A classic biscuit is prepared without the addition of sour cream. However, there is a sour cream variation of this dessert, lush and more delicate in texture. A recipe for sour cream sponge cake with a photo will help you quickly and without any difficulties prepare this dessert.

Sour cream sponge cake - a suitable base for a festive cake

Ingredients

Butter 20 grams Soda 1 tsp Sour cream 1 stack Sugar 1 stack Eggs 6 pieces Wheat flour 2 stack

• Servings Per Container:6
• Preparation time:20 minutes
• Time for preparing:40 minutes

Sour cream biscuit recipe

Accurate proportions - the key to a magnificent biscuit. In this dessert, it is especially important to strictly follow the recipe.

How to cook a biscuit:

1. Separate the yolks from the proteins and mix with sugar. Whisk the yolks with a whisk or mixer until white.
2. Add sour cream, flour and soda to the yolks. The flour must first be sieved, so that it is saturated with oxygen, and it is desirable to extinguish soda with vinegar.
3. Whisk proteins without adding sugar to a condition of lush foam. Make sure that no drops of fat or water get into the proteins. This will not let them beat.
4. Put a third of the protein in the dough and knead it thoroughly with a spoon. Add the remaining proteins and mix the dough again without using a mixer.
5. Lubricate the mold liberally with butter and pour the dough into it. Flatten the dough and put in a hot oven for 40-45 minutes. Readiness check match.

To prevent the biscuit from falling off after baking, do not remove it immediately from the oven. After turning off the oven, do not remove the cake for another 5-10 minutes.

Sour cream sponge cake in a slow cooker

Cooking in a slow cooker is easier than in an oven. Here is a universal recipe for an air biscuit for a multicooker of any make and model:

• 4 eggs;
• 1 tbsp. Sahara;
• 100 g butter;
• 2 tbsp. flour;
• 200 g sour cream;
• 1 tbsp. l baking powder or 1 tsp. soda to choose from;
• 1 sachet of vanillin.

Cooking Technology:

1. Beat eggs with sugar with a mixer until sugar is completely dissolved.
2. Melt the butter, cool, add to the eggs.
3. Put flour, vanillin, baking powder and sour cream in the dough. If you use soda, pre-mix it with sour cream.
4. Pour the dough into the multicooker bowl and turn it into baking mode for 80 minutes.

Check the biscuit after 60 minutes. and let him rest the rest of the time as necessary. In the first hour, it is better not to open the crock-pot once again.

Any of the described biscuits will become the basis for a delicious cake. Use the impregnation and cream to your liking. The easiest option for sour cream-based biscuit is sugar syrup. As a cream, for example, beaten egg whites with sugar can be used.

If you like biscuits, try the option on sour cream - you will surely like it

Hello. Today I will share another recipe for chocolate biscuit. This time we will add sour cream and boiling water to the dough, which is why our cakes will turn out with a rich aroma and a porous, moist structure.

I specially prepared this biscuit for the Black Forest cake, a recipe for which I will share in my next article. In fact, there are already a lot of recipes for chocolate biscuits on my blog, but every time I discover new ones. This biscuit is very similar to, because their cooking technology is similar. The dough is brewed at the end with a glass of hot water. However, in this recipe, the ingredients also include sour cream, which makes the cakes even softer.

I will not tire of repeating that there are no recipes that would satisfy absolutely every person. For some, this biscuit may be too loose, for some it will seem difficult to cut, but for me, on the contrary, these properties in it bribe. The biscuit turns out to be very tender, airy. After soaking, it just melts in your mouth.

So, how to make a delicious chocolate biscuit without a mixer at home, the recipe with the photo step by step.

Ingredients on the form 18−20 cm:

1. 300 grams of sugar
2. 240 grams of flour
3. 70 grams of cocoa powder
4. 1 teaspoon of baking powder
5. 0.5 teaspoon of soda
6. a pinch of salt
7. 200 grams of sour cream (10-15%)
8. 2 eggs
9. 70 grams of butter
10. 100 grams of boiling water

Cooking:

All cooking will not take much time, so you can immediately set the oven to heat up to 180 °.

First, melt the butter in the microwave, it should then cool to room temperature.

Sift flour, cocoa, baking soda, baking powder.

Add sugar and salt to them. We mix everything.

In another bowl, combine the butter, sour cream and eggs. You can mix at low speed mixer or whisk from a blender. It is possible and manually, it does not matter.

Mix the bulk ingredients with liquid, mix until smooth.

At this stage, the dough will be thick, do not worry.

At the end, pour boiling water

And mix with a whisk.

Pour the dough into a mold. I bake in a split ring, wrapping it in foil from below. I do not lubricate the sides. If your mold is not detachable, then grease the sides with oil and sprinkle with flour, it will be easier then to pull out the finished biscuit.

We send the form into the oven and bake until cooked. I bake one cake, the time it takes me 30-40 minutes. If you bake in several portions, the baking time will naturally be reduced. Check readiness with a splinter - it comes out dry, so you can remove it from the oven. Look, there is a lot of dough, and if you are not sure about the capabilities of your oven, it is better to divide it into 2 servings so that the cake is baked.

Ready biscuit, cool a little in the form, then free from the form and place to cool on a wire rack. As you can see, the biscuit turns out to be high, about 8 cm.

Then, remove it under the film and send it to the refrigerator for ripening at night. Especially for you, I weighed it. The weight of the biscuit turned out to be 980 grams, but do not forget that you still have to cut the tubercle.

In the morning, cut the resulting biscuit into 3-4 parts. I baked in the form of 18 cm, the biscuit turned out to be very high, even despite the tubercle that almost all chocolate biscuits get, I got 4 cakes. So, you can safely bake this portion in 20 diameters, while receiving 3 cakes.

Here's what the sponge cake looks like in the cake.

Very tasty, rich and aromatic chocolate biscuit, which is easy to prepare without the help of a mixer and without separate beating of eggs. Be sure to try to make it, I'm sure you will like it too!

If you want to bake a biscuit in the form of a different size, then in this article I wrote in detail how to count all the ingredients -.

Good appetite.

Step-by-step recipes for sour cream and biscuit cake with nuts, cocoa, prepared cakes

Rating
  recipe

Time
  (min)

Serving
  (people)

In 100 grams of the finished dish

5 gr.

7 gr.

Carbohydrates

216 kcal.

Option 1: Classic biscuit cake with sour cream

For this sour cream-biscuit cake you will need a few ingredients, they are all simple and are in the nearest grocery store. The dough is made of eggs and sugar. For cream, you need high-quality and non-sour cream with a fat content of 25%, and even better to find 30%. Such cakes are not soaked in syrups, they become sour due to cream. Therefore, you do not need to cook anything, which additionally saves a little time. The number of large eggs is indicated. If they are small (second category), then immediately increase the number.

Ingredients

• 4 eggs;
• 160 g of sugar;
• 140 g of powdered sugar;
• 550 g sour cream;
• 135 g of flour;
• 1 g of vanillin (essence can be).

Step-by-step recipe for a classic biscuit cake with sour cream

According to the rules, eggs for biscuit must be divided into yolks and squirrels, beat separately. In this case, we get a magnificent and airy dough, there will be a high cake. Beat the whites first until foam. As soon as the mass becomes thick, we introduce sugar, about half a glass.

Once the whites are whipped, you can take for the yolks. Pour the remaining sugar and beat until dissolved. The mass will brighten, also increase in volume. It is after this that we add proteins and flour, be sure to sift it.

We take the mold for the sour cream cake 22-24 cm, lay the parchment on the bottom, pour out the dough and bake for 35 minutes at 180 degrees. Then cool. This cake can be made in advance and even in a few days, it is perfectly stored in the refrigerator and even in the freezer.

Sour cream can be whipped with powder, you get a lush mass. Or just stir, you get a sweet, but more dense cream. We make to taste, do not forget to pour vanilla.

The biscuit needs to be cut. To do this, take a long knife. It is important that the cake is completely cooled by this time. We make three plates of approximately the same thickness from it.

It remains only to smear the biscuit with a prepared cream of sour cream and powder. This recipe does not give a decoration option, we choose at our discretion. Usually it is customary to sprinkle such unstable creams. Great for this are nuts, chopped cookies, grated waffles.

Sour cream melts when sugar is added, and also in a warm place. That is why the cream after preparation, and the cake after lubrication immediately sent to the refrigerator, do not hold at room temperature.

Option 2: A quick recipe for sponge cake with sour cream

You can also prepare delicious and delicate sponge cake with sour cream cream from purchased cakes. With them, the process will be reduced to 15 minutes. A couple more hours will need a cake for impregnation, it is even better to lubricate it in the evening. We select the sour cream that is thick, which will not drain from the cakes.

Ingredients

• 500 g biscuit cakes;
• 150 g of powdered sugar;
• 600 g of sour cream 25-30%;
• 70 g coconut or chocolate;
• 10 g vanilla sugar.

How to quickly make a biscuit cake with sour cream

Combine sour cream with powder and vanilla sugar, whisk a little. You can not turn on the mixer, but simply shake with a spoon. We do it carefully, it’s easy to turn oily sour cream into oil about the appearance of grains that appear. If sugar will be used instead of powder, then stir until completely dissolved

Now just grease the thin biscuits with the cooked cream. We try to calculate so that it turns out to be evenly distributed. On the upper part and sides we leave a little more to coat everything with high quality.

Now just rub the white or dark chocolate or take coconut. Sprinkle the cake. But you can decorate with cookies, sweets, not very juicy berries.

A layer of chopped banana is ideal for such a cake. It will dilute the taste, and also makes the dessert taller; low-cakes are usually made from prepared cakes.

Option 3: Sour cream and biscuit cake

A biscuit cake recipe in which cakes are cooked on sour cream. They are much heavier than in the classic version, have a rich taste, and also always work. For cream, you also need sour cream. For the test, you can take a small fat content of up to 20%, but for the interlayer not less than 25%, otherwise it may leak.

Ingredients

• 240 g of flour;
• 3 eggs;
• 650 g of sour cream (400 g for cream);
• 8 g of soda;
• 200 g of sugar;
• 150 g of powder;
• vanillin.

How to cook

We measure sour cream for the dough, we send the eggs to a bowl. Add granulated sugar and beat for 7-9 minutes at high speed with an electric mixer, then add sour cream. Mix. Pour flour and pour soda on it. To extinguish, take a tablespoon of vinegar 9%.

The mixed sour cream dough is sent to the mold no more than 23 cm. We bake the sour cream at 170 degrees 40 minutes. You can pour it into two identical forms, put it side by side and bake at 180 degrees for 25-30 minutes.

We make a simple cream of sour cream and powdered sugar. Mix until smooth, add vanilla. But this is not a rule, you can pour zest or add essence.

Cut the sour cream cake into two parts, coat the middle well, cover the top and sides with the rest of the cream. We send the cake to soak in the refrigerator for 10 hours. Decorate the sour cream to your liking.

If it was not possible to find thick and fat sour cream, then we buy any other product, but in larger quantities, pour it into a linen bag and hang it. Excess fluid drains after a couple of hours.

Option 4: Chocolate Sour Cream-Biscuit Cake

Chocolate cakes from sour cream biscuits are very hearty, fragrant, and involuntarily cause appetite. Cooking cakes with cocoa is very simple, they are always lifted and obtained by adding baking powder. For cream, we take sour cream 25%, for the test, 15% fat is enough.

Ingredients

• 2 eggs;
• 240 g sour cream 15%;
• 90 g of powder;
• 500 g of sour cream 25%;
• 15 g of baking powder;
• 130 g of flour;
• 2 tablespoons of cocoa;
• 130 g of sugar.

Step by step recipe

Measure the sour cream for the dough. Beat eggs and sugar thoroughly with a whisk to dissolve all the grains. Add sour cream to them, stir. We combine flour and cocoa, we fill up the cultivator, then we send everything to the dough, it is advisable to sift. Stir.

Cover a small baking sheet, pour out the dough and bake for 25 minutes at 180 degrees. Cool the sour cream sponge cake, cut into two pieces.

We make a simple cream with icing sugar and sour cream, you can pour vanillin. Lubricate cakes by stacking on top of each other. We decorate in any way, send the cake to soak in the refrigerator for the night.

It is not necessary to make the cream simply from sour cream, you can also add cocoa to it. In addition, the powder makes the mass thicker, it certainly will not leak.

Option 5: Sour cream and biscuit cake with nuts

Walnut biscuit with sour cream is an incredibly fragrant dessert, which is also quite simple and quick to prepare. You can take walnuts or peanuts, almonds or hazelnuts for him, it turns out deliciously even with sunflower seeds.

Ingredients

• 1.5 tbsp. nuts
• 6 eggs;
• 1.2 tbsp. Sahara;
• 8 g of ripper;
• 140 g of powder;
• 650 g sour cream;
• 1.5 tbsp. flour;
• 70 g of oil.

How to cook

Pour the nuts into the pan and fry a little. Cut the glass half finely, you can sweat. Mix with a prescription amount of flour, add baking powder. It will be a mixture for the test.

Melt the butter, let it cool. Beat the eggs to a steaming foam with sugar at the highest speed mixer. Add butter, stir, add the nut flour, which was prepared a little earlier.

Pour the dough into a shape of 25 cm, set to bake at 180 degrees for about 40 minutes. Then cool the biscuit, cut into four thin cakes. If suddenly he did not rise much, then we do three pieces.

Beat sour cream and powder. The remaining nuts are chopped or chopped, but not until small crumbs. We coat each cake, lightly sprinkle with nuts, literally one tablespoon. The rest decorate the top of the biscuit cake. We set to soak for 7-10 hours.

If the cream is still liquid, then it can be thickened with coconut. Pour, stir, leave to swell. But it is best to use special thickeners that are sold for these purposes.

Take the eggs, carefully separate the yolks from the proteins. This can be done manually, but better - with a special device that will help you do this procedure quickly and accurately. In a deep bowl, place the yolks, pour sugar.

Now, using a mixer, beat sugar with yolks at the highest speed until they acquire a light shade. Sour cream (better - more fat, about twenty percent), put to the yolk mass and mix thoroughly until smooth.

Sift the flour to the egg mass. This must be done so that the flour is enriched with oxygen. Then the dough will be soft and rise well in the baking process. Stir the dough with a spoon until all the lumps have dissolved in it.

Squirrels that you separated from the yolks, put in a separate bowl, wiped dry. Cool them well in the refrigerator. Then add a pinch of salt and beat with a mixer very quickly until you get persistent white peaks.

Beat the whipped proteins very carefully in a bowl in which the dough was made from flour, sour cream and egg yolks whipped with sugar. Stir the mixture slowly, clockwise to make it homogeneous. Also get slaked soda.

Take a detachable mold and grease it with butter so that the biscuit does not stick to it. Pour the biscuit dough into the mold. Preheat the oven to one hundred and eighty degrees and bake the product in it for fifty minutes. Readiness check with a wooden skewer. Poke a biscuit, if it comes out dry, then it is ready.

• 1 Classic sour cream sponge cake
• 2 In the oven
• 3 In a slow cooker
• 4 With the addition of oil
• 5 Chocolate sponge cake on sour cream
• 6 With condensed milk
• 7 with cocoa
• 8 without adding eggs
• 9 Recipe with sour cream in milk

It is enough to be able to cook biscuit on sour cream well to regularly pamper your loved ones with amazing pastries. Ready-made treats can be served as an independent sweet addition to milk or tea, or used as the basis of a composite cake. The following are the most successful recipes of the discussed biscuit.

Classic sour cream sponge cake

To diversify and decorate a delicacy according to such a recipe, pieces of fresh berries and fruits will help. Ingredients: 4 pcs. table eggs, 220 g granulated sugar, 90 g medium fat sour cream, small. spoon of baking powder, 2 large tablespoons of vanilla sugar, 260-270 g of flour.

1. Eggs are beaten with two kinds of sugar. The products need to be mixed until smooth and there are no obvious sweet grains.
2. Sour cream and baking powder are laid out in the mass.
3. It remains to add the sifted high-grade flour in parts.
4. The base is baked for about half an hour.

The readiness of the workpiece is conveniently checked with a toothpick.

In the oven

The oven most often turns out to be the main assistant to the hostess in the preparation of such desserts. Ingredients: half a glass of high-grade flour and the same amount of very fat sour cream, 4 tablespoons, 2/3 small. tablespoons of baking soda, freshly squeezed lemon juice for quenching, 160 g of granulated sugar, a pinch of salt.

1. The mixer mixes the egg mixture with sand until smooth and white.
2. Sour cream, slaked soda, and salt are added to the resulting mass.
3. Flour is sieved in small portions into the dough. This must be done from a high distance so that the product can be enriched with oxygen.
4. The dough is poured into a mold treated with vegetable oil.
5. A dish is baked at 190 degrees for at least half an hour.

It is very important in the process not to open the oven door, but to monitor the readiness of the dessert through the glass.

In a slow cooker

If the “smart pan” has a baking mode, then this will greatly facilitate the life of the hostess. For example, it will allow you to quickly and easily bake delicious biscuits. Ingredients: half a pack of fatty butter, a glass of granulated sugar and sour cream, 4 tablespoons, 2 tbsp. high-grade flour, a large spoon of baking powder, vanillin to taste.

1. Sand with egg contents is beaten for a long time using a blender or mixer. As a result, the liquid should be covered with thick foam.
2. Oil is melted directly in the appliance bowl. Not cold sour cream and a sweet egg mixture are laid out to it.
3. All the remaining loose components that are well mixed are sent there.
4. A treat is prepared in the appropriate program for 65-70 minutes.

It is advisable to leave a ready-made biscuit on heating for another 10-15 minutes.

With oil

Often, sour cream in the recipes discussed is combined with fatty butter. To prepare a lush soft biscuit, you need to take 120 grams of it. Sour cream will need 200 grams. The remaining ingredients: 4 tablespoons, 180 g sugar, 2 pinchs of fine salt, 260 g wheat flour, 8 g baking powder.

1. The oil is melted in a saucepan and slightly cooled.
2. Eggs are divided into parts. Proteins from them are whipped with a pinch of salt to a lush foam. In the process, half of the sand is gradually introduced into the mass.
3. The remaining sugar and salt will be used to beat the yolks. As a result, a creamy mixture should appear in the bowl, where melted oil is poured into a thin stream. Next, sour cream is introduced.
4. The spatula combines the masses based on proteins and yolks. You need to do this with slow, calm movements.
5. It remains to fill in a bowl, with all prepared ingredients, sifted flour in advance with baking powder.
6. The components are mixed with a spoon, without using a mixer.
7. The biscuit will be baked oiled in the oven for 40-45 minutes.

You can cut the finished base into two parts, coat with the selected cream and serve with tea or chicory.

Chocolate sponge cake on sour cream

This recipe came to us from French cuisine. It pleases with its simplicity and accessibility. Ingredients: 4 tablespoons, half a glass of sugar, 1.5 cups of light flour, 1 cup of homemade sour cream, a pinch of fine salt, a bar of dark chocolate, a small spoon of soda.

1. In some dishes, chocolate and butter are melted. The slightly cooled components are joined by a wide wooden spoon.
2. Sand interferes in the resulting warm mass. It is necessary to wait until its crystals are completely dissolved.
3. Separately, beat eggs until foam. Then they are also poured into a chocolate mixture.
4. Last, flour sifted with baking soda is added to the base.
5. Homogeneous dough is poured into a form covered with parchment.

First, the biscuit is baked for 25 minutes at 180-190 degrees, and then another 10 minutes at 150-160 degrees.

With condensed milk

According to this recipe, you can make a cake for quiet home gatherings. Ingredients: a glass of sugar and fat sour cream, 2 tablespoons, a small spoonful of hydrated soda (it is best to use lemon juice for this), a standard can of condensed milk, a pack of fatty butter, 2 cups of white flour.

1. Sand combines with sour cream and eggs. The ingredients are thoroughly mixed.
2. Sieved flour is introduced into the resulting mass in small portions in advance a couple of times. Baking soda is added. If it is not previously extinguished, then the taste of the product will be felt too clearly in the test.
3. The resulting mass is laid out in a mold and baked until golden brown for 20-25 minutes.
4. The cake is cut into two halves and smeared with softened butter, whipped with condensed milk. You can do several levels at once. This will require very thinly sliced \u200b\u200bcakes.

Cream of condensed milk and sour cream for biscuit according to the described recipe is also great. To do this, instead of butter, cream uses fatty sour cream.

With cocoa

It is important to choose high-quality cocoa for such a biscuit. It is taken 5 tbsp. The remaining ingredients: half a pack of fatty butter, a table egg, a glass of low-fat sour cream, a pinch of baking soda and salt, 1.5 tbsp. white wheat flour.

1. Bulk components are alternately introduced into the melted oil.
2. The last in the mass is added sour cream and well beaten eggs.
3. The dough is mixed until smooth and laid out in a mold.

A treat is prepared for 35 minutes. The first 20 minutes - at 180 degrees. The rest of the time is at 160 degrees.

No eggs added

Did the eggs run out in the fridge? No problem! It will be possible to cook a biscuit without them. Ingredients: a glass of high-grade flour, the same amount of fat sour cream, a pinch of soda, salt and vanilla, half a glass of vegetable oil, 2/3 glasses of granulated sugar.

1. Soda is “quenched” by sour cream and left for a couple of minutes.
2. After the appearance of bubbles, oil, sand, vanillin, salt are added to the mixture. The ingredients are whipped.
3. At the end, flour is poured.
4. The mass is poured into a silicone mold.

The base of the dessert is baked for 15-17 minutes at high temperature.

Recipe with sour cream in milk

The dairy product is suitable for any fat content. It will be enough 1/3 Art. milk. The remaining ingredients: 2 tablespoons, a glass of granulated sugar, 150 g butter, 2 tbsp. high-grade flour, a bag of baking powder, 2/3 of a standard glass of sour cream.

1. Flour is sifted with baking powder.
2. The butter is melted and whipped with sugar. Without turning off the mixer, eggs are introduced into the mixture.
3. Components from the first and second steps, as well as sour cream are combined.
4. Homogeneous dough is laid out in the form.

A magnificent biscuit is baked on sour cream for 40-45 minutes in the oven and about an hour in a slow cooker.