If you want to cook something tasty and save time, we suggest you make a simple cake with sour cream. It turns out deliciously tender, tasty and incredibly satisfying.

A simple sour cream cake recipe

Ingredients:

• – 230 ml;
• sugar – 55 g;
• flour – 85 g;
• butter – 95 g;
• sour cream – 195 ml;
• cocoa – 20 g;
• soda – 5 g;
• egg – 2 pcs.

For cream:

• sour cream – 235 ml;
• sugar – 105 g.

Preparation

Beat the softened butter well with the eggs. After this, pour out the condensed milk, add sour cream and add flour. Next we throw in soda, slaked with vinegar and sugar. Divide the dough into 2 parts and add dry cocoa into one. We coat the mold with butter and bake alternately white and chocolate cakes.

Next, prepare the cream: mix sour cream with sugar and beat lightly. We cut the finished cakes in half lengthwise with a knife, pierce them with a fork, coat them with cream and form the cake. Place the treat in the refrigerator for several hours.

A simple recipe for “Mannik” cake with sour cream

Ingredients:

• egg – 3 pcs.;
• semolina – 215 g;
• sour cream – 215 ml;
• sugar – 175 g;
• baking soda - a pinch;
• breadcrumbs - to taste;
• powdered sugar and dried coconut - for decoration.

Preparation

Pour semolina along with sugar into a bowl. Add low-fat sour cream, beat in eggs and mix everything until smooth. Cover the resulting mixture with a lid and leave for 30 minutes, then add the baking soda and mix thoroughly. Coat the baking dish with butter and sprinkle with lightly ground breadcrumbs. Pour the dough and bake the manna until done. After this, decorate a simple sour cream cake with powdered sugar or dry coconut.

Melt the butter in the microwave or on the stove and let it cool to room temperature. You can also take out the butter in advance and let it soften at room temperature. You can do this and that with the oil.

Beat eggs with a glass of sugar and a packet of vanilla sugar until fluffy until the sugar is completely dissolved. Add butter and stir.

Pour in a glass of sour cream (200 ml) and mix the dough again. You can use any fat content for sour cream for the dough.

Sift the flour with baking powder and gradually add to the dough. Baking powder can be replaced with 1 teaspoon of baking soda, quenched with vinegar. Sour cream dough is quite heavy and often does not rise well, so baking powder or soda is a must.

The dough needs to be mixed well so that there are no lumps, but you don’t need to be too zealous, otherwise the dough will turn out sticky and heavy.

It is also worth considering that the thickness of the dough itself will depend on the thickness of the sour cream and the size of the eggs. Therefore, depending on the intermediate result, you can add a spoonful of sour cream or a spoonful or two of flour. The dough should be a little thicker and denser than thick sour cream.

Grease molds with a diameter of approximately 20 cm with butter and lightly sprinkle with breadcrumbs or semolina.

Divide the dough into two parts and add cocoa powder into one of them. In order not to dirty the extra container, you can immediately transfer half of the dough into the prepared form, and add cocoa to the remaining dough and mix well.

Pour the dark batter into the second pan.

It’s okay if one of the forms is a little larger - the baked cakes can be trimmed, and the trimmings can be used to decorate the sides. But don’t take molds that are too small - the sour cream dough won’t bake properly.

Bake the cakes at 180 degrees for about 30 minutes (depending on the characteristics of the oven). Check readiness with a skewer - it should come out dry.

Allow the finished cakes to cool completely. Do not cut while warm!

Cut the cooled cakes into two parts.

If necessary, trim the cakes to the same size. If both cake layers have too sloping “caps”, then the “cap” of one of them needs to be cut off a little so that it is convenient to lay the cakes on top of each other.

Beat 600 ml of good quality thick sour cream with a glass of sugar, a bag of vanilla sugar and a packet of thickener for cream or sour cream. You should get a thick fluffy cream.

Place one cake layer on a dish and spread generously with cream. Then the next one and apply cream again. So stack all the cakes on top of each other, alternating dark and light. It’s good to coat all the cakes with cream.

Sour cream cake, perhaps the most popular homemade cake. It's all about the advantages, of which this simple cake has plenty. It bakes quickly and easily. To prepare it, you don’t need to roll out the cakes, knead the dough, dirtying the space around you, and you don’t need any special skills or exotic products. The cake is not too sweet and not very high in calories. And if you apply a little imagination, an everyday pie can easily turn into an admirable culinary masterpiece.

Smetannik is a tender, moist cake made from sour cream dough. Sour cream is used both for making dough and for making cream. You can add fresh fruits, dried fruits or berries to the cream.

The most delicious sour cream cake - classic recipe

Recipe ingredients:

for the cakes:

• sour cream 250 g.
• eggs 2 pcs.
• sugar 1 cup
• margarine 100 g.
• flour 3-4 cups
• soda 1 teaspoon
• vinegar 1/2 tbsp. spoons
• cocoa powder 2-3 teaspoons

for cream:

• sour cream 450 ml.
• sugar 1 cup

Cooking method:

1. Melt the margarine and let it cool. Combine eggs with sugar and beat. The sugar should dissolve. Add margarine and stir until smooth and homogeneous. Pour vinegar into sour cream, add soda, stir. When the sour cream begins to foam, add it to the egg mixture. Stir.
2. Add flour in small parts and knead the dough with a whisk. The dough should be like thick sour cream.
3. Divide the dough into two parts. Add cocoa powder to one of them. Stir. Bake the cakes in a greased pan in an oven preheated to 180°C. Check readiness with a wooden stick. It should remain dry. Let the finished cakes cool.
4. To prepare the cream, beat the sour cream and sugar with a mixer into a fluffy mass. You can add vanilla to the cream.
5. Using a sharp knife, cut the chocolate cake into two pieces. Grease the cakes with cream and let the cake brew. The top can be covered with the same sour cream or decorated with icing or grated chocolate.
6. Advice: To prepare the cream, it is better to use thick, fatty sour cream. Rare sour cream can be improved. Place a clean linen napkin in a colander, pour in some sour cream and leave it overnight. Excess whey will drain and the sour cream will become thicker.
7. Try the sour cream before preparing the cream, it should be fresh and not sour.

Chocolate cake “Smetannik” with cherries in a slow cooker

Who doesn't love cherries in alcohol! It successfully combines the sweet and sour taste of cherries, the bitterness of chocolate and the aroma of cognac. The same principle can be applied to cake. Prepare chocolate sour cream with cherries. In this recipe we will tell you how to bake chocolate sour cream cake at home. Success guaranteed!

Recipe ingredients:

for test:

• flour 3 cups
• sour cream 250 ml.
• eggs 3 pcs.
• sugar 1 cup
• soda 1 teaspoon
• vinegar 1 tbsp. spoon
• cocoa powder 3 tbsp. spoons
• cherry 500 g.

for cream:

• sour cream 250 ml.
• sugar 1/2 cup
• black chocolate 100 g.
• coffee liqueur 100 ml.

Cooking method:

1. Knead the dough. Grind the eggs with sugar. Add sour cream, soda, slaked vinegar, flour. Add cocoa powder at the very end. The dough should be richly chocolatey, so the amount of cocoa can be increased.
2. Place the dough in a greased multicooker bowl. Scatter pitted cherries evenly on top. Lightly press the berries into the dough. Set the "Baking" mode. Approximate cooking time is 40-100 minutes. Do not open the lid for the first 40 minutes. Next, check the readiness with a wooden stick.
3. Cool the finished cake. Cut crosswise into 2 parts. Soak the cakes with coffee liqueur. You can use cognac.
4. Melt the chocolate in a water bath. Add sugar and sour cream. Heat until sugar dissolves. Cool the cream. Grease the cakes generously. The top of the cake can be covered with cream, sprinkled with powdered sugar or decorated with chocolate icing.
5. Advice: In winter, the cake can be made from frozen cherries.
6. The crust is delicious on its own. Without the cream, sour cream with cherries is a good, rustic version of fruit pie.

Shaggy cake “Smetannik” with condensed milk and prunes

If you want to surprise your guests with the taste and unusual appearance of the cake, bake a shaggy pie with prunes. Due to the combination of white and chocolate dough, the cake has an unusual marble pattern on the cut. Prunes in combination with sour cream and condensed milk will give the dessert a special piquancy. The cake turns out delicious and not too sweet.

Recipe ingredients:

for test:

• sour cream 300 g.
• sugar 1 cup
• margarine 50 g.
• flour 2 cups
• eggs 2 pcs.
• baking powder 1 teaspoon
• cocoa powder 3 tbsp. spoons
• salt a pinch

for cream:

• condensed milk 1/2 can
• sour cream 100 g.
• prunes 500 g.

Cooking method:

1. Replace the dough. Grind the eggs with sugar. Add melted margarine, sour cream, salt and flour mixed with baking powder. Divide the dough into 2 parts. Add cocoa powder to one.
2. Grease the mold with oil. Pour the white dough first, then the coffee dough into the center and mix chaotically, creating a marble pattern. Bake in a preheated oven for 40 minutes, checking for doneness with a dry wooden stick. Cool the finished cake.
3. Rinse the prunes. Fill with warm but not boiling water. Let stand for 15 minutes. Drain the water. Remove the pits if using prunes with pits. Dry.
4. Prepare the cream for the cake. Beat condensed milk with sour cream. If you like sweeter desserts, add sugar and stir until smooth.
5. Carefully remove the pulp from the cake, leaving only the bottom and side. Break the crumb into pieces. Place the dough pieces back, dipping each one in the cream and topping with prunes. Let the cake sit. Use frosting or melted chocolate as decoration.
6. Advice: The cake will be even tastier and more interesting if you put a piece of walnut in each prune or add nuts to the cake between pieces of dough.

An amazing recipe for a cake - it “met” seemingly incompatible products - soft sour cream with a pronounced milky taste, prunes, which many people don’t like because they don’t know how to “insert” them correctly into a dish, a delicate sponge cake with sour cream. This recipe is a vivid example of how you can make a cake with a non-standard taste, which, nevertheless, will appeal to all guests.

Ingredients

For the test let's take:

1. 4 large eggs;
2. Vanillin;
3. 220 grams of flour;
4. A packet of baking powder.

Souffle:

1. 20 grams of powdered gelatin, in plates;
2. A kilo of rich village sour cream;
3. 125 milliliters of milk;
4. 125 grams of sugar;
5. 150 grams of prunes.

Cooking process

Let's start with the dough base:

1. Beat the eggs until foamy.
2. Add baking powder, flour and vanilla, but not the whole portion at once, but little by little, spoon by spoon.
3. Knead for about 7 minutes, pour into a mold that you have previously covered with parchment, lightly oiled and sprinkled with flour.
4. Cover the top with a piece of foil to keep the dough soft.
5. Bake for 8 minutes at 190 degrees.

Souffle:

1. Remove the pits from the prunes, cut them into pieces, rinse and steam in boiling water or let steep in cognac/rum/liqueur (you can use any filling according to the recipe).
2. Pour the gelatin with milk and let it sit for 20 minutes.
3. Boil the lemon for 5 minutes in plain water.
4. Then beat the peeled lemon with a blender, add sour cream and sugar.
5. Warm up the gelatin so that the grains melt, if it is not instant.
6. After cooling, pour into the sour cream mixture and beat.
7. Strain out excess moisture from the prunes, squeeze them with your hands and place them in the soufflé, stirring.

We collect:

1. The cake should be cut into as many pieces as you can (about 3-4).
2. Layer with cream soufflé.
3. We also grease the top with cream and apply a little on the sides.
4. Decorate: you can use prunes, chocolate, coconut flakes, and nuts, it all depends on your preferences and imagination.

Quick and easy Smetannik cake in the microwave. Delicate, rich taste. Prepared and eaten in 10 minutes!

Ingredients:

• Sour cream (fat) 200 g.
• Egg 1 pc.
• Milk 5 tbsp. l.
• Sugar 4 tbsp. l.
• Vegetable oil 3 tbsp. l.
• Flour 3 tbsp. l.
• Cocoa powder 2 tbsp. l.
• Starch 1 tbsp. l.
• Baking powder, 1 tsp.

Method for preparing a quick and simple Smetannik cake in the microwave:

1. Beat eggs with sugar. Separately mix flour, cocoa, starch and baking powder. Add the resulting mixture to the eggs and mix well. Add milk and vegetable oil. Knead the dough.
2. Place it in a greased (microwave safe) mold. “Oven” for 4-5 minutes at a power of 700 kW.
3. While the dough is “baking,” beat the sour cream and sugar.
4. Cut the cake into several layers and spread each layer with cream.
5. This makes a very quick cake for three.

Ingredients

For the test:

• Flour 2 cups
• Sugar 1 cup
• Eggs 4 pcs.
• Sour cream 200 g.
• Butter 100 g.
• Baking powder 1 tbsp. l.
• Vanillin

For cream:

• Sour cream, 400 g.
• Cottage cheese 200 g.
• Sugar 1 cup
• Vanillin.

Method for preparing sour cream in a slow cooker:

1. Beat eggs with sugar into white foam. Add sour cream and melted butter. Mix.
2. Add flour, baking powder and vanillin. Knead the dough.
3. Grease the multicooker bowl with butter and pour in the dough. Bake in the “Baking” mode for 80 minutes.
4. Remove the biscuit using a steamer basket and let it cool.
5. To prepare the cream, mix sour cream, cottage cheese, sugar and vanillin. Beat until smooth.
6. Cut the biscuit into 3-4 layers. Lubricate each one on top and sides with cream.
7. Place the finished sour cream in the refrigerator for several hours. Ready!

Ingredients

For the test:

• Flour 1.5 cups
• Sour cream 1 cup
• Sugar 1 cup
• Egg 1 pc.
• Cocoa powder 100 g.
• Soda 0.5 tsp.

For cream:

• Sour cream 1 cup
• Sugar 0.5-1 cup
• Instant coffee to taste
• Butter 50 g.

Method for preparing truffle sour cream:

1. Beat eggs with sugar. Add the remaining ingredients for the dough.
2. Grease the mold with oil and pour out the dough.
3. Bake for 60 minutes until done. Cut the cake in half.
4. Mix all the ingredients for the cream (except oil) and bring to a boil, but do not boil!
5. Add butter and beat the cream well. Grease the cake and let it brew.

Ingredients

For the test:

• Flour 1 cup
• Sour cream 15% fat 1 cup
• Eggs 3 pcs.
• Sugar 1/3 cup
• Cognac (optional) 1 tbsp. l.
• Cocoa powder 1 tbsp. l.
• Soda 0.5 tsp.

For cream:

• Sour cream 15% fat 400 ml.
• Boiled condensed milk 0.5 cans

Additives:

• Walnuts 20 pcs.
• Prunes 2 handfuls

Chocolate glaze:

• Milk 8 tbsp. l.
• Cocoa powder 6 tbsp. l.
• Sugar 3 tbsp. l.
• Butter 30 g.
• Cinnamon 1/3 tsp.

Method for preparing sour cream with condensed milk, nuts and prunes

1. Wash and pour boiling water over the prunes. Mix flour with soda. Beat eggs with sugar.
   Add sour cream, cognac and flour (with soda) to the eggs a little at a time.
2. Prepare two molds for baking cakes. Grease them with oil.
3. Pour one half of the dough into one mold, and the second half of the dough mixed with cocoa powder into the second.
4. Bake in the oven at 220 degrees for 5-7 minutes (the oven should already be preheated).
5. We take the cakes out of the molds. Mix sour cream with condensed milk. Finely chop the nuts and prunes.
6. Cut the cakes in half and spread with cream (put nuts and prunes on top of the cream).
7. Assembly: chocolate cake - cream - nuts and prunes - light cake - cream - nuts and prunes... and so on again...
8. Mix milk, cocoa and sugar. Cook until thickened. Remove from heat, add butter and cinnamon.
   Mix. Pour glaze over the cake and sprinkle nuts on top.
9. We put our sour cream in the refrigerator for a day. Read more:

It tastes like cottage cheese pie, but without cottage cheese.

Ingredients

For the test:

• Flour 350 g.
• Milk 100 ml.
• Egg 1 pc.
• Butter 1 tbsp. l.
• Sugar 0.5 tbsp. l.
• Yeast 0.5 tsp.
• Salt to taste

For filling:

• Sour cream 300 g.
• Eggs 3 pcs.
• Sugar 3 tbsp. l.

Method for preparing Tatar sour cream:

1. Dough. Mix warm milk with egg, flour, butter, sugar, salt and yeast. Knead the dough. Leave for an hour. Roll out the dough into a circle. Place in a greased mold. We form the sides.
2. Filling. Beat the eggs with sugar by hand. Add sour cream and stir until smooth. Pour the filling into the mold onto the dough. We bend the sides inward (toward the center).
   Bake for 30-40 minutes at 200 degrees.

Enjoy your tea!

Perhaps the most popular and familiar homemade cake to many is sour cream. The classic version of this delicious dessert consists of a light, delicate, rather fluffy sponge cake, cut into several cake layers, coated with an airy impregnation with a creamy taste.

The cream, and the dough itself, were always prepared with fresh homemade sour cream or kaymak (very thick heavy cream).

Now there are a huge number of variations of your favorite delicacy. Each housewife adds ingredients according to her taste and desire. For example, you can make multi-colored layers of dough or add nuts, berries or even fruit juices. However, two requirements always remain unchanged:

• the cakes must be soft, fluffy, and able to soak well;
• The cream used must be sour cream.

Preparing this sweet beauty is quite easy and simple. And the taste is simply amazing. That is why even culinary chains in large hypermarkets began to sell a series of cakes based on home recipes.

A good classic will never go out of style! Essentially, this is an ordinary fluffy sponge cake cooked in the oven. The dough is made from the simplest ingredients, and the cake is baked quite quickly.

Any tea party will become a small celebration thanks to the soaked sour cream. And if you decorate the top with fresh berries, chocolate chips or even ground scraps, then even for a birthday it won’t be a shame to put one on the table.

We will need:

• Sour cream – 600 gr.
• Flour – 1.5 cups.
• Sugar – 2 cups.
• Egg – 3 pcs.
• Butter – 1 tsp.
• Soda – ½ tsp.
• Vanillin – 1 pinch.

Preparation:

1. The first thing you should do is test. To make it more airy, you must first beat the eggs with a glass of sugar. Here it is important to achieve a state where the grains of sugar are completely dissolved in the egg mass. And the mixture will become homogeneous and smooth as a result.

Then add 1.5 cups of sour cream and whisk thoroughly again. You can also use a mixer for churning, but not at very high speed.

2. Then add sifted flour with soda and vanillin in portions to create a homogeneous thick creamy mass. At this stage, it is best to mix the mixture well with a mixer - it will better fill the dough with oxygen.

Allow the resulting mass to brew for 10-20 minutes. During this time, the flour will disperse, and the mixture will become more sticky and viscous.

There is no need to extinguish the soda - it will interact with the acidic environment of sour cream and give the desired reaction.

3. Prepare a baking dish: grease it well with butter and lightly dust it with flour or very fine semolina. Then pour the biscuit mixture into it and place it in a preheated oven to bake for 40 minutes at 180 degrees.

4. Remove the finished biscuit from the oven and cool to room temperature.

Then remove from the mold and carefully divide into 3 equal parts. This can be done with regular thread or a long thin knife. Doing this is not at all difficult - a little skill and experience, and three identical cakes are ready for further work with them.

5. Be sure to cool the remaining sour cream, then combine with sugar and beat until creamy. Sweet grains must dissolve.

If desired, you can add lemon zest or a little vanilla. Additives will give a pleasant aroma and subtle aftertaste.

6. Place the first porous cake on a plate. Apply a good layer of cream on top.

Cover with the second soft part of the sponge cake. Soak again with sweet sour cream filling. Repeat all steps with the last part of the baked goods.

In order for the cakes to be better soaked, before greasing, you can pierce them with a match, fork or knife with an indentation of 1-3 cm. This should be done especially if you do not like dry baked goods.

7. Be sure to also coat the edges of the formed cake so that they do not later stand out from the overall delicate composition with their dried crust. You can decorate with grated chocolate and leave in the refrigerator for a couple of hours so that the biscuits have time to soak.

Serve with fresh aromatic tea, coffee or other hot drinks. You can cut it into pieces right in front of guests or divide it into portions in advance.

Grandmother's cake with sour cream from Bakhetle

Bakhetle stores sell a chic and at the same time simple sour cream cake. It's called "Grandma's".

When you don’t have time, you can always use culinary services and buy ready-made baked goods. However, in your favorite kitchen you can cook no less tasty and beautiful.

The recipe is quite standard. For greater similarity, you can even prepare chocolate glaze and write the name with it, or apply a mesh or a beautiful edible design.

We will need:

• Sour cream, sugar - 2 cups each.
• Flour – 1 cup.
• Egg – 1 pc.
• Butter – 2 tbsp. l.
• Powdered sugar, cocoa - 1.5 tbsp. l.
• Soda, vinegar - ½ tsp each.

Preparation:

1. Combine a glass of sour cream and sugar, mix them well so that no grains remain. You should get a semi-liquid white homogeneous mass.

2. Break a fresh egg into it and beat with a whisk again.

Quench the soda with vinegar and pour the foaming mixture into the sour cream and egg sweet consistency. Mix well so that the reaction continues to form small bubbles.

3. Add flour and mix until there is not a single lump left in the liquid biscuit dough.

4. Preheat the oven to 180-200 degrees. Divide the workpiece into 3-4 parts by eye and pour one portion into the mold.

Send to bake for 20-30 minutes. Place the finished shortcakes on a flat surface so that when they cool, they do not lose their beautiful appearance or break.

5. Beat the remaining sugar and sour cream (1 cup each) until it reaches a creamy consistency and cool.

6. Coat the cooled cakes with cream, place them on top of each other and thoroughly soak the edges. Place the cake in the refrigerator for now, and at this time you can start preparing the sweet glaze.

7. Melt the butter in a steam bath. Add cocoa and powdered sugar to it. Stir well and simmer for 2-5 minutes until the glaze thickens a little. Cool slightly so that the chocolate mass does not immediately spread over the entire surface of the baked goods.

8. Take out the cooled cake, make an inscription or apply a design and leave for another 2-3 hours in a cool place to soak in sour cream.

Serve with hot tea and treat your family or friends.

Quick sour cream in a frying pan

There are situations when you don’t have an oven, a miracle stove, or a slow cooker at hand. And I really want to please my family with a delicious cake. It would seem: well, how am I supposed to bake cakes now?

It turns out that an ordinary frying pan will help even in making sour cream.

You just have to roll out the cakes very quickly, because they “fry” in a matter of minutes - all you have to do is remove the finished ones and put fresh layers of dough in their place.

We will need:

• Sour cream – 200 gr. + 500 gr.
• Butter – 30 gr.
• Sugar – 200 gr. + 200 gr.
• Flour – 2.5 cups + ¼ cup.
• Soda – 1 tsp.
• Salt – 1/3 tsp.
• Vanillin - to taste.

Preparation:

1. Grind sugar with sour cream (200 g each) and butter at room temperature. To do this, you should remove it from the refrigerator in advance. It is advisable not to melt it either in the microwave or in a water bath. When added, it should not be liquid, but simply soft and pliable.

Add vanillin and soda with salt. Mix well to obtain a liquid, homogeneous mixture.

2. Sift the flour and begin pouring it into the prepared sour cream “sourdough” in portions. Mix with a spoon as long as possible.

3. Then place the dough on the table and knead it by hand. Try not to “flour” the mixture too much, so that the cakes don’t turn out too hard.

We need them tender and airy!

4. Divide the plastic lump into 6-8 koloboks and cover with a waffle towel so that they do not become airy or crusty on top. Leave it right here on the kitchen table.

5. Take out one ball at a time and roll it into a layer half a centimeter thick.

6. Heat the frying pan and immediately place the thin workpiece on it. Fry on one side and turn over to the other. It will take literally only 2-3 minutes for each cake. In the meantime, one such “pancake” is in the frying pan, you need to quickly prepare the next one.

No need to grease the pan with oil! We added it to the dough and that's quite enough.

7. Cool the finished shortcakes and cut them so that you get identical circles with smooth edges. This can be done by attaching a lid or plate and cutting off the excess with a knife along the outer edge.

Trimming can also be done on a rolled out layer of dough, but it is better on already baked flatbreads - it turns out much smoother and the shape does not change with further manipulations.

8. Beat half a liter of thick cold sour cream with sugar (200 g) using a spoon to obtain a homogeneous, tasty cream. You can add vanillin to create a subtle, appetizing aroma.

9. Place the first cake layer on a plate, and top with 1-2 tablespoons of sour cream and carefully level it so that it completely covers the surface of the baked layer.

10. Place the next circle on top and coat it with cream again. Repeat this with all thin “biscuits” baked in a frying pan. You should get a beautiful turret with smooth edges.

11. Be sure to coat the top and sides so that they are also soft in the finished cake.

12. Break the trimmed parts of the baked dough into small pieces and grind into crumbs in a blender or crush with a rolling pin. They will be convenient to use as a sprinkle on the top and sides of the cake.

13. Spread half the crushed sprinkles onto the sides of the cake for a velvety appearance.

14. Sprinkle the remaining crushed biscuit scraps over the top.

You can lightly level it with a pastry spatula crumb, if you have one. If not, then you can do this with the back of a knife, or just with your palm.

15. Place the cake in the refrigerator for 5-12 hours so that the “fried” cakes are thoroughly saturated with cream and the sour cream becomes very soft and delicate in taste.

Since our cakes were not baked in the oven, it will take a little longer to soak them than usual.

Cut the finished dessert into beautiful identical pieces and serve.

No-bake sour cream cake with gelatin, fruit and broken biscuit

Everyone knows that cakes are very high in calories and fashionistas often deny themselves the pleasure of enjoying sweet pastries. However, you can prepare a dessert that will look impressive, will be healthy, and will be an excellent replacement for flour products.

You can make sour cream cake without using an oven! Jelly cream can, when hardened, take any shape of a mold, and there can be any fillers inside it. For example, cookies or fruit slices.

If you have 1-2 pieces of sponge cake left over, you can easily use them in this easy cake.

We will need:

• A piece of biscuit – 1-3 pcs.
• Gelatin – 4 tbsp. l.
• Water – 2 glasses.
• Sour cream 10% – 800 gr.
• Sugar – 1 glass.
• Mandarin – 4 pcs.
• Orange, banana – 2 pcs.
• Canned pineapple pieces - 1 can.

Preparation:

1. Stir gelatin in cool boiled water and set it aside for half an hour so that it swells well. Then put it on the fire and, stirring constantly, ensure that it is completely dissolved to a liquid syrupy consistency.

It should not be boiled. As soon as it dissolves, immediately remove it from the hot burner. Turn off the stove and let cool.

2. It is best to cut the biscuit pieces into small slices or one and a half centimeter cubes. Peel all fruits. Cut bananas and oranges into beautiful wheels, and disassemble tangerines into slices. Drain the syrup from the pineapples.

3. Beat sour cream with sugar until the latter is completely dissolved. Pour the cooled gelatin into this mixture in a thin stream, stirring all the time so that both liquid consistencies are evenly combined.

4. Line a baking dish or any deep dish (you can even use a cast-iron frying pan) with a layer of cling film, trying not to make pinches or “wrinkles,” because the jelly filling will exactly repeat the surface when it hardens.

Line the sides with orange circles, and make a patterned arrangement of tangerine slices and halves of orange slices on the bottom.

5. Add half of the biscuit cubes and spread them into an even layer. Pour in half of the sour cream and jelly cream.

6. Pour in the mixture of pineapple pieces, the rest of the fruit slices and the second part of the biscuit squares. Lightly press them down with your hand so that the filler does not form a mound, but is distributed in an even layer to the very edges of the dish.

Pour in the remaining cream until everything is covered.

7. Cover with a layer of cling film on top. Cover with a flat dish or place a wide frying pan on top, so that this part of the cake ends up completely flat - after all, it is on this part that it will then stand when finished.

8. Cool in the refrigerator for at least 10 hours, then remove the film and turn it out onto a flat plate. Carefully remove the mold and the film underneath.

9. Can be served with either hot drinks or a milkshake. Cut the cake with a sharp knife into triangular portions or squares.

Looks elegant with a couple of scoops of vanilla or pistachio ice cream.

Very tasty and simple sour cream cake in a slow cooker

Many people already know from personal experience that in a multicooker, in almost 99% of cases, gorgeous tall biscuits are obtained. It is from one of these that we will cut airy cakes, and then soak them with sour cream.

We will need:

• Sour cream – 500 gr.
• Sugar – 170 gr. + 150 gr.
• Flour – 150 gr.
• Egg – 5 pcs.
• Sour cream thickener – 1 sachet.
• Vanillin – 1 pinch.
• Butter – for greasing the bowl.

Preparation:

1. Beat fresh eggs at room temperature to a stable, very fluffy foam using a mixer. Then, continuing the operation of the electric whisk, pour sugar (170 g) into the egg mixture in a thin stream.

2. Add sifted flour with a pinch of vanillin to the previous components in three additions, and combine each of them with the whipped mass using a spoon or spatula. Moreover, mixing must be done so that the air mass does not settle: carefully turn the dough from bottom to middle.

3. Grease the multicooker bowl with oil and pour semi-thick biscuit dough into it. Bake for an hour with the lid closed on the “Baking” mode.

4. Place a steaming bowl on top and carefully turn the contents onto it. It is advisable to immediately transfer the cake to a wire rack or cutting board and leave it there to cool.

5. Cut a beautiful tall sponge cake into 3-4 equal parts.

If you decide to use thread for this, be sure to first make shallow cuts with a knife in several places around the perimeter at the height of each future cake, so that it is convenient to insert the thread into them and get even cuts.

6. Combine sour cream with sugar and mix them well. As soon as the crystals dissolve, add the cream thickener and beat again. Let stand for 5-10 minutes until the cream thickens well.

7. Apply an even layer of thick cream to each cake using a pastry spatula. And now all that remains is to form the sour cream cake by placing the soaked cakes on top of each other.

8. Be sure to coat the sides and top of the folded back sponge cake with the remaining cream. You can decorate with grated chocolate or coconut shavings.

9. Before serving, it is advisable to keep it in a cool place for at least five hours so that the sour cream component penetrates into the biscuit layers and you get a well-soaked dessert.

In general, it is advisable to give any cake time to brew. Otherwise, the cakes and cream will appear to be separate layers and not a single whole.

Video on how to make sour cream with condensed milk and prunes

You can also make sour cream very quickly using this recipe. It is interesting because the dough for it is prepared with condensed milk, and prunes are used as an additional layer. It happens that walnuts are also added to the filling.

The video is very short and therefore the ingredients are not given here. To make things easier for you, I will write them here.

To prepare the dough we will need:

• Flour – 150 gr.
• Condensed milk – 380 gr.
• Egg – 2 pcs.
• Baking powder for dough – 1 teaspoon.

For filling:

• Prunes – 100 gr.

For cream:

• Sour cream – 500 gr.
• Sugar – 100 gr.
• Vanilla sugar – 2 tbsp. spoons.

As I already said, the recipe is quite simple and the method of preparation is very similar to all previous ones. Therefore, I am sure that there will be no difficulties with his perception.

The end result is such a beautiful and delicious cake. Serving it to the table and treating friends can be especially pleasant.

And although this is no longer quite a classic, if you love it in a traditional performance, then it happens that you want variety, and then on this basis you compose such interesting versions.

By the way, to give your favorite sour cream a new interesting note and mysterious look, you can prepare some of the biscuits by adding cocoa powder to the dough.

Or make impregnations from multi-colored cream layers. You can add poppy seeds, ground nuts or pieces of dried fruit to the dough, sour cream. But these will most likely be other cakes based on your favorite classics.

In any case, prepare homemade cakes and delight your friends and family with them.

Bon appetit and delicious homemade sour cream cakes!

For the cake dough:

• 500 grams of sour cream (10-15%);
• 3 cups flour;
• 1 cup of sugar;
• 200 grams of melted and cooled butter;
• 2 eggs, not small, category 1;
• 1 gram of vanillin;
• 1 teaspoon of soda, quench with apple cider vinegar about 2 tablespoons;
• 1 tbsp cocoa (you can leave it out, otherwise the cake will be pure white).

For cream:
• 500-700 grams of sour cream (30-40%);
• 0.5 cups sugar.
For impregnation:
• 1-1.5 glasses of orange juice.

For decoration: biscuit crumbs, nuts. You can have fruits, chocolate and so on.

How to make Smetannik cake, step-by-step recipe with photos

Step 1. How to make and bake cake layers.

Beat the eggs with sugar until white, that is, the sugar should dissolve.

Add sour cream, mix well, then melted cooled butter, vanillin.

Gradually add flour, stirring frequently. The dough should have the consistency of sour cream. Add cocoa and slaked soda. Mix everything well. There should be no lumps!



The dough turns out runny, like thick sour cream.



Some people bake a large sponge cake and then cut it lengthwise. I wasn’t confident in my abilities, then the biscuits turn out to be very porous and I don’t know how to cut them. So I greased a simple cast iron frying pan and poured the dough onto it, spreading it evenly over the surface. About 0.5 cm thick.



You need to bake in a well-heated oven. No matter how much I tell you, check the readiness with a match - if it’s dry, then the cake is ready. Take out the frying pan and carefully remove it using 2 spatulas. Pour the crumbs that are left from the biscuit into a saucer - this will be the topping.



Thus, we bake 5 cakes and set them aside to cool. The first cakes bake faster, so don't get distracted and watch carefully! Baking temperature is approximately 190-200 degrees. It's better not to put them hot on top of each other, they might stick together.

Step 2. How to prepare the cream.

Here we need to make a retreat. Why did I write that the cream requires 500-700 grams, this is quite a wide range. It's all about the fat content of the sour cream, and whether you will weigh it out to remove excess whey (read how to do this in the Black Broker cake). If the sour cream is thick, it takes more and 500 grams may not be enough for you. Is it necessary to weigh out sour cream or not? I didn’t do that this time and the sour cream was thinner. If you have time, you can do this, it won’t make things worse and the cream will be thicker. Just hang it in the refrigerator, otherwise it may turn sour.

Add sugar to the sour cream, mix everything well until the sugar is completely dissolved. I mixed with a whisk, since with a blender at such a fat content you can beat it until it turns into butter and the liquid will begin to separate. Why do we need these problems?
When adding sugar, the cream becomes thinner. So before applying the cream, put it in the refrigerator for half an hour.

Step 3. Assembling the Smetannik cake.

I don't assemble the cake in a cake pan because I'm terrible at this task, so I recommend using a large flat plate or tray. Then carefully transfer the cake to a clean cake pan.

We sort the cakes. We put the most unsightly one at the bottom :) First, use a silicone brush to lubricate 1 side with orange juice. Be especially careful to smudge the edges, they can be a bit rough. Place the cake with the greased side down, grease it on top and let it soak for about 1-2 minutes. Next, apply the cream and distribute it evenly.



We do this 5 times. That is, each cake should be soaked in orange juice on both sides and coated with cream. At the end, coat the sides well.
Sprinkle the top with nuts in the middle and biscuit crumbs around the edges. You can sprinkle the sides with chocolate chips. I didn't do this.