Light sponge cake with sour cream. How to make a sponge cake with sour cream according to a step by step recipe with a photo

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One of the simplest creams is sour cream.

It does not need to be cooked for a long time, use a stove or other thermal treatments, and it's not even worth arguing about the taste of the cream. This is the most delicious and rich cream.

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

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

The second cake, the recipe of which includes biscuit cakes and sour cream, is "Zebra" about which a lot has been said.

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

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

To make a biscuit, we need:

• Chicken eggs - 2 pcs.;
• Granulated sugar - 2 cups;
• Flour top grade- 2 glasses;
• Soda - 1 tsp;
• Cocoa - 6 tablespoons;
• Milk 2.5% - 1 glass;
• Vinegar - 1 tablespoon;
• Boiling water - 1 glass;
• Salt - 1 pinch;
• Refined vegetable oil - 50-60 ml.

For the cream:

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

For decoration:

• Mandarins - 3 pcs.;
• Kiwi - 2 pcs.;
• Bananas - 2 pcs.;
• Large strawberries - 1 glass;
• Small berry currant or small gooseberries- 0.5 cups;
• Wafer rolls - 0.4 kg.

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

Cooking is somewhat unusual for a biscuit, but it's still a biscuit cake with sour cream, which we will cook in a slow cooker. If you do not have this wonderful apparatus, then you can cook a biscuit in the oven, only it is better to bake several cakes separately.

Let's start by mixing the ingredients.

First, beat eggs with sugar and salt until a good thick foam. Then you need to add milk and vegetable oil - the foam will fall off, but this is not scary, it should be so. After adding the above products, beat the mass again. Add soda quenched with vinegar to the liquid mass, and mix well. Then you should add cocoa, having previously sifted it through a fine strainer.

We also mix cocoa with the mass, while it is still liquid. Now it is the turn of the sifted flour. Here the dough will begin to thicken very much right in front of your eyes. If you have worked with a mixer before, then you should not change the nozzles, but simply knead the mass with a fork, since further events may again require changing the nozzles to the lungs.

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

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

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

We prepare sour cream, which we saturate each layer very abundantly and put one on top of the other.

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

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

This biscuit recipe can also be used as a base for a cherry cake. It's just that all the fruits that the above recipe required should be replaced with a glass of pitted cherries and impregnated with cherry syrup. Also, the recipe for a winter cake can be with boiled cherries, if there is a cherry compote in the house.

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

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

The easiest sponge cake with sour cream

But not every day there are holidays, or you just don't want to bother much about decorating the cake. Delicious biscuit you can not decorate with anything, but make ordinary light cakes with coffee sour cream.

The recipe is very simple, it will require:

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

It all starts with dividing the eggs into whites and yolks.

First, beat the protein mass with a quarter cup of sugar. We leave the protein mass and do the yolks. Beat the yolks with 3/4 cup sugar, add the sifted flour to the yolk mass and beat the dough. Now we mix the proteins into the prepared dough, but do not beat, but gently mix with a spoon or spatula.

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

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

We cut ready biscuit into 3 parts using a thread or fishing line and soak with sour cream. If you want to somehow decorate this biscuit, then rub the white chocolate on a grater and sprinkle the cake on top with these shavings.

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

Recipe "Sour cream everywhere"

This recipe for a biscuit with sour cream in the dough and sour cream on the outside does not differ in its airiness, but it is just as tasty and does not require additional impregnation with syrup or liquid sour cream. For this biscuit, the sour cream intended for the cream must be weighed out. That is, in the evening, before the day of making the cake, sour cream 0.5 liters of sour cream must be put on a colander and gauze structure, put on a saucepan.

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

• Flour - 2 cups;
• Chicken eggs - 6 pcs;
• Sour cream - 0.5 liters in cream and 2 cups in dough;
• Sugar - 2.5 cups (2 - in the dough, 0.5 cups in the cream).

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

Only after that we mix the proteins into the dough. Stir very gently from bottom to top and spread the dough on a pre-prepared dish, covered with parchment for baking.

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

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

This biscuit does not require long-term cooling and impregnation, as it turns out to be quite juicy by itself. These pastries can be served immediately after preparation. The cake turns out to be moderately sweet and very satisfying.

Kitchen appliances and utensils:

• fridge;
• oven;
• mixer;
• a 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. Send the proteins to the refrigerator for cooling.
   
   
   
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 sieve well to oxygenate dry ingredients.
   
   
   
6. Add a few drops of lemon juice to the cooled proteins and add a pinch of salt.
   
   
   
7. Beat with a mixer until a fluffy foam is formed, increased in volume several times.
   
   
   
8. Without stopping whisking, add a little sugar and beat until firm peaks.
   
   
   
9. Add two to three tablespoons of whipped egg whites to the beaten egg yolks and mix gently from bottom to top.
   
   
   
10. Here, in small portions, mix dry ingredients until smooth without lumps.
    
    
    
11. Add a few tablespoons of the remaining proteins to the resulting dough and stir gently from the edge of the bowl to the center.
    
    
    
12. Pour the dough into a baking dish and flatten. Place in an oven preheated to 180 ° and bake for 25 - 30 minutes.
    
    
    

Impregnation

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

Cream and cake assembly

1. Check that the sponge cake is done, and if it's baked, turn off the oven and let it cool for 10 minutes. Then leave in the form at room temperature until it cools completely.
   
   
   
2. Remove the biscuit from the mold and cut in half. Soak each cake abundantly with cherry juice.
   
   
   
3. To make sour cream, you need to combine well chilled sour cream, sugar and vanillin. Beat until sugar is completely dissolved.
   
   
   
4. Add the juice of half a lemon and continue beating until thickened. If you are not sure about the quality of the sour cream or it does not whip well, you can use a confectionery thickener for sour cream and cream.
   
   
   
5. Grease the first soaked cake with cream and lay a layer of cherries.
   
   
   
6. Place the second cake on top of the first with a cut up and apply a layer of cream.
   
   
   
7. Grease and smooth the sides of the cake with the remaining cream.
   
   
   
8. For the cake to be soaked well, 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 chocolate chips or chopped nuts, garnish with whipped cream, fruit and mint leaves.
   
   
   

Did you know? Best of all, the biscuit, which has stood in the refrigerator for several hours, absorbs the impregnation. The best way- bake a sponge cake in advance, wrap it in plastic wrap and leave it in the refrigerator overnight.

Video recipe

Cooking details biscuit dough to make it fluffy, airy and well baked, you will find in the video recipe. You will clearly see how from simple products decorate the cake festively and effectively.

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