Delicious sour cream cake in a slow cooker. Sour cream cake with sour cream

Smetannik is very juicy cake, although many consider it a pie.

Otherwise, what's the difference?

Sour cream is sweet, tasty, tender.

It is very easy to prepare, especially in a slow cooker.

Sour cream in a slow cooker - general principles of preparation

Judging by the name, it’s easy to guess that the main ingredient is sour cream. It can go not only into dough, but also into cream. In the second case, it is advisable to use thick, oily and necessarily fresh product. Any sour cream, even acidified, will work in the dough. After baking, nothing will be noticeable.

What else is put into the dough:

Wheat flour;

Baking powder (or just slaked soda).

Depending on the recipe, sour cream can be vanilla, chocolate, poppy seed, or coffee. Consequently, the number of ingredients on the list increases. You can also prepare different creams for sour cream: butter, sour cream, condensed milk, cream and even custard. You can do without cream altogether. The pie goes well with jam, marmalade, chocolate spread. If baked goods are prepared on a quick fix, then the donut is simply sprinkled with powder.

In a slow cooker, sour cream is baked from 50 minutes to 1.5 hours. The time depends on the ingredients included, the moisture content of the dough, and the capabilities of the miracle saucepan.

Classic sour cream in a slow cooker

Many people know this sour cream recipe, but few people cook it in a slow cooker. In fact, everything is much simpler and easier, the result is no worse.

Ingredients

Two eggs;

A glass of sour cream;

A glass of sugar;

2 tsp. ripper;

A glass of flour;

5 grams of oil.

For the cream you will need a glass of powder and 1.5 cups full fat sour cream, if desired, add vanillin.

Preparation

1. Rub a piece of butter on the bottom and sides of the multicooker, no more than a third of the entire height. Immediately insert the saucepan into its place.

2. Place eggs in a bowl, add sugar and you can immediately add sour cream.

3. Beat all three ingredients with a mixer for two minutes.

4. Add flour and baking powder to the sour cream. Beat for another minute.

5. Pour the dough into a saucepan that was previously greased.

6. Close and bake for 50 minutes.

7. Then turn the sour cream over and cook for another 10 minutes, no more.

8. Take out the cake and let it cool. It is better to place it on a wire rack so that the bottom does not become wet.

9. For the cream, you just need to mix the powder with sour cream. Add a pinch of vanilla to improve the aroma.

10. Cut the cooled cake into two parts and place a thick layer of sour cream on the bottom cake. You can leave it like that for ten minutes, let it absorb.

11. Cover with the second cake layer, but do not press.

12. Leftovers sweet sour cream distribute on top and sides. For decoration, use crumbled cookies or any berries; you can sprinkle the sour cream with grated chocolate.

Sour cream in a slow cooker with curd cream

A variant of juicy and tasty sour cream in a slow cooker, which is coated curd cream. The cake will be tender if you take fat cottage cheese. It is also better to take sour cream that is fatty and thick.

Ingredients

300 grams of sour cream;

2 cups flour;

1 tsp. soda, vinegar.

For cream:

0.3 kg sour cream;

0.3 kg cottage cheese;

1 glass of sugar.

Preparation

1. Make the dough. Eggs need to be beaten with sugar until fluffy foam, as for classic sponge cake.

2. Add sour cream, stir.

3. Throw in the sifted flour along with slaked soda. Stir.

4. Coat the inside of the multicooker container and sprinkle it with a spoonful of flour; it will prevent the cake from sticking.

5. Spread the dough, put the sour cream on baking. Cook for an hour, then turn the cake over and bake on the same program for another quarter of an hour. Let cool.

6. Grind the cottage cheese, you can use a blender. Add all the other cream ingredients and beat a little. We put it in the refrigerator.

7. Cut the cooled cake into three slices. Apply cream one at a time and immediately place them on top of each other.

8. We also coat the cake on top and sides.

9. Let soak for at least two hours, always in the refrigerator. But it's better to leave it overnight.

Sour cream in a slow cooker with butter

Recipe for sour cream with butter. You can spread it with any cream, jam, or leave it like a pie. In this case, you can sprinkle the cake with powder or chocolate chips.

Ingredients

0.2 kg sour cream;

0.28 kg flour;

0.2 kg sugar;

0.1 kg butter;

0.5 spoons of ripper;

Preparation

1. Melt the butter. You can do this in a frying pan, in the microwave, but best of all in a slow cooker. At the same time, let's grease the bowl. Pour in the melted butter and cool.

2. Combine eggs with sand and beat. You don’t need to do it long or hard, just dissolve all the grains.

3. Add the already chilled butter to the eggs and spread all the sour cream at once. Stir.

4. Add flour to the sour cream mixture and then add ripper. If desired, replace with slaked soda.

5. Place the mixed dough into a greased bowl.

6. Close the multicooker, bake the sour cream for an hour, then you can turn it over and keep it on the same mode for another ten minutes.

Sour cream in a slow cooker with condensed milk

Another recipe for sour cream in a slow cooker, but this time it is added to the dough regular condensed milk. White milk is used without additives or cooking.

Ingredients

Flour 2 cups;

200 ml (glass) sour cream;

100 ml condensed milk;

200 grams of sugar;

1 tsp. soda

For cream:

30 grams of butter;

300 grams of condensed milk;

1 tsp. instant coffee.

Preparation

1. Take the butter for the cream out immediately into a warm place and let it sit for a while.

2. Using a mixer, beat the eggs until foamy. Add sugar and beat until the particles dissolve.

3. Add condensed milk, followed by sour cream.

4. Add flour to the dough at the very end, add soda while stirring. Be sure to extinguish the powder with table water or apple cider vinegar, you can use lemon juice.

5. Transfer the kneaded mass into a greased cartoon bowl, cover and bake for an hour.

6. B instant coffee add a spoonful of water, stir.

7. Next we put the oil, which we should have left warm in advance. Beat until fluffy.

8. Add white condensed milk into the oil, but not all at once. Add in parts. The cream is ready! If someone likes sweeter fillings, then you can add a little powder.

9. Cool the baked sour cream and cut into cakes. It's better if you get 3 pieces.

10. Coat the cakes coffee cream, let cool.

Chocolate sour cream in a slow cooker

A variant of delicious sour cream, which is prepared with the addition of cocoa. The sour cream cream is vanilla, but you can also add a couple of tablespoons of cocoa powder or melted tiles to it.

Ingredients

0.6 kg sour cream;

0.4 kg sugar;

1.5 cups flour;

2 spoons of cocoa;

1 tsp. soda;

Vanilla, oil.

Preparation

1. Rub the shape of the miracle saucepan with oil, let us wait in the wings.

2. Beat eggs and half of the recipe sugar.

3. Add 250 grams of sour cream to them, set aside the rest for the cream.

4. Sift cocoa powder with flour, add to the dough and immediately add soda, be sure to extinguish.

5. Stir and pour the chocolate mass into the previously greased multicooker container.

6. Bake sour cream cake exactly one hour. But it’s better to check for a dry stick, since everyone’s multicooker is different.

7. To cool, place on a wire rack. Then cut into 2-3 cakes, as needed.

8. Beat the sour cream and remaining sugar, don’t forget to add a little vanilla for flavor.

9. Coat the chocolate cakes with vanilla cream, remove the sour cream for soaking.

Poppy sour cream in a slow cooker

For poppy sour cream in a slow cooker you will need not only poppy seeds, but also nuts. You can take any. The recipe calls for half a glass. This is the amount of already chopped nuts; you can lightly fry the kernels.

Ingredients

A glass of sour cream;

0.3 spoons of ripper;

A glass of sugar;

0.5 cups poppy seeds;

A glass of flour;

For cream:

0.5 cups of nuts;

0.4 kg sour cream;

4-7 tablespoons of sugar (to taste).

Preparation

1. Mix the sorted poppy seeds with flour and baking powder. It is advisable to sift the flour so that the mass combines more easily with the dry mixture.

2. Break the eggs. Immediately into a large bowl. Add sugar with sour cream.

3. Immerse the mixer and begin to beat. We do this until all the grains have dissolved.

4. Add flour with poppy seeds, stir.

5. Transfer poppy seed dough into a multicooker cup. Spread evenly so that the layer is the same everywhere.

6. Bake until done. First 50 minutes, then turn over and hold for another quarter of an hour.

7. Take it out poppy seed cake, let cool.

8. Simply stir sour cream and sugar and adjust the sweetness to your taste.

9. Add nuts to the cream, you can add a little vanilla.

10. Grease the cakes, decorate the sour cream with poppy seeds or nuts. You can sprinkle with both.

The more sugar you add to the sour cream, the thinner it will be. Confectioners recommend using powder instead of sand; it liquefies the mass less. Professionals also use special thickeners for cream and sour cream. At home, you can add a little dissolved gelatin.

Turning the cake over in a slow cooker is most often done only for aesthetics. In most cases, the white top is baked. You can always turn the cake over and make the bottom brown on top.

The amount of sugar in the cream can be adjusted, taking into account not only your taste, but also the acidity of the sour cream. You can add whipped cream to the cream, the mass with it becomes more fluffy and strong.

If you don’t want to make a cake, you can make sour cream in the form of a pie. To do this, add nuts and raisins to the dough, you can add a little candied fruit or chopped dried apricots. It is preferable to put this option on children's table, because fatty creams It is not advisable to use it at an early age.

The sour cream cake recipe is suitable not only for the Polaris multicooker in which I prepared it, but also for any other model with a power of 800-850 W with the “Baking” function.
I can’t help but note one feature of sour cream in a slow cooker (as well as any other cake): the perfect shape! It never works out like that with your hands.

Ingredients

To prepare sour cream in a slow cooker, you will need:

INGREDIENTS FOR THE TEST:

eggs 4 pcs.,
sour cream 500 ml,
flour 2 cups,
baking powder 3 tsp,
cocoa powder 1 tsp,
seedless raisins 50 g,
dried apricots 50 g,
salt,
powdered sugar 1 cup,
vegetable oil for greasing the bowl 1 tbsp.

CUSTARD INGREDIENTS:

egg 1 pc.,
flour 4 tbsp,
butter 200 g,
sugar 0.5 cups,
vanilla on the tip of a knife,
milk 500 ml.

INGREDIENTS FOR DECORATION:

roasted peanuts 200-300 g,
dark chocolate 100 g,
sour cream 100 ml,
powdered sugar 1 tbsp.

Sour cream baked in a multicooker Polaris 0517AD

Sour cream recipe in a slow cooker

For the first cake, combine two eggs and half a glass of powdered sugar.

Using a mixer, beat the eggs with powdered sugar into a lush foam.

In a separate bowl, mix a glass of flour with cocoa powder and add one and a half teaspoons of baking powder. Pour the flour and additives into the egg mixture.

Add 250 ml of sour cream.

The dough for the first sour cream cake should be quite thick and cannot be kneaded using a hand mixer. Therefore, we take an ordinary tablespoon and, mixing all the ingredients, knead a thick dough.

Place seedless raisins into the dough.

Lubricate the multicooker bowl vegetable oil and pour out the dough. Turn on the “baking” mode, set the time for one hour, close the multicooker lid and press the “start” button.

While the multicooker is baking the first cake layer, prepare the dough for the second cake layer. Knead the dough for the second cake in the same way as for the first. Just don’t add cocoa to the flour, but instead of raisins put chopped small pieces dried apricots

In an hour, we have the first cake for sour cream ready - chocolate with raisins. Open the lid of the multicooker, take out the bowl and turn it over onto the steaming basket. Since the bowl was previously greased with vegetable oil, the cake should come away from the bottom of the bowl very easily. We leave it to cool on the basket, and in the meantime pour the dough for the second cake into the bowl. We bake the second cake in the same mode as the first.

Ready-made cake layers can be coated with simply whipped sour cream and sugar. For the above ingredients you will need to take an additional 500 ml of sour cream. And this is how you get ordinary sour cream. Let's grease the cake layers not with sour cream, but custard. For the cream, put flour, sugar in a saucepan and beat in the egg.

Grind all the ingredients well.

Pour in milk. Cook the custard over very low heat, stirring constantly.

When the cream thickens well, add butter. Stirring over low heat, wait until the butter melts. Once the butter has completely melted, remove the pan from the heat and cool.

Cut the chocolate cake with raisins into two halves, leaving the cake with dried apricots whole.
Advice. To make the cake layers softer, soak them before adding custard. sugar syrup. To prepare the syrup, mix sugar and water in equal proportions, pour half a glass of water into half a glass of sugar and cook over the fire until the sugar melts. For taste, you can add rum, cognac or liqueur. Ready syrup soak the sour cream cakes.

Coat the first part chocolate cake custard.

Place the cake with dried apricots on it and grease with cream.

Place the second part of the chocolate cake on top.

Grease the sides and top of the cake with custard.

Sprinkle the sides of the cake roasted peanuts, and decorate the top with sour cream whipped with powdered sugar.

Grate the dark chocolate on top and put the finished sour cream in the refrigerator for at least three hours, or preferably overnight.

Cooked sour cream in a slow cooker will be a wonderful dessert for you and your loved ones. Enjoy your tasting!

Sour cream is very delicious pie, easy to prepare and does not require much hassle. Sour cream is baked in a slow cooker just as quickly as it was baked in ovens in the days of our mothers and grandmothers. A simple sour cream whips up in a couple of minutes. And if you beautifully decorate the finished sour cream with fruits and berries, you get a real sour cream cake! The texture is very soft, airy and porous! The taste of sour cream, despite its simplicity, is exquisite. In addition, sour cream is much lower in calories than pies with cream made from butter or cream.

Ingredients:

For the test:

Flour – 1 cup.
Sugar – 1 cup.
Sour cream – 1 cup.
Egg – 2 pcs.
Baking powder – 2 tsp.
Butter for greasing the pan

For cream:

Sour cream 25% - 1 cup.
Sugar – 1 cup.

For decoration:

Strawberries and grapes

Cooking sour cream in a slow cooker

So. In a saucepan I put sour cream (by the way, you can use low-fat sour cream for the dough), sugar, flour, baking powder and eggs.

Beat with a mixer until homogeneous mass. The dough should look like pancakes.

I lubricate the multicooker bowl butter and sprinkle with flour.

Pour the dough into the bowl, turn on the multicooker in the Baking mode, cooking time is 50 minutes. I'm baking a biscuit.

At this time, in a separate bowl I mix thick sour cream and sugar.

Beat with a mixer until the sugar crystals are almost dissolved (but no more than 10 minutes, since sour cream can separate the water). I put the cream in the refrigerator.

When the biscuit is baked on one side, I remove the bowl from the multicooker, let it cool for literally 5 minutes and turn the cake over to the other side using a steamer container. I bake for another 10 minutes on the Baking mode.

Then I take out the finished biscuit, put it on a plate and let it cool completely.
When the biscuit has cooled, I cut it into two layers. If you want the cake to be tall, you can bake another sponge cake so that you end up with 4 layers. I don’t recommend increasing the amount of ingredients and baking a thicker biscuit; it may not bake in the middle and burn on the outside.

I take the cream out of the refrigerator, coat the first cake layer, and cover it with the second one.

Then I carefully pour the cream on top so that it flows down the edges, and at the same time distribute it with a spoon. I wipe off the excess cream from the plate with a napkin. I decorate the sour cream with sliced strawberries and grape slices.

It is better to put the finished sour cream in the refrigerator and let it soak overnight (10-12 hours). Then it will be just super soft and tender!

Sour cream is perfect for a family or holiday tea party. Bon appetit!

Sour cream is prepared in the Redmond RMC-M20 multicooker.

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Total comments 53:

The recipe is nothing. The cake was not baked, the cream was too runny. Translation of products

Diana, the cream should be liquid, it’s sour cream! Here the cream is needed to impregnate the cake rather than as a layer. And the fact that the cake is not baked may be due to the peculiarities of your multicooker. Everything is baked for me.

If you want to beat thick cream from the store estimate, you need to remove excess liquid from it, such sour cream is called “steep”. Cover the colander with double folded gauze so that the ends hang down, pour in the sour cream, tie the ends and hang for several hours. Usually it is better to do this procedure at night, it whips perfectly. Just take 1 cup more sour cream, the liquid will go away. Good luck! :)))

Diana has specifically indicated a model for you (its power is 800W) if you have less need to make adjustments in time, my multicooker is half the price of the author and everything is ok, even I bake bread... a lot depends on flour and sour cream (if you took a sour cream product, then the author is not to blame)

It’s a pity, but the sponge cake wasn’t baked... I baked it according to your recipe twice, the first time I decided that it was my fault, but I tried it again, and... it was a disappointment. The recipe was not finalized

Cream is definitely needed for impregnation. Diana, what kind of multicooker do you have? Even in my Panasonic this sour cream is baked. But I bake it not for an hour, but for an hour and a half.

Catherine:

I completely agree with Diana's comment!!!

Catherine:

Please write in the recipe exactly how much of what in grams. I really want to cook, but everyone’s glasses are different...

Ekaterina, I measured out the food using a standard 200 g glass. (like a “cut glass” from Soviet times).

The cake turned out very thin (not like in the photo). I opened the lid and it went down quickly((

How does it taste?

I bake this kind of sour cream all the time, but I only add one egg. And I knead the dough gradually and with a spoon, not with a mixer. First I mix sour cream with sugar, then add an egg - mix, then add flour with 1 teaspoon of soda and knead the dough. I grease the bowl with oil, pour out the dough and bake for 1 hour. Ten minutes before, I turn off the multicooker, but do not open the lid. Then I take it out, turn it over onto a plate and sprinkle the top coconut flakes. I don’t soak this pie in anything, I like it better this way. It turns out very airy.

Yesterday I baked sour cream, I don’t know how anyone did it, it turned out well, the sponge cake baked with a bang, sat overnight to soak, and ate it instantly. Thanks for the recipe.

My Redmond M110 is ok

Irina. I have a multicooker - a Redmond RMS M 110 steamer. Probably like you. The baking time without closing the steam release valves is at most 35 minutes. How long did you cook?

now you have a man......an amateur cook)
recipe is SUPER)
Thank you
everything turned out......delicious)
multi—SATURN—analogue—POLARIS

Bake for 50 minutes. When I started turning it over, it fell off. I tried to bake for another 20 minutes on the other side. The end result is a thin, soggy cake.

Alexandra:

I did everything according to the recipe. The crust is excellent and airy. Only I have a multi with 3D heating, so I didn’t turn it over, it was already browned well. Thanks for the recipe)

The sour cream turned out great, the cake was baked, the cream was semi-liquid - overnight in the refrigerator it soaked the cake just magically. Thanks for the recipe! I have a Redmond RMC-4503 multicooker, the recipe is well designed for it.

I just translated the products!

The recipe is unsuccessful. The cake did not turn out well; the crust separated from the cake itself. Something is missing

Great recipe quick baking! I baked it for dinner, ate half of it right away and licked my fingers) The sour cream was thick, store-bought - the cream came out most delicate! The cake baked in the standard 45 minutes. on the Baking program, Philips multicooker. Many thanks to the Author!

Alexandra:

Multi-pressure cooker REDMOND RMC-M4504
I baked it for 2 hours on the soup mode + turned it over - I didn’t want to bake it at all, it only worked the second time - I ruined the first one - I took it out an hour later and turned it over - it sank and, as it turned out later, it turned out to be completely raw inside.
The cream on top did not penetrate such a thick crust.
It turned out delicious, but repeat it only if your husband really asks.

Everything worked out, thank you, quickly and delicious.

Anastasia:

I made this sour cream and my husband and child really liked it. Very tasty and tender. Great recipe.

I baked it in a Panasonic multi. The crust sank immediately when it was time to flip. It turned out like a gingerbread, the sour cream did not soak through. I didn't like it.

Multicooker Panasonic. The cake was not baked, it sank when opened and became very small. I probably won’t soak it in sour cream; I’ll bake it according to a different recipe.

For the first time in my life I hear that you need to turn the cake over. Of course it will fall if it is underbaked. Bake until done and disturb it early. And use 30% sour cream for cream, you can’t go wrong

Valentina:

The recipe is simply wonderful!! The shortbread turned out rosy, fluffy, and elastic!!! And most importantly, quickly and easily!! Thank you very much!!!

Great cake! Thanks for the recipe, I have the simplest Chinese multicooker and it worked!

Horror! I have never had such a result in my Panasonic multicooker. Everything turned out as described by many above: the cake was not baked, deflated, it was unclear what happened, it’s a pity that I didn’t read the comments earlier, now everything is in the trash... Well, a lesson for me for the future so that I don’t rush...

Waste of time and products! It's a pity... I don't recommend the recipe!

Now I’m baking, it seems to be working out. But there’s no need to talk about the excess cream, which is supposedly removed from the plate with a napkin. All decent housewives remove these very excesses with their fingers, and then they restore beauty with a damp napkin :-))))))

Hmmm...I have the wrong multicooker, apparently. I cooked it strictly according to the recipe, baked it for an hour and a half (!), the top was liquid, after an hour and a half I lost patience and turned it off. Hot food can’t be raw, so I filled it with condensed milk, my husband asked what it was, she said dessert such. The products are a little sorry...

Oh, I forgot to say, I have a Philips multicooker.

Very very good recipe. Thank you

Everything was done according to the recipe, but what came out was not a cake, but some kind of sole! My husband laughed at this “cake” and asked me to throw the recipe in the firebox! That's what I do!

1 Place a glass of sour cream and sugar in a mixing bowl, break the eggs, sift the flour with baking powder.

2 Beat the dough with a mixer until smooth, or carefully mix everything with a spatula, lifting the dough from bottom to top, then more oxygen will get into it and the cake will be fluffier.

3 Grease the multicooker bowl with butter and turn on the appliance to the “Baking” mode.

4 Pour the dough into the bowl and bake the sour cream for 40 minutes, then remove it from the bowl, turn it over so that it is baked on the other side, and cook for another 10 minutes. After the baking time, it is important not to open the multicooker lid immediately, but to let the cake cool slightly, otherwise it will quickly settle and will not be fluffy enough.

5 While the pie is baking, you can prepare the cream. Beat a glass of sour cream and a glass of sugar well with a mixer for no more than 10 minutes, but so that the sugar is completely dissolved. If you beat more long time, the sour cream will separate into water and fats, which will ruin the taste of the cream. Put away ready cream in the refrigerator.

6 Cool the finished biscuit and cut it into two halves lengthwise. Coat the cakes with cream, pour the rest on top of the pie. If you want the cake to be taller or if you plan to have a lot of guests, you can bake two of these cake layers and make a four-layer cake. In this case, you will need twice as much cream.

7 Ready cake decorate with fruits and berries and refrigerate for several hours, preferably overnight, so that it is well soaked. Only in this case will it become truly tender and tasty.

It is important to remember that the cream is made from regular sour cream will be quite liquid, so it is needed more for soaking the cakes to make them tender and juicy. If you want the sour cream to be thick and resemble a cream or butter-based cream in consistency, then you need to remove excess liquid from the sour cream. To do this, line a colander with several layers of gauze, pour sour cream into it and hang it for several hours. When the excess liquid drains, the sour cream will whip better and allow you to whip it into a thick cream. However, it is worth remembering that for this method you need to take one and a half times more sour cream, since its volume will go with the liquid.

This cake will be very tender and light dessert, and thanks to its elegant decoration it is suitable even for a formal tea party.
If you don’t need a large, elegant cake, you can pour the cream on top of the cake without cutting it into cake layers and sprinkle with chocolate or coconut shavings. You can also mix berries and pieces of fruit into the dough, such as blueberries or chopped bananas, then the pie will become more aromatic and original. Also with delicate taste sour cream goes well with chocolate. Its pieces can also be added to the dough, or you can pour ready pie top with melted chocolate. The result is an amazing delicacy.

Time: 90 min.

Servings: 6-8

Difficulty: 5 out of 5

Recipe for tender and juicy sour cream in the Redmond slow cooker

Every housewife wants to please her guests and loved ones with something delicious without spending too much time. In this case, you can bake a simple pie or sour cream cake. Moreover, such a dessert is quick and easy to prepare, even without special culinary skills. Find out how to bake delicious sour cream in a Redmond multicooker, the most delicate pastries will please everyone without exception.

Sour cream – universal product, which can be used not only for making cream, but also for making delicious, fluffy sponge cake. Recipes may differ in the list, as well as in the number of products used, but the constant component is sour cream, which provides a great taste homemade baking. Classic sour cream prepared from available ingredients, which any housewife will have at hand.

It should be noted that not only a double boiler, but also a multicooker can handle baking biscuits. Lush and extraordinary soft sponge cake It will work out the first time, it will be easy to turn it into a cake. This is quite simple to do - cut the sponge cake into two thin layers, and then spread them with cream; you can choose the recipes according to your own wishes. will surprise everyone with its special, delicate taste, despite the fact that it cooks quite quickly.

To prepare a biscuit, it is best to use not store bought sour cream, and homemade, medium fat. It will add tenderness to baked goods. creamy taste, will make the structure of the cake moderately loose, as suggested by the selected recipes.
If you are going to make a cake, the cakes must first be soaked in syrup (milk or berry). In this case, the dessert can be served immediately after preparation. Syrup recipes can be easily found on culinary websites.
Chopped ones are suitable for decoration. walnuts, cookie crumbs, fresh berries. Whipped cream or chocolate glaze will give the cake a festive look.
You can use whipped sour cream and sugar as a cream. The dessert will not be cloying or too greasy at all. A little orange zest or vanilla will slightly highlight the creamy taste.
Cream recipes can be adjusted at your own discretion. Sour cream with curd or yogurt cream turns out great. Best to use natural yogurt without additives, its slight sourness will go perfectly with the sweetness of the biscuit.
The duration of baking the cake is about an hour, during which time the dough will bake evenly and acquire delicious crust. You should not worry that the biscuit will burn, since it will be baked in a special mode.

Anyone can bake sour cream, suggested below. step by step recipe with a photo will help you quickly master the entire cooking technology.

Ingredients:

Step 1

The required number of eggs should be beaten with granulated sugar And vanilla sugar until smooth. You can use a mixer for this.

Step 2

The butter must be melted in microwave oven or in a water bath.

Step 3

Add melted butter, sour cream, wheat flour, as well as soda slaked with vinegar. Beat everything well with a mixer.

Step 4

Grease the bottom and walls of the multi-cooker bowl with butter, pour out the prepared biscuit dough. The biscuit must be prepared using the “Baking” mode for 60 minutes.