EntranceSour cream cake recipe. Delicious sour cream cake
Smetannik is a classic home cake, which has been popular for more than a decade due to its simplicity and delicate taste. This cake is prepared very quickly, it requires the most simple ingredients, so it is great for homemade evening tea.
At the same time, sour cream can be turned into a chic holiday dessert by adding new flavors to it with berries, bananas, citrus fruits, chocolate, coffee, nuts, condensed milk or vanilla.
Information about sour cream
Traditionally, classic sour cream consists of tender lush white biscuit, the dough for which is prepared on fresh sour cream. Ready-made cakes are layered with white air cream, also based on sour cream.
For a variety of taste and textures, add to the cream different fillings, 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 cakes in this cake is splendor and softness, which is easily soaked with cream. The cake should come out juicy and soft.
Smetannik is a traditional Russian homemade cake, but the Tatars have a similar recipe. The so-called Tatar or Kazan sour cream is open pie with sour cream filling.
In the traditional version of Tatar cuisine, it was prepared not even with sour cream, but with kaimak. Kaymak is rather thick cream, which in consistency can even be close to butter, so 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
Step-by-step instruction:
First, let's make the dough. For him, take 1 cup of sugar and beat with eggs. AT egg mass knead 250 grams of sour cream and beat with a mixer or blender until smooth.
Sift the flour with a sieve and fold into the egg-sour cream mixture. Add soda and vanilla to them, knead the dough.
Form with sides, previously greased, fill with dough and put it in the oven at 180 or 200 degrees. It will take 40 minutes to bake.
While the dough is coming up, let's take care of the cream, which is prepared very simply - the remaining sour cream chilled in the refrigerator is well whipped with sugar until its grains dissolve.
When the dough is baked and cooled, it must be cut into two cakes and smeared with half of the total amount of cream. Spread the rest of the cream on top of the cake with a pastry spatula.
You can decorate the cake chocolate icing or just draw a grid of melted chocolate bars.
You can sprinkle the cake with crushed nuts, chocolate chips, coconut flakes or garnish with berries or whipped cream.
You can just sprinkle it with cocoa and serve it to the table, but first you need to let it stand in the cold for at least a couple of hours so that the dough is well saturated with cream.
Simple sour cream in a slow cooker
A slow cooker is great for making a simple sour cream for tea, as it is convenient and easy to bake the dough for this pie in its bowl. Take for him:
- A glass of sugar;
- A glass of flour;
- 3 eggs.
How to do:
- Beat the eggs with sugar until its grains are completely dissolved and a fluffy white foam is obtained.
- Gently fold in the flour with a spatula or wooden spoon. Knead it gradually, gently 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 to be airy.
- Lubricate the multicooker bowl with fat and pour the dough into it.
- Set the baking time to the 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 from its temperature.
- When the dough is baked, let it cool a little and put it out of the bowl, cool completely and cut into two cakes.
At this time, prepare the cream of sour cream and sugar:
Take 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 together well for at least 10 minutes, then the cream will be thick and uniform.
Lubricate the cakes with cream inside and out and, if desired, decorate the cake with chocolate.
Chocolate sour cream
This recipe will diversify the taste of the usual dessert by adding chocolate, coffee and condensed milk, but the basis of this cake is the same as that of the classic sour cream - sour cream, flour, eggs. So, for the test, take:
- 100 grams of condensed milk;
- 2 tablespoons of cocoa;
- 2 eggs;
- 2 cups of sugar;
- 1 glass of sour cream;
- a teaspoon of soda;
- 2 cups of flour.
We create a masterpiece:
- Beat eggs and sugar thoroughly, add condensed milk, cocoa powder, sour cream to them. We add there the soda quenched with vinegar.
- We mix everything well, after which we add the dry component, namely flour, to the liquid ingredients. We introduce it into the dough gradually, kneading each serving of flour well.
- The dough will turn out to be quite a lot, it must 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 in the end you get 4 chocolate-sour cream cakes.
While they are baking and cooling, you can do the cream. For him you will need:
- 90-100 grams of condensed milk;
- 250 grams butter;
- 10 grams of coffee.
Beat the melted butter until an air mass is obtained, add condensed milk and coffee to it. If the coffee is instant, then you can add it to the cream directly dry, and if you take natural ground coffee, then brew an espresso with a minimum amount of liquid and pour it into the whisk bowl with the butter and milk.
Beat cream from these components. Lubricate all the cakes with it and coat finished cake above. Garnish with grated chocolate
- If the sour cream for the cream is pre-cooled well, it will beat better and the cream will turn out to be more tender and light.
- For more thick cream 500 ml of sour cream should be put in gauze, laid in several layers and hung up. So, all the whey will drain and after whipping the cream will be more dense with a pleasant texture.
- To keep the finished cake juicy and well-soaked, 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 cakes melting in your mouth.
- To prepare sour cream, take only real high-quality sour cream, preferably high fat (at least 25%).
Enjoy your meal!
Cakes on sour cream differ from classic biscuits with a juicy and tender crumb. Cakes do not need to be soaked in syrups, they turn out delicious 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 a full description.
Sour cream cake - general principles of preparation
Sour cream cakes are usually soft, porous, tender and always cooked with eggs. They are whipped with sugar classic biscuit, then sour cream is introduced. Of course, for the test it is better to use a product with a good fat content, then it will turn out tastier. Add sour cream to beaten eggs carefully so as not to upset the foam. If the product is thick or heterogeneous, then before that 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 high, then you can cut into several parts. Then the cakes are smeared with cream, which can also be made from sour cream. But oil cream is also suitable, on condensed milk, custard, chocolate paste It all depends on the recipe. The cake is assembled, smeared, soaked for several hours.
Classic sour cream cake: a step by step recipe
Variant of the simplest sour cream. AT step by step recipe sour cream cake uses a minimum amount of products. At the same time, the dessert turns out incomparable, tender and juicy. If it is well decorated, then it will find its place even on the festive table. For the test, you can even take sour or not very fat sour cream. But for the cream we use the highest quality and fresh product, as 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 powder sugar;
1 packet of vanilla.
Cooking
1. It is advisable to immediately turn on the oven, let the oven warm up to 180 degrees. Immediately prepare the form: grease, you can cover the bottom. Or grease and sprinkle with flour. By the way, sour cream can be cooked in a slow cooker. Then we simply lubricate the bottom and side parts from below, you do not need to heat anything in advance.
2. You can use a whisk to knead the dough, but much faster than eggs will be whipped with a mixer. We break them into a bowl, start beating, pour a glass of granulated sugar in parts. We beat until it dissolves.
3. It is not necessary to extinguish soda with vinegar, since sour cream is used in the dough. Combine, stir and transfer to beaten eggs.
4. Lightly stir the sour cream with eggs, add the sifted flour and one sachet of plain vanillin. You can give sour cream a citrus flavor. To do this, chopped zest is added, you can pour a little cinnamon. In general, we are experimenting.
5. Stir the dough, transfer to a greased form. Gently shake it so that the layer is evenly distributed, and put it in the oven to bake. Cook until dry sticks for about half an hour. In the slow cooker we maintain a full baking cycle, usually 50-60 minutes. If necessary, increase the time.
6. Finished cake cool well, then cut into two thin layers. This can be done with a long knife.
7. The cream is prepared very simply: all the ingredients are mixed in a bowl. You can take sugar instead of powder, but then you need to stir the mass until the grains are completely dissolved. When using a mixer, beat carefully so as not to turn sour cream into butter.
8. Lubricate the lower cake of sour cream with cream, cover and lubricate the top. The side parts also need to be smeared so that the cakes do not dry out, soak.
9. To decorate the cake, we use chopped nuts, you can sprinkle it with crushed waffles or cookies, coconut chips will fit perfectly here. Or we make flowers and patterns from butter cream.
10. Clean up sour cream cake in the refrigerator for at least four hours. The dessert will be soaked, become tender, juicy, and delight with taste.
Chocolate Sour Cream Cake: A Step-by-Step Banana Recipe
This is a universal step-by-step recipe for a sour cream cake that 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 of ripper;
A glass of sugar.
For cream and filling:
340 g sour cream;
170 g boiled condensed milk;
1 g vanillin;
4 bananas.
Cooking
1. Break three eggs into a clean bowl, immediately add the prescription granulated sugar and beat the ingredients until a good light foam.
2. Pour cocoa into the sieve, add a glass wheat flour, put a bag of special baking baking powder. And all together you need to sift. This technique will save you from the appearance of unpleasant lumps of cocoa or ripper.
3. In beaten eggs, first put a glass of sour cream. 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 get a homogeneous semi-liquid dough.
5. Grease a biscuit mold with a diameter of about 20-22 centimeters. Post in it chocolate dough.
6. The oven should have warmed up to 180 degrees by this time. You can’t put the dough in a cold oven, it will dry out, the cake cake will not work. We send the form, bake until cooked, check with a wooden splinter.
7. Put the finished biscuit on the wire rack. Cool down completely.
8. Cooking cream. In our case, it is better to add sour cream to boiled condensed milk, and not vice versa. We put a spoon, stir well, then add the rest of the sour cream in a spoon. If laid out immediately, then lumps may appear thick boiled condensed milk, as it is not always homogeneous. We fill the cream with vanillin or any essence.
9. Peel bananas. We cut in circles, but not thinly, as they will only be inside and the filling should be felt. We make about 4-5 millimeters.
10. Cooled chocolate cake cut in half lengthwise for a two-layer cake.
11. We put one part on a flat dish, grease it with the prepared cream of sour cream with condensed milk, lay out the slices of bananas in an even layer, which should completely cover the surface.
12. We also grease the second part of the biscuit with a layer of cream from the side of the cut and cover the bananas with this side. If this is not done, the top will not soak as well as the bottom.
13. Now we 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 do it just before serving the cake to the table. In the air, the pieces will darken.
15. We give the cake a few hours for impregnation, keep it in the refrigerator.
Gelatin sour cream cake: step by step recipe (with biscuit)
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 split form by 23-25 cm. The step-by-step recipe for sour cream cake indicates the total number of berries and fruits. You can use kiwi, bananas, strawberries, peaches, 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 of sugar;
vanilla sachet;
20 g of gelatin;
80 ml of water, milk or juice.
Additionally, you will need 500 g of berries or fruits.
Cooking
1. You need to start cooking with a biscuit base. This will be one low-sized sour cream cake. Beat eggs and sugar until white. Add sour cream, and then flour with baking powder. It turns out classic pastry on sour cream.
2. Lubricate the form from the inside with a piece of butter, the bottom can be covered with a piece of parchment.
3. Pour the prepared dough into the mold, level it.
4. Put the base in the oven, bake until cooked at 180 degrees.
5. Cool the cake, remove from the mold. Remove paper. If the form is dirty, then it must be washed, wiped dry. Return the cake to the form, we will immediately collect the cake in it.
6. Soak gelatin in milk, let it infuse. Instead of milk, you can take any juice or just water, if there is nothing at all.
7. Combine sour cream with sugar and vanilla, beat for a minute. Leave for complete dissolution of the grains.
8. Rinse fruits or berries, dry thoroughly, cut into pieces. Berries can be cut in half, if they are small, then leave whole. Set a handful aside for decoration.
9. Warm up the gelatin swollen in milk, combine with sour cream and beat again.
10. Add pieces of fruit and berries to sour cream, stir gently.
11. We shift the jelly mass into a form with a biscuit, level the layer so that the thickness over the entire area is the same.
12. On top, lay out the pieces of fruit or berries that have been set aside. Do not deepen, just press lightly.
13. We remove the cake in the refrigerator for 4 hours. It is impossible to freeze gelatin masses, just cool them.
14. Before serving, carefully remove the detachable form. The biscuit at the bottom is dry, so we take it with our hands and transfer it to a flat dish.
If there is no good and thick sour cream for the cream, you can use the one that is. But first place the product in a linen bag, hang it to drain the serum. Excess water will go away, the cream will not flow.
Is the cream very liquid? You can add special thickeners to it, or pour in a little dissolved gelatin. You can also thicken the mass with coconut flakes, crushed biscuits.
It is better to bake cake layers in advance, you can the day before. Then cool, wrap in cling film. After that, they will be well cut, absorb the cream, the cake will turn out tastier.
Nowadays, pastry departments simply offer a variety of delicious cakes in abundance. But how can they compare with what is baked with their own hands. Desserts prepared at home are undoubtedly always a priority in comparison with their store-bought counterparts.
No matter how hearty your guests ate, they are always looking forward to dessert. It has already become a tradition. And so every housewife has her own recipes that have been proven over the years. And basically - these are simple and uncomplicated culinary products.
What are our favorite cakes? , "Honey cake", . But you won't cook them every time anyway. And that's why we always look with interest at the photos of new proposed desserts, read the description, and figure out what kind of holiday to prepare a novelty for!
And somehow in such a search I caught my eye interesting recipe named "Catherine". I read the description and looked at the photos. And I wanted to cook it. The recipe was very simple and the cake was delicious. And I began to cook it, adding it to my piggy bank of recipes.
But then I began to modify the recipe a little. I wanted him to be taller and more magnificent. Also, in order not to repeat, I began to change the design.
So today I bring to your attention two recipes. The first is the one that I met at one time in one of the magazines. And the second is already somewhat modified - mine!
Cake "Catherine" with sour cream
We need for the test:
- flour - 300 gr (2 incomplete glasses)
- sugar - 250 gr (1 and 1/4 of a glass)
- sour cream - 300 gr
- eggs - 3 pcs
- baking powder - 1 teaspoon
- cocoa powder - 4 teaspoons
- poppy - 1-2 teaspoons
For cream:
- thick sour cream - 600 gr
- sugar - 150 gr
- bitter chocolate - 100 gr (bar)
Cooking:
1. Mix flour with baking powder.
2. Remove cold eggs from the refrigerator and beat with sugar using a mixer.
3. Continuing to beat, add cold sour cream. Mix until smooth.
4. Gradually introduce flour into a mixture of eggs, sugar and sour cream. Mix the two mixtures with a spoon. It is no longer necessary to beat with a mixer, otherwise the cakes will not rise.
The dough will turn out quite liquid, don't let that scare you.
5. Divide the dough into approximately three equal parts, into three different containers.
6. Add poppy to one of the parts. We all love dishes with poppy seeds, and therefore I add it not 1, as per the recipe, but 2 teaspoons. Mix the mixture until smooth.
7. In the second part, add 2 teaspoons of cocoa and mix thoroughly.
8. Grind the nuts with a rolling pin, but to such a state that the pieces are tangible. Pour the nuts into the third part, where we also add another 2 teaspoons of cocoa. Mix the contents until smooth.
9. silicone mold not very large diameter, lubricate with oil and pour the mixture with poppy seeds into it. Don't take the big one. The cake will turn out, even in a small form, not at all high, about 1 - 1.5 cm high.
10. Preheat the oven to 180 degrees. Bake the first cake for 15 minutes. We take it out, pierce it with a toothpick, just in case. Let's see what's left of it liquid dough. As a rule, 15 minutes of baking is enough! Remove the crust and put it on a plate to cool.
11. In the same way, bake two more cakes. It is no longer necessary to oil the mold. Provided, of course, if you use silicone. Cool all the cakes completely.
12. Cooking cream. We beat cold thick, preferably fatty sour cream with sugar.
13. Melt the chocolate in a water bath. Take bitter black chocolate with it ready meal it will be tastier and prettier.
14. Put the first cake with cocoa and nuts on the dish. We pierce it in several places with a fork or a toothpick so that it is soaked with cream and not dry. Spread a layer of sour cream on it.
15. On a plate, we prick the cake with poppy seeds with a fork or a toothpick and lay it out in a second layer. Put a layer of cream on top.
16. Cut the cake with cocoa into cubes with a side of 2-2.5 cm. Put all the cubes into the remaining cream. Gently, so as not to break everything, mix. And we lay it out on top in a chaotic manner, as it will lie down, but so that it lays down beautifully!
17. Pour the rest of the cream over the entire surface, it is desirable that it stack on the side walls.
18. Top with melted chocolate. If desired, you can decorate with chocolate pieces, nuts, fruits or berries.
19. Put in the refrigerator for 3-4 hours. During this time, it will cool, soak in the cream and become very tasty.
20. We take out, cut into pieces. We treat guests and eat ourselves with great pleasure!
Well, now for the next recipe.
Cake "Catherine" - a simple recipe at home
And now I will tell you why I began to make changes to the recipe. I don’t really like that the cake layers are too low, so I added flour and, of course, everything else.
Of the ingredients given in the recipe, I always had a surplus of cream, and therefore, on the contrary, I slightly reduced its amount.
And yet, so that he does not always have the same appearance, I began to change his design, one of which I will show in this recipe.
In all other respects, the recipe is followed, and therefore it has the same name as in the first version.
We need for the test:
- flour - 400 gr
- sugar - 300 gr
- sour cream - 400 gr
- eggs - 4 pcs
- starch - 5 tbsp. spoons
- baking powder - 1.5 tsp
- cocoa powder - 4 teaspoons
- poppy - 1-2 teaspoons
- walnuts or hazelnuts - a handful (1/4 of a glass)
For cream:
- sour cream - 450 gr
- sugar - 100 gr
For decoration:
- bitter chocolate -0.3 pcs
- chocolate sweets - 1-2 pcs
- grapes - 100 gr
- powdered sugar - 0.5 tsp
Cooking:
1. Beat the eggs with sugar, while continuing to beat, add sour cream.
2. Mix flour with baking powder and starch. In the first recipe, we did not use starch. Here we introduce it into the recipe to make the cakes more magnificent.
3. Mix both mixtures. Then divide the dough into 3 pieces.
4. Add poppy seeds to one of the parts, 2 teaspoons of cocoa to the other, and nuts and cocoa residues to the third.
5. Bake in an oven preheated to 180 degrees all the cakes in turn.
6. Beat sour cream with sugar.
7. Prick the cakes with a fork. First put the cake with cocoa and nuts on the dish. Put cream on it.
8. The second is the cake with poppy seeds, on which we also spread the cream.
9. Cut the cake with cocoa into cubes, mix with cream and lay out the next layer in a chaotic manner.
10. Put the washed and dried grapes on top. Lightly sprinkle it powdered sugar.
11. Chocolate candies break it up and sprinkle crumbs on top. We cut the chocolate into small or large fragments, as fantasy tells us, and decorate our beautiful dessert with it.
12. Put in the refrigerator for 3-4 hours.
13. Cut into pieces and serve to guests. And of course, don't forget about yourself. We eat with pleasure!
I did not describe the second recipe in as much detail as the first, since they are essentially completely the same. The changes affected only the composition of ingredients and design.
And in principle, you can cook this cake according to any of the recipes. Both options are sure to wow your guests. After all, it turns out very beautiful, looks very seductive and appetizing! Soaked in cream, it will turn out very tender, juicy and tasty!
Therefore, prepare the cake "Catherine", please yourself and your guests. And eat healthy!
Enjoy your meal!
Like every phenomenon in the world, Smetannik cake has its own history of birth. Here are just a few versions, and which one is the only true one, one can only guess. According to the first legend, the Smetannik recipe appeared under Alexander II. And its creator is a certain thieving cook. 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-priest. Apparently, in addition to the thieves' business, he was also fluent in culinary skills, because the result was a delicious sour cream, loved by the people to this day.
The 2nd legend is quite trivial, however, there is one. According to her, economical village housewives tried to add stale sour cream to the dough so as not to waste the good. At first it was delicious rich cakes, then tender buns appeared, and at the end the recipe was transformed into a pie. It began to be called a cake at the moment when some enterprising hostess smeared the cake layers sour cream. For a long time, sour cream was prepared at home, because its preparation requires completely ordinary, ingenious products. But here is the original classic recipe Sour cream cake, apparently, has been lost over the years, changing and supplementing with completely new products. In this article, we will talk about how to cook Smetannik at home, keeping the main ingredient of the cake-pie - natural sour cream.
Smetannik classic
According to this recipe, a “classic” Smetannik is prepared in its modern sense. This cake was loved in the Soviet Union, so it was often prepared with pleasure.
For cakes you will need:
- Wheat flour -1.5 cups;
- Sour cream (fat content not less than 20%) - 1 cup;
- Granulated sugar - 1 cup;
- Chicken eggs - 3 pieces;
- Vanillin - 1 sachet;
- Baking soda - 0.5 tsp
For cream:
- Sour cream, the more fat, the better - 1.5 cups:
- Granulated sugar - 1 cup
Cooking:
- Beat the eggs with sugar until firm fluffy foam and complete dissolution of sugar.
- Add sour cream, mix gently.
- Add vanillin and soda to the mass, mix thoroughly.
- Pour the sifted flour and knead a thick dough of a homogeneous structure.
- Preheat the oven to 180°C.
- Pour the dough into a non-stick mold. If the baking dish is classic, it can be greased with vegetable or butter.
- The cake is baked for about 35 minutes.
- While the sour cream is in the oven, we are preparing the cream. To do this, sour cream and sugar should be beaten until the sugar disperses and the creamy mass acquires a lush structure.
- We check the readiness of the cake with a match.
- Cut the completely cooled cake crosswise with a knife.
- Apply air cream on both halves, placing one on top of the other.
- We layer the cream on only the cut and the top of the cake, but also its sides.
- The finished cream can be decorated with nuts, fruits, 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 his principle. When preparing a Smetannik cake, you can safely experiment, because it is completely simple to prepare, and the result is always positive.
Tatar pie Smetannik
The so-called Tatar sour cream has appeared on the shelves of the Bahetle supermarket chain, which differs from the classic recipe in its amazing delicate taste, literally melting in your mouth. This recipe is offered for those who have tried the legendary cake and want to remember its taste. And also for those for whom Smetannik, like in Bahetl, is a novelty that they want to cook for themselves and their loved ones.
For test:
- Wheat flour - 2 cups;
- Unboiled milk - 1 cup;
- Chicken egg - 1 piece;
- Melted butter - 1 tbsp;
- Vegetable oil - 2 tablespoons;
- Granulated sugar - 1 tbsp;
- Fine salt - 1 teaspoon;
- Soda - on the tip of a knife;
- Yeast - 1 tsp.
For filling:
- Fatty sour cream - 2.5 cups;
- Sugar - 0.5 cups;
- Chicken egg - 4 pieces.
Cooking:
- Sift the flour into a deep bowl.
- Then add sugar, salt, soda and dry granulated yeast to the flour.
- Thoroughly mix all dry ingredients and pour milk and both oils into them.
- Add the eggs last and mix thoroughly.
- Then leave it in a warm place for 1 hour so that it rises.
- In the meantime, we start preparing the filling.
- Mix the eggs with sugar, and gradually adding sour cream, beat until fluffy and homogeneous.
We roll out the risen dough into a circle, cover it with a form in such a way that both the bottom and the edges of the form are closed.
Pour the filling onto the dough and put the mold in the oven preheated to 200 ° C. The cake is baked for approximately 40 minutes.
Smetannik tender with berries
Smetannik with berries is a popular interpretation of the classic recipe. The cake turns out to be unusually tender, its fat content is balanced by fruit acids. Small children are very fond of Smetannik with strawberries, for everyone else you can choose raspberries, blackberries, currants, in principle, any preferred fresh berries. This recipe involves adding sour cream directly to the sour cream sauce, 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 test:
- Fat-free cottage cheese - 1 pack;
- Milk - 1/3 cup;
- Vegetable oil - 1/3 cup;
- Wheat flour - 1 cup;
- Baking powder - 1.5 tsp.
For filling:
- Fatty sour cream - 2 cups;
- Cottage cheese 9% - 1 pack;
- Granulated sugar - 1 cup;
- Chicken eggs - 3 pieces;
- Flour - 1.5 tbsp. Filling:
- Berries or fruits (you can mix)
Cooking:
We mix all the ingredients for the dough and knead it. Beat the ingredients for the filling with a mixer. We distribute the dough along the bottom and sides of the mold with our hands, pour in the filling, lower the berries into it. We bake for 50 minutes at 190 ° C in a mold with a diameter of 23-25 cm. Cool the finished Smetannik in the oven, sprinkle with powdered sugar when serving. Smetannik with cottage cheese and berries is easy to prepare, has pleasant taste and attractive appearance.
Smetannik on kefir
If you are planning to cook sour cream pie, and sour cream was not enough, you can use it only for cream, and replace it with another in the dough fermented milk product. Smetannik on kefir, for example, turns out to be no less tasty, lighter and more dietary. Such a Smetannik cake is prepared with the addition of condensed milk, so it is destined to be delicious.
For test:
- Condensed milk - 1 can;
- Fatty 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.
Cooking:
Mix all the ingredients for the dough until smooth and divide into 2 parts 1 to 2. Add cocoa to the smaller part, mix. Each cake is baked at 180°C for about 50 minutes. After they have cooled, cut the light cake in half across. Lubricate the cakes with whipped sour cream, alternating them in color. Smetannik with condensed milk will not disappoint you, your loved ones and guests.
Recipe number 5. "Celebratory sour cream pie"
The festive Smetannik with poppy seeds looks unusually elegant, consisting of 4 layers: the 1st poppy, the 2nd with nuts, the 3rd with cocoa, the 4th if you wish - with pineapples, raisins or apples. The classic recipe described under the 1st number is taken as the basis. The dough is divided into 4 parts and each is added to 2 tbsp. spoons of poppy seeds, chopped nuts, cocoa, raisins. If Smetannik with apples is being prepared, then the fruits are finely chopped, the same should be done with pineapples. All 4 cakes are baked separately at a temperature of 200 ° C for 20-25 minutes. Lubricate the cooled cakes with plenty of sour cream.
Sour cream cake "Prague"
Prague cake is chocolate biscuits, impregnated chocolate cream. The variation of "Prague" described below is prepared without eggs, but with the addition of sour cream, while the cream remains oily, glaze is always prepared.
For 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 tsp.
For cream:
- Butter - 1 pack;
- Condensed milk - 1 can.
For glaze:
- Butter - ½ pack;
- Dark chocolate - 1 bar.
Cooking:
- Mix all the ingredients for the dough, bake the cake at 180°C for about 1 hour.
- Cut the cooled cake into 3 longitudinal parts.
- Beat the condensed milk and softened butter and grease all the cakes with cream, and pour the top 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 and just in a frying pan. Everyone is free to choose the recipe of cooking at will.
Recipe in a frying pan
The main feature of making this pie without baking is that the dough at the exit should turn out to be quite thick, and it will need to be rolled out.
You will need:
- 100 gr margarine;
- 0.5 cups of sour cream;
- 0.5 cups of sugar;
- 1 egg;
- 2 cups of flour;
- soda;
- nutmeg;
- lemon zest, ginger - 0.5 tsp each.
For cream:
- 1 pack of cottage cheese;
- 2 cups sour cream;
- sugar - 1 cup.
Cooking:
A thick dough is kneaded from the products, divided into 6-7 equal parts, each is rolled out and fried in a 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 you wish: candied fruits, nuts, berries.
Recipe for multicooker
Such sour cream is prepared with apples and also without baking in the oven.
To prepare it, you will need:
2.5 cups sour cream, 1 pack butter, 5 eggs, 3 cups flour, 2 cups sugar, 4 apples and cinnamon.
From flour, butter, half sugar and 1 egg, knead a thick dough.
Put it in the bowl of the multicooker, pour in the filling of sour cream, the remaining eggs and sugar.
Arrange 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
Without baking, the next one is being prepared chocolate pie. Such a sour cream is quick, it can be prepared when guests arrive without warning, in just a few minutes.
We mix 5 tbsp. milk, 4 tbsp. sugar, 3 tbsp. oils, 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 700W. Smetannik is coated with classic sour cream.
In conclusion, I would like to say that no matter what kind of cake you decide to cook - without baking or sour cream with apples, or maybe sour cream with cottage cheese, it is important to follow a few general rules:
- You can put any sour cream in cakes, even expired ones, and only fresh cream in cream.
- For the preparation of Smetannik, clean, dry dishes are used.
- In order for the cake to soak, it needs to stand in the refrigerator for at least 2 hours.
- As a decoration, fruits and berries, chocolate and nut crumbs, whipped cream and meringue are suitable.
Hello grandma Emma and Daniella! I am constantly following updates on your site. I love watching you cook. Everything looks so appetizing. Especially cakes on sour cream, in particular a video on how to bake sour cream. In addition, cooking videos are high-quality and original. I sincerely wish you health and success. Thank you for your work. I look forward to new interesting recipes.
Good afternoon! Today I prepared a classic sour cream cake for my household according to Grandma Emma's recipe. He turned out just great. You can’t make a mistake and make it tasteless, because you explained everything so intelligibly in your new video. I visit your site all the time. So many good food found for myself. I thank you from the bottom of my heart and wish you good health.
I have been baking for many years. This is my passion. On the advice of friends, I visited your site and came across a video, a classic recipe for sour cream. I decided to make it, exactly following your instructions. To be honest, the result surprised me. I have never tried such a wonderful sour cream. Thanks for the recipe. Now I will be a frequent guest on the culinary portal. I am sure that you will surprise me more than once.
simple and affordable recipe sour cream. Just made this cake recipe. Prepares quickly and easily. It's great that there is a video, and step by step photo- you can not review all the videos, but only find the desired stage in the photo. Tomorrow we will enjoy, I'm already looking forward to it!
I want to thank all your culinary team for a wonderful video on how to make sour cream. This is simply a masterpiece among desserts. I have made these cakes many times. Didn't always work out. But this time the result exceeded all my expectations. The guests loved it too. Real jam. I never thought that everything would be so easy. Your recommendations on the topic of sour cream cake are irreplaceable. Thank you so much!
Hello grandmother Emma, of course, classic sour cream cake can be found on any culinary site, but your recipe is the simplest and easiest to prepare. With your help, even a novice cook can easily figure out how to bake sour cream. Thank you for your work, I wish you success with the site!
Good afternoon! Sour cream cakes are my favorite treat. For a long time I could not find a simple recipe for making such a cake. And then I came across your site. Thank you, I made it yesterday and it was delicious!
Thank you for the recipe! Sour cream cake is one of my favorite cakes. It is not very sweet, and sour cream gives a pleasant sourness. Previously, I only used biscuit cakes, and for the cream whipped sour cream with sugar and vanilla. After I looked at your sour cream recipe, I realized that the most important thing is to find delicious homemade sour cream for cakes and cream.
I love sour cream, pie or cake. I made this recipe for my husband's birthday cake. The video, as always, is very good - everything is clear and accessible. This is the coolest cake ever! I added more cherries, my husband loves them very much. It turned out a delicate walnut-cherry sour cream. My husband really liked it - he has a sweet tooth.
Dear grandmother Emma! Let me express my admiration for your golden hands and the way you cook sour cream cake! I have been subscribed to your channel for a long time, this cake is sour cream, as well as all the others - real masterpiece! I always thought that only sour cream pie is prepared on the basis of sour cream, but it turned out that you can bake such a wonderful and simple cake.
I tried this cake, I baked it for my own birthday. And what I want to say is that everything is very simple, this sour cream recipe only seems complicated at first, because it is difficult to find sour cream with a fat content of more than 20% in stores. I bought at the fair, and the cream turned out to be very tasty, the sour cream was perfectly soaked overnight, and it turned out to be very moist, tender and fragrant. Everyone at work was extremely happy! I have already told about your wonderful site, now we all look and discuss new recipes at work every day)
Hello! Yesterday, unexpectedly, unexpectedly guests came to me. Thank you for letting us know a few hours before the visit. I immediately jumped to my favorite site and quickly found the recipe. simple cake. Sour cream cake is not only quick to prepare, but also not as sweet as, for example, cakes with condensed milk. My friend doesn't like too sweet cakes. In general, she was delighted and asked for the recipe. Thank you grandma Emma!
For a long time I searched on the Internet how to cook sour cream. I decided to please my beloved wife in honor of the five-year wedding anniversary. A lot of reshaping sites and oh, a miracle! Smetannik, the classic recipe was found here. My wife was pleasantly shocked by my culinary skills. romantic dinner good luck!
Awesome cake! For me, sour cream is always a homemade cake. I do not buy sour cream cake in the store, because. all these chemical thickeners and dyes only spoil it delicate taste. I made a sour cream cake according to this recipe - it turned out great! Delicious, soft, and very nutty! I recommend.
“Grandma Emma” always has such beautiful and delicious cakes - I use only these recipes for holiday table. This time I cooked sour cream, the recipe is very good. Everything is very simple, and prepared quickly! I did not have the opportunity to insist it for 12 hours, and I soaked the cakes. The sour cream cake turned out great!