Everyone loves delicious aromatic pastries. And if the confection is made by hand, then there is no price at all for it. Many housewives prefer to bake a sponge cake with sour cream because it is very easy to prepare. We will reveal to you the secrets of how to make such baked goods fragrant, porous and tender.

Delicious sponge cake with sour cream: culinary tips

Some housewives complain that the biscuit base does not turn out to be fluffy enough, and the sour cream constantly spreads. Experienced confectioners are happy to reveal their secrets and share with us the features of making delicious pastries:

• for kneading biscuit dough, we take dry dishes;
• to make the mass fluffy, the whites should be whipped separately from the egg yolks, and then mixed without sudden movements;
• to make the biscuit porous, granulated sugar can be replaced with powder;
• it is imperative to bake a cake in a preheated oven;
• do not open the oven door during baking, otherwise the biscuit will sag;
• sour cream for cream is better to choose fatty, and you need to beat it with a mixer or blender;
• so that the cream does not turn out to be liquid, you can pre-hold sour cream under a press to eliminate excess liquid;
• a cream with the addition of powdered sugar and banana pulp will turn out to be softer and tastier;
• vanillin or essence can be added to the biscuit for flavor.

Amazing sponge cake with fruit

You can use any baking dish to make the biscuit. Classic sour cream will complement the taste of biscuit baked goods and make the confection tender and soft. Any fresh fruit or berry fruits will add a piquant note and taste. It is best to use fresh or frozen cherries.

Composition:

• 12 chicken eggs;
• 3.5 tbsp. sifted flour;
• 0.5 kg of granulated sugar;
• 0.4 kg sour cream;
• cherries to taste.

Preparation:

1. First, separate the egg whites from the yolks and put them in different containers.
   
2. Add about 200 g of granulated sugar to the egg whites.
   
3. Pour another 200 g of granulated sugar into the yolk mass.
   
4. First of all, using a mixer or blender, thoroughly beat the yolk mass until the granulated sugar is completely dissolved.
   
5. By analogy, beat the protein mass until a homogeneous consistency is formed.
   
6. Next, we combine the protein and yolk mass. It is best to mix them gently with a spoon or spatula without unnecessary sudden movements.
   
7. In small portions, stirring constantly, add sifted flour to the liquid base.
   
8. Cover a baking sheet or other baking dish with baking paper and pour the dough into it.
9. We send the cake to be baked in the oven, which has already been preheated to a temperature of 180 °.
10. Next, we start preparing the cream.
11. It is best to take sour cream with a high fat content, mix it with regular sugar or powder, and then beat the mass until a homogeneous consistency is formed.
    
12. When the base of the biscuit is baked, it should be slightly cooled and cut into equal parts lengthwise.
13. We grease each cake with prepared cream, evenly distributing it with a spatula or brush.
    
14. Put the peeled cherries on top.
    
15. Lubricate the surface of the cake and the edges with the remaining cream.
    

This cake can be garnished with marmalade, chocolate or fruit. A sponge cake with sour cream and bananas is baked according to the same recipe. Bananas can be placed on top of the cream, or mashed from the pulp and mixed with sour cream.

Delicate cake with honey notes

A classic of the confectionery genre is a honey cake made from biscuit cakes. You can prepare pure sour cream or diversify it with aromatic lemon or orange peel, walnuts, chocolate, marmalade, fresh fruit slices. It all depends solely on personal taste preferences. If you like fragrant pastries, then you can add a little cinnamon and vanilla powder to the cream.

Composition:

• 0.5 kg of sifted flour;
• 0.2 kg of powdered sugar;
• 0.7 l sour cream;
• 2 tsp baking soda;
• 0.3 kg of honey;
• 6 chicken eggs;
• 0.3 kg of granulated sugar;
• chopped walnut kernels;
• vanilla sugar to taste.

Preparation:

1. Chicken eggs must be driven into a separate container and combined with sugar.
2. Using a blender or mixer, grind the egg-sugar mass until smooth.
3. Put honey and quick soda in the egg mass, mix again.
4. Walnut kernels must be chopped and added to this mass.
5. Sifted flour should be added in small portions to the egg-honey mixture. The dough should be thick.
6. We form the cakes and carefully lay them out in a baking dish, pre-covered with baking paper.
7. Bake honey biscuits should be in the oven at a temperature of 180-190 ° for no more than 15 minutes.
8. Put the sour cream in a separate container and combine it with vanilla and powdered sugar.
9. The baked biscuit cakes should be generously greased with sour cream air cream.
10. Sprinkle chopped chocolate on top of the cake.

Sour cream with condensed milk for a biscuit cake

To make a biscuit, you can use almost any recipe that you have already tested in practice. For a change, you can experiment with a cream. Sour cream is complemented with fruit and berry notes, vanilla, candied fruits, nuts. Some housewives add condensed milk to it. Such a cream turns out to be very tasty, aromatic, and also satisfying.

2 large bananas

1. First, I covered the cherry with sugar and let it brew to let the juice go and become not so sour.

2. To prepare the biscuit, I separated the yolks from the whites. It is important that all dishes are dry and clean. Still not a drop of yolk should get into the whites, otherwise they may not rise.

4. After the yolks, it is the turn of the proteins. I immediately added lemon juice to thicken the proteins faster. Then she beat at low speed with a mixer until the foam became with a large number of bubbles and only after that she began to add the remaining sugar in small portions. After adding sugar, you can increase the speed. The consistency was such that when I turned the bowl over, the mass remained in place.

8. I have an iron mold with removable sides, so I put parchment paper in the middle, which I smeared with margarine and then carefully poured the dough into it.

9. Baked the cake for 30 minutes in the oven, which was preheated to 200 degrees. The finished crust has a golden brown crust, but it can burn easily. Therefore, I periodically checked it for readiness with a toothpick.

11. Then I prepared the cream. I mixed the sour cream with sugar and beat it with a hand whisk until it got a mass that did not blur, but was thick and kept its shape. This is the first option that I liked best. In the second, I also added gelatin, which I dissolved in water, but it turned out to be thinner and was not as convenient to work as the first.

12. I put the finished cake on the board and let it cool down a little. He immediately sagged a little and the crust wrinkled a little.

13. After the biscuit has cooled down, I cut it into 2 layers.

When summer comes, I want to eat something tasty, but at the same time healthy. And what could be more useful than vitamins from your own garden or fruit trees. The most delicious thing you can think of is making a cake with sour cream and fruit. It would seem that in winter it will not be possible to cook a biscuit cake with vitamins. But no, there are many winter fruits that come from outside our vast country.

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

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

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

First summer biscuit with strawberries

The most delicious summer berry is, of course, strawberries, and if you are the owner of elite varieties in your own garden, 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 pouring strawberries.

Decorations made from large berries themselves, as well as from plastics of cut strawberries, are usually glued with cream to the cake itself. If we recall the aristocratic dish - strawberries with cream, then the taste will only slightly change from the fact that the berry will be with sour cream and sugar.

So what is required to make a strawberry cake:

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

For 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, we first put the sour cream on gauze or a thin cotton cloth and keep it in this state overnight.

Next, it is worth making a biscuit cake, which can also be made in the evening, since the correct recipe advises leaving the cake for 8 hours in full condition in order to reach the required condition. To prepare the crust, it is necessary to divide the eggs into whites and yolks, beat the whites until soft peaks with a quarter of the sugar rate and leave until they are mixed with the main dough.

Sift flour, starch and baking soda and mix all loose 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 dough preparation, you can still use a mixer, but when you start introducing the protein mixture, you will only have to act with a spoon.

When all the bulk products are in the dough, we begin to add the whipped proteins with sugar. Preheat the oven to 180 degrees and bake the dough in a mold covered with baking parchment. The 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.

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

In the morning, first of all, it is worth tackling strawberries, they must be washed and dried on a dry cloth. Tear off all the stalks and choose the most beautiful berries for decoration. Cut the rest of the berries into thin plastics and prepare the cream.

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

First, at low speed, beat the weighed sour cream in a bowl, when it thickens, we begin to pour the powdered sugar in a thin stream. The cream is ready. We take the biscuit 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. Take out the crumb with crumbling hands, and begin to collect the biscuit cake.

We coat the bottom of the larger cake with sour cream, lay out the plastics of the berries and put the biscuit crumbs. We repeat this until the whole bowl of the biscuit is filled.

When all the ingredients run out, put the cut cake on top and coat the top and sides of the cake with cream. Decorate the biscuit with strawberries from all sides. You can put mint leaves next to strawberries. We leave the cake in the refrigerator for 2 hours and serve with tea.

Canned pineapple winter cake

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

To prepare dessert you need:

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

You can make a biscuit according to the classic recipe with the division of eggs into whites and yolks and beat everything separately. But there is also a second way - this is to beat eggs with 175 gr. sugar until a good foam. Next, add softened butter to the egg mixture and beat it with high quality. Combine the baking powder with sifted flour, mix and add in small portions to the mixture of butter and eggs. Beat well after each addition. Then we divide the finished dough into two equal parts and bake both cakes separately in an oven preheated to 200 degrees for 20 minutes. Let's check the readiness with a match or a toothpick. If the cake is ready, then we repeat the whole procedure with the second part of the dough.

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

Take out the fruit slices from the pineapple jar, cut into pieces and leave until the cake is assembled. We generously coat each cake with sour cream, lay out the pineapple pieces and cover with the second cake. Then cover the whole cake generously with cream and decorate with the remaining pineapple pieces. You can also sprinkle dark chocolate shavings on top of the dessert.

The dessert is soaked for 4 hours in the refrigerator, after which serve the pineapple cake to the table and pour your family's favorite drink. Canned pineapple liquid can be added to tea instead of sugar.

Sponge cake with banana puree and sour cream

To make a banana biscuit, you will need a standard biscuit food set 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 with overripe fruits.

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

Cake products:

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

We start cooking dessert with bananas by weighing sour cream. It is better to do this in the evening in order to completely collect the cake the next day.

Now we are preparing a classic biscuit, starting with separate beating of yolks and whites. The norm is as follows - proteins with 1/4 of sugar, and yolks with 3/4 cup of sugar. Add flour and baking powder to the yolks and beat thoroughly. Then we transfer the protein mass to the dough blank and mix with a spatula.

Preheat the oven to 180 degrees and bake the biscuit on a baking paper-covered form for 30 minutes.

We leave the finished crust to cool, and at this time we prepare the cream and banana puree.

Whisk sour cream with powdered sugar, grind 3 bananas with a fork and add to half of the cream. The other half of the sour cream should remain clean. Cut the biscuit into 3 cakes and coat each layer, except the last, with sour cream with banana puree. After rinsing the first coated layer, spread thin slices of one peeled banana over it. Repeat the same steps with the second layer as with the first. Cover the previous two with the third layer, 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 with plastics from all sides.

The result is a winter cake with exotic bananas. These baked goods can be made for the new year, when the year of the monkey is coming, as these primates love bananas.

Date: 2015-07-02

Greetings to all guests and regular readers of our culinary blog! In the season of fragrant berries and juicy fruits, we suggest preparing an appetizing and very effective cake with berries and fruits with sour cream together with our talented culinary blog Alena. Summer-style juicy, fresh, bright and fragrant cake will undoubtedly please everyone and will become a decoration of the festive table! I also suggest looking at another version of the smart

Ingredients for the biscuit:

• Eggs - 6 pcs.
• Flour - 200 gr.
• Starch - 2 tablespoons
• Baking powder - 1 tablespoon
• Sugar - 150 gr.
• Vanilla - 0.5 tsp
• Lime (lemon) juice - 1 tablespoon
• Salt - a pinch

For the cream:

• Sour cream - 800 gr.
• Sugar - 200 gr.
• Lime juice - 2 tablespoons

And:

• Peaches (fresh or canned)
• Strawberry
• Poppy seeds, sesame seeds, grated chocolate
• Jelly for cake

How to cook a cake with berries and fruits in a slow cooker:

Alena was preparing a sponge berry cake in a Redmond 42021 multicooker (power 860 W, bowl 5 L).

Separate the whites from the yolks. Whisk the cooled proteins with sugar, a pinch of salt and vanilla until fluffy foam at the highest speed of the mixer.

Whisk the yolks separately with lime juice and add to the protein mass, mix gently.

Mix the flour with the starch and baking powder (I used saffron baking powder for the bright dough color) and sift. Add in small portions to the egg mass, stirring gently at low mixer speed. You will get a fluffy, not batter.

Grease a bowl of a multicooker with butter and transfer the dough into it. Bake the sponge cake on the Bake setting for 35 minutes.

Remove the finished biscuit using a steamer container (see how to do it) and cool completely.

For the cream, beat the sour cream with sugar and lime juice with a mixer until thick.

Wash strawberries, peaches (if using fresh) and kiwi. Remove the twig from strawberries, from kiwi and peaches, the skin (seeds). Cut prepared ingredients into cubes.

Cut off the bottom of the cake, about a centimeter thick. Cut the rest of the biscuit into large even cubes.

Laying out the cake is very similar to. Cover a bowl or large salad bowl with a bag or cling film. Dip the biscuit cubes into the cream and put them in a bowl tightly to each other. Then a layer of kiwi.

Again biscuit cubes in cream and a layer of strawberries.

Again biscuit cubes in cream and a layer of peaches. Cover the last layer with the cut bottom of the biscuit. Put in the refrigerator to soak for a couple of hours.

Turn the bowl of cake over onto the platter, remove the bowl and bag. Decorate the cake with wedges of berries, fruits. To keep the fruits shine, dilute the cake jelly (100 ml ready-made) and brush over them with a cooking brush. The final touch is to sprinkle the cake with poppy seeds, sesame seeds and grated chocolate.

Calorie content: Not specified
Cooking time: 60 minutes

A classic buttery sponge cake, covered with tender sour cream, with a slide of fresh berries or fruits, is the dream of big and small sweet tooths. And those who are almost indifferent to sweet pastries are not averse to trying a piece. At first glance, it seems that only an experienced pastry chef can make a sponge cake with fruits and sour cream. Not at all, the main thing is that there is 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 buttered biscuit. 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 fatty sour cream. And if suddenly the sour cream does not want to be whipped into a thick and fluffy mass, buy a "thickener for sour cream and cream" in advance. But as practice shows, fatty sour cream itself beats 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 cook this delicious sponge cake with fruits and sour cream, using my recipe with a photo, for your loved ones and guests!
The volume and quantity of ingredients are indicated for a 20 cm split form.

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;
- icing sugar - 70 g;
- thickener for cream.
Cake decoration:
- any berries and fruits;
- fresh mint leaves.

Recipe with photo step by step:

Heat the oven to 180C.




Put softened butter and granulated sugar into the 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 the chicken eggs at room temperature with a pinch of salt. Do not separate the white and yolk. Work with a mixer until the mass becomes lighter and increases in volume by 3-4 times.




Pour the whipped egg mass into a bowl, where there is a light fluffy creamy sugar base. Stir the separately whipped ingredients exclusively by hand with a spatula. To maintain the splendor of the mass, it is necessary to interfere in one direction, with movements from the bottom up and in a circle.






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




The finished oil-based biscuit dough has a thick, viscous consistency, easily lags behind the walls and scapula.




Put the detachable form in a shirt: grease with a piece of butter and dust with flour. Transfer the butter dough for the biscuit into the mold. To evenly distribute the dough, tilt first one way, then the other way. Place in a preheated oven. Bake the biscuit at a constant temperature of 180C for 25-30 minutes.




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






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




After half an hour, cut the cooled cake base into two or three cakes. Butter biscuit, as a rule, does not rise very much during baking.




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




Spread generously with cream on all cakes and side surfaces. Pieces of any fresh or canned fruit can be added to the cream between the cakes.




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 biscuit 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, you can cut off the portion right 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