What could be tastier than a bite homemade cake for dessert with soft biscuit cakes, sour cream-jelly layer and fresh fruit. Not a single member of your family will refuse such a delicacy. Sponge cake with sour cream it turns out to be light, tender, and fresh fruits give it a special piquancy.

Ingredients for a cake with a diameter of 25 cm

for biscuit:

• flour - 1 glass
• chicken egg - 3 pcs.
• sugar - 1 glass
• baking powder - 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. Make 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 only be taken 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. 
   Stir the dough gently. Here is detailed.
5. 
   Cover the bottom of the baking dish parchment paper and put the dough in it.
6. 
   Preheat the oven to 180⁰C and place the dish with the dough in it. Do not open the oven for the first 20 minutes, otherwise the biscuit will "fall". Bake the biscuit for about 35-40 minutes. Check readiness with a wooden stick. After the biscuit is ready, turn off the oven, open the door slightly and leave it to cool. After 30-40 minutes, you can take it out of the oven. Remove the biscuit from the mold, cover with a towel and leave for a few hours.
7. 
   Make sour cream. Combine sour cream with sugar.
8. 
   Beat everything with a mixer until the sugar is completely dissolved. Pour a small amount of gelatin hot water and dissolve it completely. Add gelatin to sour cream. Please note that the cream must be warm (room temperature), otherwise you will form lumps of jelly in the cream.
9. 
   Then slice the fruit. Banana and ...
10. 
    … Orange.
11. 
    Now start collecting the cake. Cut the sponge cake in half lengthwise. Place the bottom of the biscuit in a split form, and saturate 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 for the cream to harden to a jelly.
16. 
    Saturate the second half of the biscuit with syrup and place it on the frozen jelly.
17. 
    Pour the other half of the cream over the cake. If you do not have enough height of the form, you can increase it with aluminum foil. Send the cake to the refrigerator to set completely.
18. 
    When the jelly has set well, remove the cake from the refrigerator and carefully remove the mold.
19. 
    You can stop at this stage, or, if you wish, you can decorate the cake with icing. Combine cocoa, sugar and butter in a saucepan for the glaze.
20. 
    Put on low heat and, stirring, cook until the ingredients are completely dissolved.
21. Fill a piping bag, syringe, or cut corner bag with icing and draw a mesh or other custom pattern on the cake. Also brush over the sides of the cake with a brush dipped in icing. Bon Appetit!

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
• Mandarins - 2 pieces
• Kiwi - 1 piece
• (any favorite fruits)

Vitamin mix

Cake with fruits 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 beloved household members. There is nothing better than pampering your loved ones homemade cakes, because everything is natural there, which means it is several times better than store sweets.

Fruit and sour cream cake is easy to prepare, and you don't have to waste a lot of groceries to get a great dessert for your home table. The biscuit cake with fruit and sour cream dough is incredibly delicate, and its aroma will spread throughout the house, whetting the appetite and the desire to taste 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 cake with fruit 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 be easily found in the kitchen of every housewife, and you won't spend a lot of money on the missing ones, this is another plus for the sweets.

Sour cream-jelly cake with fruits 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, pamper yourself with goodies and get a dose of vitamins. Try to cook sour cream cake with fruit yourself, and you will be convinced that everything we say is true.

Cooking process

Sour cream cake with gelatin and fruit is very simple and incredibly tasty if you want to cook cooking masterpiece and at the same time not spend a lot of time and effort, then this is exclusively your 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 restrain their delight.

The most important thing is sour cream, and if for a cream it must be greasy, then absolutely any one is suitable for the test.

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

1. The first step is to soften the margarine, this must be done after sprinkling it with sugar, so that by the time you finish with this stage it turns out homogeneous mass, here we add main ingredient, sour cream. The quality of your sponge sour cream cake with fruit directly depends on the sour cream.
2. Pour flour into the resulting mass.
3. Sprinkle with soda right away. Speaking of soda, you don't have to extinguish it if the sour cream in your dough is natural, it has sufficient acidity to extinguish it and give the finished cake the necessary splendor. If you follow the recipe for a cake with sour cream and fruit, then in the finished dessert you will not feel the taste of soda.
4. Stir everything in your bowl. After you knead the dough until elastic, divide it into four parts. In order to correctly make a biscuit cake with fruit and sour cream, you need to roll out 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 coated with cream, let's make it, it's so simple. All you need is to beat the sour cream with sugar until a thick foam, to speed up the process, you can use a mixer.

After the baked cakes have cooled, it's time to shape the cake itself. Our recipe for a sponge sour cream cake with fruits will tell you in detail how to make them ordinary cakes. culinary arts... Lubricate each of the biscuits generously with our cream, spreading different fruits on each. For example, on the first "floor" tangerines, on the second pineapples, on the third kiwi. Do not spare the sour cream, and you will get a sour cream cake with fruits like with a photo of the recipe.

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

As you can see, the recipe for a cake with fruits 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 with loved ones even more pleasant.

The view and taste are simply amazing! Jelly cake- it is always a holiday for both adults and children, so prepare such a dessert even in summer, even in winter.

He is always up-to-date and popular at the table. All sweet tooth will be delighted, and you will not spend a lot of effort on its preparation, because the cake will be without baking, which will significantly save your time. Make a fruit and sour cream jelly cake to delight your family.

Jelly cake with sour cream and fruit, no baking

For fruits, we'll take bananas, oranges and seedless grapes. But in principle, strawberries, kiwis, peaches (without peels) and pineapples are also suitable. These fruits will be easy to cut into slices to add to the filling of the cake. Choose the ones that you have and that you like the most. Use this berry during strawberry season, and oranges and bananas in winter, as strawberries are very expensive. It is also worth noting that jelly can be used in various flavors: jelly is sold with kiwi, apple, raspberry, strawberry flavors, etc. Take whatever taste you like.

Since, we will use cookies. We take any: biscuit, shortbread or sweet cracker. Cookies combined with jelly give excellent taste and results.

For the preparation of the cake, it is best to use a split or silicone mold from which the jelly is easy to remove. If there are no such forms, cover the bowl or saucepan. cling film and put all the layers of the cake there, then turn over and take out the cake along with the film. So, we prepare all the ingredients and begin to collect our a tasty cake.

• sour cream - 600 g;
• gelatin - 25 g;
• water - 200 g for gelatin and 400 g for jelly;
• sugar - 350 g;
• jelly - 1 pack;
• cookies - 200 g;
• seedless grapes - 200 g;
• orange - 1 pc.;
• banana - 1 pc.

Preparation:

According to the instructions, we dilute the jelly: pour 1 sachet of dry jelly with 400 gr. hot water. Stir and let cool to room temperature.

To the bottom silicone mold lay out the grapes (we used the quiche-mish variety) and fill in with cooled jelly. We put the form in the refrigerator for 3-4 hours until the jelly hardens completely.

In the meantime, we cut the cookies, we used biscuits, they are soft and tasty.

Peel an orange and a banana, cut them in any shape: circles into cubes.

Pour gelatin with hot water and leave to swell for 15-20 minutes. Then heat in a bowl until dissolved, but do not boil.

We drive in sour cream with sugar using a mixer, gradually add the cooled gelatin and mix everything together.

Put the fruit on the frozen layer of jelly.

From above we distribute pieces of cookies and bays sour cream... We put it in the refrigerator for 5-6 hours, preferably at night.

Turn over the form and remove the cake on a large plate.

Ready cake holds its shape perfectly and looks just magical.

Ingredients

For biscuit:

• 130 g premium flour;
• 4-5 eggs;
• 130 g granulated sugar;
• 20 g butter to lubricate the mold.

For the cream:

• 350 g sour cream;
• 120 g icing sugar;
• 1 bag of vanillin;
• Kiwi, bananas or canned pineapple(rings) - for cutting;
• 1 packet of jelly.

It tastes better with fruit

Melting dough with minimal set products and perfectly amenable to impregnation - it is always the ideal basis for difficult confectionery... Delicious recipe biscuit cake with sour cream - an example of one of the most simple options use of light biscuit dough.

But even such elementary recipes as sponge cake with sour cream have their own secrets, without knowing which you can be disappointed in the result. For example - the choice of fruits. Summer nuances of taste are dictated by domestic fruits and berries.

With our today's biscuit homemade sour cream cake, the flavor nuances of the local harvest dictate: strawberries, cherries, raspberries, blackberries, mulberries. Apples, pears, and other densely textured fruits will not work as they involve baking.

Autumn and winter choices will mainly fall on the foreign fruits presented in the list of ingredients above. Sponge cake with sour cream and bananas will undoubtedly be appreciated by our youngest gourmets. And the subtle sourness of kiwi and the juicy sweetness of pineapple with syrup will appeal to sophisticated lovers.

The second secret is small additions that can give the product originality:

Honey, sponge cake with sour cream is exquisite delicacy, obtained as a result of adding 3-4 tbsp. to the list of ingredients for the cake layer. spoons of fragrant flower honey;

Chocolate sponge cake with sour cream - add 2 teaspoons of cocoa powder to the biscuit recipe, and add 3 tbsp. spoons chocolate paste into the cream;

Sponge cake with sour cream and condensed milk - only 4 tbsp. tablespoons of condensed milk, instead of 1/3 of the amount of sugar in the cream, and children will appreciate the new product!

Sponge cake with sour cream step by step recipe

1. Cooking biscuit.

1. First, you need to separate the whites from the yolks. We will remove the yolks for now, and salt the whites into a bowl for a mixer and beat for at least 5 minutes at high speed. In order for the foam to turn out stronger and not to settle, you need to put the eggs in the freezer for 10 minutes before breaking them. 0.5 tsp will help speed up the result and lighten the dough lemon juice added to the whites just before whipping;
2. After obtaining a strong, non-settling mass, carefully add sugar along the edge of the bowl and turn on the mixer again at maximum power. It is easy to determine the readiness of the raw materials for the dough - from time to time you need to scoop up a little sweet mixture with a spoon and try to grind it between your thumb and forefinger. If the grains of sugar are no longer felt, stop beating;
3. Separately, you can simply use a fork, mix the yolks until completely homogeneous and carefully combine them with the proteins. For mixing, we no longer use a mixer, but a whisk, or the same fork. The main thing is not to repeat the shaking process;
4. Mix flour with soda directly in a sieve and in portions, kneading the resulting batter with a spatula, sift it into a bowl;
5. We prepare the form - grease with oil, sprinkle with breadcrumbs or semolina for easier removal. Pour the excess breading and fill the form with dough by ¾ volume;
6. In the oven already preheated to 190, set the mold and bake biscuit cake for a cake with sour cream about 35 minutes. We do not check the readiness of the cake before the specified time! If you open the oven earlier than 30 minutes after the start of cooking, the biscuit is most likely to settle right away.
7. There is no need to pull the cake out of the mold right away - let it stand in the mold, "come off with heat" for about 10 minutes. Then you can tip the mold onto a cutting board and gently tap it with a spatula so that the product separates from the walls and bottom.

2. Prepare jelly for a sponge cake with sour cream.

Pour the granules from the bag into a small bowl and fill them with boiling water, reducing the amount of liquid relative to that indicated on the package by 1.5 times. This will make the jelly structure denser and the selected color richer. Otherwise, we follow the instructions.

3. We start making cream for a biscuit cake with sour cream. Put the sour cream in a dry mixer bowl and beat it at high speed for 7 minutes, adding a little granulated sugar and vanillin.

4. We collect the cake.

1. Cut the fruit into thin circles. If we use canned pineapples, but first they need to drain;
2. The cooled biscuit for a cake with sour cream (see photo), which should turn out to be lush and high, cut culinary thread 2-3 cakes. Spread the cream with a spoon, spreading it over the entire surface of the cake, and so - layer by layer;
3. Lubricate the very top with a little cream, for impregnation. From fruits or berries, you can combine successful combinations of several types, lay out the composition;
4. Cut off a wide, even strip from a sheet of parchment, approximately one and a half times longer than the circumference of the assembled cake and 7-10 cm wide above the level of the top cake. We wrap the cake with this tape and fix the joint well with paper clips so that the jelly does not "run away";
5. Pour the cooled gelling mixture in a thin stream, making sure that the entire surface is evenly coated. Carefully, together with a cutting board, on which a sponge cake with sour cream and gelatin was formed, we put our product in the refrigerator. Ideally, all night.

Our quick sour cream sponge cake is ready. As you can see, the process of baking and shaping our miracle, not counting the time for cooling the finished product, took at most 40 minutes.

Secrets of a delicious biscuit

And now - a few basic rules for making a delicious biscuit cake with sour cream:

To knead the biscuit dough, we take dry dishes;

To make the mass fluffy, the whites should be whipped 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 imperative 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 liquid, you can pre-hold the sour cream under a press to eliminate excess liquid;

A cream with the addition of powdered sugar and banana pulp will turn out to be softer and tastier;

For flavor, vanillin or essence can be added to the biscuit.