Sour cream cake name. Sour cream cake recipe with photo

For the cake dough:

• 500 grams of sour cream (10-15%);
• 3 cups flour;
• 1 cup of sugar;
• 200 grams of melted and cooled butter;
• 2 eggs, not small, category 1;
• 1 gram of vanillin;
• 1 teaspoon of soda, quench with apple cider vinegar about 2 tablespoons;
• 1 tbsp cocoa (you can leave it out, otherwise the cake will be pure white).

For cream:
• 500-700 grams of sour cream (30-40%);
• 0.5 cups sugar.
For impregnation:
• 1-1.5 glasses of orange juice.

For decoration: biscuit crumbs, nuts. You can have fruits, chocolate and so on.

How to make Smetannik cake, step-by-step recipe with photos

Step 1. How to make and bake cake layers.

Beat the eggs with sugar until white, that is, the sugar should dissolve.

Add sour cream, mix well, then melted cooled butter, vanillin.

Gradually add flour, stirring frequently. The dough should have the consistency of sour cream. Add cocoa and slaked soda. Mix everything well. There should be no lumps!



The dough turns out runny, like thick sour cream.



Some people bake a large sponge cake and then cut it lengthwise. I wasn’t confident in my abilities, then the biscuits turn out to be very porous and I don’t know how to cut them. So I greased a simple cast iron frying pan and poured the dough onto it, spreading it evenly over the surface. About 0.5 cm thick.



You need to bake in a well-heated oven. No matter how much I tell you, check the readiness with a match - if it’s dry, then the cake is ready. Take out the frying pan and carefully remove it using 2 spatulas. Pour the crumbs that are left from the biscuit into a saucer - this will be the topping.



Thus, we bake 5 cakes and set them aside to cool. The first cakes bake faster, so don't get distracted and watch carefully! Baking temperature is approximately 190-200 degrees. It's better not to put them hot on top of each other, they might stick together.

Step 2. How to prepare the cream.

Here we need to make a retreat. Why did I write that the cream requires 500-700 grams, this is quite a wide range. It's all about the fat content of the sour cream, and whether you will weigh it out to remove excess whey (read how to do this in the Black Broker cake). If the sour cream is thick, it takes more and 500 grams may not be enough for you. Is it necessary to weigh out sour cream or not? I didn’t do that this time and the sour cream was thinner. If you have time, you can do this, it won’t make things worse and the cream will be thicker. Just hang it in the refrigerator, otherwise it may turn sour.

Add sugar to the sour cream, mix everything well until the sugar is completely dissolved. I mixed with a whisk, since with a blender at such a fat content you can beat it until it turns into butter and the liquid will begin to separate. Why do we need these problems?
When adding sugar, the cream becomes thinner. So before applying the cream, put it in the refrigerator for half an hour.

Step 3. Assembling the Smetannik cake.

I don't assemble the cake in a cake pan because I'm terrible at this task, so I recommend using a large flat plate or tray. Then carefully transfer the cake to a clean cake pan.

We sort the cakes. We put the most unsightly one at the bottom :) First, use a silicone brush to lubricate 1 side with orange juice. Be especially careful to smudge the edges, they can be a bit rough. Place the cake with the greased side down, grease it on top and let it soak for about 1-2 minutes. Next, apply the cream and distribute it evenly.



We do this 5 times. That is, each cake should be soaked in orange juice on both sides and coated with cream. At the end, coat the sides well.
Sprinkle the top with nuts in the middle and biscuit crumbs around the edges. You can sprinkle the sides with chocolate chips. I didn't do this.

A classic, very tasty cake for the best tea party - sour cream with nuts, chocolate, very juicy and tender.

Smetannik is one of the most popular cakes among people. There are many different recipes for making this cake. Sour cream cake is prepared from a small amount of ingredients 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 with at least 25% fat content – ​​500 grams
• Sugar -150 grams
• Vanilla sugar – 1 sachet
• Nuts (optional) – 1 cup

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

Continuing to mix, in three steps, add 250 grams of sour cream and 150 grams of sugar. While mixing, scrape down the sides of the bowl once.

Reduce speed to low and add two cups of baking flour. Instead of baking flour, you can use regular white flour and add baking powder. Mix until a homogeneous dough is obtained.

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

Cover the bottom of a springform pan with a diameter of 26 centimeters with baking paper and grease with butter. Place half of the light dough. Using hands dipped in water, spread the dough over the bottom of the pan.

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

Place the finished cakes on a wire rack, remove the paper and let cool. When the cakes cool, they will become dry, but the cream-soaked cakes will be tender and soft.

Let's prepare sour cream. Place 500 grams of cold fat sour cream, at least 25% fat, in a mixer bowl. 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 a little cream on the dish, put the chocolate cake, grease it thickly with sour cream,

sprinkle with chopped toasted nuts.

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

Cover the entire cake with sour cream. Lay out an ornament on the surface of the cake using halves of nuts and lightly sprinkle with chopped nuts.

Sprinkle the sides of the cake thickly with chopped nuts.

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

Recipe 2: Smetannik cake at home

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

It is incredibly tender and delicious! At first glance, the sponge cake resembles a pie, but if you divide it into white and chocolate cake layers and layer it with homemade cream, you will get a real masterpiece.

For the cakes:

• Sour cream - 250 gr;
• Flour - 270 gr;
• Eggs - 3 pcs.;
• Sugar - 150 gr;
• Soda - 5 g;
• Cocoa - 1 tbsp;
• Vinegar - to extinguish soda.

For cream:

• Sour cream - 800 gr;
• Sugar - 220 gr;
• Vanilla sugar - 2 tsp;
• Thickener for sour cream - 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.

Add flour in several stages.

Continue mixing with the mixer.

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

The dough should be liquid.

Divide the resulting dough into 2 equal parts.

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

But if you don’t have two identical baking pans, bake the cakes one at a time: first the light cake, and then the dark one.

Line the bottom of the baking pan with parchment paper.

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

Add cocoa to the remaining dough. First, mix with a mixer 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 batter into the second baking dish.

The cakes are baked in an oven preheated to 180 degrees for about 25 minutes. If you want to prepare 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 sponge cake with a skewer.

When the cakes are baked and cooled, prepare the sour cream. Place 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. Mix the sour cream and sugar with a mixer until the sugar in the sour cream is completely dissolved.

Add sour cream thickener to the cream and stir until completely dissolved.

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 gauze into 4 layers and place all the sour cream for the cream in the gauze.

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

Remove the baked and cooled cakes from the pan. The sides of the cake need to be trimmed using a knife and a round plate. The scraps can be used to make crumbs for decorating the cake.

Cut each of the cakes lengthwise into 2 parts. Makes 2 white and 2 chocolate cakes. If you assemble the cake in a mold, it will turn out smoother and more beautiful. If you don’t have a mold, you can assemble the cake without it or in a pan, first covering it with a plastic bag (so that the finished cake can be easily removed from the pan).

Fold the cake, alternating white

and chocolate cakes.

Spread 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 assembled cake with film and place it in the refrigerator for 12 hours.

After the specified time, remove the cake from the refrigerator and carefully remove it from the mold. Place the cake on the plate on which you plan to serve the cake. Spread the remaining sour cream over the top and sides of the cake.

Grind the cake scraps into crumbs.

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

So the amazing classic “Smetannik” cake with airy cake layers and delicate cream is ready.

Recipe 3: homemade cake with sour cream

“Smetannik” cake is a cake in which, if we talk about the classic version, both the dough and the cream contain sour cream. It is precisely this recipe with step-by-step photos that we want to present to your attention today. I would like to note right away that the sour cream that goes into the cream must be fresh, homemade, and high in fat. For the dough, you can use any sour cream, any fat content, or not very fresh - for the dough it doesn’t matter.

You can make the cakes with the addition of cocoa, like 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 for both home tea drinking and menus for the holiday table.

For the test:

• 250 g sour cream;
• 3 eggs;
• 2 cups of flour;
• 1 cup of sugar;
• 2 tablespoons cocoa powder;
• 1 teaspoon of soda (without a slide);
• 1 teaspoon vinegar.

For cream:

• ¾ cup powdered sugar;
• 0.5 liters of sour cream;
• vanillin - to taste.

For impregnation:

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

Break the eggs into the bowl of a mixer or food processor and add sugar. Beat at high speed for 3-5 minutes until a light fluffy mass forms. Add sour cream, soda, slaked with vinegar (since the dough contains sour cream, you don’t have to add soda, but in this case, sometimes you can still taste the soda). Mix.

Add flour in parts, in 2-3 additions, stirring the dough all the time so that there are no lumps, but do not overdo it so that the dough does not turn out heavy.

You should also keep in mind that depending on the thickness of the sour cream or the size of the eggs, you may need a little more or less flour. The finished dough consistency should be a little thicker and denser than thick sour cream.

Prepare springform pans for baking. It is best if you have 2 molds with a diameter of 20 cm. If you only have 1 mold, repeat the baking process twice. Grease baking pans with butter and sprinkle with breadcrumbs.

Pour half of the dough into a baking dish.

Sift cocoa powder into the second half of the dough and mix thoroughly so that the cocoa is evenly distributed throughout the entire volume.

Pour the batter into the prepared baking dish.

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. Baking time depends on your oven, so may vary slightly. We check the readiness of the dough with a dry splinter.

Remove the finished cakes from the oven and, without removing the mold, place them on a wire rack. After 10 minutes, open the molds, release the cakes and leave them on a wire rack until they cool completely.

Most often, the cakes come out with a mound; we cut it off so that after assembly the cake turns out smooth. The cut parts can be cut, mixed with cream and placed as the middle layer of the cake. Or you can give it to children - they will eat it with pleasure.

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

Using a mixer, beat cooled fresh sour cream with powdered sugar and vanilla until it reaches 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 whip the cream for just a couple of minutes until it becomes thick.

The order of laying the cakes is arbitrary: it’s up to you to decide whether the dark cream will be on top or the light one. Place the bottom cake on a dish and generously grease it with cream, place the second cake on it and also grease it with cream.

Use the remaining cream to completely cover the side surface of the cake.

Sprinkle the top of the cake with grated chocolate.

Place the cake in the refrigerator to set for 2 hours.

Recipe 4: Homemade honey cake with sour cream

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

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

The solemn moment of creating a water bath has arrived: having filled the pan with water, bring it to a boil, and place the bowl with the prepared dough on top. While the honey mixture is enjoying the “bathhouse”, it should be stirred thoroughly and constantly until it increases several times and darkens.

Once the required structure and consistency have been achieved, a third of the total amount of pre-sifted flour is added to the batter and thoroughly kneaded. Flour should be added in small quantities, kneading the dough without lumps or clots. The ideal result is a liquid choux pastry with a honey taste and hint.

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

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

After rolling out, the dough is placed on a baking sheet greased and lined with parchment and baked at 180 degrees for 3-5 minutes.

The cake should be trimmed immediately after removing from the oven while it is hot.

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

The cream is prepared by whipping sugar with sour cream. The main secret of a successful filling is whisking the sour cream for a long time and gradually adding sugar to it - these tricks ultimately allow you to get a lush and voluminous cream.

Let's move on to the process of assembling the cake. Place the smallest cake in diameter on a plate. If desired, we soak it in wine or juice, after which we grease it with sour cream and sugar mixture, sparing no cream.

We alternate the crust with a layer of filling until we have used up all the ingredients.

You should leave a small amount of the cream mixture to grease the sides of the cake; they are also decorated with crust crumbs.

Recipe 5, step by step: classic sour cream cake

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

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

First, prepare the dough for the classic Smetannik cake.

In a bowl, at the highest speed, for 2-3 minutes, beat three eggs and granulated sugar (until it dissolves). Add sour cream. Half teaspoon soda Sachet, 5 grams, vanillin. Mix well.

Add sifted flour. Mix well again. The dough for Smetannik is ready.

Grease the mold in which we will bake the biscuit with butter and sprinkle it with a little flour. Let's put the dough into it.

Place in the oven at 200°C for 40 minutes (check readiness with a wooden skewer).

When ready, remove the biscuit from the mold and leave to cool.

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

We use fatty and thick sour cream (this is to make the cream more stable).

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

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

Our biscuit ended up with a “cap” when it was baked. So, let’s level it, cut off this top and put it aside for now (we will need it later).

And cut the sponge cake into two or three identical layers (depending on how tall the sponge cake is).

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

Now, completely coat the entire cake with cream (both the top and the sides).

We chop the top, which we cut off from the biscuit, into fine crumbs with our hands.

Sprinkle this crumb over the entire Smetannik cake, on all sides. Let it sit for 2 hours and soak.

Then decorate it to your taste.

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

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

Bon appetit!

Recipe 6: Sour cream cake with chocolate sprinkles

There are an incredible number of variations in making 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 sour cream cake a cake in the literal sense of the word, since there is actually no cream in it. The cakes are simply soaked in 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 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
• powdered sugar – 420 g

For sprinkling sour cream:

• chocolate (dark, 70%) – 1 bar.

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

Separate half the dough, add 2 tbsp. l. cocoa powder Place the dough in springform cake pans lined with parchment paper.

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

Cool the baked cakes, cut each one in half lengthwise. You will get two light and two dark cake layers. Mix sour cream (500 g) with powdered sugar (400 g). Place the light cake cut side up. Generously coat the light-colored cake with the resulting sour cream impregnation.

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

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

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

Recipe 7: homemade sour cream cake with nuts

Smetannik is one of the simplest, but no less delicious cakes.

The recipe for making it is very easy, and the cake turns out nutritious and very appetizing.

Rest assured, this simple recipe for making sour cream from familiar ingredients will appeal to all cooks.

• 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.

Add a glass of sour cream, flour and baking powder to the bowl with the egg mixture.

Use a spoon to knead into a thick, pliable dough. The consistency should resemble thick sour cream.

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

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

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

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

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

Meanwhile, 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 and sugar mixture with a mixer. You need to beat for 5-7 minutes until the cream becomes airy and increases in volume by 1.5-2 times.

Using a sharp knife, cut the white base into 2 layers. Do the same with the chocolate base. First place the vanilla cake on a wide, flat plate, and then generously brush it with sour cream.

Place chocolate cake on top of the vanilla cake. Spread it with sour cream too.

Do the same steps with the remaining two cakes, not forgetting 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. Place the cake in the refrigerator for a couple of hours to soak. By the way, sour cream cakes turn out to be very tender and soft, so the cake gets soaked very quickly.

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

This 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 cake layers and the filling is sour cream. Essentially, this pastry is a simple sponge cake generously coated with cream. After prolonged soaking, the cakes turn out to be very soft and quite moist, thanks to which the finished sour cream literally “melts in your mouth.”

The baked goods consist of the simplest and relatively inexpensive products, which can be easily found in the nearest grocery store. The advantage of sour cream is that it turns out to be quite filling, so even such a small-looking cake is enough to feed a family or a group of friends with a sweet dessert.

For the cakes:

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

For cream:

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

Mix the eggs with sugar without separating them into whites and yolks. Beat with a mixer until the mixture becomes homogeneous and has significantly increased in volume (it will take at least 5 minutes).

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

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

Pour the first part of the dough into a heat-resistant form greased with butter or lined with parchment (the amount of ingredients in the recipe is calculated for a container with a diameter of 20-22 cm; if you have a larger form, the proportions should be increased). Bake the biscuit in an oven preheated to 180 degrees for about 20 minutes (until ready). 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 according to personal taste). In this case, it is advisable to give preference to sour cream that is not too liquid, so that the cream does not spread while greasing the cake.

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

Next we lay out the dark cake layer and coat it again.

Place the last layer of cake. Apply the remaining cream to the surface and sides of the sour cream. Place the finished baked goods in the refrigerator overnight for thorough soaking.

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

Cut the baked goods into portions and serve, enjoying the delicate taste of the sponge cake with a cup of aromatic tea/coffee. Classic sour cream is ready! Enjoy your tea!

Many people are mistaken that it takes a lot of time to prepare a delicious dessert. Sour cream cake is a classic. If you let it brew, the delicacy will turn out tasty and juicy. Many housewives have their own proven recipe for sour cream, which they use to delight guests during the holidays. We offer the best, proven cooking options.

This option is loved by many for its simple preparation and delicate taste.

Ingredients:

• sour cream – 620 ml fat;
• butter fat;
• vanilla;
• sugar – 400 g;
• egg – 3 pcs.;
• premium flour – 230 g;
• soda – 0.5 teaspoon slaked.

Preparation:

1. Pour 200 grams of sugar into eggs. Beat. A lush mass is required. Pour in sour cream (200 g). Continuing to beat, add vanilla and baking soda. Add flour. Beat. There should be no lumps.
2. Take the form. Grease. Pour in the dough. Place in the oven (200 degrees). Bake for 2/3 hours.
3. Pour the remaining sugar into the sour cream. Beat.
4. Remove the crust and cool. Cut lengthwise.
5. Spread half the sour cream mixture over the first cake layer. Cover with the second one and fill with cream. Using a silicone brush, spread the treats over the surface and sides.

How to cook dessert in a frying pan?

Sour cream in a frying pan is not only a quick, but also a delicious dessert.

Ingredients:

• baking powder - 1 teaspoon;
• premium flour – 390 g;
• sugar – 170 g for cream;
• sour cream – 200 ml for dough;
• sour cream – 630 ml for cream;
• cookies – 230 g;
• sugar – 210 g for dough.

Preparation:

1. Mix the amount of sour cream and sugar for the dough. Add baking powder and flour. Knead.
2. Roll up the sausage. Cut into pieces. You will need eight identical pieces. Roll out each one. The diameter should be equal to the diameter of the frying pan.
3. Trim the edges to make an even circle. The scraps will make two more circles.
4. You will need a dry frying pan for cooking. Heat and place the workpiece. Fry. Each side will take three minutes. Repeat with all circles.
5. Beat the amount of sour cream and sugar for the cream. Grease the cakes.
6. Turn cookies into crumbs. Sprinkle over dessert. Leave for a day.

Sour cream in a slow cooker - simple and tasty

It is very easy to prepare sour cream in a slow cooker. It turns out tender and fragrant.

Compound:

• flour – 170 g;
• sugar for cream – 180 g;
• egg – 2 pcs.;
• sour cream for cream – 430 ml;
• sugar – 210 g;
• baking powder - 1 tbsp. spoon;
• sour cream – 230 g.

Preparation:

1. Pour eggs into sour cream and add sugar. Beat. Add flour and baking powder. Beat.
2. Pour the dough into an oiled bowl. Turn on the mode on the device. You will need some baking. Set the timer for one and a half hours. After the signal for the end of cooking, do not immediately open the lid. Due to the sharp temperature change, there is a high probability that the biscuit will fall. Turn off the device and hold it without opening the lid for a quarter of an hour. You also can’t hold it longer, otherwise condensation will form and the cake will become wet.
3. The result is a sour cream pie, which is delicious on its own. Now you should prepare the cream and decorate the cake. Beat the amount of sugar and sour cream for the cream. Cut the cake into two parts and coat the resulting cakes.

Tatar recipe

The pie has a delicate, cottage cheese flavor, although cottage cheese is not used for cooking. The incomparable filling will bring joy and pleasure and will melt in your mouth.

Ingredients:

• milk – 110 ml for dough;
• sour cream – 320 ml for filling;
• butter – 1 tbsp. dough spoon;
• egg – 1 pc. into the dough;
• flour – 370 g;
• egg – 3 pcs. For filling;
• salt;
• sugar – 0.5 tbsp. spoons for dough;
• yeast - 0.5 teaspoon for dough;
• sugar – 3 tbsp. spoons for filling.

Preparation:

1. Heat the milk. Place butter. Pour in the egg. Add salt. Add sugar. Add yeast. Add flour. Knead. Set aside for a couple of hours, after covering with a bag.
2. Roll. The diameter of the circle should be three centimeters larger than the shape.
3. Now it's time for the filling. Mix sugar with eggs. Mix with a whisk. The blender creates a lot of bubbles that will ruin the filling. Pour in sour cream. Stir.
4. Place the dough into the mold. Spread the filling. Fold up the sides.
5. Place in the oven (200 degrees). Leave for half an hour.

Preparing a vanilla treat

Vanilla cake will win your heart. It has a delicate texture and a delicious aroma.

Ingredients:

• baking powder - 1.5 teaspoons;
• butter – 190 g ice-cold;
• flour – 310 g;
• egg – 4 pcs. For filling;
• sugar – 110 g for dough;
• egg – 1 pc. for dough;
• sugar – 110 g for filling;
• sour cream – 420 ml;
• vanillin – 2 g.

Preparation:

1. Take a coarse grater and grind the butter. Add sugar, baking powder, flour and pour in the egg. Knead the dough. Roll it up. Keep the resulting ball in the refrigerator for half an hour.
2. Roll. The thickness will be half a centimeter. Place in the mold. The main thing is to get high sides! The delicacy turns out tall, and the filling grows during cooking.
3. For the filling, mix vanilla with eggs, sour cream and sugar. The mass should become homogeneous without crystals. Pour onto the dough. The sides should be higher than the filling.
4. Place in the oven (180 degrees). Bake for an hour.
5. To make the dessert tastier, keep it in the refrigerator for four hours.

Chocolate sour cream cake

A simple delicacy that turns out very tasty and is quick to prepare. Even if you have never made cakes, this recipe will give you the dessert the first time.

Ingredients:

• egg – 2 pcs.;
• premium flour – 200 g;
• sour cream - 1 mug for cream;
• sugar – 200 g;
• salt;
• sugar - 1 cup for cream;
• sour cream – 200 g;
• soda – 1 teaspoon, no need to extinguish;
• cocoa – 2 teaspoons.

Preparation:

1. Combine all ingredients for the dough and beat. Pour into the mold. Bake in the oven for half an hour at 180 degrees.
2. Remove and cool the biscuit. To cut in half.
3. Beat the ingredients for the cream. Grease the cake. Place the second one on top. Use the remaining cream to grease the top and edges of the dessert. To make the cake soak faster, you can pierce the dessert with a fork or toothpick in different places.

How to make jelly treats?

This delicious dessert is prepared using gelatin and does not require baking. For a beautiful look, use a silicone mold that has a hole in the center.

Ingredients:

• sour cream – 650 ml;
• sugar – 1 cup;
• water – 0.5 cups;
• strawberries – 530 g;
• gelatin – 26 g.

Preparation:

1. Add gelatin to the water. Set aside. For preparation, use instant gelatin.
2. Beat granulated sugar and sour cream.
3. When the gelatin has swollen, put it in the microwave and melt. The main thing is that the mass does not boil. Otherwise, gelatin will lose its properties.
4. Continuing to beat the sour cream mixture, pour in the liquid gelatin in a thin stream.
5. Wash and sort the berries. Place in the form. Pour over the prepared white mixture.
6. Take a silicone spatula and lift the berries into the mass. Place in the refrigerator. Leave for a couple of hours.

Simple cake without eggs

An incredibly tasty dish that will delight everyone at a holiday or family tea party.

Ingredients:

• sour cream – 260 ml;
• sugar – 190 g;
• cocoa – 3 teaspoons;
• flour – 165 g;
• soda – 1 teaspoon slaked.

Cream:

• vanillin – 2 teaspoons;
• butter – 230 g;
• powdered sugar – 210 g;
• butter curd cream – 670 g.

Preparation:

1. Mix ingredients for dough. Beat. Grease the mold with oil. Pour in the resulting mixture. Send to bake. The oven temperature will be 180 degrees. Bake for half an hour.
2. To prepare the creamy mass, use only cold cheese, which can be placed in the freezer for a quarter of an hour. Take soft butter at room temperature.
3. Combine ingredients for cream. Turn on the mixer and beat. To make the mixture stick better, keep it in the refrigerator for half an hour.
4. Cut the cooled biscuit. Grease the first cake layer, cover with the second one. Apply the remaining cream to the surface of the dessert. Place in the refrigerator for an hour.

Recipe with condensed milk

It turns out not only tender, but also juicy.

Ingredients:

• powdered sugar – 240 g;
• flour - 2 mugs;
• sugar – 1.5 cups;
• cocoa – 2 tbsp. spoons;
• butter – 240 g;
• condensed milk – 210 ml;
• soda – 1 teaspoon slaked;
• sour cream – 250 g;
• egg – 2 pcs.

Preparation:

1. Grind granulated sugar with eggs. Separately, mix half the condensed milk with cocoa. Combine two masses. Pour in sour cream and add soda. Stir.
2. Add flour. Beat. Send half of it to the form. Bake for half an hour. Oven temperature 180 degrees. Also bake the second part of the dough.
3. Cut the cakes in half. Four cake layers are required for preparation.
4. Lightly melt the butter for the cream and mix with powdered sugar. Pour in the remaining condensed milk. Turn on the mixer and beat. Place in the refrigerator and leave for half an hour.
5. Coat each cake with cream and stack on top of each other. Trim the edges. Spread the remaining cream over the dessert on all sides. Crumble the scraps and sprinkle on the treat.

Curd sour cream at home

Light, tasty, tender and airy. This dessert will take pride of place at the holiday and demonstrate your culinary skills. The delicacy will melt in your mouth and delight your guests.

Ingredients:

• cottage cheese - 260 g;
• vanillin - a pinch;
• sour cream – 210 ml;
• baking powder - 1 teaspoon;
• milk – 5 tbsp. spoon;
• egg – 2 pcs.;
• butter – 25 g melted;
• raspberries – 230 g fresh;
• sugar – 135 g;
• semolina;
• flour - 1 mug, sifted.

Preparation:

1. Sprinkle half of the cottage cheese with sugar (70 g from the norm). Grind. Heat the milk and melt the butter. Mix with curd mass. Fill with flour and add baking powder. Beat.
2. Grease the mold with oil. Sprinkle with semolina. Pour in the dough.
3. Mix the rest of the sugar with the eggs. Add vanilla. Pour in sour cream. Add cottage cheese and a tablespoon of flour. Beat.
4. Wash and dry the berries. Place on the surface of the dough. Fill with filling.
5. Place in a hot oven (180 degrees). Bake for an hour.

Cooking with Italian meringue and apples

Even the most discerning gourmets will appreciate the taste of this delicious dessert.

Ingredients:

• flour – 1.5 mugs;
• apples – 6 pcs.;
• mayonnaise – 200 ml;
• soda – 1 teaspoon slaked;
• sour cream – 110 ml;
• egg – 3 pcs.;
• sugar - 2 cups.

Preparation:

1. Pour half the sugar into the yolks and grind. Add flour and soda. Pour in sour cream and mayonnaise. Beat.
2. Pour the dough into the mold. Place in the oven. Bake until the pastry takes on a golden color. 160 degree mode.
3. Beat the remaining amount of sugar with the egg whites. You should get a thick mass.
4. Slice the apples. Place the slices on the prepared sour cream. Fill with egg foam. Flatten. Return to the oven. The mass should brown and become dry. The main thing is not to dry it out, constantly check the degree of readiness.

Biscuit sour cream with custard

This delicate and airy dessert will delight your palate.

Ingredients:

• soda – 1 teaspoon slaked;
• egg – 3 pcs.;
• cocoa – 2 tbsp. spoons;
• sour cream – 320 ml;
• flour - 2.5 mugs;
• sugar – 290 g.

Cream:

• flour - 4 tbsp. spoons;
• sour cream – 1 mug;
• egg – 1 pc.;
• milk – 500 ml;
• sugar - 2 cups.

Preparation:

1. Pour eggs into sugar and beat. You should get a fluffy foam. Pour in sour cream and add soda and flour. Beat.
2. Pour half of the resulting dough into the mold. Pour cocoa into the second part. Beat. Pour into a mold the same size as the first.
3. Place in the oven. The temperature required is 170 degrees. Bake for an hour. Remove and cool the biscuits. Cut each into two parts.
4. For the cream, take sugar (1.5 cups). Pour in the eggs. Beat. Add flour. Beat.
5. Boil the milk. Pour in the egg mixture. You should stir constantly. There should be no lumps. Cool.
6. Mix sour cream with the remaining sugar. Stir. The crystals should completely dissolve. Combine two creams. Beat.
7. Coat the cakes, which should be alternated in color. Pour the rest of the cream on top.

Unusual dessert with cherries

A cake from childhood that captivates with its naivety and simplicity. It does not have ideal shapes and fashionable velor with glossy glazes. It has been winning hearts for many years thanks to its stunning combination of cherries and sour cream.

Ingredients:

• flour - 2.5 mugs;
• soda – 1 teaspoon slaked;
• cocoa – 3 tbsp. spoons;
• lemon juice squeezed from half a lemon;
• sour cream – 1500 ml;
• egg – 3 pcs.;
• cherry – 0.5 liters;
• sugar - 4 mugs.

Preparation:

1. Pour eggs into a mug of sugar. Mix. The mass should be thick and white. Pour in a mug of sour cream and stir. Fill with a mug of flour and add soda (0.5 teaspoon). Beat. Pour into the mold. Bake at 200 degrees. It will take half an hour.
2. Now you need to prepare the second cake layer, for this use the same products as for the first cake layer and add cocoa to the dough. Beat. Pour into the mold. Bake at the same temperature for the same amount of time.
3. Cut each biscuit in half. Sprinkle each resulting cake with lemon juice.
4. Beat the remaining sour cream with the remaining sugar.
5. Coat each cake with cream and arrange the berries. Alternate the cakes by color. Pour cream on top and decorate with berries.

Air sour cream

After studying this recipe, you will learn how to prepare an airy delicacy that will be a wonderful decoration on the holiday table.

Ingredients:

• egg – 3 pcs.;
• flour – 470 g;
• margarine – 210 g;
• cocoa – 5 tbsp. spoon;
• sugar – 290 g;
• baking powder – 23 g;
• vanilla sugar – 1 teaspoon;
• sour cream – 360 ml.

Cream:

• confectionery cream – 230 ml;
• sour cream – 230 ml;
• powdered sugar – 230 g.

Preparation:

1. To prepare, you will need two molds that are the same size.
2. Beat eggs with sugar and baking powder. Melt the butter and stir in the eggs. Add vanilla sugar. Beat. Add sour cream. Beat.
3. Pour half into the mold. Pour cocoa into the remaining dough. Mix. Pour into the mold.
4. Place in the oven to bake. It will take half an hour and a temperature of 180 degrees.
5. All that remains is to prepare the cream. To do this, whip the cream. Gradually add powdered sugar.
6. Pour in sour cream. It must be chilled. Beat.
7. Cool the biscuits. Cut into two parts. Coat the cakes with cream alternating in color. Coat the top of the cake with cream as well. You can decorate with confectionery sprinkles.

Option of gingerbread with bananas

A quick version of a homemade delicacy that is prepared without baking.

Ingredients:

• bananas – 2 pcs.;
• chocolate gingerbread – 650 g;
• chocolate - bar;
• sour cream – 650 ml;
• nuts – 180 g;
• coconut flakes;
• powdered sugar – 120 g.

Preparation:

1. Prepare a bowl by covering it with cling film. Cut the gingerbreads lengthwise. Each should have two halves. Cut the banana pulp into slices.
2. Pour sour cream into the powdered sugar. Beat. Crush the nuts. Grate the chocolate.
3. Dip the gingerbread halves into the cream and place in a layer in a bowl. Place banana slices on top and sprinkle with nuts. Cover with gingerbread cookies dipped in cream.
4. Leave it on the table for a couple of hours. Then put it in the refrigerator. Leave for three hours.
5. Turn the bowl over. Remove dessert. Remove the film. Sprinkle with chocolate chips.

Lazy Smetannik

If you don’t like to spend a lot of effort on cooking, then this variation will be a godsend for you. The delicacy turns out to be very tender, aromatic and surprisingly tasty.

Ingredients:

• sugar – 5 tbsp. spoon;
• cookies – 550 g;
• chocolate chips - 1 package;
• sour cream – 270 ml.

Preparation:

1. Pour sugar into sour cream. Beat.
2. Prepare a mold that should have high sides. Arrange the cookies. Apply cream. Then repeat layers until the products run out. Cover with cling film. Place in the refrigerator for half a day. Get it. Sprinkle with shavings.

Sour cream cakes differ from classic biscuits in their juicy and tender crumb. The cakes do not need to be soaked in syrups; they turn out tasty and rich without it. If you choose the right cream, it will be a fairy tale! Here are the most detailed step-by-step recipes for sour cream cakes with full descriptions.

Sour cream cake - general principles of preparation

Sour cream cakes are usually soft, porous, tender and are always prepared with eggs. They are beaten with sugar like a classic sponge cake, then sour cream is added. Of course, it is better to use a product with good fat content for the dough, then it will turn out tastier. Add sour cream to the beaten eggs carefully so as not to create foam. If the product is thick or heterogeneous, then before doing this it must be thoroughly mixed in a separate bowl.

What else can be added:

Rippers.

Cakes are usually baked in the oven or in a slow cooker. If they are tall, you can cut them into several pieces. Then the cakes are coated with cream, which can also be made from sour cream. But butter cream, condensed milk cream, custard cream, chocolate spread will also work, it all depends on the recipe. The cake is assembled, coated, and soaked for several hours.

Classic sour cream cake: step-by-step recipe

A version of the simplest sour cream. The step-by-step recipe for sour cream cake uses a minimum amount of ingredients. At the same time, the dessert turns out to be incomparable, tender and juicy. If you decorate it well, it will find its place even on the holiday table. For the dough, you can even use soured or not very fatty sour cream. But for the cream we use the highest quality and freshest product, since it will not be subjected to heat treatment.

Ingredients

300 grams of millet. flour;

200 grams of sugar;

1 tsp. food soda;

A glass of sour cream;

Vanilla package.

370 g sour cream (thick, fat content from 25);

150 g sugar powder;

1 packet of vanilla.

Preparation

1. It is advisable to immediately turn on the oven, let the oven warm up to 180 degrees. Immediately prepare the mold: grease it, you can cover the bottom. Or grease and sprinkle with flour. By the way, sour cream can also be cooked in a slow cooker. Then we simply lubricate the bottom and sides from below; there is no need to heat anything in advance.

2. You can use a whisk to knead the dough, but the eggs will be beaten much faster with a mixer. We break them into a bowl, start whisking, add a glass of granulated sugar in parts. Beat until it dissolves.

3. There is no need to quench soda with vinegar, since sour cream is used in the dough. Combine, stir and add to beaten eggs.

4. Lightly stir sour cream with eggs, add sifted flour and one packet of plain vanillin. You can give sour cream a citrus flavor. To do this, add chopped zest, you can add a little cinnamon. In general, we are experimenting.

5. Stir the dough, transfer it to a greased form. Gently shake it so that the layer is evenly distributed, and put it in the oven to bake. Cook until the stick is dry for about half an hour. In a slow cooker, we maintain a full baking cycle, usually 50-60 minutes. If necessary, increase the time.

6. The finished cake needs to be cooled well, then cut into two thin layers. This can be done with a long knife.

7. The cream is prepared very simply: mix all the ingredients in a bowl. You can use sugar instead of powder, but then you need to stir the mass until the grains are completely dissolved. When using a mixer, you need to beat carefully so as not to turn the sour cream into butter.

8. Grease the bottom cake of sour cream with cream, cover and grease the top. The side parts also need to be coated so that the cakes do not dry out and become soaked.

9. To decorate the cake, we use chopped nuts; you can sprinkle it with crushed waffles or cookies; coconut shavings will fit perfectly here. Or we make flowers and patterns from butter cream.

10. Place the sour cream cake in the refrigerator for at least four hours. The dessert will be soaked, become tender, juicy, and will delight you with taste.

Chocolate sour cream cake: step-by-step recipe with bananas

This is a universal step-by-step recipe for sour cream cake, which can be prepared with cherries, bananas, other fruits or berries, but we take a filling that is not too soft. Otherwise, the filling may leak.

Ingredients

A glass of flour;

40 g cocoa;

Three eggs;

A glass of sour cream;

10 g ripper;

A glass of sugar.

For cream and filling:

340 g sour cream;

170 g boiled condensed milk;

1 g vanillin;

4 bananas.

Preparation

1. Break three eggs into a clean bowl, immediately pour in the recipe granulated sugar and beat the ingredients until a good light foam.

2. Pour cocoa into a sieve, add a glass of wheat flour, and add a packet of special baking powder. And everything needs to be sifted together. This technique will prevent the appearance of unpleasant lumps of cocoa or ripper.

3. First add a glass of sour cream to the beaten eggs. Stir with a mixer for a few seconds, but at the lowest speed.

4. Next add the flour mixed with other ingredients and also mix at low speed. We obtain a homogeneous semi-liquid dough.

5. Grease a biscuit mold with a diameter of about 20-22 centimeters. Place chocolate dough into it.

6. The oven should have already warmed up to 180 degrees by this time. You can’t put the dough in a cold oven, it will dry out, and the cake crust won’t work. We send the form, bake until done, check with a wooden splinter.

7. Place the finished biscuit on a wire rack. Cool completely.

8. Prepare the cream. In our case, it is better to add sour cream to boiled condensed milk, and not vice versa. Place a spoon, stir well, then add the rest of the sour cream one spoon at a time. If you put it out right away, lumps of thick boiled condensed milk may appear, since it is not always homogeneous. Season the cream with vanilla or any essence.

9. Peel bananas. We cut into circles, but not thinly, since they will only be on the inside and the filling should be felt. We make approximately 4-5 millimeters.

10. Cut the cooled chocolate cake in half lengthwise for a two-layer cake.

11. Place one part on a flat dish, grease with prepared sour cream and condensed milk cream, lay out banana pieces in an even layer, which should completely cover the surface.

12. We also grease the second part of the sponge cake with a layer of cream from the cut side and cover the bananas with this side. If this is not done, the top will not soak as well as the bottom.

13. Now cover the top and sides of the chocolate sour cream with cream.

14. For decoration, you can use grated white or dark chocolate. It is better not to put bananas on top or to do this just before serving the cake to the table. The pieces will darken in air.

15. Give the cake a few hours to soak and keep it in the refrigerator.

Gelatin sour cream cake: step-by-step recipe (with sponge cake)

This cake combines a baked crust and an amazing sour cream layer. The dessert turns out to be quite large; it is better to make it in a 23-25 ​​cm springform pan. The step-by-step recipe for sour cream cake indicates the total number of berries and fruits. You can use kiwi, bananas, strawberries, peaches, and citruses.

Ingredients

100 g sour cream;

140 g flour;

0.5 tsp. ripper;

90 g sugar.

For the jelly layer:

700 g sour cream;

200 g sugar;

Vanilla bag;

20 g gelatin;

80 ml water, milk or juice.

Additionally, you will need 500 g of berries or fruits.

Preparation

1. You need to start cooking with a biscuit base. This will be one short sour cream cake. Beat eggs and granulated sugar until white. Add sour cream, and then flour and baking powder. You will get a classic dough with sour cream.

2. Grease the inside of the mold with a piece of butter; the bottom can be covered with a piece of parchment.

3. Pour the prepared dough into the mold and smooth it out.

4. Place the base in the oven and bake until done at 180 degrees.

5. Cool the cake, remove from the mold. Remove the paper. If the form gets dirty, it needs to be washed and wiped dry. Return the cake to the mold and assemble the cake immediately in it.

6. Soak gelatin in milk and let it steep. Instead of milk, you can take any juice or just water if you have nothing at all.

7. Combine sour cream with sugar and vanilla, beat for a minute. Leave to completely dissolve the grains.

8. Wash fruits or berries, dry thoroughly, cut into pieces. You can cut the berries in half; if they are small, leave them whole. Set a handful aside immediately for decoration.

9. Heat the gelatin swollen in milk, combine with sour cream and beat again.

10. Add pieces of fruit and berries to the sour cream, stir gently.

11. Transfer the jelly mass into the biscuit mold, level the layer so that the thickness is the same over the entire area.

12. Place the pieces of fruit or berries that were set aside on top. We don’t deepen it, just press it lightly.

13. Place the cake in the refrigerator for 4 hours. You can’t freeze gelatin masses, just cool them.

14. Before serving, carefully remove the springform pan. The biscuit at the bottom is dry, so we take it with our hands and transfer it to a flat dish.

If you don’t have good, thick sour cream for the cream, you can use what you have. But first place the product in a linen bag and hang it to drain the whey. Excess water will go away, the cream will not flow.

Is the cream completely liquid? You can add special thickeners to it, or pour in a little dissolved gelatin. You can also thicken the mass with coconut flakes and crushed cookies.

It is better to bake the cake layers in advance, perhaps the day before. Then cool and wrap in cling film. After this, they will cut well, absorb the cream, and the cake will turn out tastier.