Sourled cake with fruit. Biscuit in sour cream with adding fruit - Set of delicious vitamins Cake from fresh fruits and sour cream

21.01.2021 Salads.

For the test, beat the margarine (softened) with sugar, add sour cream. Next, add flour with soda. Mix. To knead the elastic dough, then divide it into 4 parts. Each ball roll over in a circle with a thickness of about 1-1.5 cm. And bake in heated to 200 degrees oven 10 minutes. If the bastard is large, then you can lose all billets at a time.
For the cream of fatty sour cream, mix with sugar and beat to puff and density. After the cakes are cooled, you can start collecting the cake. On the first root to smear the cream and lay a layer of purified tangerines, top with cream. To lay the second crude, cover it with cream, then pieces of pineapple and cover them with cream.
The same to do with the third cake, use Kiwi. Next, put the fourth cake and pour it with a thick layer of cream. To deceive the sides of the cake and all well to dissolve. Ready cake decorate at will (grated chocolate or candy, fruit or chocolate crumb). Be sure the sour cream fruit cake needs to be put in the refrigerator so that the cake is well soaked.

Ingredients

For biscuit:

130 g of flour in / s;
4-5 eggs;
130 g of sugar sand;
20 g of butter for lubrication form.

For cream:

350 g sour cream;
120 g of sugar powder;
1 vanillin bag;
Kiwi, bananas or canned pineapples (rings) - for cutting;
1 package jelly.

With fruit tasty

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!

Biscuit cake with sour cream step-by-step recipe

1. Cooking biscuits.

First you need to separate proteins from yolks. Yolks still remove, and squirrel squirrels in a mixer bowl and will beat at least 5 minutes at high speed. In order for the foam to be stronger and did not settle, the eggs need, before split them, put in the freezer for 10 minutes. Accelerate the result and clarify the dough will help 0, 5 h. Spoons of lemon juice added to proteins in front of the whipping;
After receiving a strong, non-precipitated mass, neatly, along the edge of the bowl, sugar sugar and re-turn on the mixer to the maximum power. Determine the readiness of the raw materials for the test is simply - from time to time you need to cry out a spoon with a slightly sweet mixture and try to rub it between big and index fingers. If the sugar grains are no longer felt, the whip is stopped;
Separately, you can simply with a fork, to completely uniformity mix the yolks and carefully connect them with proteins. For mixing, we use no longer a mixer, but a whisk, or the same fork. The main thing is not to repeat the process of blasting;
Flour mix with soda directly in sieve and portions, kneading the dialectful liquid dough with a spatula, sift it into the bowl;
We prepare the shape - lubricate oil, wake up with breadcrumbs or semolina for easier excavation. Excess panning pour and fill out the shape of the test on ¾ volume;
In an already heated to 190 oven set the shape and bake a biscuit cake for a cake with sour cream about 35 minutes. The readiness of the root of the previous time is not checking! If you open the oven earlier than 30 minutes after the start of cooking, with a high probability of biscuit immediately falls.
It is not necessary to pull the crude from the form of the form - let him stand in the form, "get off the heat" for 10 minutes. Then you can knock over the shape on the cutting board and carefully suck it with your spatula so that the product separated from the walls and the bottom.

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.

Thin circles cut fruit. If we use canned pineapples, but at first they need to give a track;
The cooled biscuit for cake with sour cream (see photo) which should be lush and high, cut the culinary thread for 2-3 embers. Spoon lay out the cream, distributing it all over the surface of the look of the look and so - the layer behind the layer;
The very tip is lubricating a slightly slightly, for impregnation. From fruit or berries, you can combine successful combinations of several species, lay out the composition;
Cut from the sheet of parchment a wide level strip, a length of approximately one and a half times higher than the circumference of the collected cake and the width of 7-10 cm above the level of the upper crude. Turn the cake to this ribbon and fasten the place of the junction with the paper to the jelly, so that the jelly does not "convince";
The cooled gelling mixture is poured by a thin jet, following the uniform coating of the entire surface. Caution, together with a cutting board, on which a biscuit cake was formed with sour cream and gelatin, we put our product into the refrigerator. Ideally - all night.

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.

Secrets of delicious biscuits

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.

Ingredients on a cake with a diameter of 25 cm

for biscuit:

flour - 1 cup
egg chicken - 3 pcs.
sugar - 1 cup
dental dough - 1 tbsp. the spoon

for sour cream:

sour cream - 1000 ml
sugar - ½ cup
gelatin - 2 packs (25 g)

for filling:

orange - 2 pcs.
banana - 2 pcs.

for impregnation:

syrup (raspberry, cherry or others)

for glaze:

cocoa powder - 2 tbsp. Spoons
sugar - 2 tbsp. Spoons
creamy butter - 50 g.

Recipe for cooking cake

Cook the biscuit. To do this, in the tank of the eggs. But a few secrets of successful cooking of the biscuit: the dishes must be dry, otherwise the eggs can be bad; Eggs for beating need to take only chilled.
Beat the eggs with a mixer at least 10 minutes to zoom in volume. Then, without turning off the mixer, pumped gradually all sugar and beat it to the complete dissolution.
Pour flour mixed with a baking powder.
Gently mix the dough. Here is detailed.
The bottom of the baking molds are made by parchment paper and lay the dough into it.
Heat the oven to 180 ° C and put a form with a dough. In no case open the oven for the oven, otherwise the biscuit "falls". Bake the biscuit of about 35-40 minutes. Readiness Check out a wooden wand. After the biscuit is ready, turn off the oven, we open the door and leave it to cool it. After 30-40 minutes, it can be reached out of the oven. Remove the biscuit from the form, cover the towel and leave it for several hours.
Prepare sour cream. Connect the sour cream with sugar.
Take all the mixer until the sugar is completely dissolved. Gelatin will fill in a small amount of hot water and completely dissolve it. Enter gelatin in sour cream. Consider the cream should be warm (room temperature), otherwise you are formed by jelly lumps in the cream.
Then cut the fruit. Banana and ...
... Orange.
Now start collecting the cake. Cut the biscuit along half. Put the lower part of the biscuit in the detachable form, and feed it with syrup.
Then lay out the layer of bananas.
And orange.
Fill half sour cream (the second part will come in handy a little later).
Send cake to the fridge for 30-60 minutes so that the cream is frozen to the state of jelly.
Sour the second half of the biscuit with syrup and put it on the frozen jelly.
Fill the cake of the second half cream. If you have not enough for the height of the form, it can be increased by aluminum foil. Send a cake to the fridge for full frost.
When the jelly frosts well, get the cake from the refrigerator and carefully remove the shape.
At this stage you can stay, or optionally you can decorate the cake with icing. To prepare the glaze, connect in a cocoa saucepan, sugar and oil.
Put on a small fire and stirring, boil until the ingredients are completely dissolved.
Fill with a confectionery bag, a syringe or a package with a cut corner and draw on the "mesh" on the cake or another arbitrary pattern. Also with a brush, moistened in the glaze, dear the sides of the cake. Bon Appetit!