Sour cream cake recipe. Sour cream cake: secrets of cooking at home (with photos). Pan recipe

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.

Like every phenomenon in the world, Smetannik cake has its own history of birth. There are just several versions, and which one is the only true one, one can only guess. According to the first legend, the recipe for Smetannik appeared under Alexander II. And its creator is a certain thieving chef. Having once prepared sour cream “to take away,” he was caught red-handed and, under fear of royal disgrace, hastily composed a story about a new dish for the Tsar-Father. Apparently, in addition to being a thief, he also had perfect culinary skills, because the end result was a delicious sour cream that is loved by the people to this day.

The second legend is quite trivial, nevertheless, it exists. According to her, thrifty village housewives tried adding stale sour cream to the dough so as not to waste the goodness. At first these were delicious butter flatbreads, then tender buns appeared, and in the end the recipe was transformed into a pie. It began to be called a cake at the moment when some enterprising housewife greased the cake layers with sour cream. For a long time, sour cream was prepared at home, because its preparation requires completely ordinary, simple products. But the original classic recipe for the Smetannik cake apparently got lost over the years, being modified and supplemented with completely new products. In this article we will talk about how to prepare Smetannik at home, preserving the main ingredient of the cake-pie - natural sour cream.

Smetannik" classic

This recipe is used to prepare “classic” Smetannik in its modern sense. This cake was loved in the Soviet Union, so it was prepared often and with pleasure.

For the cakes you will need:

Wheat flour – 1.5 cups;
Sour cream (fat content not less than 20%) – 1 cup;
Granulated sugar – 1 glass;
Chicken eggs – 3 pieces;
Vanillin – 1 sachet;
Baking soda – 0.5 teaspoon

For cream:

Sour cream, the higher the fat content, the better – 1.5 cups:
Granulated sugar – 1 cup

Preparation:

Beat the eggs and sugar until they have a stable, fluffy foam and the sugar is completely dissolved.
Add sour cream, mix gently.
Add vanillin and soda to the mixture and mix thoroughly.
Add the sifted flour and knead into a thick dough of homogeneous structure.
Preheat the oven to 180°C.
Pour the dough into a non-stick pan. If the baking dish is classic, it can be greased with vegetable or butter.
The pie is baked for about 35 minutes.
While the sour cream is in the oven, prepare the cream. To do this, beat sour cream and sugar until the sugar dissolves and the creamy mass acquires a fluffy structure.
We check the readiness of the cake with a match.
Cut the completely cooled cake crosswise with a knife.
Apply air cream to both halves, placing one on top of the other.
We layer the cream on only the cut and top of the cake, but also on its sides.
The finished cream can be decorated with nuts, fruits, and chocolate chips.

This is how the simplest sour cream is prepared, the recipe of which is taken as a basis. All other interpretations of the pie are prepared according to this principle. When preparing the Smetannik cake, you can safely experiment, because it is completely uncomplicated to prepare, and the result is always positive.

Tatar pie Smetannik

The so-called Tatar sour cream has appeared on the shelves of the Bakhetle supermarket chain, which differs from the classic recipe in its amazing delicate taste that literally melts in the mouth. This recipe is offered for those who have tried the legendary pie and want to remember its taste. And also for those for whom Smetannik, like in “Bakhetla”, is a new product that they want to cook for themselves and their loved ones.

For the test:

Wheat flour - 2 cups;
Unboiled milk – 1 glass;
Chicken egg – 1 piece;
Melted butter – 1 tablespoon;
Vegetable oil – 2 tablespoons;
Granulated sugar – 1 tbsp;
Fine salt – 1 teaspoon;
Soda - on the tip of the knife;
Yeast – 1 teaspoon.

For filling:

Full-fat sour cream – 2.5 cups;
Granulated sugar – 0.5 cups;
Chicken egg – 4 pieces.

Preparation:

Sift the flour into a deep cup.
Then add sugar, salt, soda and dry granulated yeast to the flour.
Mix all the dry ingredients thoroughly and pour in the milk and both butters.
Add the eggs last and knead the dough thoroughly.
Then leave it in a warm place for 1 hour for it to rise.
In the meantime, start preparing the filling.
Mix the eggs with sugar, and gradually add sour cream, beat until fluffy and homogeneous.

Roll out the risen dough into a circle, cover the mold with it so that both the bottom and edges of the mold are covered.

Pour the filling onto the dough and place the mold in an oven preheated to 200°C. The pie bakes for approximately 40 minutes.

Tender sour cream with berries

Sour cream with berries is a popular interpretation of the classic recipe. The pie turns out to be unusually tender, its fat content is balanced by fruit acids. Small children love sour cream with strawberries; for everyone else, you can choose raspberries, blackberries, currants, or basically any fresh berries you prefer. This recipe involves adding sour cream directly to the sour cream filling, but cottage cheese is added to the dough instead. Fresh berries can be replaced with frozen ones. Another option is a pie with jam, where the berries and fruits have already been heat-treated.

For the test:

Low-fat cottage cheese – 1 pack;
Milk – 1/3 cup;
Vegetable oil – 1/3 cup;
Wheat flour – 1 cup;
Baking powder – 1.5 teaspoons.

For filling:

Full-fat sour cream – 2 cups;
Cottage cheese 9% – 1 pack;
Granulated sugar – 1 glass;
Chicken eggs – 3 pieces;
Flour – 1.5 tbsp. Filling:
Berries or fruits (you can make a mix)

Preparation:

Mix all the ingredients for the dough and knead it. Beat the filling ingredients with a mixer. Distribute the dough over the bottom and sides of the mold with your hands, pour in the filling, and lower the berries into it. Bake for 50 minutes at 190°C in a mold with a diameter of 23-25 cm. Cool the finished sour cream in the oven and sprinkle with powdered sugar when serving. Sour cream with cottage cheese and berries is easy to prepare, has a pleasant taste and attractive appearance.

Sour cream with kefir

If you are planning to make a sour cream pie, but there is not enough sour cream, you can use it only for the cream and replace it with another fermented milk product in the dough. Sour cream made with kefir, for example, is no less tasty, lighter and more dietary. This Smetannik cake is prepared with the addition of condensed milk, so it is destined to be delicious.

For the test:

Condensed milk – 1 can;
Full-fat kefir – 1.5 cups;
Wheat flour – 1.5 cups;
Eggs – 3 pieces;
Cocoa powder – 2 tablespoons;
Soda – 1 teaspoon.

For cream:

Sour cream – 3.5 cups;
Granulated sugar – 1 cup.

Preparation:

Mix all the ingredients for the dough until smooth and divide into 2 parts 1 to 2. Add cocoa to the smaller part and mix. Bake each cake at 180°C for about 50 minutes. After they have cooled, cut the light cake in half crosswise. Grease the cakes with whipped sour cream, alternating them by color. Sour cream with condensed milk will not disappoint you, your loved ones and guests.

Recipe No. 5. “Festive sour cream pie”

The festive sour cream with poppy seeds looks unusually elegant, consisting of 4 layers: 1st poppy, 2nd with nuts, 3rd with cocoa, 4th optional - with pineapples, raisins or apples. The basis is the classic recipe described under number 1. The dough is divided into 4 parts and 2 tbsp is added to each. spoons of poppy seeds, chopped nuts, cocoa, raisins. If Smetannik is prepared with apples, then the fruits are finely chopped; the same should be done with pineapples. All 4 cake layers are baked separately at 200°C for 20-25 minutes. Spread the cooled cakes liberally with sour cream.

Sour cream cake “Prague”

Prague cake is chocolate biscuits soaked in chocolate cream. The variation of “Prague” described below is prepared without eggs, but with the addition of sour cream, the cream remains buttery, and the glaze must be prepared.

For the test:

Sour cream – 1 glass;
Vegetable oil – ¾ cup;
Flour – 1.5-2 cups;
Sugar – 1.5 cups;
Water – ¾ cup;
Cocoa – 4 tablespoons;
Baking powder – 1.5 teaspoons.

For cream:

Butter – 1 pack;
Condensed milk – 1 can.

For the glaze:

Butter – ½ pack;
Dark chocolate – 1 bar.

Preparation:

Mix all ingredients for the dough, bake the cake at 180°C for about 1 hour.
Cut the cooled cake into 3 longitudinal parts.
Beat condensed milk and softened butter and spread cream over all the cake layers, and fill the top layer with glaze made from a mixture of melted chocolate and butter.

Now you have learned how to make sour cream without eggs.
The following cake pie recipes are made without baking in the oven. It can be cooked in the microwave, slow cooker or simply in a frying pan. Everyone is free to choose the cooking recipe as they wish.

Pan recipe

The main feature of making this no-bake pie is that the resulting dough should be quite thick and will need to be rolled out.

You will need:

100 g margarine;
0.5 cups sour cream;
0.5 cups sugar;
1 egg;
2 cups of flour;
soda;
nutmeg;
lemon zest, ginger - 0.5 teaspoon each.

For cream:

1 pack of cottage cheese;
2 cups sour cream;
sugar – 1 glass.

Preparation:

A thick dough is kneaded from the products, divided into 6-7 equal parts, each one is rolled out and fried in a frying pan on both sides.

The cream is whipped until smooth.

Each cake is smeared with cream and placed on top of each other.

You can decorate the cake as desired: candied fruits, nuts, berries.

Multicooker recipe

This sour cream is prepared with apples and also without baking in the oven.

To prepare it you will need:

2.5 cups of sour cream, 1 stick of butter, 5 eggs, 3 cups of flour, 2 cups of sugar, 4 apples and cinnamon.

Mix flour, butter, half sugar and 1 egg into a thick dough.

Place it in the multicooker bowl, pour in the filling of sour cream, remaining eggs and sugar.

Place sliced apples on top of the filling and sprinkle the pie with cinnamon.

It is prepared in the “Baking” mode for about 50 minutes.

Microwave recipe

The next chocolate pie is also prepared without baking. This sour cream is quick, it can be prepared when guests arrive without warning, in just a few minutes.

Mix 5 tbsp. milk, 4 tbsp. sugar, 3 tbsp. butter, 3 tbsp. flour, 2 tbsp. cocoa, 1 tbsp. starch, 1 tsp. baking powder and 1 egg.

The cake is prepared for about 5 minutes at a power of 700 W. The sour cream sauce is coated with classic sour cream.

In conclusion, I would like to say that no matter what kind of cake you decide to make - no bake or sour cream with apples, or maybe sour cream with cottage cheese, it is important to adhere to several general rules:

You can put any sour cream in the cakes, even expired ones, but only fresh sour cream in the cream.
To prepare Smetannik, use clean, dry dishes.
In order for the cake to soak, it needs to stand in the refrigerator for at least 2 hours.
Fruits and berries, chocolate and nut crumbs, whipped cream and meringues are suitable as decorations.

Smetannik is a classic homemade cake that has been popular for decades due to its simplicity and delicate taste. This cake is super quick to make and requires very simple ingredients, making it perfect for a homemade afternoon tea party.

At the same time, sour cream can be turned into a chic holiday dessert by adding new flavors with the help of berries, bananas, citrus fruits, chocolate, coffee, nuts, condensed milk or vanilla.

Information about sour cream

Traditionally, classic sour cream consists of a delicate, fluffy white sponge cake, the dough for which is prepared using fresh sour cream. The finished cakes are layered with white airy cream, also based on sour cream.

To vary the taste and texture, different fillings are added to the cream, however, sour cream is an indispensable attribute of this cake. The number of cakes in sour cream can be anything - from two, layered with cream, to several thin yeast cakes, baked separately.

The main requirement for the cake layers in this cake is fluffiness and softness, which is easily soaked in cream. The cake should come out juicy and soft.

Smetannik is a traditional homemade Russian cake, but the Tatars also have a similar recipe. The so-called Tatar or Kazan sour cream is an open pie filled with sour cream.

In the traditional version of Tatar cuisine, it was prepared not even with sour cream, but with kaymak. Kaymak is more like thick cream, which in consistency can even be close to butter, which is why in Tatar this dessert is called kaymak peremyach.

There is a similar dish in German cuisine, it is called Schmandkuchen and is made from shortcrust pastry.

Classic step-by-step sour cream recipe

For a classic sour cream, let's take:

600 grams of sour cream (preferably full fat, about 30%);
3 eggs;
1.5 cups flour;
2 cups sugar;
Half 1 tsp. soda;
Vanillin;
Butter for greasing the mold.

First, let's make the dough. For it, take 1 glass of sugar and beat with eggs. Mix 250 grams of sour cream into the egg mixture and beat with a mixer or blender until smooth.

Sift the flour with a sieve and stir into the sour cream-egg mixture in portions. Add soda and vanillin to them, knead the dough.
Fill a mold with sides, pre-greased, with dough and place it in the oven at 180 or 200 degrees. It will take about 40 minutes to bake.
While the dough is rising, let's make the cream, which is prepared very simply - the remaining sour cream, chilled in the refrigerator, is well beaten with sugar until its grains dissolve.
When the dough is baked and cooled, it needs to be cut into two layers and coated with half of the total amount of cream. The top of the cake should be coated with the remaining cream using a pastry spatula.
You can decorate the cake with chocolate icing or simply draw a mesh from a melted chocolate bar.

You can sprinkle the cake with chopped nuts, chocolate chips, coconut flakes, or decorate with berries or whipped cream.

You can simply sprinkle it with cocoa and serve, but first you need to let it stand in the cold for at least a couple of hours so that the dough is well soaked in the cream.

Simple sour cream in a slow cooker

A multicooker is great for preparing simple sour cream for tea, since its bowl is convenient and easy to bake the dough for this pie. Take for him:

Beat the eggs with granulated sugar until the grains are completely dissolved and a fluffy white foam is obtained.
Gently fold the flour into the dough using a spatula or wooden spoon. Mix it in gradually, carefully lifting the egg foam from the bottom up so that the air obtained during whipping does not leave the dough and the cake turns out airy.
Grease the multicooker bowl and pour the dough into it.
Set the bake setting to a standard amount of time, usually about 45 minutes.
Bake the cake with the lid closed.
When the baking time has passed, check the readiness of the dough with a toothpick; if it is wet, then leave the dough on the heating mode, it will rise according to its temperature.
When the dough is baked, let it cool slightly and remove from the bowl, cool completely and cut into two layers.

If you don’t like spending time in the kitchen, but want something tasty, you will need the simplest cake recipe at home.

Read our article on how to prepare odalia with milk, which will make your breakfast unforgettable.

At this time, prepare the cream from sour cream and sugar:

Use full-fat sour cream, at least 25%. You will need 400 grams.

For this amount of sour cream, take three-quarters of a glass of sugar and beat them well together for at least 10 minutes, then the cream will be thick and homogeneous.

Grease the cakes with cream inside and out and decorate the cake with chocolate if desired.

Chocolate sour cream

This recipe will allow you to diversify the taste of your usual dessert by adding chocolate, coffee and condensed milk, but the base of this cake is the same as the classic sour cream cake - sour cream, flour, eggs. So, for the test take:

100 grams of condensed milk;
2 tablespoons cocoa;
2 eggs;
2 cups sugar;
1 glass of sour cream;
A teaspoon of soda;
2 cups of flour.

Beat the eggs and sugar thoroughly, add condensed milk, cocoa powder, and sour cream. Add baking soda, quenched with vinegar.
Mix everything well, then add the dry component, namely flour, to the liquid ingredients. We introduce it into the dough gradually, kneading each portion of flour well.
There will be quite a lot of dough; it needs to be divided into two parts and baked for 40 minutes at 200 degrees in the oven.
Cool each cake and cut in half so that you end up with 4 chocolate-sour cream cakes.

While they are baking and cooling, you can make the cream. For it you will need:

90-100 grams of condensed milk;
250 grams of butter;
10 grams of coffee.

Beat the melted butter until fluffy, add condensed milk and coffee. If the coffee is instant, you can add it to the cream directly dry, and if you take natural ground coffee, then brew espresso with a minimum amount of liquid and pour it into the whipping bowl with the butter and milk.

Whip these ingredients into a cream. Grease all the cakes with it and coat the finished cake on top. Decorate it with grated chocolate

If the sour cream for the cream is well cooled beforehand, it will whip up better and the cream will be more tender and light.
To obtain a thicker cream, 500 ml of sour cream should be placed in gauze, laid in several layers and hung. So, all the whey will drain and after whipping the cream will be denser with a pleasant texture.
To ensure that the finished cake is moist and well-seasoned, never serve it immediately after cooking. Let it stand for several hours in the cold, then you will be surprised at the delicate taste of the cakes that melt in your mouth.
To prepare sour cream, use only real high-quality sour cream, preferably high fat content (at least 25%).

Sour cream cakes differ from classic biscuits in their juicy and tender crumb. The cakes do not need to be soaked in syrups; they turn out tasty and rich without it. If you choose the right cream, it will be a fairy tale! Here are the most detailed step-by-step recipes for sour cream cakes with full descriptions.

Sour cream cake - general principles of preparation

Sour cream cakes are usually soft, porous, tender and are always prepared with eggs. They are beaten with sugar like a classic sponge cake, then sour cream is added. Of course, it is better to use a product with good fat content for the dough, then it will turn out tastier. Add sour cream to the beaten eggs carefully so as not to create foam. If the product is thick or heterogeneous, then before doing this it must be thoroughly mixed in a separate bowl.

What else can be added:

Rippers.

Cakes are usually baked in the oven or in a slow cooker. If they are tall, you can cut them into several pieces. Then the cakes are coated with cream, which can also be made from sour cream. But butter cream, condensed milk cream, custard cream, chocolate spread will also work, it all depends on the recipe. The cake is assembled, coated, and soaked for several hours.

Classic sour cream cake: step-by-step recipe

A version of the simplest sour cream. The step-by-step recipe for sour cream cake uses a minimum amount of ingredients. At the same time, the dessert turns out to be incomparable, tender and juicy. If you decorate it well, it will find its place even on the holiday table. For the dough, you can even use soured or not very fatty sour cream. But for the cream we use the highest quality and freshest product, since it will not be subjected to heat treatment.

Ingredients

300 grams of millet. flour;

200 grams of sugar;

1 tsp. food soda;

A glass of sour cream;

Vanilla package.

370 g sour cream (thick, fat content from 25);

150 g sugar powder;

1 packet of vanilla.

Preparation

1. It is advisable to immediately turn on the oven, let the oven warm up to 180 degrees. Immediately prepare the mold: grease it, you can cover the bottom. Or grease and sprinkle with flour. By the way, sour cream can also be cooked in a slow cooker. Then we simply lubricate the bottom and sides from below; there is no need to heat anything in advance.

2. You can use a whisk to knead the dough, but the eggs will be beaten much faster with a mixer. We break them into a bowl, start whisking, add a glass of granulated sugar in parts. Beat until it dissolves.

3. There is no need to quench soda with vinegar, since sour cream is used in the dough. Combine, stir and add to beaten eggs.

4. Lightly stir sour cream with eggs, add sifted flour and one packet of plain vanilla. You can give sour cream a citrus flavor. To do this, add chopped zest, you can add a little cinnamon. In general, we are experimenting.

5. Stir the dough, transfer it to a greased form. Gently shake it so that the layer is evenly distributed, and put it in the oven to bake. Cook until the stick is dry for about half an hour. In a slow cooker, we maintain a full baking cycle, usually 50-60 minutes. If necessary, increase the time.

6. The finished cake needs to be cooled well, then cut into two thin layers. This can be done with a long knife.

7. The cream is prepared very simply: mix all the ingredients in a bowl. You can use sugar instead of powder, but then you need to stir the mass until the grains are completely dissolved. When using a mixer, you need to beat carefully so as not to turn the sour cream into butter.

8. Grease the bottom cake of sour cream with cream, cover and grease the top. The side parts also need to be coated so that the cakes do not dry out and become soaked.

9. To decorate the cake, we use chopped nuts, you can sprinkle it with crushed waffles or cookies, coconut shavings will fit perfectly here. Or we make flowers and patterns from butter cream.

10. Place the sour cream cake in the refrigerator for at least four hours. The dessert will be soaked, become tender, juicy, and will delight you with its taste.

Chocolate sour cream cake: step-by-step recipe with bananas

This is a universal step-by-step recipe for sour cream cake, which can be prepared with cherries, bananas, other fruits or berries, but we take a filling that is not too soft. Otherwise, the filling may leak.

Ingredients

A glass of flour;

40 g cocoa;

Three eggs;

A glass of sour cream;

10 g ripper;

A glass of sugar.

For cream and filling:

340 g sour cream;

170 g boiled condensed milk;

1 g vanillin;

4 bananas.

Preparation

1. Break three eggs into a clean bowl, immediately pour in the recipe granulated sugar and beat the ingredients until a good light foam.

2. Pour cocoa into a sieve, add a glass of wheat flour, and add a packet of special baking powder. And everything needs to be sifted together. This technique will prevent the appearance of unpleasant lumps of cocoa or ripper.

3. First add a glass of sour cream to the beaten eggs. Stir with a mixer for a few seconds, but at the lowest speed.

4. Next add the flour mixed with other ingredients and also mix at low speed. We obtain a homogeneous semi-liquid dough.

5. Grease a biscuit mold with a diameter of about 20-22 centimeters. Place chocolate dough into it.

6. The oven should have already warmed up to 180 degrees by this time. You can’t put the dough in a cold oven, it will dry out, and the cake crust won’t work. We send the form, bake until done, check with a wooden splinter.

7. Place the finished biscuit on a wire rack. Cool completely.

8. Prepare the cream. In our case, it is better to add sour cream to boiled condensed milk, and not vice versa. Place a spoon, stir well, then add the rest of the sour cream one spoon at a time. If you put it out right away, lumps of thick boiled condensed milk may appear, since it is not always homogeneous. Season the cream with vanilla or any essence.

9. Peel bananas. We cut into circles, but not thinly, since they will only be on the inside and the filling should be felt. We make approximately 4-5 millimeters.

10. Cut the cooled chocolate cake in half lengthwise for a two-layer cake.

11. Place one part on a flat dish, grease with prepared sour cream and condensed milk cream, lay out banana pieces in an even layer, which should completely cover the surface.

12. We also grease the second part of the sponge cake with a layer of cream from the cut side and cover the bananas with this side. If this is not done, the top will not soak as well as the bottom.

13. Now cover the top and sides of the chocolate sour cream with cream.

14. For decoration, you can use grated white or dark chocolate. It is better not to put bananas on top or to do this just before serving the cake to the table. The pieces will darken in air.

15. Give the cake a few hours to soak and keep it in the refrigerator.

Gelatin sour cream cake: step-by-step recipe (with sponge cake)

This cake combines a baked crust and an amazing sour cream layer. The dessert turns out to be quite large; it is better to make it in a 23-25 cm springform pan. The step-by-step recipe for sour cream cake indicates the total number of berries and fruits. You can use kiwi, bananas, strawberries, peaches, and citruses.

Ingredients

100 g sour cream;

140 g flour;

0.5 tsp. ripper;

90 g sugar.

For the jelly layer:

700 g sour cream;

200 g sugar;

Vanilla bag;

20 g gelatin;

80 ml water, milk or juice.

Additionally, you will need 500 g of berries or fruits.

Preparation

1. You need to start cooking with a biscuit base. This will be one short sour cream cake. Beat eggs and granulated sugar until white. Add sour cream, and then flour and baking powder. You will get a classic dough with sour cream.

2. Grease the inside of the mold with a piece of butter; the bottom can be covered with a piece of parchment.

3. Pour the prepared dough into the mold and smooth it out.

4. Place the base in the oven and bake until done at 180 degrees.

5. Cool the cake, remove from the mold. Remove the paper. If the form gets dirty, it needs to be washed and wiped dry. Return the cake to the mold and assemble the cake immediately in it.

6. Soak gelatin in milk and let it steep. Instead of milk, you can take any juice or just water if you have nothing at all.

7. Combine sour cream with sugar and vanilla, beat for a minute. Leave to completely dissolve the grains.

8. Wash fruits or berries, dry thoroughly, cut into pieces. You can cut the berries in half; if they are small, leave them whole. Set a handful aside immediately for decoration.

9. Heat the gelatin swollen in milk, combine with sour cream and beat again.

10. Add pieces of fruit and berries to the sour cream, stir gently.

11. Transfer the jelly mass into the biscuit mold, level the layer so that the thickness is the same over the entire area.

12. Place the pieces of fruit or berries that were set aside on top. We don’t deepen it, just press it lightly.

13. Place the cake in the refrigerator for 4 hours. You can’t freeze gelatin masses, just cool them.

14. Before serving, carefully remove the springform pan. The biscuit at the bottom is dry, so we take it with our hands and transfer it to a flat dish.

If you don’t have good, thick sour cream for the cream, you can use what you have. But first place the product in a linen bag and hang it to drain the whey. Excess water will go away, the cream will not flow.

Is the cream completely liquid? You can add special thickeners to it, or pour in a little dissolved gelatin. You can also thicken the mass with coconut flakes and crushed cookies.

It is better to bake the cake layers in advance, perhaps the day before. Then cool and wrap in cling film. After this, they will cut well, absorb the cream, and the cake will turn out tastier.

Many people are mistaken that it takes a lot of time to prepare a delicious dessert. Sour cream cake is a classic. If you let it brew, the delicacy will turn out tasty and juicy. Many housewives have their own proven recipe for sour cream, which they use to delight guests during the holidays. We offer the best, proven cooking options.

This option is loved by many for its simple preparation and delicate taste.

Ingredients:

sour cream – 620 ml fat;
butter fat;
vanilla;
sugar – 400 g;
egg – 3 pcs.;
premium flour – 230 g;
soda – 0.5 teaspoon slaked.

Preparation:

Pour 200 grams of sugar into eggs. Beat. A lush mass is required. Pour in sour cream (200 g). Continuing to beat, add vanilla and baking soda. Add flour. Beat. There should be no lumps.
Take the form. Grease. Pour in the dough. Place in the oven (200 degrees). Bake for 2/3 hours.
Pour the remaining sugar into the sour cream. Beat.
Remove the crust and cool. Cut lengthwise.
Spread half the sour cream mixture over the first cake layer. Cover with the second one and fill with cream. Using a silicone brush, spread the treats over the surface and sides.

How to cook dessert in a frying pan?

Sour cream in a frying pan is not only a quick, but also a delicious dessert.

Ingredients:

baking powder - 1 teaspoon;
premium flour – 390 g;
sugar – 170 g for cream;
sour cream – 200 ml for dough;
sour cream – 630 ml for cream;
cookies – 230 g;
sugar – 210 g for dough.

Preparation:

Mix the amount of sour cream and sugar for the dough. Add baking powder and flour. Knead.
Roll up the sausage. Cut into pieces. You will need eight identical pieces. Roll out each one. The diameter should be equal to the diameter of the frying pan.
Trim the edges to make an even circle. The scraps will make two more circles.
You will need a dry frying pan for cooking. Heat and place the workpiece. Fry. Each side will take three minutes. Repeat with all circles.
Beat the amount of sour cream and sugar for the cream. Grease the cakes.
Turn cookies into crumbs. Sprinkle over dessert. Leave for a day.

Sour cream in a slow cooker - simple and tasty

It is very easy to prepare sour cream in a slow cooker. It turns out tender and fragrant.

Compound:

flour – 170 g;
sugar for cream – 180 g;
egg – 2 pcs.;
sour cream for cream – 430 ml;
sugar – 210 g;
baking powder - 1 tbsp. spoon;
sour cream – 230 g.

Preparation:

Pour eggs into sour cream and add sugar. Beat. Add flour and baking powder. Beat.
Pour the dough into an oiled bowl. Turn on the mode on the device. You will need some baking. Set the timer for one and a half hours. After the signal for the end of cooking, do not immediately open the lid. Due to the sharp temperature change, there is a high probability that the biscuit will fall. Turn off the device and hold it without opening the lid for a quarter of an hour. You also can’t hold it longer, otherwise condensation will form and the cake will become wet.
The result is a sour cream pie, which is delicious on its own. Now you should prepare the cream and decorate the cake. Beat the amount of sugar and sour cream for the cream. Cut the cake into two parts and coat the resulting cakes.

Tatar recipe

The pie has a delicate, cottage cheese flavor, although cottage cheese is not used for cooking. The incomparable filling will bring joy and pleasure and will melt in your mouth.

Ingredients:

milk – 110 ml for dough;
sour cream – 320 ml for filling;
butter – 1 tbsp. dough spoon;
egg – 1 pc. into the dough;
flour – 370 g;
egg – 3 pcs. For filling;
salt;
sugar – 0.5 tbsp. spoons for dough;
yeast - 0.5 teaspoon for dough;
sugar – 3 tbsp. spoons for filling.

Preparation:

Heat the milk. Place butter. Pour in the egg. Add salt. Add sugar. Add yeast. Add flour. Knead. Set aside for a couple of hours, after covering with a bag.
Roll. The diameter of the circle should be three centimeters larger than the shape.
Now it's time for the filling. Mix sugar with eggs. Mix with a whisk. The blender creates a lot of bubbles that will ruin the filling. Pour in sour cream. Stir.
Place the dough into the mold. Spread the filling. Fold up the sides.
Place in the oven (200 degrees). Leave for half an hour.

Preparing a vanilla treat

Vanilla cake will win your heart. It has a delicate texture and a delicious aroma.

Ingredients:

baking powder - 1.5 teaspoons;
butter – 190 g ice-cold;
flour – 310 g;
egg – 4 pcs. For filling;
sugar – 110 g for dough;
egg – 1 pc. for dough;
sugar – 110 g for filling;
sour cream – 420 ml;
vanillin – 2 g.

Preparation:

Take a coarse grater and grind the butter. Add sugar, baking powder, flour and pour in the egg. Knead the dough. Roll it up. Keep the resulting ball in the refrigerator for half an hour.
Roll. The thickness will be half a centimeter. Place in the mold. The main thing is to get high sides! The delicacy turns out tall, and the filling grows during cooking.
For the filling, mix vanilla with eggs, sour cream and sugar. The mass should become homogeneous without crystals. Pour onto the dough. The sides should be higher than the filling.
Place in the oven (180 degrees). Bake for an hour.
To make the dessert tastier, keep it in the refrigerator for four hours.

Chocolate and sour cream cake

A simple delicacy that turns out very tasty and is quick to prepare. Even if you have never made cakes, this recipe will give you the dessert the first time.

Ingredients:

egg – 2 pcs.;
premium flour – 200 g;
sour cream - 1 mug for cream;
sugar – 200 g;
salt;
sugar - 1 cup for cream;
sour cream – 200 g;
soda – 1 teaspoon, no need to extinguish;
cocoa – 2 teaspoons.

Preparation:

Combine all ingredients for the dough and beat. Pour into the mold. Bake in the oven for half an hour at 180 degrees.
Remove and cool the biscuit. To cut in half.
Beat the ingredients for the cream. Grease the cake. Place the second one on top. Use the remaining cream to grease the top and edges of the dessert. To make the cake soak faster, you can pierce the dessert with a fork or toothpick in different places.

How to make jelly treats?

This delicious dessert is prepared using gelatin and does not require baking. For a beautiful look, use a silicone mold that has a hole in the center.

Ingredients:

sour cream – 650 ml;
sugar – 1 cup;
water – 0.5 cups;
strawberries – 530 g;
gelatin – 26 g.

Preparation:

Add gelatin to the water. Set aside. For preparation, use instant gelatin.
Beat granulated sugar and sour cream.
When the gelatin has swollen, put it in the microwave and melt. The main thing is that the mass does not boil. Otherwise, gelatin will lose its properties.
Continuing to beat the sour cream mixture, pour in the liquid gelatin in a thin stream.
Wash and sort the berries. Place in the form. Pour over the prepared white mixture.
Take a silicone spatula and lift the berries into the mass. Place in the refrigerator. Leave for a couple of hours.

Simple cake without eggs

An incredibly tasty dish that will delight everyone at a holiday or family tea party.

Ingredients:

sour cream – 260 ml;
sugar – 190 g;
cocoa – 3 teaspoons;
flour – 165 g;
soda – 1 teaspoon slaked.

Cream:

vanillin – 2 teaspoons;
butter – 230 g;
powdered sugar – 210 g;
butter curd cream – 670 g.

Preparation:

Mix ingredients for dough. Beat. Grease the mold with oil. Pour in the resulting mixture. Send to bake. The oven temperature will be 180 degrees. Bake for half an hour.
To prepare the creamy mass, use only cold cheese, which can be placed in the freezer for a quarter of an hour. Take soft butter at room temperature.
Combine ingredients for cream. Turn on the mixer and beat. To make the mixture stick better, keep it in the refrigerator for half an hour.
Cut the cooled biscuit. Grease the first cake layer, cover with the second one. Apply the remaining cream to the surface of the dessert. Place in the refrigerator for an hour.

Recipe with condensed milk

It turns out not only tender, but also juicy.

Ingredients:

powdered sugar – 240 g;
flour - 2 mugs;
sugar – 1.5 cups;
cocoa – 2 tbsp. spoons;
butter – 240 g;
condensed milk – 210 ml;
soda – 1 teaspoon slaked;
sour cream – 250 g;
egg – 2 pcs.

Preparation:

Grind granulated sugar with eggs. Separately, mix half the condensed milk with cocoa. Combine two masses. Pour in sour cream and add soda. Stir.
Add flour. Beat. Send half of it to the form. Bake for half an hour. Oven temperature 180 degrees. Also bake the second part of the dough.
Cut the cakes in half. Four cake layers are required for preparation.
Lightly melt the butter for the cream and mix with powdered sugar. Pour in the remaining condensed milk. Turn on the mixer and beat. Place in the refrigerator and leave for half an hour.
Coat each cake with cream and stack on top of each other. Trim the edges. Spread the remaining cream over the dessert on all sides. Crumble the scraps and sprinkle on the treat.

Curd sour cream at home

Light, tasty, tender and airy. This dessert will take pride of place at the holiday and will demonstrate your culinary skills. The delicacy will melt in your mouth and delight your guests.

Ingredients:

cottage cheese - 260 g;
vanillin - a pinch;
sour cream – 210 ml;
baking powder - 1 teaspoon;
milk – 5 tbsp. spoon;
egg – 2 pcs.;
butter – 25 g melted;
raspberries – 230 g fresh;
sugar – 135 g;
semolina;
flour - 1 mug, sifted.

Preparation:

Sprinkle half of the cottage cheese with sugar (70 g from the norm). Grind. Heat the milk and melt the butter. Mix with curd mass. Fill with flour and add baking powder. Beat.
Grease the mold with oil. Sprinkle with semolina. Pour in the dough.
Mix the rest of the sugar with the eggs. Add vanilla. Pour in sour cream. Add cottage cheese and a tablespoon of flour. Beat.
Wash and dry the berries. Place on the surface of the dough. Fill with filling.
Place in a hot oven (180 degrees). Bake for an hour.

Cooking with Italian meringue and apples

Even the most discerning gourmets will appreciate the taste of this delicious dessert.

Ingredients:

flour – 1.5 mugs;
apples – 6 pcs.;
mayonnaise – 200 ml;
soda – 1 teaspoon slaked;
sour cream – 110 ml;
egg – 3 pcs.;
sugar - 2 cups.

Preparation:

Pour half the sugar into the yolks and grind. Add flour and soda. Pour in sour cream and mayonnaise. Beat.
Pour the dough into the mold. Place in the oven. Bake until the pastry takes on a golden color. 160 degree mode.
Beat the remaining amount of sugar with the egg whites. You should get a thick mass.
Slice the apples. Place the slices on the prepared sour cream. Fill with egg foam. Flatten. Send back to the oven. The mass should brown and become dry. The main thing is not to dry it out, constantly check the degree of readiness.

Biscuit sour cream with custard

A delicate and airy dessert will delight your taste buds.

Ingredients:

soda – 1 teaspoon slaked;
egg – 3 pcs.;
cocoa – 2 tbsp. spoons;
sour cream – 320 ml;
flour - 2.5 mugs;
sugar – 290 g.

Cream:

flour - 4 tbsp. spoons;
sour cream – 1 mug;
egg – 1 pc.;
milk – 500 ml;
sugar - 2 cups.

Preparation:

Pour eggs into sugar and beat. You should get a fluffy foam. Pour in sour cream and add soda and flour. Beat.
Pour half of the resulting dough into the mold. Pour cocoa into the second part. Beat. Pour into a mold the same size as the first.
Place in the oven. The temperature required is 170 degrees. Bake for an hour. Remove and cool the biscuits. Cut each into two parts.
For the cream, take sugar (1.5 cups). Pour in the eggs. Beat. Add flour. Beat.
Boil the milk. Pour in the egg mixture. You should stir constantly. There should be no lumps. Cool.
Mix sour cream with the remaining sugar. Stir. The crystals should completely dissolve. Combine two creams. Beat.
Coat the cakes, which should be alternated in color. Pour the rest of the cream on top.

Unusual dessert with cherries

A cake from childhood that captivates with its naivety and simplicity. It does not have ideal shapes and fashionable velor with glossy glazes. It has been winning hearts for many years thanks to its stunning combination of cherries and sour cream.

Ingredients:

flour - 2.5 mugs;
soda – 1 teaspoon slaked;
cocoa – 3 tbsp. spoons;
lemon juice squeezed from half a lemon;
sour cream – 1500 ml;
egg – 3 pcs.;
cherry – 0.5 liters;
sugar - 4 mugs.

Preparation:

Pour eggs into a mug of sugar. Mix. The mass should be thick and white. Pour in a mug of sour cream and stir. Fill with a mug of flour and add soda (0.5 teaspoon). Beat. Pour into the mold. Bake at 200 degrees. It will take half an hour.
Now you need to prepare the second cake layer, for this use the same products as for the first cake layer and add cocoa to the dough. Beat. Pour into the mold. Bake at the same temperature for the same amount of time.
Cut each biscuit in half. Sprinkle each resulting cake with lemon juice.
Beat the remaining sour cream with the remaining sugar.
Coat each cake with cream and arrange the berries. Alternate the cakes by color. Pour cream on top and decorate with berries.

Airy Smetannik

After studying this recipe, you will learn how to prepare an airy delicacy that will be a wonderful decoration on the holiday table.

Ingredients:

egg – 3 pcs.;
flour – 470 g;
margarine – 210 g;
cocoa – 5 tbsp. spoon;
sugar – 290 g;
baking powder – 23 g;
vanilla sugar – 1 teaspoon;
sour cream – 360 ml.

Cream:

confectionery cream – 230 ml;
sour cream – 230 ml;
powdered sugar – 230 g.

Preparation:

To prepare, you will need two molds that are the same size.
Beat eggs with sugar and baking powder. Melt the butter and stir in the eggs. Add vanilla sugar. Beat. Add sour cream. Beat.
Pour half into the mold. Pour cocoa into the remaining dough. Mix. Pour into the mold.
Place in the oven to bake. It will take half an hour and a temperature of 180 degrees.
All that remains is to prepare the cream. To do this, whip the cream. Gradually add powdered sugar.
Pour in sour cream. It must be chilled. Beat.
Cool the biscuits. Cut into two parts. Coat the cakes with cream alternating by color. Coat the top of the cake with cream as well. You can decorate with confectionery sprinkles.

Option of gingerbread with bananas

A quick version of a homemade delicacy that is prepared without baking.

Ingredients:

bananas – 2 pcs.;
chocolate gingerbread – 650 g;
chocolate - bar;
sour cream – 650 ml;
nuts – 180 g;
coconut flakes;
powdered sugar – 120 g.

Preparation:

Prepare a bowl by covering it with cling film. Cut the gingerbreads lengthwise. Each should have two halves. Cut the banana pulp into slices.
Pour sour cream into the powdered sugar. Beat. Crush the nuts. Grate the chocolate.
Dip the gingerbread halves into the cream and place in a layer in a bowl. Place banana slices on top and sprinkle with nuts. Cover with gingerbread cookies dipped in cream.
Leave it on the table for a couple of hours. Then put it in the refrigerator. Leave for three hours.
Turn the bowl over. Remove dessert. Remove the film. Sprinkle with chocolate chips.

Lazy Smetannik

If you don’t like to spend a lot of effort on cooking, then this variation will be a godsend for you. The delicacy turns out to be very tender, aromatic and surprisingly tasty.

Ingredients:

sugar – 5 tbsp. spoon;
cookies – 550 g;
chocolate chips - 1 package;
sour cream – 270 ml.

Preparation:

Pour sugar into sour cream. Beat.
Prepare a mold that should have high sides. Arrange the cookies. Apply cream. Then repeat layers until the products run out. Cover with cling film. Place in the refrigerator for half a day. Get it. Sprinkle with shavings.