Bake sour cream cake at home. Sour cream "Classic" - the most delicious and tender cake

Classical sour cream cake has many varieties of preparation. It owes its popularity to the amazing combination of sponge cake layers and delicious sour cream. The easiest way to learn how to bake cakes and prepare cream is to study step by step recipe. Calories are listed at the end of each recipe. ready-made dish.

I really want to please myself and my friends delicious cake, only the prices in the store are steep. It's time to learn how to bake a classic sponge cake with sour cream. Baking made with your own hands is always a holiday. No one counts how many calories are in a serving, because everything is eaten at once. You can bake sour cream at home with pineapples, strawberries, kiwi and chocolate. The limits of possibilities are only available necessary products, time and number of calories per serving.

Products for the recipe

eggs 6 pcs.;
cocoa 30 g;
flour 570 g;
powdered sugar 200 g;
sour cream 20% 1 l;
soda;
thickener for sour cream;
sugar 400g;
vinegar.

Cooking recipe

To cook classic pie Sour cream is baked into two cake layers, one of which is light and the other is chocolate. There is no need to roll out the cakes, because the dough for them is not very thick.
First, the light cake is baked. According to the recipe, to prepare the first cake you will need: 3 eggs, 200 g of sugar, 300 g of flour, 150 g of sour cream; a teaspoon of soda and a tablespoon of vinegar.
Break the eggs into an enamel container and beat for several minutes without separating the whites from the yolks along with sugar and sour cream.
The flour is sifted not into a separate container, but directly into egg mixture so that the dough turns out very fluffy.
After sifting half the flour (about one glass), add soda to the dough slaked with vinegar. Beat the flour with a mixer with the eggs until the lumps disappear.
Then sift the remaining flour through a sieve. Stir the dough until smooth and set aside for ten minutes until it bubbles slightly.
At this time, turn on the oven to 180 degrees and prepare the baking dish. The shape should be 20 cm in diameter with high sides.
Place oiled parchment on the bottom of the baking pan, or lightly sprinkle the pan with flour. The walls are also slightly greased with oil.
Pour the dough into the mold. Baking takes about twenty minutes. Check the degree of readiness with a wooden torch. When you puncture the finished cake, it should remain dry.
Start kneading the second cake while the first is baking in the oven. The second cake will be chocolate. The dough for it should also stand for ten minutes on the table before being baked.
The second cake is prepared exactly like the first. Only in the second portion of flour, which is sifted into the dough after soda and vinegar, add 30 g of cocoa powder.
Bake chocolate cake It is necessary in the same form as light, at the same temperature and time. When the cakes are finished baking, they are left to cool for 30-40 minutes.

Preparing the cream

You can start preparing the cream. The easiest way to make a classic sour cream- beat 700 g of sour cream with a mixer, gradually adding 200 g of powdered sugar. It is advisable to buy non-acidic sour cream. The calorie content of the dish will depend on the percentage of its fat content. The amount of powdered sugar given in the recipe should be enough to give the cream sufficient sweetness, but if you like it very much sweet taste, you can add a little more powder.

At the end of whipping, pour the thickener into the sour cream, following the manufacturer's recommendations on the packaging. The cream should thicken before your eyes. If this does not happen, add another packet of thickener. The recipe for this cream main role It is not the whipping that plays a role, which in the absence of a mixer can even be done with a spoon, but the quality and quantity of the thickener.

The cooled cakes are cut into two layers using a long sharp knife. The edges of the resulting 4 cakes are trimmed with a knife. The crumbs from the scraps will be used to decorate the cake. Cover with cream, alternating light and dark cake layers. The top and sides of the cake are also coated with sour cream.

A classic sour cream cake is sprinkled with cake scraps on top, making a random pattern of chocolate and white crumbs. Place the cake in the refrigerator to soak for at least 4 hours. Before eating, take it out of the refrigerator in advance so that it becomes softer and tastier.

This dish is quite high in calories and nutritious. Anyone who monitors the caloric content of their diet will be interested in knowing the composition and exact calorie content. In 100g finished cake contains: proteins – 5, 12 g; fats – 9.8 g; carbohydrates – 42.26 g. Calorie content of 100 g is 275.88 Kcal.

Royal sour cream with pineapples

Classic sponge cake with sour cream goes very well with sweet canned pineapples. If desired, you can add fresh strawberries, bananas, kiwi to the sour cream cake, reducing the amount of pineapples in the recipe by the amount of fruit added.

Products for the recipe

sugar 400 g;
powdered sugar 290 g;
baking powder 2 tsp;
sour cream 1000 g;
pineapples (canned) 300 g;
eggs 7 pcs.;
wheat flour 490 g;
cocoa 50 g;
dark chocolate 50 g.

Step-by-step cooking recipe

We are used to the classic fluffy biscuits. It is better to make the dough for sour cream with your own hands using a mixer. Not only baking powder will add fluffiness to the cakes, but also a simple method of beating the eggs separately.
For the dough, take 250 g of sour cream, separate the yolks from the whites in the eggs. Beat the yolks with sour cream and place in the refrigerator. Egg whites beat until a white stable foam forms. Then they begin to gradually add sugar, without stopping whipping. The resulting thick white cream put in the refrigerator.
Sift the flour, add baking powder and mix. Flour is added to the yolks mixed with sour cream, kneading into a homogeneous dough.
Turn on the oven at 200 degrees. To bake two cakes, take two molds with high sides with a diameter of 18-20 cm. The bottom and edges of the molds are greased with butter and lightly sprinkled with flour.
Beaten whites with sugar are added to the kneaded dough. The dough is not beaten, but gently mixed with a spoon from top to bottom. Half of the dough is poured into the prepared pan. Add cocoa powder to the second part of the dough, quickly mix the mass until smooth, and pour it into the second mold. Place the molds in the oven. Baking at 180 degrees lasts about 20 minutes. Do not open the oven for the first 10-15 minutes so that the cakes rise well.
The baked cakes are cooled and a simple cream for the cake is prepared. Beat sour cream with powdered sugar. If you use a very thick one for the cream, full fat sour cream(35% fat), you can do without a thickener. It is better, of course, to add a thickener for sour cream; the cream should not be liquid.
When the cakes have cooled, they begin to assemble the sponge cake with sour cream. You can use a dark or light cake as a base if you wish. The cake that is taken as the base is cut into two layers. One layer will be the base of the cake. The second layer is cut into small cubes. The remaining whole cake is also cut into small cubes.
Place sour cream on the base of the cake, slices of pineapple and white and dark cubes on top sponge cake, coated with sour cream. Having covered the layer of fruit with biscuit cubes, put the fruit again, slightly reducing the diameter of the layer, and put biscuit pieces on top again. This is repeated, building a “tower” until the fruit and biscuit are gone. The remaining cream is evenly distributed over the surface of the cake.
Melt the chocolate in a water bath by adding a spoonful of water or milk. After cooling a little, pour liquid chocolate sponge cake with sour cream, drawing beautiful chocolate streaks on snow-white sour cream slopes. This is the most quick way decorate a sour cream cake, but it looks very impressive.

The calorie content of the finished dish depends on the fat content of the sour cream you choose. With a fat content of 25%, the calorie content per 100 g will be 272.07 Kcal. Nutritional value 100-gram serving of the dish “Sponge cake with sour cream and pineapples”: proteins – 4.56 g; fats - 10.95 g; carbohydrates – 39, 43 g.

Bon appetit!

There are a huge number of variations in the preparation of this cake, since each housewife not only chooses her favorite recipe, but also brings something of her own to it.

And the most good options preparations of sour cream are passed on from mother to daughter, etc. Let's take a look at several recipes for this cake, proven by generations of sweet tooths!

"Babulin"

To prepare “Grandma’s” sour cream you will need:

For the test:

250 gr. homemade sour cream
0.5 b. condensed milk
1 tbsp. Sahara
2-3 eggs (chicken)
1/2 tsp. soda pre-quenched with vinegar
pinch of salt
2 tbsp. flour

For cream:

750 gr. homemade sour cream
1 tbsp. Sahara
0.5 b. condensed milk

Recipe for making sour cream “Babulin”:

Combine condensed milk, sour cream, eggs, granulated sugar, slaked soda, salt and wheat flour. Mix all ingredients thoroughly until homogeneous mass. Pour ½ of the resulting dough into a greased form and place in an oven preheated to 180 degrees.
Bake until done (you can check if the dough is baked by piercing it with a toothpick; if it remains dry, the cake is ready). Do the same with the second half of the dough.
Cut the cooled cakes lengthwise into 2 parts. Generously coat the first cake with cream and let it sit for a while until sour cream impregnation froze a little.
Then cover it with the second cake layer and repeat the procedure. After coating the cake layers well and forming the cake, place it in the refrigerator for about an hour so that the cream has time to harden.
Sprinkle the finished sour cream with crumbled cookies, grated chocolate and nuts. Let the cake brew and serve, after cutting it into portions.

Enjoy your tea!

"Marble"

If you don't know how to surprise your guests, try making this cake! It is quite easy to prepare, surprisingly tasty, and even stunningly beautiful in decoration!

To prepare sour cream “Marble” you will need:

For the test:

1 tbsp. homemade sour cream and sugar
1 tbsp. butter (butter)
0.5 tsp soda
3 tbsp. cocoa powder
wheat flour

To prepare sour cream:

1.5 tbsp. thick homemade sour cream
granulated sugar - to taste
1 tbsp. chopped nuts
1 pack vanilla sugar
To prepare chocolate milk cream:
4 tbsp each powdered sugar and cocoa powder
4 tbsp. milk
100 gr. butter (butter)

Recipe for making sour cream “Marble”:

Grind the softened butter and sugar thoroughly, then add sour cream and soda, mix thoroughly. Add enough flour to the resulting mass so that the resulting dough has a consistency similar to thick sour cream.
Divide the dough in half, adding cocoa powder to one half. Preheat the oven to 180 degrees and bake the cakes in it, making 3 cakes each from the light and dark parts of the dough.
To prepare sour cream, thoroughly mix sour cream with sugar, chopped nuts and vanilla.
To prepare chocolate milk cream, combine cocoa powder, powdered sugar and milk, then cook the resulting mass over low heat, stirring until it reaches the consistency of medium-thick sour cream. When the cream has cooled a little, add it butter.
Form the sour cream “Marble” by placing alternately dark and light cakes in a stack. Moreover, dark cakes must be greased with sour cream, and light ones with chocolate. Upper part Cover the cake and its sides with cream, alternating dark and light stripes, to create a “marble” pattern.

"Gentle"

The recipe seems to have been specially invented for those housewives who cannot bake the “correct” sponge cake. After all, this sour cream is not only very economical, it is also in no way inferior to biscuits in taste and airiness!

To prepare sour cream “Tender” you will need:

2 eggs
1 cup each of low-fat sour cream, sugar and flour
1 tbsp. l. starch
pinch of salt
1 tsp cocoa powder
0.5 tsp slaked soda with vinegar
1 pack vanillin

Recipe for making sour cream “Tender”

Grind the eggs thoroughly granulated sugar and vanilla. When the sugar dissolves, add sour cream, starch, soda and salt to the resulting mass. Let the mixture sit for a while, then add cocoa powder and flour. Mix thoroughly.
Pour the resulting dough into a greased form, previously sprinkled with semolina/grated breadcrumbs. Bake the cake for 20 minutes. at 180 degrees (the oven must be preheated before placing the form with the dough in it).
Cool the finished cake, cut lengthwise into 2 parts and soak with condensed milk, jam or sour cream whipped with sugar.

Enjoy your tea!

Recipes for making cakes at home with photos

sour cream cake

2 hours

230 kcal

5 /5 (2 )

Everyone loves sour cream desserts. And many housewives prefer sour cream cake. If you have a question “Why?”, then you have never made this dish.

The beauty of sour cream cakes is that they have a completely simple recipe, and taste qualities, on the contrary, are distinguished by incredible juiciness and lightness. Sour cream cake is suitable for both everyday treats and special occasions.

Kitchen appliances and utensils: mixer or blender, whisk, deep bowl for dough, baking pan.

Required Products

Making a classic sour cream cake at home is quite simple if you have it on hand. detailed recipe and a list of products.

For the test we will need:

For the cream you need to take:

Sugar	1 tbsp.
Sour cream	350 g

Features of product selection

Despite the fact that the recipe for Smetannik cake is not complicated, our goal is not just to bake a cake, but to get delicious dessert. And for this you need to choose the right products.

For this cake, you need to choose high-fat sour cream for the dough and cream. Then the cream will be airy and will not spread.
With fine sugar, sour cream whips easier. For example, I use powdered sugar (I just use a smaller amount - powder is sweeter than sugar).

If you hang low-fat sour cream in a gauze bag overnight, it will whip no worse than fat sour cream.

How to make a sour cream cake at home

There are many recipes for making baked goods with sour cream, but each housewife has her own special secret for preparing it. However, there is still something in common - the dessert turns out soft, tender and incredibly tasty. The main condition that must be observed is to cook with soul and attention to detail. Today I will talk about the most popular desserts: classic sour cream and a version with condensed milk. So.

Recipe No. 1. The classic Smetannik cake is an excellent decoration for any holiday, although its preparation will take time, but the recipe with step-by-step photos will provide considerable help even to novice cooks.

Step 1. Turn on the oven to preheat. Yes, this is exactly what needs to be done first, since the dough is kneaded quite quickly.

Step 2. Melt 100 grams of butter.

Step 3. Beat 3 eggs into a deep container, add a glass of sugar and beat well.

Step 4. Add 200 ml of sour cream and beat again.

Step 5. Add melted cooled butter and whisk.

If desired, you can add honey to the sour cream cake dough.

Step 6 Gradually, without ceasing to knead, add 1.5 cups of flour and 1.5 teaspoons of soda (no need to extinguish it).

Dough for sour cream pie should be slightly liquid.

Step 7 Pour 1/3 of the dough into a baking dish.

Step 8 Place the batch in the oven and leave for 30-45 minutes.

Also divide the remaining dough in half and bake.

Step 9 Remove the cakes and let them cool. If they turn out to be tall, you can carefully cut them lengthwise with a knife.

Step 10 Trim the overhanging edges of the cakes.

Step 11 Place the cake on a flat plate and coat it well with cream. Place the rest of the cakes on top, spreading cream over each one.

Step 12 Cover the top and sides of the cake with the remaining cream.

To speed up soaking, the cakes can be pricked with a fork.

Recipe No. 2. Sour cream with condensed milk. This recipe is slightly different from the classic Smetannik, but is in no way inferior to it in taste. To prepare it you will need the same products plus condensed milk. So let's begin.

Step 1. In a deep bowl, beat 2 eggs.

Step 2. Pour a glass of sugar into the egg mixture, add ½ can of condensed milk, soda and 250 ml of sour cream.

Step 3. Mix the ingredients well. They recommend using a mixer for this, but I prefer using a blender. If you don’t have any, you can take a simple whisk.

Step 4. Add 1.5 cups of flour and knead the dough until thick. Otherwise, the sponge cake with sour cream will be tough.

Step 5. Divide the dough into 4 equal parts and wrap them in cling film and leave for an hour.

Step 6 Preheat oven to 200ºC.

To make the cakes soft and tender, they should be wrapped hot in cling film and allowed to cool.

Step 7 Roll out the dough into fairly thick layers.

Step 8 Grease a baking sheet with butter and place the cakes on it. Many people don’t even realize that they can bake a sour cream cake quickly and deliciously in 10-15 minutes.

Step 9 Remove the cakes from the oven and let them cool.

Step 10 Generously brush each cake layer.

Step 11 Top layer and cover the sides with the remaining cream.

Sour cream cake recipe

When the cakes are baked, you can start preparing sour cream for the cake, the recipe for which is extremely simple: the remaining sour cream must be mixed with sugar and beaten thoroughly until a fluffy mass is formed. It is recommended to put the prepared cream in the refrigerator for 30-40 minutes. By the way , If you add gelatin to sour cream, it can be used not only for decorating cakes, but also as an independent dish.

Proper sour cream does not spread when the container is tilted.

Option number 2. Cut 200 grams of butter into pieces, add 200 grams of condensed milk and beat into a homogeneous cream.

How to beautifully decorate and serve a sour cream cake

As for the design of the cake with sour cream, then special recipe does not exist here - everyone can decorate it to their own taste. Some people prefer to sprinkle their baked goods with peanuts or walnuts, some with powdered sugar, meringue or chocolate pieces. It all depends on imagination, taste preferences and the availability of products in the house.

For example, I liked the dessert that my friend treated me to. This sour cream sponge cake was decorated with peanut sprinkles. To do this, take peanuts, dry them a little, crush them with a mortar and sprinkle on the top layer.

Before serving, the cake must be refrigerated for 12 hours (or another cool place) so that it is soaked.

To prevent the biscuit from drying out, you can put a cut apple next to it.

Even if you are an inexperienced cook, you can easily prepare cream for a cake from sour cream and sugar and dough with sour cream. The main thing that is required of you when making these dishes is not to be lazy and follow some rules.

Be sure to sift the flour. This will make your cake tall and fluffy.
Don't skimp on the cream. A generous layer of sweet sauce will make the dish juicy and tasty.
The sour cream for the dough may need to sit for a little while, but for sour cream you definitely need a fresh product.
If in sour cream for sponge cake add some fried chopped walnuts, the dessert will acquire a delicate nutty flavor.
If you are a fruit fan, you can sandwich the cakes with pieces of your favorite berries and fruits.
If you add strained raspberry or blackcurrant jam, the cake will turn out even tastier.
To prevent the dough from burning, you need to put a bowl of water in the oven.
Before preparing the cream, the sour cream should be cooled.
If you forgot to take the butter out of the refrigerator first, you can melt it in steam bath or in the microwave.

Any sour cream recipe can be improved at home using recommendations with photos. You can, for example, add melted chocolate (black or milk - to your taste) or cocoa to one of the parts of the dough. This way you will get white and chocolate cakes.

If you are decorating a cake fresh berries or fruit, the surface of the top cake should be greased with protein. This will prevent the juice from being absorbed.

Invitation to discuss the cake and possible improvements

The recipes described are a small part of what can be baked from sour cream. If you have ideas on how to improve a sour cream cake, how to decorate it or own recipe, share your successes and suggestions on our page. Our readers will be grateful for interesting recipes, supported by photos.

Your family will love you even more, and guests will never be taken by surprise if you know how to make sour cream. And don't be afraid to experiment with classic version including your favorite foods in the recipe.

This sour cream cake simple but surprisingly tasty. Believe me - delicious, and an easy way to please family and friends for festive table. Such sour cream cookies used to be popular and were prepared in almost every home.

Ingredients

flour and sour cream (low-fat is also possible) - 300 g each;
granulated sugar – 180 g;
fresh eggs – 3;
soda slaked with vinegar - 1 teaspoon;
cocoa powder – 2 tbsp. spoons.

For cream:

granulated sugar - glass;
fat fresh sour cream– 750 g;

For decoration:

crushed walnuts - a handful;
chocolate chips – 20-30 g.

Cooking recipe

First, beat the eggs with sugar, this can be done with a mixer or a fork. Add sour cream, when the sugar crystals dissolve, beat until smooth. Gradually, constantly whisking, add the pre-sifted flour.

Now it's time to add soda (quench with vinegar). Place half of the dough into a greased pan. Place the first cake in the oven and keep it there until done (15 minutes at 180 degrees C). While cake No. 1 is browning, we modify the rest of our dough, “shock” it by adding cocoa.

When cake No. 1 is baked, put the chocolate cake in its place in the oven and bake in the same way. Let ready-made cakes cool down, and we will deal with the most important yummy thing in the cake, this is sour cream.

Chilled (for quick churning) sour cream is whipped with sugar until the sugar grains completely disappear. Divide the cooled cakes into two, cutting them lengthwise. Assembling the sour cream cake: put a lot of sour cream on the first chocolate cake, cover with white cake, coat with cream again.

Place the second brown cake layer, sour cream again and cover with the last white cake layer. Cover it generously with cream. At night we put our “beauty” in the refrigerator to make the cake even more beautiful the next morning. Decorate it with nuts and chocolate.

Smetannik. Simple, fast and tasty.

To prepare the sour cream dough, first chop the butter with a knife, then let it soften for a few minutes. room temperature. Grind it into a homogeneous white mass with sugar. The most convenient way to do this is with kitchen appliances, for example, in a blender bowl with plastic knives for kneading dough at medium speed.

Separate the eggs into whites and yolks. Unlike the usual shortcrust pastry, whites are added to this dough, not yolks. Mix the egg whites with the butter mixture.

Add flour with a pinch of salt and baking powder (optional). The indicated 220 g is approximately a little more than 1.5 cups of flour (if the glass is 200 ml).

Also at this cooking step all sorts of flavors can be added, preferably natural ones! Such options are harmonious for taste variety: vanilla sugar or vanilla extract, orange or lemon zest, cinnamon, almond extract, ground nuts, honey, saffron, cocoa or carob. By the way, many of these fragrant and flavoring additives fit perfectly together. Feel free to experiment to your own taste.
A teaspoon of vanilla sugar and half a teaspoon of orange zest are added here.

Stir and the dough for sour cream is ready. It should turn out soft. Turn on the oven to heat to 180-200 degrees.

Transfer the dough into a greased metal or ceramic, silicone or other suitable form with a bottom diameter of 20-24 cm. Very convenient to use springform. Using wet hands or a spatula, smooth the surface of the dough; there is no need to form edges from the dough.

Place the pan with the dough in the preheated oven for about 10 minutes. And during this time prepare sour cream filling– filling.

First of all, beat the yolks with sugar at high speed of the mixer until white and increase in volume.

Then add starch and mix the mixture at medium speed until smooth. Except potato starch for sour cream, you can take wheat or rice flour in the same quantity, and also cornstarch, but in an amount 1.5-2 times more than indicated.