• For the dough, beat the margarine (softened) with sugar, add sour cream. Then add flour and baking soda. Mix. Knead 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 you can bake all the blanks in one go.
• For the cream, mix the fatty sour cream with sugar and beat until fluffy and thick. After the cakes have cooled down, you can start collecting the cake. Spread cream on the first cake and lay a layer of peeled tangerines, cover them with cream on top. Lay the second cake layer, cover it with cream, then pineapple pieces and cover them with cream.
• Do the same with the third cake, use kiwi. Then put the fourth cake layer and pour over it with a thick layer of cream. Grease the sides of the cake and smooth everything well. Decorate the finished cake as you wish (grated chocolate or sweets, fruits or chocolate chips). Necessarily sour cream cake with fruit, you need to put it in the refrigerator so that the cake is well saturated.

One of the most universal desserts that can be served for any holiday is a sponge cake with fruits and sour cream.

The delicacy is easy to prepare, but despite this, it has beautiful view... It does not lag behind the appearance and taste, you can see for yourself by studying the recipes from this article.

Recipe for a sponge cake soaked in sour cream

No family celebration is complete without dessert. What it will be, you decide, but I propose for this occasion to prepare a delicate biscuit cake decorated with fruits.

The cakes are soaked in sour cream, which is optimal for such baking.

Prepare products from the list:

6 eggs; ¼ packs of oil; 0.2 kg of sugar; 1.5 cups flour. You will need them to knead the dough.

Cake cream is prepared from:

480 ml high fat cream; 250 g sour cream and 70 g icing sugar.

In addition, you will need: a jar of canned peaches and almond leaves.

The cooking process begins with sifting the flour. This step is mandatory, as it allows you to achieve uniformity of the dough and the splendor of the biscuit.

We start to act according to the plan:

1. Mash the eggs with sugar, send the mixture to water bath and stir until thick.
2. Put the mass on the table and, armed with a mixer, beat for 7-8 minutes. You should have a smooth, fluffy mixture that holds its shape well.
3. Pour in the sifted flour gradually, stirring the dough with a spatula each time.
4. To bake the cakes, prepare two round shapes... They need to be covered with parchment so that the cakes come off easily.
5. Divide the dough in half and lay out in forms, which are immediately sent to the oven, preheated to 185 degrees.
6. After half an hour, remove the ready-made cakes and cool on a wire rack.
7. In the meantime, whip the chilled cream and add icing sugar... When the mass becomes airy, add sour cream in parts.
8. Divide each of the cakes horizontally into two parts and start collecting a sponge cake with sour cream and fruit. Put the first crust on the bottom of the dish, spread it thickly with sour cream, and on top - half of canned peaches. Alternate layers until you run out of ingredients.
9. Decorate the cake with almond petals.

Recipe for sponge cake with berries and fruits

A set of products for kneading dough:

one and a half glasses of flour; 220 g sl. oils; a glass of sugar; 4 eggs; 3 tbsp. spoons of milk; 1 teaspoon baking powder.

Prepare cake cream from:

60 g cream cheese; ½ cup fat sour cream; ¼ packs of oil; 250 g icing sugar.

You will also need berries and fruits with which you will sandwich the cakes.

Recipe:

1. Whisk the softened butter and sugar until fluffy, smooth.
2. Drive in all the eggs one at a time until the ingredients are evenly distributed.
3. Sift flour with baking powder and add to the dough after the milk.
4. Beat the mass thoroughly and pour into two forms.
5. Bake the cakes at the same time, preheating the oven to 170 degrees. Do not open the cabinet door in any case, you can check the readiness of the cakes only after half an hour.
6. While the cake is cooling, make sour cream. To do this, combine all ingredients in a bowl and beat until fluffy.

It remains only to soak the cakes and decorate ready cake berries. They need to be thoroughly rinsed and dried, but it is not necessary to grind them.

It is important to choose undamaged strawberries or raspberries so that the biscuit has a presentable appearance (see photo).

You will find recipes for baking with strawberries on the pages of the site.

Sponge cake recipe with sour cream and gelatin cream

Strawberries, which are included in the grocery list, will make the cake colorful and give it freshness.

You need to take:

250 g sugar; 8 eggs; 0.3 kg of wheat flour; 5 ml lemon juice; 1 tbsp. a spoonful of potato starch. From this set, you have to hammer the dough.

For the cream on the cake, prepare:

0.1 kg of fine-grained sugar; 0.5 kg of high fat sour cream; a tablespoon of granulated gelatin and 80 ml of water.

Step-by-step cooking:

1. Sift fine flour through a sieve. This will help you oxygenate it and get rid of any debris.
2. Divide the whites and yolks into different containers, beat them separately from each other.
3. Pour in a bowl of proteins lemon juice, it will facilitate and speed up the whipping process. First, set the mixer to a low speed, and under these conditions work the mass for about 4 minutes. Once it's airy, start adding the powdered sugar.
4. After 3 minutes of vigorous beating, you will notice that the mixture becomes denser, and steady peaks appear on the surface. This suggests that there are no more than two minutes left until the end of the process. Keep the speed high, this will help you get a smooth and homogeneous protein foam.
5. You can check how well you whipped the whites using a simple trick: if you turn the bowl upside down, then the mass will not flow out of it, it will remain in its place. However, beating too long will not be beneficial, because the proteins will flow and it will be impossible to correct the situation.
6. Add the yolks one at a time to the protein foam. You need to mix the mass with a spatula, making careful movements. In no case should you beat the dough with a mixer, otherwise air bubbles will burst, and the biscuit will not rise in the oven.
7. Starch and wheat flour sift through a sieve and spoon into a bowl. Using a bottom-up motion, stir the dough until smooth, then pour into a large split form... It is better to cover the bottom of the form parchment paper, this will help you extract the biscuit faster and easier.
8. Smooth out the dough with a spatula and send to bake in an oven preheated to 180 degrees. I do not advise making the temperature higher, as a dense crust forms on the surface of the biscuit. It prevents moisture from evaporating and prevents the cake from baking well.
9. Do not open the oven door for 30 minutes, otherwise the dough will settle, and the finished biscuit cake will have dense structure... To make the biscuit porous and airy, observe its condition through the window and check readiness only after half an hour.
10. If the crust is well baked, leave it in the turned off oven for a few more minutes, then transfer to a wire rack and cool.
11. Cut the biscuit lengthwise into two parts.

In the meantime, tinker with the cake cream and strawberry puree:

1. Put the berries in a colander and rinse under running water. Use a paper towel to remove moisture.
2. Cut the strawberries into several pieces, place in a bowl and sprinkle with sugar.
3. After 20-30 minutes, mash the berries with a fork and leave for another half hour. Do not pour out the released juice, it will come in handy for impregnation, so a biscuit cake with sour cream will turn out to be softer.
4. To make sour cream for cake, refrigerate sour cream and beat with sugar until smooth and fluffy. Dissolve the instant gelatin in hot water and mix cool with whipped sour cream.

Getting started with sour cream cake:

1. On the first crust, place half of the strawberry puree and pour ½ the juice.
2. Separate a small part from the sour cream; you will need it to decorate the sides and surface of the biscuit. Divide the rest of the cream in half and apply to each cake, greased with strawberry puree.
3. Apply sour cream to the top and sides of the cake, smooth the surface with a spatula.
4. Before serving the biscuit cake, it must be kept in a cold place for one and a half to two hours.

Garnish the cream sponge cake with strawberry halves and steep aromatic tea, carry to the table.

You will find recipes for baking with gelatin on the pages of the site.

• If you want the cake to be tall, divide the baked crust not into two, but three or even four parts.
• Another tip to help you prepare a delicious sponge cake with cream: sour cream with granulated sugar whisk at medium speed and make sure that no grains of oil form.
• In addition to strawberries, you can also use other fruits and berries. For example, kiwi or blueberries. They will add color and make the cake even tastier.
• If the biscuit with cream was not eaten at one time, it is covered with a cap made of foil and sent to a cool place.

My video recipe

3 years ago

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It's no secret - we all love sweets, especially. But at the same time, many of us think about. Of course, you shouldn't eat cakes every day, but sometimes you really want to pamper yourself with delicious. And there is an alternative to high-calorie flour baking - jelly desserts, for example, or. Or you can make a cake with fruits and pieces of biscuit - a light, delicate, refreshing dessert. Let's cook today jelly cake with sour cream... I assure you this extraordinary delicacy will surprise, delight and delight everyone who tries it!

What is necessary:

for biscuit cake

• 3 eggs
• half a glass of sugar
• 1 cup flour
• 1 tsp baking soda without vinegar

for sour cream-jelly cream

• 4 tbsp gelatin
• 2 glasses of water
• 800 g low-fat sour cream 10%
• 1 cup of sugar

For filling

• 2-3 oranges (depends on the size)
• 3-4 tangerines
• 2 bananas
• 1 can canned pineapple (in chunks)

Jelly cake with fruit and sour cream

Cold cake recipe with photo

First you need to fill in the gelatin cold water, it is better to take boiled or purified water, and leave the gelatin to swell. This will take about 30 minutes.

Since we have a jelly cake with a sponge cake, first of all we will bake biscuit cake base... The sponge cake recipe is very simple. Mix eggs with sugar, add soda without vinegar and sifted flour.

We mix all the ingredients for the cake

The dough is ready.

The dough is ready

Pour the dough into a mold. We bake at 180 degrees for 15 minutes. Remove the cake from the mold and leave to cool.

We bake at t 180 degrees for 15 minutes

When the cake is completely cool, we cut it into small squares, about 1.5 x 1.5 cm.This is for those who want large pieces biscuit.

Cut the cooled cake into squares

Usually, the biscuit is high in the middle. Therefore, I advise you to cut the cake into strips, and then cut in half in the widest places so that the pieces are small.

You can make the biscuit cubes smaller

While the biscuit cake base is cooling down, you need prepare fruit.

Peel the oranges and tangerines. We disassemble the tangerines into slices and, if necessary, carefully remove the seeds. Cut the oranges into slices, or, if the oranges are large, into semicircles.
Thinly chop the banana into slices. If canned pineapple you have circles, then cut them into pieces. Pineapples should be placed in a colander to remove excess liquid.

Cooking fruit for the filling

Now preparing the base for a jelly cake with fruits- sour cream with gelatin.

Pour sugar into sour cream, mix and leave until completely dissolved. Then beat well.

Cooking sour cream

Put the swollen gelatin on fire and heat it with constant stirring until it is completely dissolved.

Do not boil!

It is better to pour hot gelatin into another dish and leave to cool completely.

Pour hot gelatin into another dish

Pour the cooled gelatin into the sour cream with constant stirring. The base for the cake is ready.

Mix sour cream with cooled gelatin

Now let's start shaping this lovely jelly cake with biscuit and fruit.

We take a form with split sides, so it will be easier to lay out the finished cake from the form. If you do not have such a form, take any form with high sides and before putting out the finished cake, lower the form into warm water for a few seconds, and then turn the dish over.

Advice! First, check your split-sided mold for leaks - pour tap water into it and hold the mold over the sink. If the form leaks - the sides are not tightly pressed to the bottom, then cover the form with cling film and then feel free to start cooking.

We line the form with detachable sides with cling film

Fruits - oranges and tangerines - are beautifully laid out on the bottom of the mold - this will be the top of the cake.

Put oranges and tangerines on the bottom of the mold

You can put orange circles on the walls of the shape, in finished form the cake will be brighter.

Spread a portion of the biscuit evenly on top.

Spread some of the biscuit evenly

Place the fruit on the biscuit cubes. Gently press down on the fruit with your hand to compress the layers.

Put fruits on top

Fill with cream.

Fill with cream

The fruit should be almost completely covered with sour cream-jelly cream.

Then again distribute the biscuit and fruit, pour the remaining cream to the edge of the mold.

We spread the fruit to the edge of the mold and fill it with the remaining cream

Covering the cake cling film... Press down lightly with your hands to level the surface and saturate the biscuit. Cover the top of the film with a plate slightly larger in diameter, so that the surface remains flat when solidifying and, preferably, put the form on a plate to avoid dripping cream. Now in the refrigerator for the night.

Cover with foil, lightly press down and put in the refrigerator overnight

Here we have such a wonderful jelly cake with fruits and sour cream!

Fruit jelly cake is not too sweet, refreshing and tender. Everyone will be delighted!

BON APPETIT!

Dessert for today 🙂 - how to arrange a fruit plate (melon, orange, grapes, kiwi, pomegranate)

2016,. All rights reserved.

Step 1: prepare the flour.

To make the flour lush and saturated with oxygen from the air, as well as to avoid lumps in it, sift it through a sieve into a free bowl. For cooking biscuit dough we use wheat flour top grade, fine grinding.

Step 2: prepare the eggs.

Separating egg whites from the yolks. With the help of a knife we ​​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 filter the protein into a high bowl. Transfer the yolk from the other half of the shell to a separate container. Use perfectly clean and dry dishes for beating eggs. And the protein container should be high and large, since protein ingredient during whipping, it will increase in volume by 6-7 times.

Step 3: prepare the dough.

Add freshly squeezed lemon juice to the bowl with protein, as it will help to thicken the protein better and therefore it will beat 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 that, increase the speed of the mixer to medium and continue to beat more 2-3 minutes until the protein acquires a fluffy white consistency. Between beats, use a tablespoon for protein mass pour sugar. Attention: sugar ingredient you need to add to the container to the protein gradually, in small portions. When all the sugar is in the protein mass, turn on the maximum speed and beat the protein until it becomes dense, smooth and homogeneous. When protein solid peaks appear, and the mass does not flow out of the tilted dish, then the protein is ready. Important: whites cannot be whipped for a long time, since this protein foam in the dough will subside, and the finished biscuit will burst and settle. Pour the whipped egg white into a large bowl and add the yolks one by one with a tablespoon. Using a wooden spoon, stir well and very gently egg ingredients between ourselves and pour flour into the same container and potato starch... Thanks to the starch, the biscuit will turn out to be more porous, and will not crumble when cutting the cake. Mix all the components again using the same inventory. The dough must be mixed from bottom to top. If you do this with the usual circular movements, it can settle, and the biscuit will lose its airiness. It is not advisable to mix the whipped egg white with the yolks using a mixer, since even at the smallest speed it mixes the dough too intensively, and the biscuit may not rise. The consistency of the dough is like thick sour cream.

Step 4: prepare the biscuit.

Lubricate the bottom and sides of the baking dish with a soft butter and then - we cover the container with special paper, as it will protect the finished baked goods from breaking when they are removed from the mold. Pour the dough into a mold and use a tablespoon to distribute it evenly over the entire surface. Then we put the form with the dough into the already warmed up up to 180 ° C oven... The cake is baked for 25 - 30 minutes. Attention: watch the temperature oven, as to bake the dough at more high temperature it is not desirable, because then a crust forms on its surface, which will prevent the removal of moisture, and from this the biscuit can burn on top, but not bake inside. When baking the dough, you cannot open the oven ahead of time and shake the mold with the dough, since the biscuit will lose its lush porous structure, and the dough will turn out to be very dense and settled. At the end of the allotted time, check the readiness of the baking with a toothpick. If there is no sticky dough on the toothpick after we pierce the center of the biscuit with a wooden stick, then the cake is ready. We turn off the oven and open the door, but we have not yet removed the cake from the oven. Thus, our biscuit should cool down a little. Then, with the help of potholders, we take out the form with ready-made baked goods and transfer it to the stove. We take out the cake from the mold, lifting the baking paper on both sides, and transfer the cake to cutting board or on the oven rack. Cut the cooled cake lengthwise with a knife into 2 equal parts.

Step 5: prepare the strawberries.

We transfer the strawberries to a colander and rinse well under running water. When the water drains, we spread our fruit ingredient on a cutting board and, using a knife, cut the berries lengthwise into two parts. Transfer the strawberry slices to an empty bowl and sprinkle sugar on top of our ingredient. The berries must be infused for 30 minutes and pour the juice. After that, use a fork to knead the strawberries until soft. After - sprinkle again strawberry puree sugar and insist it again 30 minutes to form as much strawberry juice as possible.

Step 6: prepare sour cream.

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

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

Put one part of the crust on a wide dish and use a tablespoon to spread the strawberry puree on its surface in an even layer. Be sure to pour the biscuit with the strawberries using the same cutlery fruit syrup so that it saturates our cake well. Then we spread the sour cream on the strawberry layer and carefully distribute the creamy ingredient over the entire surface of the fruit layer. Then cover the cream layer with the second biscuit cake, and repeat the procedure for laying the layers. When the creamy layer has generously covered the strawberry layer, use a tablespoon to brush the sides of the biscuit with sour cream. Top the dish can be garnished with whole strawberries. Before serving, the sponge cake should be infused in a cool place for 30 minutes so that it is soaked in cream and strawberry syrup.

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

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

- - Beat the sour cream with a mixer at medium speed.

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

- - The remaining cake, so that it does not spoil, cover with cling foil and put in the refrigerator.

Usually cake from sour cream jelly popular on hot summer days... He's not too sweet, but fresh fruits added to the recipe are refreshing. Moreover, sour cream jelly cake with fruit is stored exclusively in the refrigerator, and this is very important in the heat. Do not be intimidated by just such a set of fruits. For this dessert, you can choose any fruits and berries that are welcome in your family. For example and can be used in winter time... A fresh berries strawberries and raspberries will go well with sour cream jelly in summer. Just as beautiful in this jelly cake blackberries, cherries, peaches, apricots, etc. will look good.

Ingredients for sour cream jelly cake:

• Sponge cake - 1 pc. (recipe for 4 eggs);
• Sour cream - 500 ml;
• Vanilla sugar - 1 pack (10 g);
• Granulated sugar - 100 g;
• Gelatin - 2 pack. (15g each);
• Drinking water - 200 ml;
• Kiwi - 2 ripe fruits;
• Banana - 1 ripe fruit;
• Orange - 1 pc.

How to make sour cream jelly cake with fruits:

1. The first step is to choose a roomy dish with a lid to shape the cake.
Now let's start preparing sour cream jelly for dessert first. Carefully review the instructions for use of the gelatin you have chosen for the recipe. There is gelatin, which dissolves immediately in hot water (at least 90 degrees), and there is gelatin, which must first be soaked in cold water then dissolve hot. In the second case, you can pour gelatin with cold water, leave it for 30 - 50 minutes, then heat it in a water bath like chocolate in, stirring constantly until it is completely dissolved.
Advice: it is very important that the sour cream jelly is homogeneous and tender - all products for its preparation must be room temperature.

2. Sour cream with sugar and vanilla sugar beat with a mixer.
Advice: if you want the sour cream to whip as best as possible, and the cake turns out to be fluffy, choose a product with a lower fat content for cooking.

3. Pour the prepared and completely dissolved gelatin into the sour cream slowly and stir. You can continue to use the blender. But do not forget about the ratio of temperature, sour cream, and gelatin during mixing should be at the same temperature. This means that you have to cool the gelatin to room temperature. By the way, sour cream jelly is also suitable for cooking with juice.

4. Put the peeled and cut into slices fruits in layers in the form of a checkerboard.

5. How to cook, which does not fall, we have already described. It is worth trying to cook it. You will love this recipe the first time. So that the biscuit does not create gaps in the jelly cake made of sour cream and fruits, it must be broken into pieces and dipped in the finished sour cream jelly from all sides. Put the biscuit on top of the fruit and pour the sour cream jelly. So we continue alternating layers of fruit, biscuit, jelly.

Advice: usually kiwi is very juicy, but insanely delicious in a cake. To prevent it from giving extra juice, put it all the time on the biscuit. So he will give away the juice, but at the same time he will soften the biscuit cake itself.

The finished cake of sour cream jelly, fruit and biscuit must be put into the refrigerator until it solidifies completely. Then turn the cake over before serving. beautiful dish... Remember, if the jelly is good and the cake doesn't want to come out of the mold, dip the bowl in hot water for 30 seconds, then try again.