Biscuit cake with sour cream. Sponge cake with fruit, jelly and sour cream. After you have added flour, pour a glass of boiling water

Home cake co sour cream may be different. It seems that the components are the same, but the design and the cooking process are different. In addition, changing the ingredients allows you to get completely different tastes every time. The preparation of sour cream is quite simple and fast. But by soaking your cake with it, you will make pastries no worse than store-bought.

Many people notice that baking made with love with their own hands has a more pronounced taste, is much more appetizing and is eaten with great pleasure.

Homemade sour cream cake recipe

The simplest recipe. For the test, take 3 eggs, flour and sugar in a glass (200-250 g). For miracle cream sour cream 150 gr. (fat content of sour cream is not less than 20%), sugar - 3 tablespoons, vanillin - a bag. Well, a small piece of butter or margarine. Grease a baking dish with them. As you can see, the products are the simplest, which most often have any housewife.

Cooking:

Let the cake soak. If you really want to, then be patient for a couple of hours. It is better, of course, to wait 4 hours, but if you stand 24 hours, then the cake will melt in your mouth.

Homemade cake with sour cream and sponge cakes

Cakes will differ in taste and appearance from the previous ones. For a biscuit, take eggs - 3-4 things, about 2.5 cups of flour. A glass of sugar and lemonade, you will also need vegetable oil - 150 ml. Baking powder and vanillin 10 gr.

Preparing the cake:

1. As in the previous recipe, eggs and sugar must be turned into a homogeneous dense mass by whipping. A mixer works great for this.
2. If you have soda at home, you can add a little to the mixture, then pour in the oil. Don't stop stirring. Then add all the other bulk components.
3. The oven must be heated to 180 degrees. The form is oiled. Now pour out the dough, and go about your business for 25 minutes.
4. Sour cream is prepared in the same way as the previous one. But the number of ingredients is different: at least 600 grams of sour cream, and 100 grams of sugar will be needed. But here you need to lubricate more. And the more cream, the tastier the pastries.
5. When the cake is ready, do the same with it: cool for 5 minutes, press on top with a plank and turn over sharply.
6. Divide the cake into 2 parts (if you have a “chubby” cake, then you can make 3).
   

   Too much thin cakes will tear. Therefore, the optimal thickness is from 1.5 cm or more.

7. Spread each layer well with lemonade. Although this is optional. Just because of this, the cakes are saturated with sweet water and become softer and tastier. Then smear with cream.
8. Put to soak in the refrigerator. Don't forget to soak and upper layer. If desired, decorate it with berries or fruits, grated chocolate, candied fruits, nuts. Yes, whatever you want.

• The products are the freshest. Want to get delicious? Then take care of the ingredients.
• Sour cream is better to take rustic. First, she has a great fat content. Secondly, natural and rich taste. Thirdly, the chance that it is diluted with something is minimal.
• More cream - tastier cake. Lubricate not only the cakes, but also the top and sides. Leave to soak overnight in the refrigerator.
• Want even more delicious? No problem. Between the layers, add pieces of berries and fruit, you can even jams or preserves. Together with the cream, the cakes will absorb the taste of the filling.
• Instead of sour cream, you can use cream, or you can use it in half. Get softer and delicious cream. And if you add vanillin to it, then it’s even more aromatic.

From biscuit cakes smeared with sour cream, it turns out tall, tender and juicy cake. For its preparation you will need simple ingredients and about 60 minutes of free time.

But before you "make" a dessert, remember a few simple tips and stick to them in the process of making the cake. Thanks to them, your biscuit will turn out to be high and porous, and the cream will be tender and thick.

Secrets of making sour cream

• Prepare a cream of chilled sour cream with the addition of powdered sugar (regular sugar grains may not dissolve completely).
• Do not use homemade sour cream- purchased for the preparation of the cream is better suited.
• The fat content of sour cream for cream should be at least 25%. Otherwise add to it heavy cream or special thickener.

Biscuit Secrets

• Beat the yolks and whites separately - so the biscuit will be lush.

• When combining proteins with yolks, use a spatula (not a whisk or a spoon).
• If, in addition to flour, you use other loose ingredients (for example, cocoa) to make a biscuit, then they need to be mixed and sifted through a sieve. Thanks to this, they are evenly distributed in the dough.
• If you are afraid that the biscuit will not be porous, add baking powder to the dough.
• For baking a biscuit, it is best to use a split form, the bottom of which is lined with parchment paper.
• Cut only the cooled biscuit. To do this, you need a special knife-string for the cake. But you can also divide the cake with the help of an ordinary fishing line: make an incision into which the fishing line will be inserted, overlap the ends and pull in different directions.

Biscuit cake with sour cream: a simple and quick recipe

To prepare both the biscuit and the cream, we need very simple and affordable ingredients. Surely many housewives already have them in stock and do not need to buy anything.

Biscuit Ingredients

• eggs - 6 pcs.;
• sugar - 200 g;
• flour - 200 g;
• salt - a pinch;
• vanilla - 1 sachet.

cream ingredients

• sour cream - 800 g;
• powdered sugar - 200 g.

Cooking

1. Separate the yolks from the whites and beat the first ones, adding 100 g of sugar to them.
2. Beat egg whites with a pinch of salt until fluffy.
3. Then gradually add sugar to the mass, without stopping beating.
4. Combine the yolks with the whites with a spatula; movements should be neat, from the bottom up.
5. We add flour.
6. We fill the form with dough and bake a biscuit for about 30 minutes at a temperature of 180 degrees.
7. We check readiness with a toothpick or a match.
8. While the cake is baking, prepare the cream: beat sour cream with vanilla and powdered sugar.
9. We cut the finished cooled biscuit into two or more parts (depending on its height) and grease with cream. We leave the cake in the refrigerator for several hours (about 3-6), so that it is well saturated, becomes tender and juicy.

If you would like to serve a cake to festive table, experiment with decorating the dessert. For this, chocolate chips, multi-colored sprinkles, fruits or berries are suitable.

Bon appetit!

cake recipes

Step-by-step recipe with a photo of biscuit sour cream cake. Delicious and tender biscuit cake with sour cream and fruits.

2 h

230 kcal

5/5 (3)

They don't call it biscuit for nothing. confectionery bread. Baking from it always turns out tender and very tasty. It is used in many confectionery. The biscuit is prepared with various fillings, and when making cakes, they are smeared with different creams.
I want to offer you my biscuit cake recipes, which I make with sour cream.

I used to think that cakes should be made with custard or oil cream, and with sour cream you can cook only sweet pies, for example, the famous sour cream pie, but it turned out that a biscuit cake is also great with it - for example, with berries or pieces of fruit. By the way, this cream can be not only a filling - the design and decoration of the cake can also be done with it, using a confectionery syringe with various nozzles.

Biscuit sour cream cake

Total Ingredients

Containers for whipping, mixer, sieve, silicone spatula, baking dish.
Biscuit cake with sour cream will consist of sour cream cakes and the same cream with cream.

Cooking biscuit cakes

For this you need:

• flour 450 (300+150) g;
• three eggs;
• fat sour cream 350 g;
• 200 g butter;

• sugar 300 g;
• 150 g cocoa powder;
• vanilla sugar one tsp;
• two packets (12 g each) of baking powder.

1. Mix sour cream with baking powder, which can be replaced with soda.
2. Set aside for 5 minutes so that the soda is extinguished with sour cream acid.
3. Beat the eggs with a mixer with sugar in a fluffy foam.
4. Adding vanilla sugar and lightly melted butter. Mix well.
5. Add sour cream. Mix again.
6. Separate half of the mass into another container.
7. Sift 300 g of flour into one part. Use a silicone spatula to fold it into the batter.
8. In the second part we put cocoa mixed with the remaining flour. Also gently knead the dough with a spatula.
9. Preheat the oven to 180°.
10. Lubricate the form or cover the bottom with parchment.
11. Let's do one part of the test.
12. Bake for 30 minutes.
13. We check the degree of preparation of the biscuit with a wooden torch or a toothpick.
14. We are also preparing the second part of the test. If the size of the oven allows, you can cook two cakes at once in two forms.
15. We leave the finished biscuits for 20 minutes in the switched off oven.
16. Let cool by transferring to a wire rack.

Making cream

We take for this:

• fat sour cream 200 g;
• powdered sugar 250 g;

• 200 ml confectionery cream or 35%.

1. If the sour cream is not thick enough, it can be started in a very simple way.
2. We cover the bowl with gauze, folded several times.
3. Spread sour cream. We connect all the ends of the gauze.
4. Hang it up for at least an hour.
5. Excess whey will drain, and sour cream will become thicker.
6. Whipping cream must be taken very cold, so they will whip faster and better. For quick cooling, they can be put in the freezer for 10 minutes.
7. Whip the cream, turning on the mixer at full speed, in a dense, stable foam for about 10 minutes.
8. If there is no powdered sugar, then grind ordinary sugar in a coffee grinder.
9. Rash, without ceasing to beat, in small portions powdered sugar. Whip for another 5 minutes.
10. In a separate bowl, beat the sour cream until creamy.
11. We introduce small portions of sour cream into the cream, stirring each time with a silicone spatula.
12. Mix with gentle movements until smooth.

Assembling the cake

We need 150 g of any nuts.

1. Cut each biscuit cake in half with a long, wide knife.
2. Spreading the cakes well with sour cream, we form a cake, alternating colors.
3. Spread the rest of the cream all over the cake.
4. Dry the nuts in the oven or in a pan.
5. Grind them a little with a rolling pin or blender.
6. Sprinkle the sides of the cake with nuts. You can also sprinkle it upwards or pour it with white or dark chocolate icing, melt it in a steam bath and add 50 grams of butter. You can also decorate the cake with regular colored confectionery powder.
7. We send it to the refrigerator for a couple of hours, and preferably until the morning.
8. Sponge cakes on sour cream are very tender and will be perfectly combined with fragrant coffee or tea.
9. To coat the cakes of this cake, you can use.

Video of making a simple biscuit

You can see more on how to make a biscuit for this cake in the video:

Coffee and chocolate sponge cake with sour cream

General list of ingredients

• flour 150 g;
• five eggs;
• fat sour cream 400 g;
• one tbsp instant coffee;
• sugar 350 (150+200) g;
• one tablespoon of cocoa powder;

• water 30 g;
• 1/2 bar of white chocolate;
• dark chocolate one bar;
• vanilla sugar one tsp

Kitchen appliances and inventory:
Time for preparing: over two hours.
Quantity: 8-10 servings.

Cooking coffee biscuit

We need:

• flour 150 g;
• five eggs;
• one tbsp instant coffee;

• sugar 150 g;
• water 30 g.

1. Dissolve coffee in hot water. Cool down.
2. Separate cold eggs into yolks and whites.
3. Grind the yolks with sugar and beat with a mixer until whitening and increasing in volume.
4. We add coffee. We bring to homogeneity.
5. Add a pinch of salt to the whites.
6. With a mixer turned on at full power, beat for 10 minutes until a dense, stable foam is obtained.
7. We combine the proteins with neat, smooth movements with the yolks using a silicone spatula.
   Sifting, pour flour.
8. Also gently fold it into the egg mixture.
9. It is not necessary to do this with a mixer, as the airiness of the proteins will be disturbed.
10. We heat the oven to 180 °.
11. We shift the dough into a greased form.
12. Level and bake for about 40 minutes.
13. Do not open the oven door for 30 minutes. The biscuit may fall from the temperature difference.
14. We check the degree of preparation of the biscuit with a wooden skewer or a match.
15. Leave in the switched off oven for 20 minutes.
16. Turn upside down and cool completely.

Making chocolate cream

We take for this:

• sugar 200 g;
• one tablespoon of cocoa powder;

• 200 ml of pastry cream or 35%;
• vanilla sugar one tsp

1. If the sour cream is liquid, transfer it to a bowl lined with several layers of gauze. Having connected the ends, we hang them for at least an hour and a half (I do this in the evening, and in the morning the sour cream is ready).
2. Beat sour cream and sugar into a creamy mass.
3. Add cocoa. Whisk until smooth.
4. Beat cold cream with a mixer at high speed for about 10 minutes until a dense, stable foam.
5. Without turning off the mixer, we introduce powdered sugar and vanilla in small portions.
6. Gently mixing with a spatula, combine the cream with sour cream.

Assembling the cake

We will need:

• 1/2 bar of white chocolate;

• dark chocolate one bar.

1. Cut the biscuit with a sharp, long knife into two halves.
2. Plentifully layer them with cream.
3. Spread an even layer of cream over the entire cake.
4. We put it in the refrigerator for one hour.
5. Grate a bar of dark chocolate with a fine grater. Sprinkle the sides of the cake.
6. Cut white chocolate with a sharp knife into thin slices that will wrap slightly.
7. Decorate the top of the cake with them. You can just rub it with a grater. Or decorate the cake as you wish.
8. We hold finished cake in the refrigerator for at least two hours.
9. The cake will taste best if you leave it to cool until morning.
10. I recommend looking at recipes that will help you cook.

Lemon sponge cake with sour cream and fruits

General list of ingredients

• flour 150 g;
• five eggs;
• fat sour cream 400 g;
• sugar 300 (150+150) g;
• one lemon;

• condensed milk 100 g;
• fruit optional;
• 200 ml of pastry cream or 35%;
• vanilla sugar one tsp

Kitchen appliances and inventory: whipping containers, mixer, sieve, grater, silicone spatula, baking dish.
Time for preparing: over two hours.
Quantity: 8-10 servings.

Cooking Lemon Biscuits

For this you need:

• flour 150 g;
• five eggs;

• fat sour cream 400 g;
• sugar 200 g

1. We rub the lemon with a fine grater, removing the zest to white pulp. Squeeze juice from half a lemon.
2. Separate the eggs into yolk and white. We try to ensure that the yolk does not get into the protein, from this it can whip badly.
3. Beat the yolks with sugar into a whitened and increased mass.
4. Add the lemon zest and juice to the yolks. Mix until smooth.
5. Beat the cold whites with a mixer turned on at maximum speed into a thick, stable foam.
6. We combine the yolk mass with proteins with gentle movements using a silicone spatula.
7. We introduce, also carefully, the sifted flour.
8. We spread the dough in a form, lubricating it with oil.
9. Cook for 30 minutes at 180°.
10. We check the degree of preparation of the biscuit with a match or a wooden skewer.
11. Leave for 20 minutes in the switched off oven.
12. Cool on a wire rack upside down, removing the form.
1. We take thick sour cream for the cream. Beat it with sugar until creamy and the sugar crystals dissolve. Powdered sugar can be used to speed up whipping.
2. Beat well-chilled cream for 10 minutes with a mixer turned on at full power.
3. Add condensed milk in batches.
4. Beat for three more minutes.
5. Add sour cream to the cream with a spoon, gently mixing with a silicone or wooden spatula. We bring to homogeneity.

Assembling the cake

1. This is where fruit comes in handy.
2. We cut the well-cooled biscuit with a long, sharp knife into two cakes.
3. Spread the bottom layer with cream. Lay out fruits. If they are large, cut into slices or halves.
4. Cover with a second layer.
5. Cover the top and sides of the cake with cream.
6. We send it to the refrigerator for one hour.
7. Decorate the sides of the cake with chopped nuts.
8. Arrange fruit nicely on top.
9. We put it back in the refrigerator for several hours, and preferably until the morning.

Videos sponge cakes

How easy it is to cook such a cake, you can see in the recipe on the video:



You can make --- Sponge cake with fruits --- and in another way.
It also turns out quickly and tasty --- Biscuit cake with condensed milk recipe with photo ---. And for the owners of the miracle of modern kitchen appliances, I propose to cook --- Biscuit cake in a slow cooker ---.
Looking forward to your comments.

Enjoy your meal!

To bake a biscuit for a cake on sour cream, you do not need to separate the yolks from the proteins and beat them separately. The eggs are beaten whole with sugar until fluffy. Then you need to add sour cream to them (fat content from 20%, you can replace it with cream, it will also turn out great) and flour with baking powder. Agree, everything is very simple and clear. Otherwise, all the same rules work here as with the classic biscuit.

Biscuit dough needs to be handled with care, don't shake it after it's poured into the baking dish, and don't slam the oven door while it's baking. Be patient and wait until the sour cream biscuit is baked (the exact time depends on the specific oven, from 40-60 minutes at 160-180 degrees). When it is ready, do not rush to cut it, let it stand in the refrigerator wrapped in cling film, then the moisture will be distributed evenly and you will get a juicy crumb.

Total cooking time: 60 minutes
Cooking time: 40 minutes
Yield: 6 servings
Calories: 285.35

Ingredients

• chicken eggs - 4 pcs.
• 20% sour cream - 90 g
• sugar - 200 g
• salt - 1 chip.
• wheat flour - 250 g
• baking powder - 1.5 tsp.
• vanilla flavor - 5-6 drops

Cooking

Important. All products should be at room temperature, so do not forget to get sour cream and eggs from the refrigerator in advance.

Place the eggs in the mixer bowl (you do not need to separate into yolks and proteins), sugar, salt and vanilla flavoring.



Beat with a mixer until fluffy and increase in volume by about 3 times. This process will take approximately 10 minutes. The egg mass should turn white and become airy, and the sugar grains should completely dissolve.



Add sour cream, beat again until smooth, but not for long, 10-15 seconds, so as not to precipitate the beaten eggs.



Pour the flour, pre-mixed with baking powder and be sure to sifted. Stir the dough with a spatula (not a mixer!), It should turn out lush and bubbling. It is best to add flour in portions, then there will be no lumps and it will be distributed more evenly.



We shift biscuit dough into a baking dish. A detachable form with a diameter of 18-22 cm is suitable. If the form is too large in diameter, then the biscuit will not turn out as high as we would like (I used a 18 cm form). To make the biscuit easy and simple to remove from it, grease the mold vegetable oil and sprinkle with flour to make the so-called "French shirt".



Immediately send the sour cream biscuit to the preheated oven. We bake at 170-180 degrees for 40-50 minutes. All this time you can not open the oven door, otherwise the pastries will settle. After 40 minutes, carefully open the door and check the readiness with a wooden skewer, it should come out dry from the dough. The second option for checking readiness is to lightly push with your finger, if the surface springs and the hole is leveled, this means you can turn off the oven. Next, let the biscuit stand in the switched off oven for 10 minutes, fully open and remove. Cool first in the form (it is best to turn it upside down), and then on a wire rack.



It will turn out to be about 5-6 cm high. Before cutting, it is worth wrapping the biscuit (cooled) in cling film and putting it in the refrigerator overnight, then the moisture inside it will be distributed evenly, it will become softer and moister.

Biscuit on sour cream can be served just like that with tea, like a pie, supplemented with your favorite jam.

And you can collect a whole cake if you cut the biscuit into cakes and layer with cream. You can use any cream that is not too sweet (the biscuit is sweet in itself) and choose a dense one, since the cakes are a little heavier than the classic biscuit (it contains only flour-eggs-sugar). Happy tea!

Cooking Tips

1. Pieces of fruits and berries can be added to the dough for sour cream biscuit. Such an additive will make baking both more beautiful and tastier.
2. The fat content of sour cream may be different, but it is still recommended to use milk product fat content of 20% or more. Sour cream should not be too liquid.
3. When adding flour to the dough, be sure to sift it to saturate it with air. Pastries made from sifted flour will always be more fluffy and airy.

Kitchen appliances and utensils:

• fridge;
• oven;
• mixer;
• detachable baking dish with a diameter of 24 cm;
• deep containers (bowl, plate);
• scapula;
• sieve for sifting;
• colander;
• parchment (baking) paper.

Ingredients

Step by step cooking

Biscuit

1. Grease a baking dish with odorless vegetable oil, cover the bottom and sides with parchment.
2. Carefully separate the whites from the yolks. Squirrels send to the refrigerator to cool.
   
   
   
3. Add 100 g of sugar and vanilla sugar to the yolks.
   
   
   
4. Beat with a mixer until the sugar is completely dissolved and until the mixture becomes light and airy.
   
   
   
5. Mix flour, baking powder and sift well to saturate the dry ingredients with oxygen.
   
   
   
6. Drop a few drops into chilled egg whites lemon juice and add a pinch of salt.
   
   
   
7. Beat with a mixer until a fluffy foam is formed, increased in volume several times.
   
   
   
8. Continuing to beat, add a little sugar and beat until stable peaks.
   
   
   
9. Add two to three tablespoons of beaten egg whites to the beaten egg yolks and mix gently from bottom to top.
   
   
   
10. Here, in small portions, stir in the dry ingredients until a homogeneous mass without lumps.
    
    
    
11. Add a few tablespoons of the remaining proteins to the resulting dough and mix gently from the edge of the bowl to the center.
    
    
    
12. Pour the batter into a springform pan and smooth out. Place in a preheated 180° oven and bake for 25-30 minutes.
    
    
    

Impregnation

1. While the biscuit is baking, it is necessary to cover the cherry with sugar so that it starts up the juice.
   
   
   
2. Then put it in a colander and let it drain well. Juice should be used as impregnation for cakes.
   
   
   

Cream and cake assembly

1. Check the biscuit for doneness, and if it is baked, turn off the oven and leave it to cool there for 10 minutes. Then leave in the mold at room temperature until completely cooled.
   
   
   
2. Remove biscuit from mold and cut in half. Soak each cake generously with cherry juice.
   
   
   
3. To prepare sour cream, you need to combine well-chilled sour cream, sugar and vanillin. Whisk until the sugar is completely dissolved.
   
   
   
4. Add the juice of half a lemon and continue beating until thick. If you are not sure about the quality of sour cream or it does not whip well, you can use a confectionery thickener for sour cream and cream.
   
   
   
5. Lubricate the first soaked cake with cream and lay a layer of cherries.
   
   
   
6. Lay the second cake on top of the first with a cut up and apply a layer of cream.
   
   
   
7. Spread the rest of the cream over and smooth the sides of the cake.
   
   
   
8. In order for the cake to be well soaked, you need to leave it at room temperature for 2 hours, and then place it in the refrigerator for several hours. After the cake has cooled well, you can decorate it. For example, sprinkle with chocolate chips or chopped nuts, decorate with whipped cream, fruit and mint leaves.
   
   
   

Did you know? The sponge cake that has stood in the refrigerator for several hours absorbs the impregnation best. The best way- Bake a biscuit in advance, wrap in cling film and leave it in the refrigerator overnight.

video recipe

Cooking details biscuit dough so that it is lush, airy and well baked, you will find in the video recipe. You will clearly see how simple products festively and spectacularly decorate the cake.

As you can see, the recipe is simple and will allow you to prepare a wonderful dessert. What is your favorite biscuit cream? What filling did you use in combination with sour cream? Share your impressions and tips in the comments.