Ingredients
For biscuit:
For cream:
Magnifying dough with minimal set of products and perfectly pronounced impregnation is always an ideal base for complex confectionery products. The recipe for a delicious biscuit cake with sour cream is an example of one of the easiest ways to use light biscuit dough.
But even in such elementary recipes, as a biscuit cake with sour cream, there are secrets, not knowing which can be disappointed as a result. For example, the choice of fruit. Summer nuances of taste dictate domestic fruits and berries.
With our today's biscuit home cake with sour cream, the taste nuances of the local crop dictate: strawberry, cherry, raspberry, blackberry, silky. Apples, pears and other fruits with a dense structure will not fit, as their use implies baking.
Autumn and winter selection, mainly, will fall on foreign fruits presented in the list of components above. Biscuit cake with sour cream and bananas will no doubt appreciate our smallest gourmets. And thin acid kiwi and juicy sweetness of pineapple with syrup, you will have to taste sophisticated lovers.
Second secret - small additions that can give the product originality:
Honey, biscuit cake with sour cream is an exquisite delicacy obtained as a result of adding the ingredients to the list for Korzh 3-4 Art. spoons of bulk flower honey;
Chocolate biscuit cake with sour cream - we will drive 2 h. Spoons of cocoa powder into a viscission formulation, and add 3 tbsp. spoons of chocolate paste into cream;
Biscuit cake with sour cream and condensed milk - just 4 tbsp. Spoons of condensed milk, instead of 1/3 of the quantity of sugar in the cream and children will appreciate a new product!
1. Cooking biscuits.
2. Cooking jelly for biscuit cake with sour cream.
Pour the granules from the bag into a small bowl and pour them with boiling water, reducing the amount of liquid relative to the specified on the package, by 1.5 times. So the jelly structure will be denser, and the selected color is rich. Otherwise, we comply with the instructions.
3. We are taken for making a cream for a biscuit cake with sour cream. In the dry bowl of the mixer, spread sour cream and for 7 minutes, at high speeds, we beat it, slugging the sugar sand and vanillin gradually.
4. Collect the cake.
Our fast biscuit 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.
And now, several basic rules for the preparation of a delicious biscuit cake with sour cream:
To knead the biscuit dough, we take dry dishes;
To make a lush, proteins should be taken separately from egg yolks, and then mix without sharp movements;
To biscuit turned out to be porous, sugar sand can be replaced with powder;
Bake the cake necessarily needed in a pre-heated oven;
During baking, do not open the oven door, otherwise the biscuit will see;
Sour cream is better to choose fat, and it is necessary to beat it with a mixer or blender;
So that the cream does not turn out to be liquid, the sour cream can be held under the press to eliminate excessive fluid;
Tender and tastier will be cream with the addition of powder sugar and banana pulp;
For fragrance to biscuit, you can add vanillin or essence.
Prepare the necessary ingredients for the preparation of the cake. For the preparation of biscuit, the eggs gently divide into proteins and yolks.
Then, gradually adding 0.5 cups of sugar to the proteins, beat the proteins to resistant peaks.
Separately beat yolks with the remaining sugar to the whims of the mass and increase in volume. Whipped yolks add to proteins.
Laying a baking sheet with parchment and pour the dough, to dissolve it with a spatula. Send a baking sheet with a preheated oven and bake biscuit for 15-20 minutes at a temperature of 180 degrees. Baking time depends on your oven. The cake should be slightly twisted and become dry, and not sticky. Ready biscuit get out of the oven, free from parchment and cool.
To prepare the sour cream, you need to connect the sour cream (the sour cream is better to take 20% fat, but it will come up and sour cream with a fat content of 15%) with sugar powder (the amount of sugar powder is adjustable to your taste) and beat the mixer to a homogeneous consistency.
The cooled biscuit root cut into two equal parts.
Banana and Kiwi cleaned, cut into thin circles.
One biscuit cake to lubricate with sour cream, lay out fruit on top.
The second root also lubricate the cream and lay out over the fruit (dry side on the top). Then to deceive 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 taste and file to the table. I suggest to decorate it with a protein custard, which will make the cake especially elegant.
To prepare a protein custard, gently separate proteins from yolks. Youth will not be needed. Sugar to connect with water, put on fire and cook syrup, stirring, before boiling, then fire to minimize and cook 7-8 minutes, without stirring. To check the syrup's readiness, the small amount should be pouring into cold water if it rolls into the ball - ready (this is the so-called "sample of a soft ball").
Fill with a confectionery bag with a nozzle.
Cake get out of the refrigerator and decorate with a protein cream. For beauty, I laid out more fruits from above: Kiwi and purified mandarin slices. A gentle biscuit cake with fruit and sour cream is ready. Send it to a couple of hours to the fridge so that the cakes are soaked and can be served on the table.
Bon Appetit!
I suggest an option of affordable and delicious homemade sour cream cake with various fruits. For him, I am a sandy cakes on the basis of sour cream test, the cream is also prepared from sour cream, sometimes, and the glaze to this cake is sweeping on the basis of sour cream, but this time I wanted to sprinkle the surface with grated very tasty candy "Karakum".
To prepare a home sour cream cake Prepare any sour cream for dough and fat sour cream for cream, margarine for baking, sugar, soda, flour and different fruits, desirable juicy and fragrant (suitable kiwi, tangerines or oranges, pineapples, bananas, pears ...)
For the test, take the softened margarine with sugar and add sour cream.
Then pour flour with soda. Soda can not be extinguished if the sour cream is high-quality and real, then it will spread with its acid to soda and give the test the desired puff. There will be no soda in finished korzhi. Stir.
Check the elastic dough and divide it into 4 parts.
Every portion of the test roll in a cake about 1-1.5 cm thick and bake in a preheated oven at 200 degrees about 10 minutes. It is quite possible to bake all the blanks at once on one man ...
For cream, sweat the fatty sour cream with sugar to density and pomp.
When the cakes are cooled, start collecting the cake. On the first korge, spread the sour cream cream and put a layer of pieces of tangerines, cover them from above again with cream.
Then cover the second korze, also apply a layer of cream, spread the pieces of pineapples and cover the cream again.
After the third embers, make a layer of cream and kiwi pieces.
Cover the last fourth cake and pour the sour cream with a thick layer. For a home cake, it is quite acceptable not to make a sides of the cake, but if you wish, then dear the sides, too, cream and align everything ...
Cake must be sure to stand in the refrigerator so that the sour cream and impregnated the cakes and then thickened a pleasant sweet layer ...
Ready cake decorate to your liking: fruits, sprinkles, chocolate crumb, or as me, stuck chocolate candies. Delicious!
Home sour cream cake with fruit ready!
Pleasant tea drinking!
What can be tastier a piece of home cake on a dessert with soft biscuit korzhi, sour cream-jelly layer and fresh fruit. Not a single member of your family will not refuse such a good. A biscuit cake with sour cream is light, gentle, and fresh fruits give him a special piquancy.
Prepared Anet83.