What could be tastier than a piece of homemade cake for dessert with soft sponge cakes, creamy jelly layer and fresh fruit. Not a single member of your family will refuse such a delicacy. Biscuit cake with sour cream is light, tender, and fresh fruits give it a special piquancy.

Ingredients for a cake with a diameter of 25 cm

for the biscuit:

• flour - 1 cup
• chicken egg - 3 pcs.
• sugar - 1 cup
• baking powder dough - 1 tbsp. a spoon

for sour cream:

• sour cream - 1000 ml
• sugar - ½ cup
• gelatin - 2 packs (25 g each)

For filling:

• orange - 2 pcs.
• banana - 2 pcs.

for impregnation:

• syrup (raspberry, cherry, etc.)

for glaze:

• cocoa powder - 2 tbsp. spoons
• sugar - 2 tbsp. spoons
• butter - 50 g.

cake recipe

1. Prepare a biscuit. To do this, beat the eggs into the container. And here are a few secrets of successful biscuit preparation: the dishes must be dry, otherwise the eggs may not beat well; eggs for beating should be taken only chilled.
2. 
   Beat the eggs with a mixer for at least 10 minutes until they increase in volume. Then, without turning off the mixer, gradually add all the sugar and beat until it is completely dissolved.
3. 
   Add flour mixed with baking powder.
4. 
   Gently mix the dough. Here is the detailed one.
5. 
   Line the bottom of a baking dish with parchment paper and put the dough into it.
6. 
   Preheat the oven to 180⁰С and put the dough mold into it. Do not open the oven for the first 20 minutes, otherwise the biscuit will “fall”. Bake the biscuit for about 35-40 minutes. Readiness check with a wooden stick. After the biscuit is ready, turn off the oven, open the door slightly and leave it to cool like that. After 30-40 minutes, it can be removed from the oven. Remove the biscuit from the mold, cover with a towel and leave it for several hours.
7. 
   Prepare sour cream. Combine sour cream with sugar.
8. 
   Beat everything with a mixer until the sugar is completely dissolved. Pour gelatin with a small amount of hot water and completely dissolve it. Enter gelatin in sour cream. Please note that the cream must be warm (room temperature), otherwise you will form lumps of jelly in the cream.
9. 
   Then chop the fruit. Banana and...
10. 
    … orange.
11. 
    Now start collecting the cake. Cut the biscuit in half lengthwise. Put the bottom of the biscuit in a detachable form, and soak it with syrup.
12. 
    Then lay out a layer of bananas.
13. 
    And an orange.
14. 
    Pour half of the sour cream (the second part will come in handy a little later).
15. 
    Send the cake to the refrigerator for 30-60 minutes so that the cream hardens to a jelly state.
16. 
    Saturate the second half of the biscuit with syrup and place it on the frozen jelly.
17. 
    Fill the cake with the second half of the cream. If you do not have enough mold height, you can increase it with aluminum foil. Place the cake in the refrigerator to set completely.
18. 
    When the jelly has hardened well, remove the cake from the refrigerator and carefully remove the form.
19. 
    You can stop at this stage, or you can decorate the cake with icing if you wish. To make glaze, combine cocoa, sugar and butter in a saucepan.
20. 
    Put on a small fire and, stirring, cook until the ingredients are completely dissolved.
21. Fill a piping bag, syringe, or cutaway bag with icing and draw a mesh or other random pattern on the cake. Also, brush the sides of the cake with a brush dipped in icing. Enjoy your meal!

Prepared by ANET83.

Ingredients:

Cake dough:

• Soda - ½ tsp
• Sour cream - 200 grams
• Flour - 2 tbsp
• Margarine - 100 gr
• Sugar - ½ tbsp.
• Cream:
• Sour cream 25% - 300 gr
• Sugar - 100 gr

Filling:

• Pineapples - 150 gr
• Tangerines - 2 pcs
• Kiwi - 1 piece
• (any favorite fruit)

Vitamin mix

Cake with fruit and sour cream jelly is an incredible dessert that will become a real decoration of any table. If there is a holiday in your house, such a cake will surprise not only guests, but also your loved ones. There is nothing better than pampering your loved ones with homemade cakes, because everything is natural there, which means it is several times better than store-bought sweets.

Cake with fruit and sour cream is not difficult to prepare, and you do not have to spend a lot of products to get a great dessert for your home table. Cake biscuit with fruit and sour cream dough is incredibly delicate, and its aroma will spread throughout the house, stimulating the appetite and desire to try it.

The pleasant taste of this cake will be remembered for a long time by everyone who tries it, and your culinary efforts will not go unnoticed. The recipe for sour cream fruit cake is quite simple, and you will see this by preparing a dessert according to our step-by-step instructions. All the ingredients of the cake are quite ordinary, most of them can easily be found in the kitchen of every housewife, and you won’t spend a lot of money on the missing ones, this is another plus in the piggy bank of sweets.

Sour cream jelly cake with fruit is not only tasty, but also healthy, we all know about the benefits of vitamins contained in fruits, so baking makes it possible to combine business with pleasure, indulge yourself with deliciousness and get a dose of vitamins. Try to cook sour cream cake with fruits yourself, and you will see that everything we say is true.

Cooking process

Sour cream cake with gelatin and fruits is very simple and incredibly tasty, if you want to cook a culinary masterpiece without spending a lot of time and effort, then this is your only option. Let's take a step-by-step look at how to make a cake with sour cream and fruit so that guests or loved ones cannot contain their delight.

The most important thing is sour cream, and if for a cream it must be oily, then absolutely any will do for the dough.

It is equally important for a biscuit cake with fruits with sour cream to choose the most juicy fruits in order to get a boost of vitamins.

1. First of all, you need to soften the margarine, you need to do this first by sprinkling it with sugar, so that by the time you are done with this stage you get a homogeneous mass, here we add the main ingredient, sour cream. The quality of your sour cream biscuit cake with fruit directly depends on sour cream.
2. Pour flour into the resulting mass.
3. You can also add baking soda right away. Speaking of soda, you don’t have to extinguish it if the sour cream in your dough is natural, it has enough acidity to extinguish it and give the finished cake the necessary splendor. If you follow the recipe for a cake with sour cream and fruits, then in the finished dessert you will not feel the taste of soda.
4. Mix everything in your bowl. After you knead the dough until elastic, divide it into four parts. In order to properly make a biscuit cake with fruit and sour cream, you need to roll each of the parts into layers, no more than 2 cm in thickness. Place the resulting cakes in an oven preheated to 200 degrees for ten minutes.

In the photo, the sour cream cake with fruit is completely smeared with cream, let's make it, because it's so simple. All you need is to beat sour cream with sugar until a thick foam, you can use a mixer to speed up the process.

After the baked cakes have cooled, it's time to form the cake itself. Our recipe for sour cream biscuit cake with fruits will tell you in detail how to make their usual cakes a work of culinary art. Lubricate each of the shortbreads generously with our cream, laying out different fruits on each. For example, on the first "floor" tangerines, on the second - pineapples, on the third - kiwi. Do not spare sour cream, and you will get sour cream cake with fruits as in the recipe photo.

Sponge cake with sour cream and fruit will turn out even tastier if you spread cream on top and around the cakes folded with filling, and do not forget to put the dessert in the refrigerator for several hours, this will allow the cream to absorb as best as possible, making your dish more satisfying and tasty .

As you can see, the recipe for a cake with fruit and sour cream is quite simple, but what a delicious and beautiful result. You can decorate the finished cake with nuts or grated chocolate, making tea drinking with loved ones even more enjoyable.

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.

One of the most versatile desserts that can be served for any holiday is a sponge cake with fruit and sour cream.

The delicacy is easy to prepare, but despite this, it has a beautiful appearance. The taste does not lag behind the appearance, you can verify this personally by studying the recipes from this article.

Recipe for sponge cake soaked in sour cream

No family celebration is complete without dessert. What it will be, you decide, but for this occasion, I propose to prepare a delicate biscuit cake decorated with fruits.

Cakes are soaked in sour cream, it is optimal for such baking.

Prepare products from the list:

6 eggs; ¼ pack of butter; 0.2 kg of sugar; 1.5 cups flour. They are required for kneading the dough.

Cream for the cake is prepared from:

480 ml high fat cream; 250 g sour cream and 70 g powdered sugar.

In addition, you will need: a can of canned peaches and almond leaves.

The cooking process begins with sifting flour. This stage is mandatory, because it allows you to achieve uniformity of the dough and the splendor of the biscuit.

Let's start with the plan:

1. Pound the eggs with sugar, send the mixture to a water bath and stir until thickened.
2. Put the mass on the table and, armed with a mixer, beat for 7-8 minutes. You should have a smooth, fluffy mixture that holds its shape well.
3. Pour the sifted flour gradually, mixing the dough with a spatula each time.
4. For baking cakes, prepare two round forms. They need to be covered with parchment so that the cakes easily separate.
5. Divide the dough in half and lay out in forms, which are immediately sent to the oven, preheated to 185 degrees.
6. After half an hour, remove the finished cakes and cool on a wire rack.
7. In the meantime, whip the chilled cream, adding powdered sugar to it. When the mass becomes airy, add sour cream in parts.
8. Divide each of the cakes horizontally into two parts and start collecting a biscuit cake with sour cream and fruit. Lay the first cake on the bottom of the dish, spread it thickly with sour cream, and on top - halves of canned peaches. Alternate layers until all ingredients are used up.
9. Decorate the cake with almond flakes.

Biscuit cake recipe with berries and fruits

A set of products for kneading dough:

one and a half glasses of flour; 220 g sl. oils; a glass of sugar; 4 eggs; 3 art. spoons of milk; 1 teaspoon of baking powder.

Cream for the cake is prepared from:

60 g cream cheese; ½ cup fat sour cream; ¼ pack of butter; 250 g of powdered sugar.

You will also need berries and fruits with which you will layer the cakes.

Recipe:

1. Beat softened butter and sugar until fluffy and homogeneous.
2. Beat in all the eggs one at a time, making sure the ingredients are evenly distributed.
3. Sift the flour with baking powder and add to the dough after the milk.
4. Beat the mass thoroughly and pour into two forms.
5. Bake the cakes at the same time, preheating the oven to 170 degrees. In no case do not open the cabinet door; you can check the readiness of the cakes only after half an hour.
6. While the cake is cooling, make the sour cream. To do this, mix all the ingredients in a bowl and beat until fluffy.

It remains only to soak the cakes and decorate the finished cake with berries. They need to be thoroughly washed and dried, but it is not necessary to grind.

It is important to choose intact strawberries or raspberries so that the biscuit looks presentable (see photo).

Recipes for baking with strawberries can be found on the pages of the site.

Biscuit cake recipe with sour cream gelatin cream

Strawberries, which are on the list of products, will make the cake colorful and give it freshness.

You need to take:

250 g sugar; 8 eggs; 0.3 kg of wheat flour; 5 ml lemon fresh; 1 st. a spoonful of potato starch. From this set you have to hammer the dough.

For cream on the cake, prepare:

0.1 kg of fine-grained sugar; 0.5 kg of high-fat sour cream; a tablespoon of gelatin in granules and 80 ml of water.

Step by step preparation:

1. Sift fine flour through a sieve. This will help you saturate it with oxygen and get rid of possible specks.
2. Divide the whites and yolks into different containers, whisking them separately from each other.
3. Pour lemon juice into a bowl with proteins, it will facilitate and speed up the whipping process. First, set the mixer to low speed, and under these conditions, work through the mass for about 4 minutes. As soon as it becomes airy, start adding powdered sugar.
4. After 3 minutes of vigorous whipping, you will notice that the mixture becomes more dense, stable peaks appear on its surface. This indicates that there are no more than two minutes left before the end of the process. Keep the speed high, this will help you get a smooth and uniform protein foam.
5. You can check how well you whipped the squirrels with the help of a simple trick: if you turn the bowl upside down, then the mass will not flow out of it, it will remain in its place. However, beating too long will not be beneficial, because the proteins will flow and it will be impossible to correct the situation.
6. Add the egg yolks one at a time to the egg whites. You need to mix the mass with a spatula, making careful movements. In no case should you beat the dough with a mixer, otherwise the air bubbles will burst, and the biscuit in the oven will not rise.
7. Sift starch and wheat flour through a sieve, and pour into a bowl with a spoon. Knead the batter in an upward motion until smooth, then pour it into a large springform pan. It is better to cover the bottom of the mold with parchment paper, this will help you remove the biscuit faster and easier.
8. Smooth the dough with a spatula and send to bake in the oven, preheated to 180 degrees. I do not advise you to make the temperature higher, since a dense crust forms on the surface of the biscuit. It prevents the evaporation of moisture and will not allow the cake to bake well.
9. Do not open the oven door for 30 minutes, otherwise the dough will settle, and the finished biscuit cake will have a dense structure. To make the biscuit porous and airy, observe its condition through the window and check the readiness only after half an hour.
10. If the cake is well baked, leave it in the turned off oven for a few more minutes, then transfer to a wire rack and cool.
11. Cut the biscuit lengthwise into two pieces.

In the meantime, prepare the cream for the cake and strawberry puree:

1. Put the berries in a colander and rinse under running water. Use a paper towel to get rid of moisture.
2. Cut the strawberries into several pieces, put in a bowl and sprinkle with sugar.
3. After 20-30 minutes, mash the berries with a fork and leave for another half hour. Do not pour out the released juice, it will come in handy for impregnation, so the biscuit cake with sour cream will turn out more tender.
4. To make sour cream for cake, cool sour cream and beat with sugar until smooth and fluffy. Dilute instant gelatin in hot water and mix with whipped sour cream when cooled.

We begin to collect a cake with sour cream:

1. Put half of the strawberry puree on the first cake and pour ½ of the juice volume.
2. Separate a small part from sour cream, you will need it to decorate the sides and surface of the biscuit. Divide the rest of the cream in half and apply to each cake smeared with strawberry puree.
3. Apply sour cream to the top and sides of the cake, smooth the surface with a spatula.
4. Before serving a sponge cake, it must be kept in a cold place for one and a half to two hours.

Garnish the biscuit with cream with halves of strawberries and, having brewed aromatic tea, bring it to the table.

You will find recipes for baking with gelatin on the pages of the site.

• If you want the cake to be tall, divide the baked cake not into two, but three or even four parts.
• Another tip that will help you prepare a delicious biscuit cake with cream: you need to beat sour cream with granulated sugar at medium speed and make sure that grains of butter do not form.
• In addition to strawberries, you can use other fruits and berries. For example, kiwi or blueberries. They will add color and make the cake even tastier.
• If the biscuit with cream was not eaten at one time, it is covered with a cap made of foil and sent to a cool place.

My video recipe

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.

Enjoy your meal!