Sponge cakes with sour cream are moist and juicy. They are well impregnated, do not require long insistence and aging. And they are incredibly tasty and easy to prepare.
Sponge cake with sour cream - general cooking principles
Biscuit can be made for a variety of recipes, but the basis is always three ingredients: eggs, flour and sugar. They can be added: butter, vanilla, cocoa, water, sour cream and other ingredients. It is important to beat the egg mass well so that the cake is porous. But you can always hedge up and add baking baking powder. Slaked soda is not quite suitable for sponge cake.
Flour and other bulk ingredients must be mixed together before administration. This will ensure their uniform distribution in the mass.
Sour cream is prepared with sugar, syrups or condensed milk. Often, various thickeners are added to it. Basically, it is gelatin, but you can use gum or special powders for creams. Smear only well-cooled cakes, otherwise the cream will simply flow.
How to prepare the form
Usually, the biscuits are baked in separable forms, a large piece of parchment is put on the bottom, then the sides are put on. Lubricate the paper with oil, it is better not to handle the sides. It is also possible to bake in silicone molds, but in them the cake may dampen when it cools, and if removed immediately, there is a risk that it will precipitate.
How much is baked biscuit
Baking time depends on the thickness of the cake. Thin roll biscuits are baked for 5-7 minutes, fluffy and large cakes can stand in the oven for up to an hour. A sure way to check readiness is to pierce a product with a wooden stick (a match, toothpick) in the center. And it should stay dry. Baking temperature 170-200. The thinner the cake, the larger it is and vice versa.
Recipe 1: Classic sponge cake with sour cream
The recipe for a classic sponge cake with sour cream and an unparalleled vanilla flavor. Basic recipe. Playing with flavors, flavors and design, you can create a variety of holiday and everyday desserts. Immediately set the oven to 180 degrees, let it heat up. Ingredients Required
• 6 eggs;
• 200 grams of sugar;
• 200 grams of flour;
• a pinch of salt;
• 1 bag of vanilla.
Cream:
• 0.8 kg sour cream;
• 0.2 kg of powder;
• vanilla.
Method of preparation
1. Separate yolks and whites in separate bowls. We also split sugar in half, but for now we’re not adding it anywhere.
2. Turn on the mixer, beat the yolks for a minute, pour one part of the sugar and continue to beat until all the grains are dissolved.
3. Now it is the turn of proteins. Beat 2 minutes to dense peaks with a pinch of salt, and gradually, in a spoon, add sugar, do not stop beating. At the end we put vanilla.
4. Combine both masses, enter the flour. But! Knead now need to hand, so as not to precipitate eggs. Smooth movements from the bottom up.
5. Pour into the prepared form and send in the oven. The cake is baked for about half an hour, we check it with a dry stick or a toothpick. Take out, cool.
6. Combine sour cream with powder and vanilla, mix.
7. Ready sponge cake needs to be cut into several cake layers. You can two or three, depending on the diameter of the form. You can cut with a long knife, special file or fishing line.
8. Putting the cake. To do this, we coat the cakes with cream, put them on top of each other.
Recipe 2: Sponge cake on boiled water with sour cream
A feature of this sponge cake with sour cream is the addition of boiling water to the dough. This makes the cakes lush, airy, with a homogeneous structure.
Ingredients Required
• 4 eggs;
• 1 glass of flour and sugar;
• vanilla;
• 1 tsp. baking powder;
• 3 spoons of boiling water and vegetable oil.
Cream:
• 600 grams of sour cream;
• 180 g of sugar;
• 15 grams of gelatin;
• 50 ml of milk.
For the impregnation of 150 ml of sweet tea, you can drink any juice, coffee or purposefully cook the syrup.
Method of preparation
1. We break eggs, at once we pour out all sugar and we shake up. The mass should not only increase in size, but also become thicker, more stable.
2. Sift the flour with the ripper, enter into the dough, mix with a spoon. You can cook without baking powder, but it is well insured. 3. We enter boiling water, then vegetable oil. Pour into the form and send baked.
4. Ready cake should be cooled well, ideally allowed to rest the night. Then cut into 2 parts.
5. For cream you need to soak gelatin in milk beforehand. Then melt.
6. Sour cream with sugar, combine, pour in melted gelatin and mix intensively. Vanilla is also added if needed.
7. Saturate the cakes with sweet tea, then lubricate with cream. Let the dessert stand for 2-3 hours so that it is soaked and well frozen.
Recipe 3: Chocolate sponge cake with sour cream
Recipe rich and dark cake with sour cream. Cocoa powder is added to the cakes, and a chocolate bar to the cream.
Ingredients Required
• 3/4 cup flour;
• 4 eggs (if small, then five);
• 3/4 cup of sugar;
• 1/4 cup cocoa;
• ripper optional.
For cream:
• 400 grams of sour cream;
• 130 grams of sugar;
• 100 grams of chocolate.
This cake can not soak, as the cream without thickeners and penetrates well into the structure of the biscuit. But if you like very juicy and moist desserts, you can use any syrup, tea, coffee or cocoa drink.
Method of preparation
1. Smash the eggs, add sugar and beat together to increase the mass and thicken. Add flour, which must be mixed with cocoa and ripper. If you are sure of the stability of the mass, then you can not put the ripper.
2. We send the dough in the form, bake the cake.
3. Let cool, cut into two pieces.
4. For the cream you need to melt the broken chocolate, then cool to a warm state.
5. Whip sour cream with sugar, add chocolate, stir.
6. Putting the cake, promazyvaya cakes cooked cream.
7. Decorate at your discretion and ship to the cold. Strawberries and nuts go well with this cake, you can simply sprinkle with chocolate or coconut chips.
Recipe 4: Sponge cake with sour cream with condensed milk
Sponge cake with the taste of “creme brulee”, which is very simple and easy to make if there is boiled condensed milk. Sour cream is better to use not too sour and thick. For a change we will prepare an oil biscuit. Ingredients Required
• 4 eggs;
• 200 grams of flour and butter;
• 1.5 tsp. ripper;
• 0.5 tsp. coffee (instant);
• 250 g sugar.
Cream:
• 400 grams of sour cream;
• 250 grams of boiled condensed milk.
Method of preparation
1. All products are taken out of the refrigerator beforehand and left for an hour warm so that they become at the same temperature.
2. Eggs with sugar need to beat up to the pomp, immediately add coffee. You can do it without it, but the light coffee flavor goes well with this cake.
3. Beat the butter separately, gradually add the egg mixture. To avoid stratification, add a little, especially at the initial stage.
4. Enter the flour, sifted with baking powder.
5. Pour the dough, bake the biscuit until tender. Then cool and divide by 3 Korzh.
6. For the cream, you must first beat the condensed milk, then gradually introduce sour cream. Not the other way around!
7. We grease cakes, we collect cake and it is ready!
Recipe 5: Sponge cake with sour cream and condensed milk
The recipe is very delicate and juicy sponge cake with sour cream. Cooked cakes according to any of the above recipes, but you can also buy them. Condensed milk take ordinary white.
Ingredients Required
• 1 cake of 4-5 eggs;
• 300 grams of sour cream with a fat content of at least 30%;
• 250 grams of condensed milk;
• vanilla or any flavoring.
Method of preparation
1. For cream, mix sour cream with condensed milk, add vanilla. Remove stand in the fridge.
2. Cut the sponge cake into 2-3 cakes, depending on its thickness. This cake will taste better if you make more layers.
3. Grease cakes with cream, decorate and ready! It's very simple, but incredibly tasty!
Recipe 6: Sponge Cake with Sour Cream “Nut”
Another option is a fragrant cake. For its preparation you will need peanuts, but you can also take walnuts. It will turn out not less tasty. Bake any biscuit, you can even chocolate. Enough cake of 4-5 eggs.
Ingredients for cream • 450 grams of sour cream;
• 200 grams of sugar;
• 250 grams of peanuts;
• 40 grams of shortbread.
For impregnation: 70 grams of sugar and 120 grams of water.
Method of preparation
1. Cook impregnation. To do this, combine the water with sugar, boil for a minute, you can add a little lemon juice or a few acid crystals.
2. Fry the peanuts in a frying pan, cool and remove the husk.
3. We divide the nuts into 2 parts, one chop almost into flour, so that there are enough small particles.
4. The second part of the peanut is simply rolled with a rolling pin to slightly break the kernels. They will go for dressing. We add chopped cookies, which can also be simply rolled with a rolling pin.
5. For the cream, beat the cream with sugar, add the ground nuts. They will make a lot thicker.
6. Divide the sponge cake into any number of cakes, soak it with boiled syrup, lubricate with cream. Sprinkle the top and sides of nuts with crumbs from cookies.
Recipe 7: Sponge cake with sour cream and fruit
In the preparation of fruit cakes, there are two basic rules: to use only strong fruits and not to prepare a cake a few days before the event, the fruit quickly deteriorate. Take any biscuit cakes based on 5 eggs.
Ingredients for cream and filling
• 1 scoop of gelatin;
• 500 grams of sour cream;
• 1 cup sugar;
• 50 grams of water;
• 3-4 bananas;
• 1 orange;
• 2 Kiwis;
• 1 bag of ready-made jelly.
Method of preparation
1. Making gelatin cream. To do this, pour the powder with water, let it swell and dissolve in the bath.
2. Sour cream and sugar combine, stir until dissolved and add gelatin.
3. Fruit is peeled. Cut bananas into circles, an orange first into circles, and then into quarters, similarly with kiwi.
4. Putting the cake. We grease cakes with cream, we shift bananas. Top put kiwi and oranges. They can be put inside as well, but only in small quantities, as these fruits allow a lot of juice.
5. We part a bag of jelly, according to the instructions. Cool, not letting the mass grab. Cover the fruit with the resulting syrup. We remove the cake in the fridge for freezing. If you make edges along the edges, then you can pour out all the jelly and make a beautiful fruit layer, like in commercial cakes.
Sponge cake with sour cream - tips and tricks
• Biscuit readiness can be checked without a match. It is enough to press him with your finger. If the hole is restored, then you can take the future cake out of the oven.
• Sifting is an obligatory procedure not only for flour, but also cocoa, a ripper, powder. They often get various impurities.
• Biscuit does not part with the form? Do not rush him to pull out, and put on a wet towel. If the form is solid (not detachable), then it is also possible in the basin of water.
• Biscuit tolerates freezing. You can pre-bake several cakes, hermetically pack and send in the freezer. Such a billet will especially help out in the summer, when, because of the heat, you do not want to switch on the oven once again.
• If you need to make a thick cream of sour cream, then the product is spread in the fabric and suspended for draining serum for 4-5 hours. Or put in a colander and press down with a small load. Then use a prescription.
