Calories: Not specified
Time for preparing: 60 min

Classic butter biscuit covered with delicate sour cream, with a slide of fresh berries or fruits - the dream of big and small sweet tooth. And those who are almost indifferent to sweet pastries are not averse to tasting a piece. At first glance, it seems that only an experienced pastry chef can make a biscuit cake with fruit and sour cream. Not at all, the main thing is to have a great desire to create a sweet masterpiece with your own hands and some free time. The list of ingredients includes the most common products: flour, butter and sugar, sour cream and powdered sugar, seasonal berries and fruits.
The basis of my cake is a classic butter biscuit. As a rule, it is baked in the oven, but it can be done, it will seem to someone both easier and faster. Let's not forget about the gentle cream of fat sour cream. And if suddenly sour cream does not want to whip into a thick and lush mass, buy a “thickener for sour cream and cream” in advance. But as practice shows, fatty sour cream itself beats well and keeps its shape after cooling the cake in the refrigerator for an hour or two.
To decorate the cake, I recommend using seasonal apricots, plums, peaches, pears, as well as blackcurrants and raspberries, which combine incredibly deliciously with sour cream and mint leaves.
Be sure to prepare this delicious biscuit cake with fruit and sour cream, using my recipe with a photo, for your loved ones and guests!
The volume and quantity of ingredients are indicated for a detachable form of 20 cm.

Biscuit:
- butter - 150 g;
- granulated sugar - 150 g;
- flour of the highest grade - 150 g;
- chicken eggs - 3 pcs.;
- baking powder - ½ tsp
Sour Cream:
- sour cream 20-33% - 350 g;
- powdered sugar - 70 g;
- thickener for cream.
Cake decoration:
- any berries and fruits;
- fresh mint leaves.

Recipe with photo step by step:

Heat up the oven to 180C.




Put softened butter and granulated sugar into a mixer bowl. The amount of sugar can be reduced to 100 g. Beat for 5-7 minutes until smooth and fluffy.




In a separate bowl, beat eggs at room temperature with a pinch of salt. Do not separate whites and yolks. Work with a mixer until the mass becomes light and increases in volume by 3-4 times.




Pour the beaten egg mass into a bowl with a light, fluffy creamy sugar base. Mix the separately whipped ingredients exclusively by hand with a spatula. To keep the splendor of the mass, it is necessary to interfere in one direction, movements from the bottom up and in a circle.






Mix the sifted flour with the baking powder and pour into the bowl in small portions, each time gently kneading the biscuit dough in one direction.




The finished dough for an oil-based biscuit has a thick, viscous consistency, easily lags behind the walls and spatula.




Put a detachable form in a shirt: grease with a piece of butter and dust with flour. Transfer the butter dough for the biscuit to the mold. To evenly distribute the dough, tilt first in one direction, then in the opposite direction. Put in a heated oven. Bake the sponge cake at a constant temperature of 180C for 25-30 minutes.




Now you can prepare sour cream. Put sour cream and powdered sugar into a cold bowl. If using a thickener, add it immediately. Beat the cream on medium power of the mixer for 3-5 minutes until the desired density. In any case (with or without a thickener) you will get the same consistency as in the photo.






After 20-25 minutes, check the readiness of the biscuit with a wooden skewer. Before this time, do not open the oven so that the biscuit does not lose its volume. Remove the finished pastries from the oven, let rest for 3 minutes, then unbutton the mold and transfer the biscuit to the board.




After half an hour, cut the cooled base for the cake into two or three cakes. Butter biscuit, as a rule, does not rise very much during baking.




Soak the cakes with sugar syrup or ready-made cake impregnation.




Generously smear cream on all cakes and side surfaces. Between the cakes on the cream, you can add pieces of any fresh or canned fruit.




Smooth the cream nicely with a wide knife or pastry spatula.




Decorate the sponge cake with sour cream with fresh berries or pieces of fruit. Frozen berries can also serve as a delicious cake decoration.




Finish the biscuit dessert with fresh mint leaves and a cloud of powdered sugar.




Biscuit cake with fruits and berries and sour cream is ready!




The cake is perfectly cut into portioned pieces after a couple of hours in the refrigerator. But if you really want to try, you can cut off a portion immediately after cooking. But in this case, the sour cream will not harden yet, as it should. Happy baking and delicious tea drinking!












Author: Polina Kalinina
For a change, try making this cake sometime with

Prepare the necessary ingredients for making the cake. To prepare the biscuit, carefully separate the eggs into whites and yolks.

Then, gradually adding 0.5 cups of sugar to the proteins, beat the proteins to persistent peaks.

Separately, beat the yolks with the remaining sugar until the mass turns white and increases in volume. Add beaten yolks to whites.

Line a baking sheet with parchment paper and pour out the dough, smooth it with a spatula. Send a baking sheet with dough to a preheated oven and bake a biscuit for 15-20 minutes at a temperature of 180 degrees. The baking time depends on your oven. The cake should be lightly browned and dry on top, not sticky. Remove the finished biscuit from the oven, free from parchment and cool.

To prepare sour cream, you need to combine sour cream (it is better to take sour cream with a fat content of 20%, but sour cream with a fat content of 15% is also suitable) with powdered sugar (adjust the amount of powdered sugar to your liking) and beat with a mixer until smooth.
Cut the cooled biscuit cake into two equal parts.

Peel banana and kiwi, cut into thin circles.

Lubricate one biscuit cake with sour cream, put fruit on top.

The second cake is also smeared with cream and put on top of the fruit (dry side on top). Then coat the top and sides of the biscuit cake with sour cream and send to the refrigerator. After impregnation, the cake can be decorated to your liking and served. I suggest decorating it with protein custard, which will make the cake especially elegant.

To prepare the protein custard, carefully separate the whites from the yolks. We don't need yolks. Combine sugar with water, put on fire and cook the syrup, stirring, until boiling, then reduce the fire to a minimum and cook for 7-8 minutes without stirring. To check the readiness of the syrup, a small amount of it must be poured into cold water, if it rolls into a ball, it is ready (this is the so-called "soft ball test").

Fill a pastry bag with a nozzle with cream.

Remove the cake from the refrigerator and decorate with protein cream. For beauty, I laid out more fruits on top: kiwi and peeled tangerine slices. The most delicate biscuit cake with fruits and sour cream is ready. Send it for a couple of hours in the refrigerator so that the cakes are soaked and can be served.

Bon appetit!

I offer an affordable and very tasty homemade sour cream cake with various fruits. For him, I bake shortbread cakes based on sour cream dough, I also make cream from sour cream, sometimes, and I cook the icing for this cake based on sour cream, but this time I just wanted to sprinkle the surface with grated delicious Karakum sweets.

To prepare a homemade sour cream cake, prepare any sour cream for dough and fat sour cream for cream, margarine for baking, sugar, soda, flour and various fruits, preferably juicy and fragrant (kiwi, tangerines or oranges, pineapples, bananas, pears are suitable ...)

For the dough, beat softened margarine with sugar and add sour cream.

Then add flour and baking soda. soda can not be extinguished, if the sour cream is of high quality and real, then it will extinguish the soda with its acid and give the dough the necessary splendor. Soda will not be felt in ready-made cakes. Stir.

Knead the elastic dough and divide it into 4 pieces.

Roll each portion of the dough into a cake about 1-1.5 cm thick and bake in a preheated oven at 200 degrees for about 10 minutes. It is quite possible to bake all the blanks at once on one baking sheet ...

For cream, beat fat sour cream with sugar until thick and fluffy.

When the cakes have cooled, then begin to collect the cake. Spread sour cream on the first cake and lay a layer of tangerine pieces, cover them again with cream on top.

Then cover with a second cake, also apply a layer of cream, spread the pineapple pieces and cover again with cream.

After the third cake, make a layer of cream and kiwi slices.

Cover with the last fourth cake layer and pour with a thick layer of sour cream. For a homemade cake, it is perfectly acceptable not to decorate the sides of the cake, but if you wish, then coat the sides with cream too and align everything ...

The cake must be kept in the refrigerator so that the sour cream soaks the cakes and then thickens with a pleasant sweet layer ...

Decorate the finished cake to your liking: fruits, sprinkles, chocolate chips, or, like me, grated chocolates. Delicious!

Homemade sour cream cake with fruits is ready!

Happy tea!

Everyone loves delicious flavored pastries. And if the confectionery is made by hand, then it has no price at all. Many housewives prefer to bake a sponge cake with sour cream, because it is very easy to prepare. We will reveal to you the secrets of how to make such pastries fragrant, porous and tender.

Delicious sponge cake with sour cream: cooking tips

Some housewives complain that the biscuit base does not turn out to be sufficiently lush, and the sour cream constantly spreads. Experienced confectioners are happy to reveal their secrets and share with us the features of making delicious pastries:

• for kneading biscuit dough we take dry dishes;
• to make the mass lush, the whites should be beaten separately from the egg yolks, and then mixed without sudden movements;
• to make the biscuit porous, granulated sugar can be replaced with powder;
• it is necessary to bake a cake in a preheated oven;
• do not open the oven door during baking, otherwise the biscuit will sag;
• it is better to choose fat sour cream for cream, and you need to beat it with a mixer or blender;
• so that the cream does not turn out to be watery, sour cream can be preliminarily held under pressure to eliminate excess liquid;
• cream with the addition of powdered sugar and banana pulp will turn out more tender and tastier;
• for flavor, vanillin or essence can be added to the biscuit.

Amazing fruit biscuit

To prepare a biscuit, you can use any baking dish. Classic sour cream will complement the taste of biscuit baking and make the confectionery tender and soft. A piquant note and taste will bring any fresh fruit or berry fruits. It is best to use fresh or frozen cherries.

Compound:

• 12 chicken eggs;
• 3.5 st. sifted flour;
• 0.5 kg of granulated sugar;
• 0.4 kg of sour cream;
• cherries - to taste.

Cooking:

1. First, separate the egg whites from the yolks and put them in different containers.
   
2. Add about 200 g of granulated sugar to the egg whites.
   
3. Pour another 200 g of granulated sugar into the yolk mass.
   
4. First of all, using a mixer or blender, carefully beat the yolk mass until the granulated sugar is completely dissolved.
   
5. By analogy, beat the protein mass until a homogeneous consistency is formed.
   
6. Next, combine the protein and yolk mass. It is best to mix them gently with a spoon or spatula without unnecessary sudden movements.
   
7. In small portions, stirring constantly, add the sifted flour to the liquid base.

   

   
   
8. We cover a baking sheet or other form for baking with baking paper and pour the dough into it.
9. We send the cake to bake in the oven, which has already been preheated to a temperature mark of 180 °.
10. Next, we proceed to the preparation of the cream.
11. It is best to take sour cream with a large fat content, mix it with ordinary sugar or powder, and then beat the mass until a homogeneous consistency is formed.
    
12. When the base of the biscuit is baked, it should be slightly cooled and cut into equal pieces along.
13. Lubricate each cake with the prepared cream, evenly distributing it with a spatula or brush.
    
14. Lay the pitted cherries on top.
    
15. With the remaining cream, grease the surface of the cake and the edges.
    

This cake can be decorated with marmalade, chocolate or fruit. According to the same recipe, a biscuit cake with sour cream and bananas is baked. Bananas can be put on top of the cream or mashed from their pulp and mixed with sour cream.

Delicate cake with honey notes

A classic of the confectionery genre is a honey cake made from biscuit cakes. You can prepare pure sour cream or diversify it with fragrant lemon or orange zest, walnuts, chocolate, marmalade, fresh fruit slices. It all depends solely on personal taste preferences. If you like fragrant pastries, then you can add a little cinnamon and vanilla powder to the cream.

Compound:

• 0.5 kg of sifted flour;
• 0.2 kg of powdered sugar;
• 0.7 l sour cream;
• 2 tsp table soda;
• 0.3 kg of honey;
• 6 chicken eggs;
• 0.3 kg of granulated sugar;
• crushed walnut kernels;
• vanilla sugar - to taste.

Cooking:

1. Chicken eggs need to be driven into a separate container and combined with sugar.
2. Using a blender or mixer, the egg-sugar mass should be ground until smooth.
3. Put honey and quick soda into the egg mass, mix again.
4. Walnut kernels must be crushed and added to this mass.
5. In small portions, sifted flour should be added to the egg-honey mixture. The dough should be thick.
6. We form the cakes and carefully lay them out in a baking dish, pre-lined with baking paper.
7. Biscuit honey cakes should be baked in the oven at a temperature of 180-190 ° for no more than 15 minutes.
8. Sour cream should be put in a separate container and combined with vanilla and powdered sugar.
9. Baked biscuit cakes should be generously greased with sour cream.
10. The top of the cake can be sprinkled with chopped chocolate.

Sour cream with condensed milk for biscuit cake

To prepare a biscuit, you can use almost any recipe that you have already tested in practice. For a change, you can experiment with cream. Sour cream is complemented with fruit and berry notes, vanillin, candied fruits, nuts. Some housewives add condensed milk to it. Such a cream turns out to be very tasty, fragrant, and also satisfying.

When summer comes, I want to eat something tasty, but at the same time healthy. And what could be more useful than vitamins from your own garden or fruit trees. The most delicious thing you can think of is making a cake with sour cream and fruit. It would seem that in winter it will not be possible to cook a biscuit cake with vitamins. But no, there are many winter fruits that are delivered from outside our vast country.

If you buy fruits during their ripening period, estimating the travel time to your native state, then vitamins will delight you in winter. But some of the exotic fruits can only be used for the cake in canned form. For example, a pineapple biscuit will not be very good. Natural pineapple is a rather dense product. But at the same time, compote with pineapples or canned rings of this fruit very nicely complement a biscuit with any ingredients.

And if you want to please the kids, then making a dessert with bananas is also not difficult. You can also make a cream by mixing it with mashed banana, which is easy to make yourself.

But it is better to cook these types of cakes in winter, as in summer it is more pleasant to eat a biscuit with your own, native berries and fruits. The very first berry that ripens in the beds is strawberries. Therefore, the first recipe that will be presented to your court is a biscuit cake with strawberries.

First summer strawberry biscuit

The most delicious summer berry is, of course, strawberries, and if you own elite varieties in your own garden, you are doubly lucky. Because in addition to the delicious strawberry filling, you can get wonderful decorations from large red berries. But if you want to make a cake with sour cream, then you should not even think about jelly pouring strawberries.

Decorations from the large berries themselves, as well as from plastics of cut strawberries, are usually glued with cream to the cake itself. If you recall the aristocratic dish - strawberries with cream, then the taste will only change slightly from the fact that the berry will be with sour cream and sugar.

So what do you need to make a strawberry cake:

• Wheat flour - 100 gr.;
• Starch - 100 gr.;
• Sugar - 200 gr.;
• Chicken eggs - 6 pcs.;
• Soda - 1 teaspoon;
• Strawberries - 0.5 kg .;
• Fatty sour cream - 1 l.;
• Powdered sugar - 200 gr.

For the cream, only sour cream, pre-weighed in advance, is suitable, since excess liquid in this fermented milk product can spoil not only the taste, but also the appearance of the cake. Therefore, we first fold the sour cream onto gauze or a thin cotton cloth and keep it in this state overnight.

Next, it is worth preparing a biscuit cake, which can also be made in the evening, since the correct recipe advises leaving the cake for 8 hours in a whole state in order to reach the required condition. To prepare the cake, it is necessary to separate the eggs into whites and yolks, beat the whites to soft peaks with a quarter of the norm of sugar and leave until they are mixed with the main dough.

Sift flour, starch and soda and mix all dry ingredients well. Next, beat the yolks with the remaining sugar and pour the dry mixture into the yolk mass in small portions. At this stage of the preparation of the dough, you can still use a mixer, but when you start introducing the protein mixture, you only have to use a spoon.

When all the bulk products are in the dough, we begin to add the proteins whipped with sugar. Preheat the oven to 180 degrees and bake the dough in a form covered with baking parchment. Baking time varies, after 25-30 minutes you need to check the readiness of the cake. To do this, stick a toothpick into the center and if the biscuit is ready, then a thin wooden stick will come out dry and clean.

We take out the finished cake from the oven and cool for a couple of hours at room temperature, after which we put it in the refrigerator.

In the morning, first of all, it is worth doing strawberries, they must be washed and dried on a dry cloth. Tear off all the stalks and choose the most beautiful berries for decoration. We cut the rest of the berries into thin plastics and prepare the cream.

To make the strawberry cake soft and juicy, you need to beat the sour cream correctly.

First, at low speeds, beat the weighed sour cream in a bowl, when it thickens, we begin to pour the powdered sugar in a thin stream. The cream is ready. We take out the biscuit cake from the refrigerator and cut off the top, approximately 1.5 cm from the cake. Now you need to take out the central part of the cake. You can do this with a simple iron spoon. We crumble the crumb taken out with our hands, and we begin to collect the biscuit cake.

We coat the bottom of the larger cake with sour cream, lay out the berry plastics and lay the biscuit crumbs. So repeat until the entire bowl of biscuit is filled.

When all the ingredients are over, put the cut cake on top and coat the top and sides of the cake with cream. We decorate the biscuit with strawberries from all sides. You can put mint leaves next to strawberries. Leave the cake for 2 hours in the refrigerator and serve with tea.

Winter cake with canned pineapple

Remember how in Soviet times you stood in long lines for a jar of pineapple compote, and you never dreamed of whole pineapple slices in syrup, especially in the outback of our vast country. Currently, supermarket shelves are filled with canned pineapples from various manufacturers. How not to use this product to prepare a delicious dessert for breakfast.

To prepare a dessert you need:

• Wheat flour - 175 gr.;
• Sugar - 300 gr.;
• Butter - 175 gr.;
• Chicken eggs - 3 pcs.;
• Sour cream - 500 ml;
• Baking powder dough - 1 teaspoon;
• Canned pineapples - 1 can.

You can cook a biscuit according to the classic recipe with the separation of eggs into whites and yolks and also beat everything separately. But there is a second way - it's to beat eggs with 175 gr. sugar to a good foam. Next, add softened butter to the egg mixture and whisk well. We combine the baking powder with the sifted flour, mix and add in small portions to the mixture of butter and eggs. Whisk well after each addition. Then we divide the finished dough into two equal parts and bake both cakes separately in an oven preheated to 200 degrees for 20 minutes. Check readiness with a match or toothpick. If the cake is ready, then repeat the whole procedure with the second part of the dough.

We cool the cakes, and at this time we are preparing sour cream from pre-weighed sour cream. Whisk the fermented milk product with the remaining sugar and put it in the refrigerator for a couple of hours.

We take out circles of fruit from a jar of pineapples, cut into pieces and leave until the cake is assembled. We generously coat each cake with sour cream, lay out pieces of pineapple and cover with a second cake. Then we cover the whole cake with plenty of cream and decorate with the remaining pieces of pineapple. You can also sprinkle dark chocolate chips on top of the dessert.

The dessert is soaked for 4 hours in the refrigerator, after which serve the pineapple cake to the table and pour your family's favorite drink. Canned pineapple liquid can be added to tea instead of sugar.

Biscuit with banana puree and sour cream

To make a banana biscuit, you will need a standard biscuit set plus 9 bananas. Since bananas will also be used for decoration, a pair of bananas should definitely be without any black or dark spots. The remaining 7 pieces can be used even overripe fruit.

Bananas for decoration will have to be cut and laid on the cake just before serving, as this is a product that quickly loses its presentable appearance very quickly.

Products for the cake:

• Chicken eggs - 5 pcs.;
• Sugar - 1 cup;
• Wheat flour - 1 cup;
• Baking powder for dough - 1 teaspoon;
• Sour cream - 1 liter;
• Powdered sugar - 1 cup;
• Bananas - 7 pcs.

We start cooking dessert with bananas by weighing sour cream. It is better to do this in the evening in order to fully collect the cake the next day.

Now we are preparing a classic biscuit, starting with separate whipping of yolks and proteins. The norm is as follows - proteins with 1/4 sugar, and yolks with 3/4 cup sugar. Add flour and baking powder to egg yolks and beat thoroughly. Then we shift the protein mass into the dough blank and mix with a spatula.

Preheat the oven to 180 degrees and bake the biscuit for 30 minutes on a form covered with baking paper.

We leave the finished cake to cool, and at this time we prepare the cream and banana puree.

Whip sour cream with powdered sugar, grind 3 bananas with a fork and add to half the cream. The second half of the sour cream should remain clean. We cut the biscuit into 3 cakes and coat each layer, except for the last one, with sour cream with banana puree. After you have stripped the first smeared layer, spread thin slices of one peeled banana over it. With the second layer, repeat the same steps as with the first. We cover the previous two with the third layer, decorate the cake on all sides with clean sour cream. We leave the dessert overnight in the refrigerator, after which we cut into thin plastics, the remaining two bananas and decorate the cake with plastics from all sides.

It turned out a winter cake with exotic bananas. This pastry can be made for the new year, when the year of the monkey is coming, as these primates love bananas.