Ingredients

For the biscuit:

• 130 g premium flour;
• 4-5 eggs;
• 130 g granulated sugar;
• 20 g butter for greasing the mold.

For cream:

• 350 g sour cream;
• 120 g powdered sugar;
• 1 packet of vanillin;
• Kiwi, bananas or canned pineapples (in rings) - for cutting;
• 1 packet of jelly.

Tastes better with fruit

Melting dough with a minimal set of ingredients and excellent soakability is always an ideal basis for complex confectionery products. The recipe for a delicious sponge cake with sour cream is an example of one of the simplest options for using light sponge dough.

But even such basic recipes as sponge cake with sour cream have their secrets, without knowing which you can be disappointed with the result. For example, the choice of fruits. Summer nuances of taste are dictated by domestic fruits and berries.

With our homemade sponge cake with sour cream today, the flavor nuances of the local harvest dictate: strawberries, cherries, raspberries, blackberries, mulberries. Apples, pears and other fruits with a dense structure are not suitable, since their use involves baking.

The autumn and winter choice will mainly fall on foreign fruits presented in the list of ingredients above. A sponge cake with sour cream and bananas will undoubtedly be appreciated by our youngest gourmets. And the subtle sourness of kiwi and the juicy sweetness of pineapple with syrup will appeal to sophisticated lovers.

The second secret is small additions that can give the product originality:

Honey sponge cake with sour cream is an exquisite delicacy obtained by adding 3-4 tbsp to the list of ingredients for the cake. spoons of fragrant flower honey;

Chocolate sponge cake with sour cream - add 2 teaspoons of cocoa powder to the sponge cake recipe, and also add 3 tbsp. spoons of chocolate paste into cream;

Sponge cake with sour cream and condensed milk - only 4 tbsp. spoons of condensed milk, instead of 1/3 of the amount of sugar in the cream, and children will appreciate the new product!

Sponge cake with sour cream step by step recipe

1. Preparing the biscuit.

1. First you need to separate the whites from the yolks. For now, remove the yolks, pour the whites into a mixer bowl and beat for at least 5 minutes at high speed. To make the foam stronger and not settle, you need to put the eggs in the freezer for 10 minutes before breaking them. 0.5 teaspoons of lemon juice added to the whites just before beating will help speed up the result and lighten the dough;
2. After obtaining a strong, non-sagging mass, carefully pour in sugar along the edge of the bowl and turn on the mixer again at maximum power. It is easy to determine the readiness of the raw materials for the dough - from time to time you need to scoop up a little of the sweet mixture with a spoon and try to rub it between your thumb and forefinger. If you can no longer feel the grains of sugar, stop beating;
3. Separately, you can simply use a fork to mix the yolks until completely homogeneous and carefully combine them with the whites. To mix, we no longer use a mixer, but a whisk, or the same fork. The main thing is not to repeat the shaking process;
4. Mix the flour with soda directly in the sieve and in portions, kneading the resulting batter with a spatula, sift it into the bowl;
5. We prepare the mold - grease it with oil, sprinkle it with breadcrumbs or semolina for easier removal. Pour out the excess breading and fill the mold with dough to ¾ of the volume;
6. Place the mold in an oven already preheated to 190 and bake the sponge cake layer with sour cream for about 35 minutes. We do not check the readiness of the cake before the specified time! If you open the oven earlier than 30 minutes after the start of cooking, there is a high probability that the biscuit will immediately settle.
7. You don’t need to pull the cake out of the mold right away - let it sit in the mold for about 10 minutes, “getting hot.” ​​Then you can tip the mold onto a cutting board and gently tap it with a spatula so that the product separates from the walls and bottom.

2. Prepare jelly for sponge cake with sour cream.

Pour the granules from the bag into a small bowl and pour boiling water over them, reducing the amount of liquid relative to that indicated on the package by 1.5 times. This will make the jelly structure denser and the chosen color richer. For the rest, follow the instructions.

3. Let’s start making the cream for the sponge cake with sour cream. Place sour cream in a dry mixer bowl and beat it at high speed for 7 minutes, adding granulated sugar and vanillin little by little.

4. Assembling the cake.

1. Cut the fruit into thin circles. If we use canned pineapples, but first we need to let them drain;
2. Cut the cooled sponge cake with sour cream (see photo), which should turn out fluffy and tall, into 2-3 cake layers using culinary thread. Spread the cream with a spoon, distributing it over the entire surface of the cake and so on - layer by layer;
3. Lubricate the very top with a little cream for impregnation. From fruits or berries, you can combine successful combinations of several types, lay out the composition;
4. Cut a wide, even strip from a sheet of parchment, approximately one and a half times as long as the circumference of the assembled cake and 7-10 cm wide above the level of the top cake layer. We wrap the cake with this tape and secure the joint well with paper clips so that the jelly does not “run away”;
5. Pour the cooled gelling mixture in a thin stream, making sure to evenly cover the entire surface. Carefully, together with the cutting board on which the sponge cake with sour cream and gelatin was formed, we put our creation in the refrigerator. Ideally - for the whole night.

Our quick sponge cake with sour cream is ready. As you can see, the process of baking and shaping our miracle, not counting the time for cooling the finished product, took at most 40 minutes.

Secrets of a delicious biscuit

And now - a few basic rules for preparing a delicious sponge cake with sour cream:

To knead the biscuit dough, take a dry bowl;

To make the mass fluffy, the whites should be beaten separately from the egg yolks and then mixed without sudden movements;

To make the biscuit porous, granulated sugar can be replaced with powder;

The cake must be baked in a preheated oven;

Do not open the oven door during baking, otherwise the biscuit will sag;

It is better to choose fatty sour cream for cream, and beat it with a mixer or blender;

To prevent the cream from turning out watery, you can first hold the sour cream under a press to eliminate excess liquid;

The cream will be softer and tastier with the addition of powdered sugar and banana pulp;

For flavor, you can add vanillin or essence to the biscuit.

Step 1: prepare the flour.

So that the flour becomes fluffy and saturated with oxygen from the air, and also so that there are no lumps in it, sift it through a sieve into a free bowl. To prepare biscuit dough, we use premium, finely ground wheat flour.

Step 2: prepare the eggs.

Separate the egg whites from the yolks. Using a knife, break the egg, and holding the two halves of the shell side by side, we connect them so that there is a small gap between them, through which we will strain the white into a high bowl. Transfer the yolk from the other half of the shell into a separate container. To beat eggs, use perfectly clean and dry dishes. And the protein container should be high and large, since the protein ingredient will increase in volume by 6-7 times during whipping.

Step 3: prepare the dough.

Add freshly squeezed lemon juice to the bowl with the protein, as it will help thicken the protein better and therefore it will whip up better and faster. Turn on the mixer at low speed and beat our ingredient 3-4 minutes until you get a substance with large bubbles. After this, increase the mixer speed to medium and continue beating 2-3 minutes until the whites have a fluffy white consistency. In between beatings, use a tablespoon to add sugar to the egg white mixture. Attention: The sugar ingredient must be added to the protein container gradually, in small portions. When all the sugar is in the protein mass, turn on maximum speed and beat the protein until it becomes dense, smooth and homogeneous. When firm protein peaks appear and the mass does not flow out of the tilted pan, it means the protein is ready. Important: You cannot beat the whites for a long time, as this will cause the protein foam in the dough to subside, and the finished sponge cake will burst and settle. Pour the beaten egg white into a large bowl and add the yolks one by one using a tablespoon. Using a wooden spoon, mix the egg ingredients well and very carefully and pour flour and potato starch into the same container. Thanks to starch, the biscuit will be more porous and will not crumble when cutting the cake. Mix all the ingredients again using the same equipment. The dough must be mixed from bottom to top. If you do this with regular circular movements, it may settle and the sponge cake will lose its airiness. It is not advisable to mix the whipped egg whites with the yolks using a mixer, since even at the lowest speed it mixes the dough too intensively and the sponge cake may not rise. The consistency of the dough is like thick sour cream.

Step 4: prepare the biscuit.

Grease the bottom and sides of the baking dish with soft butter and then cover the container with special paper, as it will protect the finished baked goods from breaking when removing them from the mold. Pour the dough into the mold and, using a tablespoon, distribute it evenly over the entire surface. Then place the form with the dough in the already heated up to 180°C oven. The cake is baked for 25 - 30 minutes. Attention: Monitor the temperature of the oven, since baking the dough at a higher temperature is not advisable, because then a crust will form on its surface, which will prevent the removal of moisture, and this can cause the biscuit to burn on top and not bake inside. While baking the dough, you cannot open the oven ahead of time and shake the pan with the dough, as the sponge cake will lose its fluffy porous structure, and the dough will turn out very dense and sagging. After the allotted time has passed, check the readiness of the baked goods using a toothpick. If there is no sticky dough on the toothpick after we pierce the center of the sponge cake with a wooden stick, then the cake is ready. Turn off the oven and open the door, but do not remove the pie from the oven yet. Our biscuit should therefore cool down a little. Then, using oven mitts, take out the pan with the finished baked goods and transfer it to the stove. We take the cake out of the mold, lifting the baking paper on both sides, and transfer the cake to a cutting board or oven rack. Using a knife, cut the cooled cake lengthwise into 2 equal parts.

Step 5: Prepare the strawberries.

Place the strawberries in a colander and rinse well under running water. When the water has drained, place our fruit ingredient on a cutting board and, using a knife, cut the berries lengthwise into two parts. Place the strawberry pieces in a free bowl and sprinkle sugar on top of our ingredient. The berries should sit for 30 minutes and let out the juice. After this, use a fork to mash the strawberries until they become soft. Afterwards, sprinkle the strawberry puree with sugar again and infuse it again 30 minutes so that as much strawberry juice as possible is formed.

Step 6: prepare sour cream.

Place sour cream in a bowl and add sugar. Using a hand whisk, beat the two ingredients well until smooth. Then pour gelatin into a small bowl and then pour hot water into the container. Using a teaspoon, mix the ingredients well until the gelatin is completely dissolved. Let the mixture cool. Then pour it in a thin stream into the sour cream mixture. Using a whisk, mix all ingredients well until smooth and creamy.

Step 7: prepare a sponge cake with sour cream and fruit.

Place one part of the cake on a wide dish and, using a tablespoon, spread strawberry puree on its surface in an even layer. Be sure to pour fruit syrup onto the sponge cake along with the strawberries using the same cutlery so that it saturates our cake well. Then spread sour cream on the strawberry layer and carefully distribute the cream ingredient over the entire surface of the fruit layer. Then cover the cream layer with a second sponge cake and repeat the layering procedure. When the cream layer generously covers the strawberry layer, use a tablespoon to coat the sides of the sponge cake with sour cream. The top of the dish can be decorated with whole strawberries. Before serving, the sponge cake should be left in a cool place for 30 minutes so that it is soaked in cream and strawberry syrup.

Step 8: serve sponge cake with sour cream and fruit.

Before serving, cut our dish into small portions. How nice it is to enjoy such a delicious, tender and aromatic dessert with a cup of tea with your friends. Enjoy your meal!

- – You can beat the sour cream using a mixer at medium speed.

- – The biscuit can be divided into 2, 3 or more parts. On each cake you can put pieces of different fruits: pineapples, bananas, peaches, or put different berries: blackberries, raspberries, blueberries. Then our cake will turn out even tastier!

- Cover the remaining cake with food foil to prevent it from spoiling and put it in the refrigerator.

• For the dough, beat margarine (softened) with sugar, add sour cream. Next add flour and soda. Mix. Knead the elastic dough, then divide it into 4 parts. Roll each ball into a circle about 1-1.5 cm thick and bake in an oven preheated to 200 degrees for 10 minutes. If the baking sheet is large, then all the pieces can be baked at one time.
• For the cream, mix the fatty sour cream with sugar and beat until fluffy and thick. After the cakes have cooled, you can begin to assemble the cake. Spread cream on the first cake layer and place a layer of peeled tangerines, cover them with cream on top. Place the second cake layer, cover it with cream, then the pineapple pieces and cover them with cream.
• Do the same with the third cake layer, use kiwi. Next, place the fourth cake layer and pour a thick layer of cream over it. Coat the sides of the cake and smooth everything out well. Decorate the finished cake as desired (with grated chocolate or candies, fruit or chocolate chips). Be sure to put the sour cream cake with fruit in the refrigerator so that the cake is well soaked.

Calories: Not specified
Cooking time: 60 min

A classic butter sponge cake, covered with delicate sour cream, with a pile of fresh berries or fruits - the dream of big and small sweet tooths. And those who are almost indifferent to sweet pastries would not mind trying a piece. At first glance, it seems that only an experienced pastry chef can prepare a sponge cake with fruit and sour cream. Not at all, the main thing is to have a great desire to create a sweet masterpiece with your own hands and some free time. The list of ingredients includes the most common products: flour, butter and sugar, sour cream and powdered sugar, seasonal berries and fruits.
The base of my cake is a classic butter sponge cake. As a rule, it is baked in the oven, but it can be done; some will find it easier and faster. Let’s not forget about the delicate cream made from rich sour cream. And if suddenly the sour cream does not want to whip into a thick and fluffy mass, buy a “thickener for sour cream and cream” in advance. But as practice shows, full-fat sour cream itself whips well and holds its shape after cooling the cake in the refrigerator for an hour or two.
To decorate the cake, I recommend using seasonal apricots, plums, peaches, pears, as well as black currants and raspberries, which are incredibly tasty combined with sour cream and mint leaves.
Be sure to prepare this delicious sponge cake with fruit and sour cream using my recipe with photos for your loved ones and guests!
The volume and quantity of ingredients are indicated for a 20 cm springform pan.

Biscuit:
- butter – 150 g;
- granulated sugar – 150 g;
- premium flour – 150 g;
- chicken eggs – 3 pcs.;
- baking powder – ½ tsp.
Sour cream:
- sour cream 20-33% - 350 g;
- powdered sugar – 70 g;
- thickener for cream.
Cake Decoration:
- any berries and fruits;
- fresh mint leaves.

Recipe with photos step by step:

Heat the oven to 180C.




Place softened butter and granulated sugar in a mixer bowl. The amount of sugar can be reduced to 100 g. Beat for 5-7 minutes until smooth and fluffy.




In a separate bowl, beat chicken eggs at room temperature with a pinch of salt. Do not separate the white and yolk. Work with a mixer until the mass lightens and increases in volume by 3-4 times.




Pour the beaten egg mass into a bowl containing a light, fluffy creamy-sugar base. Mix the separately whipped ingredients exclusively by hand with a spatula. To maintain the splendor of the mass, you need to stir in one direction, with movements from bottom to top and in a circle.






Mix the sifted flour with baking powder and pour into the bowl in small portions, each time gently kneading the biscuit dough in one direction.




The finished oil-based biscuit dough has a thick, viscous consistency and easily pulls away from the walls and spatula.




Place the springform pan in a shirt: grease with a piece of butter and dust with flour. Transfer the buttered biscuit dough into the mold. To distribute the dough evenly, tilt first in one direction, then in the opposite direction. Place in a heated oven. Bake the biscuit at a constant temperature of 180C for 25-30 minutes.




Now you can prepare the sour cream. Place sour cream and powdered sugar in a cold bowl. If using a thickener, add it immediately. Beat the cream on medium power mixer for 3-5 minutes until desired thickness. In any case (with or without a thickener) you will get the same consistency as in the photo.






After 20-25 minutes, check the readiness of the sponge cake with a wooden skewer. Do not open the oven before this time so that the biscuit does not lose its volume. Remove the finished cake from the oven, let it rest for 3 minutes, then unfasten the pan and transfer the sponge cake to the board.




After half an hour, cut the cooled cake base into two or three layers. A butter sponge cake, as a rule, does not rise very much during baking.




Soak the cakes with sugar syrup or ready-made cake impregnation.




Generously coat all cake layers and side surfaces with cream. Between the cakes, you can add pieces of any fresh or canned fruit to the cream.




Smooth out the cream nicely with a wide knife or pastry spatula.




Decorate the sponge cake with sour cream with fresh berries or pieces of fruit. Frozen berries can also serve as a delicious cake decoration.




Finish the sponge dessert with fresh mint leaves and a cloud of powdered sugar.




Sponge cake with fruits and berries and sour cream is ready!




The cake is perfectly cut into portions after a couple of hours in the refrigerator. But if you really want to try it, you can cut off a portion immediately after cooking. But in this case, the sour cream will not yet harden properly. Happy baking and delicious tea!












Author: Polina Kalinina
For a change, try making this cake sometime with...

When summer comes, you want to eat something tasty, but at the same time healthy. And what could be more useful than vitamins from your own garden bed or fruit trees? The most delicious thing you can think of is to make a cake with sour cream and fruit. It would seem that in winter it would be impossible to prepare a sponge cake with vitamins. But no, there are many winter fruits that are delivered from outside our vast country.

If you buy fruits during their ripening period, estimating the travel time to your home state, then the vitamins will delight you in winter. But some of the exotic fruits can only be used for cake in canned form. For example, a sponge cake with pineapples will not be very good. Natural pineapple is a rather dense product. But at the same time, compote with pineapples or canned rings of this fruit very nicely complement a biscuit with any ingredients.

And if you want to please the kids, then preparing a dessert with bananas is also not difficult. You can also make cream by mixing it with banana puree, which is easy to prepare yourself.

But these types of cakes are best prepared in winter, since in summer it is more pleasant to eat a sponge cake with your own native berries and fruits. The very first berry that ripens in the garden beds is strawberries. Therefore, the first recipe that will be presented to you is a sponge cake with strawberries.

First summer sponge cake with strawberries

The most delicious summer berry is, of course, strawberries, and if you own elite varieties in your own garden, then you are doubly lucky. Because in addition to the delicious strawberry filling, you can get wonderful decorations from large red berries. But if you want to make a cake with sour cream, then you shouldn’t even think about jelly filling the strawberries.

Decorations made from the large berries themselves, as well as from plastic sliced ​​strawberries, are usually glued with cream to the cake itself. If you remember the aristocratic dish - strawberries with cream, then the taste will only change slightly if the berry is with sour cream and sugar.

So what do you need to make a strawberry cake:

• Wheat flour – 100 gr.;
• Starch – 100 gr.;
• Sugar – 200 gr.;
• Chicken eggs – 6 pcs.;
• Soda – 1 teaspoon;
• Strawberries – 0.5 kg;
• Fat sour cream – 1 l.;
• Powdered sugar – 200 gr.

For the cream, only sour cream, weighed in advance, is suitable, since excess liquid in this fermented milk product can spoil not only the taste, but also the appearance of the cake. Therefore, first put the sour cream on gauze or thin cotton cloth and keep it in this condition overnight.

Next, you should prepare a sponge cake, which can also be made in the evening, since the correct recipe advises leaving the cake for 8 hours in its entire state in order to reach the required condition. To prepare the cake, you need to separate the eggs into whites and yolks, beat the whites to soft peaks with a quarter of the sugar and leave until mixed with the main dough.

Sift the flour, starch and soda and mix all the dry ingredients well. Next, beat the yolks with the remaining sugar and pour the dry mixture into the yolk mass in small portions. At this stage of preparing the dough, you can still use a mixer, but when you start adding the protein mixture, you will only have to use a spoon.

When all the bulk products are in the dough, begin to add the whites whipped with sugar. Preheat the oven to 180 degrees and bake the dough in a mold covered with baking parchment. Baking time varies; after 25-30 minutes you need to check the readiness of the cake. To do this, stick a toothpick into the center and if the biscuit is ready, then a thin wooden stick will come out dry and clean.

We take the finished cake out of the oven and cool it for a couple of hours at room temperature, after which we put it in the refrigerator.

In the morning, the first thing to do is to deal with the strawberries; they need to be washed and dried on a dry cloth. Tear off all the stems and choose the most beautiful berries for decoration. We cut the remaining berries into thin slices and prepare the cream.

To make the strawberry cake soft and juicy, you need to whip the sour cream correctly.

First, beat the weighed sour cream in a bowl at low speed; when it thickens, begin to pour in the powdered sugar in a thin stream. The cream is ready. We take the sponge cake out of the refrigerator and cut off the top, approximately 1.5 cm from the cake. Now you need to remove the central part of the cake. You can do this with a simple iron spoon. Crumble the crumb you have taken out with your hands and begin assembling the sponge cake.

Coat the bottom of the larger cake with sour cream, lay out the plastic berries and place the biscuit crumbs. We repeat this until the entire biscuit bowl is filled.

When all the ingredients are gone, place the cut cake on top and coat the top and sides of the cake with cream. We decorate the sponge cake on all sides with strawberries. You can put mint leaves next to the strawberries. Leave the cake in the refrigerator for 2 hours and serve with tea.

Winter cake with canned pineapples

Remember how in Soviet times we stood in long lines for a jar of pineapple compote, and talking about whole pineapple slices in syrup was never a dream, especially in the outback of our vast country. Currently, supermarket shelves are filled with canned pineapples from various manufacturers. How can you not use this product to prepare a delicious dessert for breakfast.

To prepare the dessert you need:

• Wheat flour – 175 gr.;
• Sugar – 300 gr.;
• Butter – 175 gr.;
• Chicken eggs – 3 pcs.;
• Sour cream – 500 ml;
• Baking powder – 1 teaspoon;
• Canned pineapples – 1 can.

You can prepare a sponge cake according to the classic recipe by separating the eggs into whites and yolks and whisking everything separately. But there is a second way - beat eggs with 175 gr. sugar until well foamed. Next, add softened butter to the egg mixture and beat well. Combine the baking powder with the sifted flour, mix and add in small portions to the mixture of butter and eggs. After each addition, beat well. Then divide the finished dough into two equal parts and bake both cake layers separately in an oven preheated to 200 degrees for 20 minutes. Check readiness with a match or toothpick. If the cake is ready, then repeat the entire procedure with the second part of the dough.

Let the cakes cool, and at this time prepare sour cream from pre-weighed sour cream. Beat the fermented milk product with the remaining sugar and put it in the refrigerator for a couple of hours.

Take out the fruit slices from the jar of pineapples, cut them into pieces and leave until you assemble the cake. Coat each cake layer generously with sour cream, lay out pineapple pieces and cover with the second cake layer. Then generously cover the entire cake with cream and decorate with the remaining pineapple pieces. You can also sprinkle dark chocolate shavings on top of the dessert.

The dessert soaks for 4 hours in the refrigerator, after which serve the cake with pineapples to the table and pour your family’s favorite drink. The liquid from canned pineapples can be added to tea instead of sugar.

Sponge cake with banana puree and sour cream

To prepare a banana sponge cake, you will need a standard set of products for a sponge cake plus 9 bananas. Since bananas will also be used for decoration, a couple of bananas should definitely be without any black or dark spots. The remaining 7 pieces can be used even overripe fruits.

Bananas for decoration will have to be cut and placed on the cake just before serving, since this is a product that quickly loses its presentable appearance very quickly.

Products for the cake:

• Chicken eggs – 5 pcs.;
• Sugar – 1 glass;
• Wheat flour – 1 cup;
• Baking powder for dough – 1 teaspoon;
• Sour cream – 1 liter;
• Powdered sugar – 1 cup;
• Bananas – 7 pcs.

We start preparing dessert with bananas by weighing out the sour cream. It is better to do this in the evening so that you can completely assemble the cake the next day.

Now we prepare a classic sponge cake, starting with beating the yolks and whites separately. The norm is this: whites with 1/4 sugar, and yolks with 3/4 cup sugar. Add flour and baking powder to the yolks and beat thoroughly. Then we transfer the protein mass into the dough preparation and mix with a spatula.

Preheat the oven to 180 degrees and bake the sponge cake on a baking tray covered with baking paper for 30 minutes.

Leave the finished cake to cool, and at this time prepare the cream and banana puree.

Beat the sour cream with powdered sugar, crush 3 bananas with a fork and add to half the cream. The second half of the sour cream should remain clean. We cut the sponge cake into 3 layers and coat each layer, except the last one, with sour cream and banana puree. After you have rinsed the first coated layer, spread thin slices of one peeled banana over it. With the second layer we repeat the same steps as with the first. Cover the previous two with a third layer and decorate the cake on all sides with pure sour cream. We leave the dessert in the refrigerator overnight, after which we cut the remaining two bananas into thin plastics and decorate the cake on all sides with plastics.

The result is a winter cake with exotic bananas. This pastry can be made for the New Year, when the year of the monkey is coming, since these primates love bananas.