Classic, delicious cake for the best tea drinking - sour cream with nuts, chocolate, very juicy and tender.

Sour cream is one of the most popular cakes among the people. There are many different recipes for making this cake. A sour cream cake is prepared from a small amount of products and has a very delicate, pleasant taste and aroma.

• Sour cream - 250 grams
• Sugar - 250 grams
• Butter - 50 grams
• Baking flour - 320 grams (2 cups)
• Cocoa powder - 1 tablespoon
• Vanilla sugar - 1 sachet

• Sour cream at least 25% fat - 500 grams
• Sugar -150 grams
• Vanilla sugar - 1 sachet
• Nuts (optional) - 1 glass

Put 50 grams of soft butter in a mixer bowl, add 1 bag of vanilla sugar and 100 grams of granulated sugar. Mix the resulting mass at medium speed.

Continuing to stir, in three steps, add 250 grams of sour cream and 150 grams of sugar. In the process of mixing, clean the sides of the bowl once.

Reduce speed to minimum and add two cups of baking flour. You can use regular white flour instead of baking flour by adding baking powder. Stir until a homogeneous dough is obtained.

Divide the resulting dough into two parts and add one tablespoon of cocoa to one half. Stir until a homogeneous chocolate dough is obtained.

Cover the bottom of a detachable mold with a diameter of 26 centimeters with baking paper and grease with oil. Put half of the light dough. With hands dipped in water, distribute the dough over the bottom of the mold.

We bake at 200 degrees Celsius for about 15 minutes. In the same way, roll out and bake another light and two chocolate cakes.

Put the finished cakes on a wire rack, remove the paper and let cool. When the cakes have cooled, they will become dry, but in the cake soaked in cream will be tender and soft.

Let's prepare sour cream. Put 500 grams of cold fatty sour cream in a mixer bowl, at least 25% fat. Add 150 grams of granulated sugar and one bag of vanilla sugar.

Beat at maximum speed until a fluffy cream is obtained.

Let's start assembling the cake. Spread some cream on the dish, put the chocolate crust, grease it thickly with sour cream,

sprinkle with chopped toasted nuts.

Put a light crust on top, grease it thickly with sour cream, sprinkle with chopped toasted nuts, and so on, alternating the cakes. Place the top cake with the smooth side up.

Cover the whole cake with sour cream. Lay out an ornament on the surface of the cake made of halves of nuts, lightly sprinkle with chopped nuts.

Sprinkle the sides of the cake with chopped nuts.

We keep the sour cream cake in the refrigerator for at least 12 hours and serve it to a sweet table with tea or coffee.

Recipe 2: homemade sour cream cake

Today we will prepare a simple and effective classic Smetannik cake, a homemade recipe. Even a novice pastry chef will make it.

It is insanely tender and delicious! At first glance, the biscuit resembles a pie, but if you divide it into white and chocolate cakes and layer it with homemade cream, you get a real masterpiece.

For cakes:

• Sour cream - 250 gr;
• Flour - 270 gr;
• Eggs - 3 pcs.;
• Sugar - 150 gr;
• Soda - 5 gr;
• Cocoa - 1 tablespoon;
• Vinegar - to quench the soda.

For the cream:

• Sour cream - 800 gr;
• Sugar - 220 gr;
• Vanilla sugar - 2 tsp;
• Sour cream thickener - 25 gr.

Break the eggs into a deep bowl.

Add sugar to the eggs and beat well with a mixer.

Add sour cream to the whipped mixture and beat again.

Enter flour in several stages.

Continue stirring with a mixer.

Quench the baking soda with 1 teaspoon of vinegar and add to the dough and mix well again.

The dough should turn out to be liquid.

Divide the resulting dough into 2 equal parts.

In our case, the cakes are baked in one approach, since there are identical baking tins with a diameter of 21 cm.

But if you do not have two identical baking dishes, bake the cakes in turn: first the light crust, and then the dark one.

Line the bottom of the baking dish with parchment paper.

Pour half of the dough into the first mold and spread in an even layer.

Add cocoa to the remaining dough. Stir with a mixer first, without turning it on, so that the cocoa mixes a little into the dough. And then turn on the mixer and mix completely.

Pour the chocolate dough into the second baking dish.

The cakes are baked in an oven preheated to 180 degrees for about 25 minutes. If you want to cook sour cream in a slow cooker according to this recipe, bake the cakes on the "baking" mode for 60 minutes, checking the readiness of the biscuit with a skewer.

When the cakes are baked and cool, prepare sour cream. Put the specified amount of sour cream in a mixing bowl.

To do this, pour sour cream into a deep container, and then add sugar and vanilla sugar to it. Stir the sour cream with sugar with a mixer until the sugar in the sour cream is completely dissolved.

Add sour cream thickener to the cream and stir to dissolve completely.

If you do not want to use a thickener for sour cream, then the sour cream must be "weighed" in advance. To do this, fold a piece of cheesecloth in 4 layers and put all the sour cream for the cream in the cheesecloth.

Tie the cheesecloth in a bag and hang in a cool place such as the refrigerator for 8 hours (overnight). This is necessary to ensure that all the excess liquid is glass. After this procedure, the sour cream will become thicker and it will be easy to put on the cakes.

Remove the baked and cooled cakes from the mold. On the sides, the cakes need to be cut with a knife and a round plate. The scraps can be used to make crumbs to decorate the cake.

Cut each of the cakes lengthwise into 2 parts. It turns out 2 white and 2 chocolate cakes. If you assemble the cake in a mold, it turns out to be smoother and more beautiful. If you do not have a form, the cake can be assembled without it or in a pan, after covering it with a plastic bag (so that the finished cake can be easily pulled out of the pan).

Fold the cake, alternating white

and chocolate cakes.

Smear each cake with sour cream.

When assembling the cake, do not use all the cream. Leave a small portion to decorate the cake.

Cover the collected cake with plastic wrap and refrigerate for 12 hours.

After the indicated time, remove the cake from the refrigerator and carefully remove it from the mold. Place the cake on the dish where you plan to serve the cake on the table. Spread the remaining sour cream over the top and sides of the cake.

Chop the crumbs from the cakes into crumbs.

Divide the cake visually into 4 sectors and decorate each of the sectors with crumbs, alternating colors.

So the amazing classic Smetannik cake with airy cakes and delicate cream is ready.

Recipe 3: homemade cake with sour cream

Sour cream cake is a cake in which, if we talk about the classic version, both the dough and the cream contain sour cream. It is such a recipe with a photo, step by step, that we want to present to your attention today. I want to note right away that the sour cream that goes into the cream must be fresh, homemade, high-fat. For the dough, you can use any sour cream, of any fat content, you can also not very fresh - for the dough it does not matter.

You can cook cakes with the addition of cocoa, as I did, or you can leave them light - it will also be very tasty. In general, Smetannik turns out to be very tender, moderately sweet and suitable both for home tea drinking and for the menu for the festive table.

For the test:

• 250 g sour cream;
• 3 eggs;
• 2 cups of flour;
• 1 cup of sugar;
• 2 tablespoons of cocoa powder
• 1 teaspoon of baking soda (no slide);
• 1 teaspoon vinegar

For the cream:

• ¾ glasses of powdered sugar;
• 0.5 l sour cream;
• vanillin to taste.

For impregnation:

• 2 tablespoons of brandy;
• 2 tablespoons of boiled water;
• 2 teaspoons of powdered sugar.

Break the eggs into the bowl of the mixer or combine and add sugar. Beat at high speed for 3-5 minutes, until a light fluffy mass is formed. Add sour cream, soda slaked with vinegar (since there is sour cream in the dough, you don't need to add soda, but in this case, sometimes you still feel the taste of soda). We mix.

In parts, in 2-3 doses, add flour, stirring the dough all the time so that there are no lumps, but we are not too zealous so that the dough does not turn out to be heavy.

It should also be borne in mind that, depending on the thickness of the sour cream or the size of the eggs, a little more or less flour may go away. The consistency of the finished dough should be slightly thicker and denser than thick sour cream.

We prepare split baking dishes. It is best if you have 2 tins with a diameter of 20 cm. If you have only 1 tamper, repeat the baking process twice. Grease the baking dishes with butter and sprinkle with breadcrumbs.

Pour half of the dough into a baking dish.

In the second half of the dough, sift the cocoa powder and mix thoroughly so that the cocoa is evenly distributed throughout the entire volume.

Pour the dough into a prepared baking dish.

We place the molds in an oven preheated to 190 degrees C and bake for 30 minutes. Do not open the oven for the first 20 minutes. The baking time depends on your oven, so it may vary slightly. We check the readiness of the test with a dry torch.

We take out the finished cakes from the oven and, without removing the mold, put them on the wire rack. After 10 minutes, we open the forms, release the cakes and leave them on the wire rack until they cool completely.

Most often, the cakes are obtained with a hill, we cut it off so that after assembly the cake turns out to be even. The cut pieces can be sliced, mixed with the cream and laid out as the middle layer of the cake. And you can give it to the children - they will eat it with pleasure.

For impregnation, combine powdered sugar with boiled water and brandy, mix. We saturate one part of each cake - from the side of the cut.

Beat the cooled fresh sour cream using a mixer with powdered sugar and vanilla until a homogeneous creamy consistency - that is, you should get a thick and fluffy cream. Be careful - fatty sour cream easily turns into butter. Sometimes it is enough to beat the cream for just a couple of minutes, as it becomes thick.

The order of laying the cakes is arbitrary: whether the dark cream will be on top, or light - you decide. Put the bottom cake on a dish and grease it liberally with cream, put the second cake on it and also grease it with cream.

With the remaining cream, completely cover the side surface of the cake.

Sprinkle the top of the cake with grated chocolate.

We put the cake in the refrigerator to infuse for 2 hours.

Recipe 4: homemade honey cake with sour cream

• Chicken eggs 2 pcs.
• Granulated sugar 1 glass
• Butter 50 g
• Wheat flour 500-600 g
• Honey 4 tbsp. spoons
• Soda 1 tsp
• 20% sour cream for cream ½ kg
• Granulated sugar for cream 1 glass

The cake making process begins with beating the sugar and eggs until they become fluffy white foam. It is recommended to cook the sugar-egg mixture in a container where the dough will be brewed. The next step is to add soft butter, honey spoons and baking soda.

The solemn moment of creating a water bath has come: after filling the pan with water, bring it to a boil, and on top we place a vessel with the prepared dough. While the honey mixture is enjoying the "bath", it should be thoroughly and constantly stirring until it increases several times and darkens.

Upon reaching the required structure and consistency, a third of the total amount of pre-sifted flour is added to the batter and thoroughly mixed. Flour should be added in small quantities, kneading the dough without lumps or curds. The ideal result is a liquid choux pastry with a honey flavor and flavor.

The remaining flour is laid out on the work surface in the form of a slide with a depression. After slightly thickening the dough, it should be added to the flour on the table. By tucking the edges of the dough into its central part, the elastic base for the cakes is kneaded. Warm dough on the Honey cake is divided into 8 equal spherical parts, which are sent to the refrigerator for half an hour.

After slightly cooling, but not freezing, the dough is rolled out. One honey ball equals one layer. You can shape the dough both at the stage of rolling and after baking.

After rolling, the dough is sent to a greased baking sheet covered with parchment and baked at 180 degrees for 3-5 minutes.

Trim the cake immediately after removing it from the oven, hot.

Be sure to leave the trimmings, grind in a crush or knead with a rolling pin.

The cream is prepared by whipping sugar with sour cream. The main secret of a successful filling is continuous whipping of sour cream and the gradual addition of sugar to it - these tricks allow you to end up with a fluffy and voluminous cream.

Let's move on to the process of assembling the cake. Put the smallest crust on the dish. If desired, we soak it with wine or juice, after which it is savory, not sparing the cream, we grease it with sour cream and sugar mass.

We alternate the crust with a layer of filling until we have exhausted all the products.

A small amount of the creamy mixture should be left to lubricate the sides of the cake, they are also decorated with crumb crumb.

Recipe 5, step by step: classic sour cream cake

• 250 g - Sour cream (better fat)
• 200 gr. - Sugar
• 250 g - Flour (sifted)
• ½ tsp - Soda
• 3 pcs. - Eggs
• 0.5 gr. - Vanilla sugar

• 400 gr. - Sour cream
• 200 gr. - Sugar

First, we prepare the dough for the classic Smetannik cake.

In a bowl, at the highest speed, 2-3 minutes, beat three eggs and granulated sugar (until it dissolves). Add sour cream. Paul tea L. soda. A bag, 5 grams, vanillin. Mix well.

Add sifted flour. Mix well again. The dough for the Sour Cream is ready.

In the form in which we will bake the biscuit, coat with butter and sprinkle a little with flour. Let's transfer the dough into it.

We send it to 200 ° С, in the oven, for 40 minutes (we check the readiness with a wooden skewer).

When ready, remove the biscuit from the mold and leave it to cool for a while.

Meanwhile, we are preparing a cream for the classic Smetannik cake.

We take sour cream fat and thick (this is to make the cream more stable).

If you have store sour cream and not so thick, then throw it on cheesecloth - let all the liquid drain.

Beat sour cream with sugar until fluffy with a mixer. The cream is ready.

We made a biscuit with a "hat" when it was baked. So, let's align it, cut off this top and put it aside for now (it will be useful to us later).

And cut the biscuit into two or three identical cakes (depending on how high the biscuit you get).

Now, let's put together the classic Smetannik cake. Coat the biscuit cakes on both sides with sour cream. And put it on top of each other.

Now, cover the whole cake, completely, with cream (both the top and sides).

The top, which we cut off from the biscuit, is chopped into small crumbs with our hands.

Sprinkle with this crumb, the whole Smetannik cake, from all sides. Let it stand for 2 hours - it will be saturated.

Then decorate it to your liking.

Well, you can already cut it and put it on the table.

You see what a wonderful classic Smetannik cake we have prepared, I advise you to save the recipe with a photo, so that at any time, step by step, repeat this quick and, awesome, delicious dessert.

Bon Appetit!

Recipe 6: sour cream cake with chocolate sprinkles

There are an incredible amount of variations in the preparation of a sour cream cake. Try to master the most successful recipe, in which half of the cakes will be with the addition of cocoa powder.

It is impossible to call a sour cream cake a cake in the literal sense of the word, since there is virtually no cream in it. The cakes are simply soaked with a mixture of sour cream and sugar. Not a cake, not a pie, just the most delicate sour cream, period, because the main ingredient in it is sour cream. And in order to enhance the flavor composition and improve the aesthetics of the dessert, we will make some of the cakes dark, with the addition of cocoa powder. When cut, the cake looks striped like a zebra.

for the test:

• eggs - 4 pcs.
• sugar - 325 g
• sour cream - 500 g
• flour - 3 tbsp.
• baking powder - 20 g
• cocoa - 2 tbsp. l.

For impregnation:

• sour cream - 500 g
• icing sugar - 420 g

For sprinkling sour cream:

• chocolate (dark, 70%) - 1 bar.

Beat eggs (4 pcs) with sugar (325 g). Do not pour sugar all at once into the eggs. First, start beating the eggs without sugar at all, then, when they turn into a fluffy foam, add sugar little by little, without stopping beating the eggs. Add 500 g sour cream to the eggs.

Mix flour (3 tbsp.) With baking powder (20 g), add it to the mixture of eggs and sour cream, you get a batter.

Separate half of the dough, add 2 tbsp. l. cocoa powder. Pour the dough into split cake tins lined with parchment paper.

Bake the cakes for 20 minutes. at a temperature of 180 degrees.

Cool the baked cakes, cut each in half lengthwise. You will have two light and two dark cakes. Mix sour cream (500 g) with powdered sugar (400 g). Place the light-colored crust, cut side up. Lubricate the light crust with the resulting impregnation of sour cream.

Lay a dark cake on top, which is also generously greased with sour cream impregnation. Then - again light and, finally, dark again. Cover the sour cream with sour cream impregnation on all sides.

Grate the chocolate. Sprinkle sour cream on all sides with chocolate chips.

Before cutting the sour cream, let it soak in the sour cream for several hours.

Recipe 7: homemade sour cream cake with nuts

Sour cream is one of the most uncomplicated, but no less delicious cakes.

The recipe for its preparation is very easy, and the cake turns out to be nutritious and very appetizing.

Be sure that this simple recipe for making sour cream from familiar ingredients will appeal to all chefs.

• Sour cream - 750 g.
• Flour - 2 tbsp.
• Baking powder - 1 tsp.
• Chicken eggs - 3 pcs.
• Vanillin - 0.5 tsp
• Butter - 100 g.
• Walnuts - 100 g.
• Sugar - 3 tbsp.
• Cocoa - 2 tbsp. l.
• Vegetable oil - 4 tbsp. l.

First you need to melt the butter. This can be done in a water bath. Add a glass of sugar and 3 eggs to the melted butter

Beat the combined components with a mixer or whisk until a homogeneous egg mixture is obtained.

In a bowl of egg mixture, add a glass of sour cream, flour and baking powder

Use a spoon to knead a thick, pliable dough. In consistency, it should resemble thick sour cream.

Spoon half of the dough into another bowl and add vanillin to it. Mix the contents of the bowl well and pour into the mold. The specified number of components is calculated for a mold with a diameter of 25 cm. Do not forget to grease the mold with oil, preferably vegetable oil.

Place the white dough tin in the oven. Bake the vanilla base at 160 degrees for 25-30 minutes. While the vanilla crust is baking, work on the remaining dough. Add cocoa to it and knead the chocolate dough thoroughly with a spoon.

When the vanilla crust is baked and lightly browned, remove it from the oven. Grease the loosened mold again with vegetable oil and pour the chocolate dough into it. It is important that the shape is the same, since the cakes should turn out to be the same.

While the chocolate crust is baking (baking time and oven temperature are the same as for the vanilla base), cool the white crust.

When the chocolate base is browned, remove from the oven and place on a wide platter to cool.

In the meantime, prepare the sour cream. To do this, combine half a liter of sour cream with the remaining sugar in a deep bowl.

Beat the sour cream-sugar mixture with a mixer. Beat for 5-7 minutes until the cream becomes airy and increases in volume by 1.5-2 times.

Use a sharp knife to cut the white base into 2 cakes. Do the same with the chocolate base. First put the vanilla crust on a wide, even dish, and then generously brush it with sour cream.

Put chocolate on top of the vanilla crust and brush it with sour cream too.

Do the same with the remaining two cakes, remembering to alternate them. Also coat the top and sides of the cake with whipped sour cream.

Sprinkle the edges of the sour cream with chopped walnuts. Put the cake in the refrigerator for a couple of hours to soak it. By the way, the sour cream cakes are very tender and soft, so the cake is soaked very quickly.

After 1, maximum 2 hours, our homemade sour cream cake can be served.

Such a cake can be prepared both on a weekday and for any celebration.

Recipe 8: cake with sour cream and cocoa (step by step)

We offer a classic recipe for sour cream - a delicate cake, where the main component of both the cakes and the filling is sour cream. In fact, this pastry is a simple sponge cake, richly smeared with cream. After long-term impregnation, the cakes are very soft and sufficiently moist, due to which the finished sour cream literally "melts in your mouth."

Baking consists of the simplest and relatively budgetary products, which can be easily found at the nearest grocery store. The advantage of the sour cream is that it turns out to be quite satisfying, so even such a small-looking cake is quite enough to feed a family or a friendly company with a sweet dessert.

For cakes:

• sour cream 20% - 250 g;
• eggs - 2 pcs.;
• sugar - 200 g;
• flour - about 160 g;
• baking soda - 1 tsp;
• cocoa powder - 1 tbsp. spoon.

For the cream:

• sour cream (preferably at least 30%) - 400 g;
• sugar - 5 tbsp. spoons.

Eggs, without dividing into whites and yolks, are mixed with sugar. Beat with a mixer until a homogeneous mass that has significantly increased in volume is obtained (it will take at least 5 minutes).

Dissolve soda in sour cream, add to beaten eggs, stir carefully from bottom to top. Gradually introduce flour sifted through a fine sieve, kneading a viscous and homogeneous biscuit dough without flour lumps.

We divide the resulting mass into three approximately equal parts, in one of which we add sifted cocoa powder, mix. In total, we get three cakes: two light and one dark.

Pour the first part of the dough into an ovenproof dish greased with butter or covered with parchment (the number of ingredients in the recipe is calculated for a container with a diameter of 20-22 cm; if you have a larger dish, the proportions should be increased). We bake the biscuit in an oven heated to 180 degrees for about 20 minutes (until tender). Bake the remaining cakes in the same way.

While the cakes are baking, you can start preparing a simple cream. To do this, combine sour cream with sugar and beat with a mixer until the sugar grains are completely dissolved (the dosage of sugar can be varied taking into account personal taste). In this case, it is advisable to give preference to not too liquid sour cream so that the cream does not spread during the process of smearing the cake.

Place one light cake on a large plate. Apply about a third of the sour cream and distribute in an even layer around the entire perimeter.

Next, lay out the dark cake, coat again.

We put the last cake. Apply the remains of the cream to the surface and sides of the sour cream. We remove the finished baked goods overnight in the refrigerator for a thorough impregnation.

To decorate the cake, you can use nuts, fresh berries, pastry sprinkles and much more. In our example, the sour cream is decorated with berry syrup, fresh mint leaves and chocolate chips.

We cut the pastries in portions and serve, enjoying the delicate taste of a biscuit cake with a cup of aromatic tea / coffee. The classic sour cream is ready! Enjoy your tea!

Recipe 9: sour cream cake with chocolate and nuts

I want to invite you to cook a sour cream cake, the recipe with a photo of which I have checked step by step more than once. This is a cake with delicious biscuit airy sour cream cakes and classic sour cream. My family likes it very much, I hope you will appreciate it!

• sour cream 15-20% - 250 gr
• egg - 3 pieces
• sugar - 150 gr
• flour - 275 gr
• slaked soda - 1 tsp
• cocoa - 1 tablespoon

• sour cream 25% and more - 800 gr
• sugar - 220 gr

Decoration:

• nuts - 1 handful
• dark chocolate - 20 gr

Let's start making Smetannik cake according to the classic recipe with a photo step by step at home. The first stage is the preparation of biscuit cakes. We break 3 large eggs, add granulated sugar and a pinch of salt.

Beat so that the sugar is completely dissolved, and the mixture is filled with air and becomes airy.

Add sour cream.

And beat again.

Add 1/3 of the sifted flour, beat

and repeat with the remaining flour. It takes about 430 ml (about 2 glasses) of flour in total!

Add soda slaked with lemon juice or vinegar.

Lubricate the detachable form (I have a diameter of 22 cm) with oil.

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

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

Pour in a glass of sour cream (200 ml) and mix the dough again. Sour cream for the dough can be used with any fat content.

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 must be mixed well so that there are no lumps, but you do not need to be too zealous, otherwise the dough will turn out to be dull and heavy.

It should also be borne in mind that the density of the dough itself will depend on the density 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 spoon or two of flour. The dough should be slightly thicker and denser than thick sour cream.

Grease molds with a diameter of about 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 stain the extra container, half of the dough can be immediately transferred to the prepared form, and add cocoa to the remaining dough and mix well.

Pour the dark dough into a second pan.

It's okay if one of the forms is slightly larger - the baked cakes can be trimmed, and the cuttings can be used to decorate the sides. But do not take too small forms - sour cream dough will not bake as it should.

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

Allow ready-made cakes to cool completely. Do not cut warm!

Cut the cooled cakes into two parts each.

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

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

Put one cake on a dish and grease generously with cream. Then the next one and grease with cream again. So put all the cakes on top of each other, alternating between dark and light. It is good to coat all the cakes with cream.

The most delicious cake is a cake made with your own hands. And let someone argue that professional pastry chefs know how to do it better. We will not argue. We will simply offer you recipes that will allow you to bake a delicious homemade cake and compare it with purchased ones. Trust that your creation will be out of competition. And if you still do not have enough experience, then try making a simple but delicious sour cream cake for dessert.

The recipe for its preparation is actually very simple, and the products that make up it can be found in the refrigerator of any housewife. So every hostess can make such a homemade cake. The main thing is to try! Let's start?

Simple sour cream cake

The simplest recipe for a delicious, tender and satisfying cake. For him, we need to bake a sour cream biscuit. By the way, this dough recipe can also be used to prepare any cakes based on biscuit cakes.

Ingredients:

• 2 cups of flour;
• 6 eggs;
• 1 cup granulated sugar;
• 1 glass of sour cream;
• Half a teaspoon of baking soda
• 20 grams of butter.

For the cream:

• 1 cup full-fat sour cream;
• 1 cup granulated sugar;
• Vanillin.

Preparation:

We turn on the oven in advance and heat it up to 180-200 degrees. In the meantime, we need to make a biscuit dough. To do this, separate the egg yolks from the whites and put them in different dishes. We put the proteins in the refrigerator. Add sugar to the yolks and grind the mass white. Put sour cream in a mass of eggs and sugar and mix it until smooth. Then we sift the flour there, put the soda quenched with vinegar and also mix.

We take the proteins out of the refrigerator and beat them into a thick, stable foam. After that, gently stirring the dough, add the beaten egg whites into it, adding them one tablespoon at a time. Grease the baking dish with butter and pour the biscuit dough into it. We send the form to the oven and bake the biscuit on sour cream for about thirty to forty minutes. We check the readiness with a dry toothpick test.

Remove the finished cake from the oven, cool and cut into two cakes. While the biscuit is cooling, we need to make a cream. To do this, mix the cooled sour cream with granulated sugar, add vanillin and beat until fluffy. We coat the cakes with cream. And so that the cake is not only tasty, but also spectacular, we decorate it at our discretion.

Here is such a simple recipe for sour cream biscuit, which, as they say, is always obtained by everyone. From it you can make a delicious homemade cake with any cream.

Sour cream cake

We offer you a recipe for a sour cream cake on a shortbread basis. We will also make the cream from sour cream, and decorate the cake with chocolate icing. And we will get an easy-to-prepare, but very tasty sour cream cake.

Ingredients:

• 2 eggs;
• 150 grams of butter;
• 1 can of condensed milk;
• 1 teaspoon soda quenched with vinegar;
• 10 tablespoons of flour;
• 1 tablespoon cocoa
• A glass of sour cream;
• A glass of sugar.

For glaze:

• 50 grams of butter;
• 3 tablespoons of cocoa powder;
• 3 tablespoons of milk;
• 4 tablespoons of sugar.

Preparation:

The preparation of a sour cream cake must be approached in detail. For example, eggs and sour cream must be chilled first. It is imperative to sift the flour so that it is enriched with oxygen and soften the butter. It is also advisable to prepare a baking dish in advance, greasing it with vegetable oil and sprinkling it with flour. And you can also turn on the oven and preheat it to 180 degrees.

And now you can start. First, beat the eggs into a light foam, add the condensed milk and mix thoroughly. Next, you need to add softened butter to the mass of eggs and condensed milk, quench the soda with vinegar and mix with the mixture obtained earlier. Now add the sifted flour and knead the dough. Divide the resulting dough in half. Roll out one part of the dough, put it on a baking sheet and bake in the oven for fifteen minutes at 180 degrees. Add cocoa powder to the remaining dough and mix thoroughly. Then we roll it out and bake it in the same way.

We cut the finished layers into equal parts so that in the end we get four cake layers. We collect the cake from the cakes, stacking them in a pile and smearing each layer with cream of sour cream and sugar. Pour the finished sour cream on top with glaze. To prepare the glaze, mix butter with cocoa powder, add milk and sugar. Bring the resulting mixture to a boil, cool and cover the cake. We put the finished cake in the refrigerator for two hours, and then serve.

Country style sour cream cake

Why this particular recipe got the name of the country-style cake remains a mystery. No, though! All products, with the exception of cognac, are of course available. Well, the cooking process itself is surprisingly simple.

Ingredients:

• 150 grams of butter;
• 750 grams of flour;
• A glass of sugar;
• 3 eggs;
• 1 teaspoon baking powder or slaked soda
• 1 tablespoon honey
• 50 grams of cognac.

For the cream:

• 700 grams of sour cream;
• A glass of sugar.

Preparation:

The recipe is actually simple, and it takes a little time to prepare it. First, break the eggs into a bowl, add sugar and honey, mix thoroughly and grind. We put this mixture on low heat or in a water bath and bring to a boil, and then add the butter. After the oil is completely dissolved, add baking powder and sifted flour. Stirring constantly, keep on fire for about ten minutes (but not longer!), Until the dough thickens slightly. Divide the dough into four parts. Put the dough in a mold one by one and bake in the oven at 180 degrees until tender.

While the cakes are being baked, we make an impregnation of cognac, water and sugar. Soak each cake with the resulting alcoholic syrup and coat with cream of sour cream, sugar and fruit syrup. We send the finished country-style sour cream cake to the refrigerator for two hours.

Sour cream cake with cherries

If you love desserts that combine sweet dough and cream with sour fruit flavors, then this recipe is for you. Ingredients:

• 700 grams of sour cream;
• 3 eggs;
• A glass of flour;
• 1 can of condensed milk;
• 1 teaspoon baking powder or baking soda quenched with vinegar
• 50 grams of butter;
• 4 tablespoons cherry syrup
• Fresh cherry;
• Salt.

Preparation:

Beat eggs, sour cream and condensed milk using a blender or mixer. Then, stirring constantly, add sifted flour, baking powder and a pinch of salt and knead the dough. Divide the resulting dough in half and bake the cakes in the oven at a temperature of 180 degrees.

While the cakes are baking, prepare the cream. To do this, combine sour cream with sugar and mix until a thick and fluffy mass is obtained. Soak the baked, still hot cakes with cherry syrup, and then coat them with sour cream. Place a layer of pitted fresh cherries between the cakes and decorate the cake with whole berries (you can even have seeds and cuttings!). Put the finished sour cream cake with cherries in the refrigerator for two hours.

Sour cream cake with prunes

A recipe for honey dough lovers. Making this delicious sour cream cake is quite simple, and the result will surely meet your expectations.

Ingredients:

• 2 cups of flour;
• A glass of sugar;
• 3 eggs;
• 1 teaspoon baking powder or vinegar-quenched soda
• 50 grams of butter;
• 2 tablespoons of honey.

For the cream:

• 300 grams of prunes;
• 150 grams of powdered sugar;
• 2 glasses of sour cream.

Preparation:

Soak prunes for fifteen minutes, then rinse and cut into small pieces. Break the eggs into a bowl, add sugar and grind the mass to white. Then put baking powder and honey in a mass of eggs and sugar and mix everything well. After that, add softened butter, and then gradually add the sifted flour. We knead the dough and divide it into six equal parts, which we then roll out into layers. We pierce each rolled out layer of dough in several places with a fork, put it on a baking sheet and bake for ten minutes. Cut out the same circles from the finished cakes, and grind the scraps into crumbs.

Beat the sugar and sour cream thoroughly until a homogeneous mass is formed. We coat each cake with cream and leave to soak for twenty to thirty minutes. Then, on a platter, collect the cakes in a pile, and put chopped prunes between them. Cover the top of the cake with the remaining cream and sprinkle with crumbs from the scraps of the cakes. We leave our delicious cake in the refrigerator for a couple of hours and take a sample!

Jelly and sour cream cake

A modernized sour cream recipe that is cooked without flour. Therefore, such a light and tasty sour cream cake will appeal to those who follow their figure and are looking for recipes for desserts without flour.

Ingredients:

• 150 grams of powdered sugar;
• 250 grams of sour cream;
• 1 tablespoon of dry gelatin;
• 150 grams of water;
• Fruits, nuts and chocolate for decoration.

Preparation:

Pour gelatin with cold water and leave to swell. Mix the powdered sugar and cooled sour cream and beat thoroughly until fluffy. After the gelatin swells and turns into jelly, put it in a water bath, bring it to complete dissolution, remove from heat and cool. Then add the cooled gelatin to the sour cream and mix thoroughly. Put the finished mass of jelly and sour cream in a mold and put it in the refrigerator for several hours until it solidifies completely.

Dip the form with frozen sour cream jelly into hot water for a few seconds and overturn on a dish. We decorate the cake at our discretion - with fresh or canned fruits, grated chocolate or nuts.

These are the different recipes that you can use to make a delicious homemade sour cream cake. You just have to choose a recipe and implement your conceived practice. You can bake such a biscuit cake with sour cream, honey or shortbread dough, or you can make it cold without eggs and flour. Whichever recipe you like best, choose this one. The main thing is to cook with pleasure. Bon appetit and success in the culinary field!

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Cake recipes

A simple classic recipe with a photo of Sour Cream cake and how easy it is to make it at home. Sour cream cake recipe in a pan and in a slow cooker

1 h

250 kcal

5/5 (4)

Kitchen appliances and utensils: dishes for whipping, mixer or whisk, baking dish.

The history of Smetannik began when peasant women began to add stagnant sour cream to eggs and flour and bake delicious cakes from such dough. Already in our time, housewives began to mix sour cream into a biscuit. So Smetannik appeared and took the place of one of the simple baking options.

It requires a minimal set of products and is very easy to prepare. Even if you bake only one cake, then we can assume that you already have something to serve for tea. And if you spend a little more time, make a couple of cakes step by step, and even cream, then you will get a whole cake. My children and I often cook this lush and very easy to prepare sour cream cake on weekends. And if you want to make a domestic alternative to cheesecake, then sour cream from cottage cheese.

I will try to describe in detail a simple classic recipe for Sour Cream Cake, and you will understand how easy it is to make it at ordinary home conditions. The cake will turn out like a picture!

Ingredients

For cakes

For cream

Sour cream:

• sugar 200 gr;
• vanilla sugar one sachet;
• sour cream (at least 25% or homemade) 600 gr.

Sour cream with condensed milk:

• one lemon;
• condensed milk 150 gr.

A simple recipe for Sour cream cake with a photo

Cooking cakes

• flour 350 gr;
• cocoa powder 2 tablespoons;
• vanilla sugar one teaspoon;
• sugar 200 gr;

• sour cream 25% 600 grams;
• eggs 3 pcs.;
• baking powder or soda 1 tsp.

Cream for cake Sour cream

Sour cream

Composition:

• sugar 200 gr;
• sour cream (25% or more or homemade) 600 gr;
• vanilla sugar one sachet.

Sour cream with condensed milk

We will need:

• sour cream 25% (or homemade) 500 gr;
• one lemon;
• condensed milk 150 gr.

We collect the cake

Video recipe for making Sour Cream

A video recipe will tell you how to quickly and easily make a quick and easy Smetannik cake at home:

Sour cream cake recipe with condensed milk dough

Ingredients:

• baking powder 1 tsp;
• 25% sour cream 600 gr;
• flour 350 gr;

• condensed milk;
• three eggs;
• vanilla sugar 1 tsp.

Cooking time: one hour.
Serving amount: 10.
Kitchen appliances and utensils: utensils for whipping, mixer or whisk, baking dish.

Deviating a little from the standard recipe, you can bake a sour cream cake with condensed milk, but it is worth considering that it increases calorie content cake.

1. Put eggs and sugar in the beating bowl.
   
2. We interrupt them at the highest speed in air foam.
3. We reduce the speed of the mixer and add sour cream, soft butter and pour out the condensed milk. We bring to a homogeneous state.
4. Pour flour with baking powder in small portions and knead the dough.
5. Divide the dough into two halves.
6. Pour cocoa into one of the halves and stir.
   
7. They still make such a test.
8. Preheat the oven up to 200 °.
9. The form must be lubricated with oil. Pour out one half of the dough. Having leveled on the surface, we go to bake for 20 minutes.
10. We take out the finished cake from the mold, and in its place we send the second part of the dough.
11. When the cakes are cool, cut each into two halves.
12. Spread cream on the cakes. We shape the cake.
    
13. Smear the sides and top with cream and sprinkle with nuts.
14. We give it to infuse no less 4 hours.
    

Sour cream cake (2) Mash butter with sugar, add sour cream, mix and add flour mixed with baking soda. Knead the dough quickly, roll it into a loaf 5-6 cm thick and cut into 6 pieces. Roll the parts into round boxes ...You will need: berry syrup - to taste, sugar - 120 g, sour cream - 500 g, sour cream - 500 g, wheat flour - 600 g, baking soda - 1 teaspoon, butter - 120 g, sugar - 230 g

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