7. Cool the finished shortcakes and cut them so that you get identical circles with smooth edges. This can be done by attaching a lid or plate and cutting off the excess with a knife along the outer edge.
Trimming can also be done on a rolled out layer of dough, but it is better on already baked flatbreads - it turns out much smoother and the shape does not change with further manipulations.
8. Beat half a liter of thick cold sour cream with sugar (200 g) using a spoon to obtain a homogeneous, tasty cream. You can add vanillin to create a subtle, appetizing aroma.
9. Place the first cake layer on a plate, and top with 1-2 tablespoons of sour cream and carefully level it so that it completely covers the surface of the baked layer.
10. Place the next circle on top and coat it with cream again. Repeat this with all thin “biscuits” baked in a frying pan. You should get a beautiful turret with smooth edges.
11. Be sure to coat the top and sides so that they are also soft in the finished cake.
12. Break the trimmed parts of the baked dough into small pieces and grind into crumbs in a blender or crush with a rolling pin. They will be convenient to use as a sprinkle on the top and sides of the cake.
13. Spread half the crushed sprinkles onto the sides of the cake for a velvety appearance.
14. Sprinkle the remaining crushed biscuit scraps over the top.
You can lightly level it with a pastry spatula crumb, if you have one. If not, then you can do this with the back of a knife, or just with your palm.
15. Place the cake in the refrigerator for 5-12 hours so that the “fried” cakes are thoroughly saturated with cream and the sour cream becomes very soft and delicate in taste.
Since our cakes were not baked in the oven, it will take a little longer to soak them than usual.
Cut the finished dessert into beautiful identical pieces and serve.
No-bake sour cream cake with gelatin, fruit and broken biscuit
Everyone knows that cakes are very high in calories and fashionistas often deny themselves the pleasure of enjoying sweet pastries. However, you can prepare a dessert that will look impressive, will be healthy, and will be an excellent replacement for flour products.
You can make sour cream cake without using an oven! Jelly cream can, when hardened, take any shape of a mold, and there can be any fillers inside it. For example, cookies or fruit slices.
If you have 1-2 pieces of sponge cake left over, you can easily use them in this easy cake.
We will need:
- A piece of biscuit – 1-3 pcs.
- Gelatin – 4 tbsp. l.
- Water – 2 glasses.
- Sour cream 10% – 800 gr.
- Sugar – 1 glass.
- Mandarin – 4 pcs.
- Orange, banana – 2 pcs.
- Canned pineapple pieces - 1 can.
Preparation:
1. Stir gelatin in cool boiled water and set it aside for half an hour so that it swells well. Then put it on the fire and, stirring constantly, ensure that it is completely dissolved to a liquid syrupy consistency.
It should not be boiled. As soon as it dissolves, immediately remove it from the hot burner. Turn off the stove and let cool.
2. It is best to cut the biscuit pieces into small slices or one and a half centimeter cubes. Peel all fruits. Cut bananas and oranges into beautiful wheels, and disassemble tangerines into slices. Drain the syrup from the pineapples.
3. Beat sour cream with sugar until the latter is completely dissolved. Pour the cooled gelatin into this mixture in a thin stream, stirring all the time so that both liquid consistencies are evenly combined.
4. Line a baking dish or any deep dish (you can even use a cast-iron frying pan) with a layer of cling film, trying not to make pinches or “wrinkles,” because the jelly filling will exactly repeat the surface when it hardens.
Line the sides with orange circles, and make a patterned arrangement of tangerine slices and halves of orange slices on the bottom.
5. Add half of the biscuit cubes and spread them into an even layer. Pour in half of the sour cream and jelly cream.
6. Pour in the mixture of pineapple pieces, the rest of the fruit slices and the second part of the biscuit squares. Lightly press them down with your hand so that the filler does not form a mound, but is distributed in an even layer to the very edges of the dish.
Pour in the remaining cream until everything is covered.
7. Cover with a layer of cling film on top. Cover with a flat dish or place a wide frying pan on top, so that this part of the cake ends up completely flat - after all, it is on this part that it will then stand when finished.
8. Cool in the refrigerator for at least 10 hours, then remove the film and turn it out onto a flat plate. Carefully remove the mold and the film underneath.
9. Can be served with either hot drinks or a milkshake. Cut the cake with a sharp knife into triangular portions or squares.
Looks elegant with a couple of scoops of vanilla or pistachio ice cream.
Very tasty and simple sour cream cake in a slow cooker
Many people already know from personal experience that in a multicooker, in almost 99% of cases, gorgeous tall biscuits are obtained. It is from one of these that we will cut airy cakes, and then soak them with sour cream.
We will need:
- Sour cream – 500 gr.
- Sugar – 170 gr. + 150 gr.
- Flour – 150 gr.
- Egg – 5 pcs.
- Sour cream thickener – 1 sachet.
- Vanillin – 1 pinch.
- Butter – for greasing the bowl.
Preparation:
1. Beat fresh eggs at room temperature to a stable, very fluffy foam using a mixer. Then, continuing the operation of the electric whisk, pour sugar (170 g) into the egg mixture in a thin stream.
2. Add sifted flour with a pinch of vanillin to the previous components in three additions, and combine each of them with the whipped mass using a spoon or spatula. Moreover, mixing must be done so that the air mass does not settle: carefully turn the dough from bottom to middle.
3. Grease the multicooker bowl with oil and pour semi-thick biscuit dough into it. Bake for an hour with the lid closed on the “Baking” mode.
4. Place a steaming bowl on top and carefully turn the contents onto it. It is advisable to immediately transfer the cake to a wire rack or cutting board and leave it there to cool.
5. Cut a beautiful tall sponge cake into 3-4 equal parts.
If you decide to use thread for this, be sure to first make shallow cuts with a knife in several places around the perimeter at the height of each future cake, so that it is convenient to insert the thread into them and get even cuts.
6. Combine sour cream with sugar and mix them well. As soon as the crystals dissolve, add the cream thickener and beat again. Let stand for 5-10 minutes until the cream thickens well.
7. Apply an even layer of thick cream to each cake using a pastry spatula. And now all that remains is to form the sour cream cake by placing the soaked cakes on top of each other.
8. Be sure to coat the sides and top of the folded back sponge cake with the remaining cream. You can decorate with grated chocolate or coconut shavings.
9. Before serving, it is advisable to keep it in a cool place for at least five hours so that the sour cream component penetrates into the biscuit layers and you get a well-soaked dessert.
In general, it is advisable to give any cake time to brew. Otherwise, the cakes and cream will appear to be separate layers and not a single whole.
Video on how to make sour cream with condensed milk and prunes
You can also make sour cream very quickly using this recipe. It is interesting because the dough for it is prepared with condensed milk, and prunes are used as an additional layer. It happens that walnuts are also added to the filling.
The video is very short and therefore the ingredients are not given here. To make things easier for you, I will write them here.
To prepare the dough we will need:
- Flour – 150 gr.
- Condensed milk – 380 gr.
- Egg – 2 pcs.
- Baking powder for dough – 1 teaspoon.
For filling:
- Prunes – 100 gr.
For cream:
- Sour cream – 500 gr.
- Sugar – 100 gr.
- Vanilla sugar – 2 tbsp. spoons.
As I already said, the recipe is quite simple and the method of preparation is very similar to all previous ones. Therefore, I am sure that there will be no difficulties with his perception.
The end result is such a beautiful and delicious cake. Serving it to the table and treating friends can be especially pleasant.
And although this is no longer quite a classic, if you love it in a traditional performance, then it happens that you want variety, and then on this basis you compose such interesting versions.
By the way, to give your favorite sour cream a new interesting note and mysterious look, you can prepare some of the biscuits by adding cocoa powder to the dough.
Or make impregnations from multi-colored cream layers. You can add poppy seeds, ground nuts or pieces of dried fruit to the dough, sour cream. But these will most likely be other cakes based on your favorite classics.
In any case, prepare homemade cakes and delight your friends and family with them.
Bon appetit and delicious homemade sour cream cakes!
This appetizing, delicious and sweet dessert of Soviet children, as well as, especially in those years of shortages when there was no surplus on the kitchen tables, was considered a truly festive cake. Since all the ingredients for its preparation were available, that is why many mothers and grandmothers knew how to bake it at home.
The recipes for such a wonderful delicacy are quite simple and varied. After all, its main product, which is part of the dough and cream, is something else - like sour cream. And the classic version of the cakes are baked in two colors, with the addition of cocoa powder; in some versions they also include products such as nuts, poppy seeds and raisins.
Ingredients:
- Sour cream - 1/2 cup
- flour - 1 cup
- sugar - 1 cup
- chicken eggs - 2 pcs
- soda - 1/2 teaspoon
- vanillin - 1 sachet
- coconut flakes - 2 tsp
- syrup - 1 tbsp. l
- apricot jam
- salt - 1 pinch.
Cooking method:
Beat the eggs into a deep bowl, add salt, sugar and beat with a mixer until smooth.
To make the dough more tender and richer, you need to use richer sour cream.
Then add the sifted flour, a bag of vanillin, coconut flakes and add soda dissolved in 9% vinegar. Then mix everything thoroughly until smooth.
Transfer the resulting dough into a greased, in this case, silicone mold and place in an oven preheated to 180 degrees for 25-30 minutes until ready.
For impregnation, in a bowl, dilute one tablespoon of syrup to your taste in 100 ml of boiled water and pour it on top of the still warm pie.
Now cut the soaked cake lengthwise and coat it with a thin layer of apricot jam.
All that remains is to place the second part of the cake on top of the first, grease it with jam and sprinkle with coconut flakes.
This turned out to be a wonderful and very tasty pastry, try making it too.
Tatar sour cream recipe
Ingredients:
For the test:
- Flour - 450 gr
- milk - 250 ml
- vegetable oil - 2 tbsp. l
- egg - 1 pc.
- sugar - 1 tsp
- soda - 1 pinch
- dry yeast - 1 tsp
- salt - 1 pinch.
For filling:
- Sugar - 6 tbsp. l
- eggs - 4 pcs
- sour cream - 500 ml
- salt - 1 pinch.
Cooking method:
In order to make the dough, we need to pour sifted flour, one teaspoon of sugar, soda, dry yeast, a pinch of salt into a deep bowl and mix everything.
Then beat in one egg, add milk, vegetable oil and mix. Then sprinkle the table with flour and knead it into a soft and elastic dough. Transfer it to a container, cover with a towel and leave for one hour.
After the time has passed, roll out the slightly risen dough on the table, then place it in a suitable pre-greased form, making sure to fold the edges.
Now for the filling, combine sugar, eggs, salt and sour cream, mix everything well until smooth and pour it into the mold.
And bake in an oven preheated to 190 degrees for 40-50 minutes until done.
Remove the baked goods from the oven, decorate with berries if desired, and serve.
How to bake a pie with condensed milk in a slow cooker
Ingredients:
For the crust:
- Flour - 300 gr
- condensed milk - 380 gr
- butter - 100 g
- egg - 2 pcs
- baking powder - 10 gr.
For cream:
- Sour cream – 20% – 600 gr
- powdered sugar - 70 g
- thickener for cream - 30 g
- vanilla sugar - 1 gr.
For decoration:
- Walnuts and berries - to taste.
Cooking method:
1. To prepare the cakes, beat the eggs into a deep container and lightly beat them with a mixer.
3. Carefully spread the resulting mass in an even layer into the oiled multicooker bowl, close the lid and turn on the “Baking” mode for one hour.
4. For the cream, combine sour cream, powdered sugar, vanilla sugar and cream thickener in a container. Beat all the contents with a mixer.
5. Meanwhile, after the beep, take the finished cake out of the microwave.
6. Cut it lengthwise into three identical parts, grease the top of each with cream and lay it on top of each other as in the photo.
7. Then we completely treat the outside with cream and decorate the top with walnut crumbs and fresh berries.
Let it soak a little, then serve it to the table.
Delicious sour cream with berries
Ingredients:
- Sour cream - 1 glass
- flour - 1 cup
- sugar - 1 cup
- eggs - 2 pcs
- fresh or frozen berries - 300 gr
- baking powder - 1/4 tsp.
Cooking method:
1. In a suitable container, thoroughly mix the eggs with sugar.
2. Add sour cream, baking powder and gradually add sifted flour so that the mass turns out like pancakes.
3. Next we need a deep mold, grease the inside with vegetable oil, then pour half of the dough into it, then lay out the berries, in my case frozen cherries, and fill with the other half of the dough.
4. Preheat the oven to 180 degrees, place the mold in it and bake for about 25-30 minutes.
5. After the time has passed, pierce the cake with a toothpick and if it is dry, then the baking is ready.
Take it out of the mold, cut into portions and serve.
Vanilla sour cream pie (video)
Probably the most difficult thing in preparing this pastry is grating the frozen butter. Of course, to simplify this task, you can ask the male half to grate the oil; believe me, this will make the task much easier for the hostess. All other manipulations in the recipe are performed simply and quickly. And don’t worry too much if you think that the filling for vanilla pastries is a little runny. It will thicken during cooking. So, let's begin.
Bon appetit!!!
Smetannik is one of the most famous desserts in Russia and Europe. There are few people who don’t love delicate cakes soaked in airy sweet cream. The cake got its name from the inclusion of sour cream in both the filling and the biscuit dough. It is quite porous, bakes quickly and has a creamy taste. This homemade pie doesn't take long to make. The range of products for it is also standard, with the exception of additives. How to choose a sour cream recipe?
Grandmothers and mothers love to bake delicious desserts for their kids. The sour cream recipe was especially popular during the Soviet Union, when there was no wide selection of sweets on the shelves. Homemade cake was awarded for good grades and sports success.
Children crowded into the kitchen from the moment they were told that sour cream was being baked. If it was not carefully prepared in advance, it would not be possible to soak the cakes with cream. The dessert was eaten with lightning speed.
Holidays and receiving guests are rarely complete without serving sweets for tea. Nowadays, any cookies and cake can be found in the store, but a homemade cake is more valuable than a ready-made one.
Sour cream does not require much effort or time. Both the dough and the cream are kneaded and whipped in a matter of minutes. Baking the cakes also happens quickly.
Even if you have a complex “crown” cake in your arsenal, you shouldn’t give up delicious sour cream.
How to make sour cream - the most popular recipes
Based on the classic recipe, every housewife can bake her own version of the pie. For example, chopped candied fruits and nuts, poppy seeds or dried fruits are often added to sour cream biscuit dough. The new ingredient makes the taste more interesting. Externally, the cakes also become heterogeneous and unusual.
For those baking sour cream for the first time, it is better to use the classic recipe, so that next time it will be easier to decide what additional ingredients should be added to the dough.
It will come out liquid, so you need to prepare a heat-resistant springform pan for preparing the cakes. They must be smooth, for this reason, even with high walls, it is better not to use them.
Compound:
- 3 chicken eggs;
- 250 g wheat flour;
- 200 g granulated sugar;
- 650 ml fat sour cream;
- ½ tsp. soda;
- 150 g powdered sugar;
- a pinch of vanillin and salt.
The baking order is as follows.
- Break the eggs, heated to room temperature, into a container to make the foam denser. Add granulated sugar and beat for 4-5 minutes.
- Continuing to beat, add 250 ml of sour cream, soda and a pinch of salt to the mixture. Then gradually sift the flour into the container.
- Fill the mold with dough and place in the oven for half an hour, heated to 200 °C. Check the readiness of the cake with a toothpick, which should remain dry after piercing it.
- Wait for the sour cream to cool and cut it crosswise.
- Combine the remaining sour cream with powdered sugar and a pinch of vanillin and beat. Coat the cakes so that the cream is in the middle, and put the cake in the refrigerator for half an hour.
In a frying pan
The recipe for sour cream at home allows for its express preparation in a frying pan. The main thing is that the dough does not burn, because hiding flaws in the places where the cake is cut will be problematic.
You can’t bake one tall cake without an oven, so the dough is divided into 8 parts and rolled out into thin layers. Subsequently, their edges are leveled with a round plate, and the remains are turned into crumbs for decorating the top of the dessert.
Compound:
- 650 g wheat flour;
- 400 g granulated sugar;
- 600 ml fat sour cream;
- 1 tsp soda;
- a pinch of vanillin.
The baking order is as follows.
- Mix a third of the sour cream and half of the granulated sugar with soda and gradually sift the flour into it.
- Divide the dough into 8 parts, turn them into balls, and then roll them into layers with a rolling pin.
- Fry in a dry frying pan on both sides.
- Smooth out the edges with a dish or lid immediately after removing from the pan. Place the trimmings in a bag and grind into crumbs using a rolling pin.
- Combine the remaining sour cream, sugar and vanillin and beat with a mixer.
- Coat the cakes, top and sides with cream, then sprinkle them with crumbs.
In recent years it has become an indispensable device in the kitchen. It is simple and convenient to prepare any dishes, set the dough for dough and sauté vegetables. The sour cream cake is perfectly baked in a bowl. It is enough to set the “Baking” mode for 1 hour.
Compound:
- 3 chicken eggs;
- 300 g wheat flour;
- 200 g granulated sugar;
- 650 ml fat sour cream;
- 120 g butter;
- 1 tsp soda;
- 150 g powdered sugar;
- a pinch of vanillin.
The baking order is as follows.
- Grease the multicooker bowl with butter. Soften the rest of the block by removing it from the refrigerator in advance.
- Beat eggs with sugar, then mix with 250 g of sour cream and butter.
- Sift the flour into a container and combine with soda and vanilla. Gradually add them to the eggs and beat the dough until the lumps disappear.
- Fill the bowl with dough and bake in the slow cooker for 1 hour.
- Beat the remaining sour cream with powdered sugar and brush it over the cooled, cross-cut cake layer.
In Tatar
In Tatar cuisine there is a sweet dish reminiscent of sour cream. It is called “kaimak peremyach”. In the original, instead of sour cream, thick cream (kaymak) is added to it.
Externally, the pastry resembles a giant cheesecake. Yeast dough is kneaded for it, and the filling includes not only sugar and sour cream, but also eggs.
Compound:
- 5 chicken eggs;
- 500 g wheat flour;
- 150 g granulated sugar;
- 600 ml fat sour cream;
- 1 tsp dry yeast;
- 250 ml milk;
- 1 tbsp. vegetable oil;
- a pinch of vanillin and salt.
The baking order is as follows.
- For the dough, sift the flour into a deep container, add dry yeast, 1 tablespoon of granulated sugar and salt.
- Beat 1 egg with milk, pour vegetable oil into the mixture and mix bulk and liquid products. Cover the dough with a cloth and place it near a warm stove for an hour.
- Break the remaining eggs into a bowl, add sugar and vanilla. Beat, gradually adding sour cream.
- Form the dough into a ball and roll out into a round layer. Place it in a frying pan with high edges. Pour the filling into the center, fold the edges inward.
- Bake at 180-200 °C for about half an hour.
Vanilla
Sour cream, according to the recipe, should contain a little vanillin in the dough and cream so that the aroma of the finished dessert is more appetizing. Vanilla cake is more like a lazy cheesecake. Its recipe is very simple, and it requires much fewer ingredients than classic sour cream.
Compound:
- 5 chicken eggs;
- 350 g wheat flour;
- 250 g granulated sugar;
- 450 ml fat sour cream;
- 1½ tsp soda;
- 180 g butter;
- a pinch of vanillin.
The baking order is as follows.
- Grease a heat-resistant dish with butter.
- Keep the rest of the butter in the freezer, then chop it and mix with half the granulated sugar, 1 egg, soda and flour.
- Roll out the dough into a round layer and place it in the mold, raising the edges along the side by 5-6 cm.
- Break the remaining eggs into a bowl and beat with vanilla and sugar. Gradually pour in sour cream.
- Fill the dough with filling and bake in the oven for 40-45 minutes. at a temperature of 200 °C.
With cocoa
When you add cocoa powder, the cake will change color to brown. Although this pie is considered one of the easiest to make, it is tender and creamy. It can be soaked in cream, like regular sour cream, or served without filling.
Compound:
- 1 chicken egg;
- 150 g wheat flour;
- 200 g granulated sugar;
- 1 tbsp. cocoa powder;
- 250 ml fat sour cream;
- 1 tsp soda;
- a pinch of vanillin and salt.
The baking order is as follows.
- Beat the egg with sugar, mix the flour with vanilla, salt, cocoa powder and soda.
- Add the bulk ingredients to the eggs, continuing to beat the mixture.
- Gradually pour in the sour cream and place the dough in a heat-resistant form greased with butter.
- Bake for about half an hour at 200°C.
With condensed milk
Boiled condensed milk produces a thick, sweet cream. There is no need to mix it with granulated sugar, but you need to beat it with a mixer to make the texture lighter. Sometimes it is mixed with butter.
You can also use regular condensed milk to knead the dough. The cake will be dense, but will still be well soaked in the airy filling of sour cream and sugar.
Compound:
- 2 chicken eggs;
- can of condensed milk;
- 100 g butter;
- 350 g wheat flour;
- 250 g granulated sugar;
- 450 ml fat sour cream;
- 1 tsp soda;
- a pinch of vanillin and salt.
The baking procedure is as follows.
- Break the eggs into a bowl and beat. Add melted butter and condensed milk to them.
- Sift the flour and mix with vanillin, salt and soda dissolved in vinegar.
- Mix all ingredients and beat the mixture with a mixer.
- Fill the mold with dough and bake for 40-45 minutes. at a temperature of 180 °C.
- Beat the sour cream with sugar and spread the cream over the cut cross-section of the cake.
With berries (jam)
Thanks to the addition of sour cream, the pie is so tender that it does not require coating the cakes with cream. Of course, with filling it becomes more delicious. Usually its role is played by sour cream, but it is successfully replaced by jam.
Having chosen your favorite confiture or berries mashed with sugar, they are used to seal the cakes or add them to the filling. As a result, the dessert will acquire a fresh, rich taste.
Compound:
- 3 chicken eggs;
- 250 g wheat flour;
- 130 g granulated sugar;
- 350 ml fat sour cream;
- 250 g soft cottage cheese;
- 100 ml milk;
- 100 ml vegetable oil;
- 1½ tsp soda;
- 200 g fresh raspberries or blackberries;
- a pinch of vanillin.
The baking order is as follows.
- Sift the flour and set aside 1.5 tbsp. into a separate bowl.
- Mix most of the flour with soda and vanilla, then add 150 g of cottage cheese, milk and vegetable oil. Knead the dough, cover with film and set aside for 30 minutes.
- Mix the remaining cottage cheese with sour cream, pour in the previously separated flour.
- Beat eggs with sugar and add to curd mass. Lastly, pour in the berries and mix the filling with a spoon.
- Spread the dough into a heat-resistant pan so that the edges reach the top of the sides. Pour the filling inside and place the pie in the oven.
- Bake for an hour at 180°C.
How to decorate and serve dessert
The classic sour cream recipe offers a step-by-step guide to making a delicious cake, but does not provide tips on decorating it. However, when serving to the holiday table, even a delicious dessert should be decorated so that it evokes even more positive emotions.
The fastest way is to sprinkle the top cake with powdered sugar or grease with the remaining cream and use colored crumbs or chocolate chips for decoration.
Now it’s fashionable to add berries or fruits to dishes in winter too. They are perfect for decorating the top of a cake coated with cream.
If you have stencils in the kitchen, you can put them on the last cake layer and sprinkle with powdered sugar. In this case, beautiful patterns will appear on the cake. After cutting the strawberries, the halves of the berries should be placed on a plate around the sour cream so that guests take not only a piece of cake, but also juicy berries.
When adding candied fruits, nuts or dried fruits to the dough, they should be crushed so that they are evenly distributed. If raisins or dried apricots are hard and dry, they should be briefly placed in warm water.
Lush cream is obtained only from thick sour cream, with a fat content of at least 25%. Liquid sour cream is sour and can soak rather than soak the cake.
Conclusion
At the end of lunch, it is customary to drink tea with sweets. Sour cream will be a welcome and pleasant end to the meal. This light dessert will please both family members and guests. Depending on the time the housewife has for cooking, it is easy to choose the appropriate recipe and bake a cake.
After lying in the refrigerator for a couple of hours, it will turn into a real delicacy, but it is unlikely that those present will want to wait that long. Most likely, the sour cream will be eaten right away, because everyone loves sweets.
My name is Julia Jenny Norman, and I am an author of articles and books. I cooperate with the publishing houses "OLMA-PRESS" and "AST", as well as with glossy magazines. Currently I help promote virtual reality projects. I have European roots, but I spent most of my life in Moscow. There are many museums and exhibitions here that charge you with positivity and give inspiration. In my spare time I study French medieval dances. I am interested in any information about that era. I offer you articles that can captivate you with a new hobby or simply give you pleasant moments. You need to dream about something beautiful, then it will come true!
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