I offer an affordable and very tasty homemade sour cream cake with various fruits. For him, I bake shortbread cakes based on sour cream dough, I also make cream from sour cream, sometimes, and I cook the icing for this cake based on sour cream, but this time I just wanted to sprinkle the surface with grated delicious Karakum sweets.

To prepare a homemade sour cream cake, prepare any sour cream for dough and fat sour cream for cream, margarine for baking, sugar, soda, flour and various fruits, preferably juicy and fragrant (kiwi, tangerines or oranges, pineapples, bananas, pears are suitable ...)

For the dough, beat softened margarine with sugar and add sour cream.

Then add flour and baking soda. soda can not be extinguished, if the sour cream is of high quality and real, then it will extinguish the soda with its acid and give the dough the necessary splendor. Soda will not be felt in ready-made cakes. Stir.

Knead the elastic dough and divide it into 4 parts.

Roll each portion of the dough into a cake about 1-1.5 cm thick and bake in a preheated oven at 200 degrees for about 10 minutes. It is quite possible to bake all the blanks at once on one baking sheet ...

For cream, beat fat sour cream with sugar until thick and fluffy.

When the cakes have cooled, then begin to collect the cake. Spread sour cream on the first cake and lay a layer of tangerine pieces, cover them again with cream on top.

Then cover with a second cake, also apply a layer of cream, spread the pineapple pieces and cover again with cream.

After the third cake, make a layer of cream and kiwi slices.

Cover with the last fourth cake layer and pour with a thick layer of sour cream. For a homemade cake, it is perfectly acceptable not to decorate the sides of the cake, but if you wish, then coat the sides with cream too and align everything ...

The cake must be kept in the refrigerator so that the sour cream soaks the cakes and then thickens with a pleasant sweet layer ...

Decorate the finished cake to your liking: fruits, sprinkles, chocolate chips, or, like me, grated chocolates. Delicious!

Homemade sour cream cake with fruits is ready!

Happy tea!

Prepare the necessary ingredients for making the cake. To prepare the biscuit, carefully separate the eggs into whites and yolks.

Then, gradually adding 0.5 cups of sugar to the proteins, beat the proteins to persistent peaks.

Separately, beat the yolks with the remaining sugar until the mass turns white and increases in volume. Add beaten yolks to whites.

Line a baking sheet with parchment paper and pour out the dough, smooth it with a spatula. Send a baking sheet with dough to a preheated oven and bake a biscuit for 15-20 minutes at a temperature of 180 degrees. The baking time depends on your oven. The cake should be lightly browned and dry on top, not sticky. Remove the finished biscuit from the oven, free from parchment and cool.

To prepare sour cream, you need to combine sour cream (it is better to take sour cream with a fat content of 20%, but sour cream with a fat content of 15% is also suitable) with powdered sugar (adjust the amount of powdered sugar to your liking) and beat with a mixer until smooth.
Cut the cooled biscuit cake into two equal parts.

Peel banana and kiwi, cut into thin circles.

Lubricate one biscuit cake with sour cream, put fruit on top.

The second cake is also smeared with cream and put on top of the fruit (dry side on top). Then coat the top and sides of the biscuit cake with sour cream and send to the refrigerator. After impregnation, the cake can be decorated to your liking and served. I suggest decorating it with protein custard, which will make the cake especially elegant.

To prepare the protein custard, carefully separate the whites from the yolks. We don't need yolks. Combine sugar with water, put on fire and cook the syrup, stirring, until boiling, then reduce the fire to a minimum and cook for 7-8 minutes without stirring. To check the readiness of the syrup, a small amount of it must be poured into cold water, if it rolls into a ball, it is ready (this is the so-called "soft ball test").

Fill a pastry bag with a nozzle with cream.

Remove the cake from the refrigerator and decorate with protein cream. For beauty, I laid out more fruits on top: kiwi and peeled tangerine slices. The most delicate biscuit cake with fruits and sour cream is ready. Send it for a couple of hours in the refrigerator so that the cakes are soaked and can be served.

Bon appetit!

Ingredients

For the biscuit:

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

For cream:

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

Tastes better with fruit

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

But even such elementary recipes as biscuit cake with sour cream have their own secrets, without knowing which you can be disappointed with the result. For example - the choice of fruits. Summer nuances of taste dictate domestic fruits and berries.

With our today's homemade sponge cake with sour cream, the taste nuances of the local harvest dictate: strawberries, cherries, raspberries, blackberries, mulberries. Apples, pears and other fruits with a dense structure will not work, as their use involves baking.

Autumn and winter choices will mainly fall on foreign fruits, presented in the list of components above. Biscuit cake with sour cream and bananas will undoubtedly be appreciated by our smallest 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 biscuit recipe, and also add 3 tbsp. spoons of chocolate paste in cream;

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

Biscuit cake with sour cream step by step recipe

1. Cooking a biscuit.

1. First you need to separate the whites from the yolks. Remove the yolks for now, and 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. To speed up the result and lighten the dough will help 0.5 teaspoons of lemon juice added to the proteins just before whipping;
2. After obtaining a strong, not settling mass, carefully pour 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 sweet mixture with a spoon and try to grind it between your thumb and forefinger. If grains of sugar are no longer felt, stop beating;
3. Separately, you can just use a fork, mix the yolks until completely homogeneous and carefully combine them with the proteins. For mixing, we no longer use a mixer, but a whisk, or the same fork. The main thing is not to repeat the shaking process;
4. We mix flour with soda directly in a sieve and in portions, kneading the resulting batter with a spatula, sift it into a bowl;
5. We prepare the form - grease with oil, sprinkle with breadcrumbs or semolina for easier removal. Pour out the excess breading and fill the form with dough for ¾ of the volume;
6. In the oven already preheated to 190, we set the form and bake the biscuit cake for the cake 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, it is very likely that the biscuit will settle immediately.
7. You don’t need to immediately pull the cake out of the mold - let it stand in the mold, “come off with heat” for about 10 minutes. 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. Cooking jelly for biscuit 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. So the jelly structure will be denser, and the selected color will be richer. Otherwise, follow the instructions.

3. We begin to make cream for biscuit cake with sour cream. Put sour cream into a dry bowl of a mixer and beat it for 7 minutes at high speed, adding a little sugar and vanillin.

4. We collect the cake.

1. Cut fruit into thin slices. If we use canned pineapples, but first they need to be drained;
2. The cooled biscuit for a cake with sour cream (see photo), which should turn out to be lush and tall, is cut with a culinary thread into 2-3 cakes. We 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. We cut off a wide, even strip from a sheet of parchment, approximately one and a half times longer than the circumference of the assembled cake and 7-10 cm wide above the level of the upper cake. We wrap the cake with this ribbon and fix the junction well with paper clips so that the jelly does not “run away”;
5. Pour the cooled gelling mixture in a thin stream, making sure that the entire surface is evenly covered. Carefully, together with the cutting board on which the biscuit cake with sour cream and gelatin was formed, put our work in the refrigerator. Ideally, all night long.

Our quick sponge cake with sour cream is ready. As you can see, the process of baking and forming 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 making a delicious sponge cake with sour cream:

To knead the biscuit dough, we take dry dishes;

To make the mass lush, 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;

The cake must be baked in a preheated oven;

During baking, do not open the oven door, otherwise the biscuit will sag;

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

So that the cream does not turn out to be liquidish, sour cream can be preliminarily held under pressure to eliminate excess liquid;

A cream with the addition of powdered sugar and banana pulp will turn out more tender and tastier;

For flavor, vanillin or essence can be added to the biscuit.

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

The delicacy is easy to prepare, but despite this, it has a beautiful appearance. The taste does not lag behind the appearance, you can verify this personally by studying the recipes from this article.

Recipe for sponge cake soaked in sour cream

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

Cakes are soaked in sour cream, it is optimal for such baking.

Prepare products from the list:

6 eggs; ¼ pack of butter; 0.2 kg of sugar; 1.5 cups flour. They are required for kneading the dough.

Cream for the cake is prepared from:

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

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

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

Let's start with the plan:

1. Pound the eggs with sugar, send the mixture to a water bath and stir until thickened.
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 the sifted flour gradually, mixing the dough with a spatula each time.
4. For baking cakes, prepare two round forms. They need to be covered with parchment so that the cakes easily separate.
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 finished cakes and cool on a wire rack.
7. In the meantime, whip the chilled cream, adding powdered sugar to it. When the mass becomes airy, add sour cream in parts.
8. Divide each of the cakes horizontally into two parts and start collecting a biscuit cake with sour cream and fruit. Lay the first cake on the bottom of the dish, spread it thickly with sour cream, and on top - halves of canned peaches. Alternate layers until all ingredients are used up.
9. Decorate the cake with almond flakes.

Biscuit cake recipe 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 art. spoons of milk; 1 teaspoon of baking powder.

Cream for the cake is prepared from:

60 g cream cheese; ½ cup fat sour cream; ¼ pack of butter; 250 g of powdered sugar.

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

Recipe:

1. Beat softened butter and sugar until fluffy and homogeneous.
2. Beat in all the eggs one at a time, making sure the ingredients are evenly distributed.
3. Sift the 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. In no case do not open the cabinet door; you can check the readiness of the cakes only after half an hour.
6. While the cake is cooling, make the sour cream. To do this, mix all the ingredients in a bowl and beat until fluffy.

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

It is important to choose intact strawberries or raspberries so that the biscuit looks presentable (see photo).

Recipes for baking with strawberries can be found on the pages of the site.

Biscuit cake recipe with sour cream gelatin cream

Strawberries, which are included in the list of products, 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 fresh; 1 st. a spoonful of potato starch. From this set you have to hammer the dough.

For cream on the cake, prepare:

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

Step by step preparation:

1. Sift fine flour through a sieve. This will help you saturate it with oxygen and get rid of possible specks.
2. Divide the whites and yolks into different containers, whisking them separately from each other.
3. Pour lemon juice into a bowl with proteins, it will facilitate and speed up the whipping process. First, set the mixer to low speed, and under these conditions, work through the mass for about 4 minutes. As soon as it becomes airy, start adding powdered sugar.
4. After 3 minutes of vigorous whipping, you will notice that the mixture becomes more dense, stable peaks appear on its surface. This indicates that there are no more than two minutes left before the end of the process. Keep the speed high, this will help you get a smooth and uniform protein foam.
5. You can check how well you whipped the squirrels with the help of 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 egg yolks one at a time to the egg whites. You need to mix the mass with a spatula, making careful movements. In no case should you beat the dough with a mixer, otherwise the air bubbles will burst, and the biscuit in the oven will not rise.
7. Sift starch and wheat flour through a sieve, and pour into a bowl with a spoon. Knead the batter in an upward motion until smooth, then pour it into a large springform pan. It is better to cover the bottom of the mold with parchment paper, this will help you remove the biscuit faster and easier.
8. Smooth the dough with a spatula and send to bake in the oven, preheated to 180 degrees. I do not advise you to make the temperature higher, since a dense crust forms on the surface of the biscuit. It prevents the evaporation of moisture and will not allow the cake to bake well.
9. Do not open the oven door for 30 minutes, otherwise the dough will settle, and the finished biscuit cake will have a dense structure. To make the biscuit porous and airy, observe its condition through the window and check the readiness only after half an hour.
10. If the cake 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 pieces.

In the meantime, prepare the cream for the cake and strawberry puree:

1. Put the berries in a colander and rinse under running water. Use a paper towel to get rid of moisture.
2. Cut the strawberries into several pieces, put 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 the biscuit cake with sour cream will turn out more tender.
4. To make sour cream for cake, cool sour cream and beat with sugar until smooth and fluffy. Dilute instant gelatin in hot water and mix with whipped sour cream when cooled.

We begin to collect a cake with sour cream:

1. Put half of the strawberry puree on the first cake and pour ½ of the juice volume.
2. Separate a small part from 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 smeared with strawberry puree.
3. Apply sour cream to the top and sides of the cake, smooth the surface with a spatula.
4. Before serving a sponge cake, it must be kept in a cold place for one and a half to two hours.

Garnish the biscuit with cream with halves of strawberries and, having brewed aromatic tea, bring it 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 cake not into two, but three or even four parts.
• Another tip that will help you prepare a delicious biscuit cake with cream: you need to beat sour cream with granulated sugar at medium speed and make sure that grains of butter do not form.
• In addition to strawberries, you can 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

Ingredients:

Cake dough:

• Soda - ½ tsp
• Sour cream - 200 grams
• Flour - 2 tbsp
• Margarine - 100 gr
• Sugar - ½ tbsp.
• Cream:
• Sour cream 25% - 300 gr
• Sugar - 100 gr

Filling:

• Pineapples - 150 gr
• Tangerines - 2 pcs
• Kiwi - 1 piece
• (any favorite fruit)

Vitamin mix

Cake with fruit and sour cream jelly is an incredible dessert that will become a real decoration of any table. If there is a holiday in your house, such a cake will surprise not only guests, but also your loved ones. There is nothing better than pampering your loved ones with homemade cakes, because everything is natural there, which means it is several times better than store-bought sweets.

Cake with fruit and sour cream is not difficult to prepare, and you do not have to spend a lot of products to get a great dessert for your home table. Cake biscuit with fruit and sour cream dough is incredibly delicate, and its aroma will spread throughout the house, stimulating the appetite and desire to try it.

The pleasant taste of this cake will be remembered for a long time by everyone who tries it, and your culinary efforts will not go unnoticed. The recipe for sour cream fruit cake is quite simple, and you will see this by preparing a dessert according to our step-by-step instructions. All the ingredients of the cake are quite ordinary, most of them can be easily found in the kitchen of every housewife, and you won’t spend a lot of money on the missing ones, this is another plus in the piggy bank of sweets.

Sour cream jelly cake with fruit is not only tasty, but also healthy, we all know about the benefits of vitamins contained in fruits, so baking makes it possible to combine business with pleasure, indulge yourself with deliciousness and get a dose of vitamins. Try to cook sour cream cake with fruits yourself, and you will see that everything we say is true.

Cooking process

Sour cream cake with gelatin and fruits is very simple and incredibly tasty, if you want to cook a culinary masterpiece without spending a lot of time and effort, then this is your only option. Let's take a step-by-step look at how to make a cake with sour cream and fruit so that guests or loved ones cannot contain their delight.

The most important thing is sour cream, and if for a cream it must be oily, then absolutely any will do for the dough.

It is equally important for a biscuit cake with fruits with sour cream to choose the most juicy fruits in order to get a boost of vitamins.

1. First of all, you need to soften the margarine, you need to do this first by sprinkling it with sugar, so that by the time you are done with this stage you get a homogeneous mass, here we add the main ingredient, sour cream. The quality of your sour cream biscuit cake with fruit directly depends on sour cream.
2. Pour flour into the resulting mass.
3. You can also add baking soda right away. Speaking of soda, you don’t have to extinguish it if the sour cream in your dough is natural, it has enough acidity to extinguish it and give the finished cake the necessary splendor. If you follow the recipe for a cake with sour cream and fruits, then in the finished dessert you will not feel the taste of soda.
4. Mix everything in your bowl. After you knead the dough until elastic, divide it into four parts. In order to properly make a biscuit cake with fruit and sour cream, you need to roll each of the parts into layers, no more than 2 cm in thickness. Place the resulting cakes in an oven preheated to 200 degrees for ten minutes.

In the photo, the sour cream cake with fruit is completely smeared with cream, let's make it, because it's so simple. All you need is to beat sour cream with sugar until a thick foam, you can use a mixer to speed up the process.

After the baked cakes have cooled, it's time to form the cake itself. Our recipe for sour cream biscuit cake with fruits will tell you in detail how to make their usual cakes a work of culinary art. Lubricate each of the shortbreads generously with our cream, laying out different fruits on each. For example, on the first "floor" tangerines, on the second - pineapples, on the third - kiwi. Do not spare sour cream, and you will get sour cream cake with fruits as in the recipe photo.

Sponge cake with sour cream and fruit will turn out even tastier if you spread cream on top and around the cakes folded with filling, and do not forget to put the dessert in the refrigerator for several hours, this will allow the cream to absorb as best as possible, making your dish more satisfying and tasty .

As you can see, the recipe for a cake with fruit and sour cream is quite simple, but what a delicious and beautiful result. You can decorate the finished cake with nuts or grated chocolate, making tea drinking with loved ones even more enjoyable.