Such a different sour cream: how to cook cakes and pies familiar from childhood

2024 Author: Malcolm Clapton | [email protected]. Last modified: 2023-12-17 03:44

Sour cream is called a sponge cake, as well as an open pie, in the dough or cream of which sour cream is added. There are many options for both. The life hacker has chosen recipes that have been tested by time and thousands of housewives.

Secrets of delicious sour cream

1. Sour cream should be fresh and greasy: for dough 10-15%, for cream - from 20%. Do not use sour cream products. Natural thick yoghurts are suitable as a substitute.
2. Sour cream for the cream must be chilled, otherwise it will exfoliate when whipping. If the cream is thin, add freshly squeezed lemon juice to it.
3. Be sure to sift flour and other bulk ingredients. This will enrich them with oxygen, and the biscuit will be more fluffy.
4. Don't overdo it with flour. If you put in the amount indicated in the recipe, and the dough is still too runny, wait 5-10 minutes for it to swell. Only add flour if the dough has stood and the consistency has not changed.
5. In order for the biscuit to be well removed, use split molds (it is enough to cover them with parchment and process the sides with vegetable oil). Grease the usual form generously with butter and sprinkle with a thin layer of semolina.
6. Place the biscuit dough in a cold oven. It will rise smoothly as it heats up.
7. Cut the finished biscuit only when it cools down to room temperature.

Classic two-tone sour cream

Sour cream, along with the Potato cake and chocolate sausages, is associated with the Soviet Union by many. In times of scarcity, this cake was really very popular: something, but eggs and sour cream in the store could always be bought. In addition, sour cream is prepared quite simply and quickly.

Ingredients

For the test:

• 3 eggs;
• 250 g sugar;
• 150 g butter;
• 1 teaspoon vanilla sugar
• 350 g sour cream;
• 350 g flour;
• 2 teaspoons baking powder
• 50 g cocoa powder.

For the cream:

• 600 g sour cream;
• 150 g icing sugar;
• 1 tablespoon lemon juice

For decoration:

• 100 g of nuts;
• 100 g of chocolate.

Preparation

Let's start with the test. Beat eggs with sugar until the sugar is completely dissolved. While whisking, add softened butter, vanilla sugar and sour cream. Whisk until smooth.

You can bake a plain sour cream. But when light cakes are interspersed with chocolate ones, it turns out more beautiful and tastier. Therefore, divide the batter into two equal parts.

In the first, add 200 g of sifted flour and 1 teaspoon of baking powder (you can also use soda quenched with vinegar). In the second - 150 g flour, 50 g cocoa and the rest of the baking powder. Mix both thoroughly. The dough should not turn out to be liquid (does not drip from the spoon) and not thick (mixes freely and distributes).

Arrange the dough in round shapes: the smaller the diameter, the higher the biscuit will turn out. The ideal variant is a form with a diameter of 20–25 cm. The biscuit will turn out to be moderately high and can be easily cut into two cakes. It is important that the dough spreads evenly in shape, otherwise the biscuit will be humped.

Bake the biscuits in the oven at 180 ° C for 25-30 minutes.

Check the readiness with a toothpick: if you pierced the cake and the stick remains dry, it is baked.

While the biscuit is baking, prepare the cream. To do this, beat the cooled sour cream with powdered sugar and lemon juice.

Cut the white and chocolate sponge cake into two cakes. Alternating between them and saturating each with cream (about 3 tablespoons per crust), assemble the cake. Coat the sides and top with the remaining cream and sprinkle with chopped nuts and chocolate chips.

Place the cake in the refrigerator for 2-3 hours so that it is thoroughly soaked.

Strawberry sour cream

Fruits and berries will help diversify the taste of classic sour cream. Some use them for decoration, others as interlayers. We will go even further.

Ingredients

For the test:

• 2 eggs;
• 120 g sugar;
• 160 g sour cream;
• 160 g flour;
• ½ teaspoon baking powder;
• vanilla on the tip of a knife;
• 50 g strawberry puree.

For cream and impregnation:

• 500 g sour cream;
• 200 g of condensed milk;
• 3 tablespoons strawberry syrup.

For decoration:

100 g fresh strawberries

Preparation

The biscuit is kneaded according to the principle described above. First, eggs with sugar are beaten, then sour cream, flour are added, loosened and vanillin. Only at the end of whipping, add the strawberry puree. If not, strawberry jam will do (2-3 tablespoons), but in this case you need to reduce the amount of sugar.

It is better to bake a biscuit not whole, but with cakes. To do this, the dough must be divided into four parts and kept in the oven at 180 ° C one by one for 15–20 minutes.

While the cakes are baking and cooling, make a cream: beat cold fatty sour cream with condensed milk.

Place the first crust on a large platter or tray. Spread it with 1 spoonful of strawberry syrup and 2-3 tablespoons of sour cream. Do the same with the second and third cake layers. The fourth does not need to be soaked in syrup. Just spread all the remaining cream over it and the sides of the cake.

Garnish with fresh strawberries. For the sides, you can cut it into slices, and put whole berries on top. Red strawberries on white sour cream look very impressive.

Sour cream with apples

From cakes to pies. They are even easier to prepare, since you do not need to bake and soak the cakes, or make a cream.

Ingredients

• 2 eggs;
• 250 g sugar;
• 250 g sour cream, 20% fat;
• ½ teaspoon of baking soda;
• ½ teaspoon of vinegar
• 250 g flour;
• 4 small apples.

Preparation

Beat eggs with sugar. The latter should completely dissolve. Then add sour cream and whisk again. Quench the soda with vinegar and also add the dough to the future. Stir in the sifted flour in small portions, continuing to beat. The resulting dough should look like thick sour cream.

Pour the dough into the prepared mold. Arrange the peeled and thinly sliced apples on top. Bake for half an hour at 180 ° C. The finished cake can be sprinkled with powdered sugar or chocolate chips.

Banana sour cream

This version of sour cream resembles a cheesecake: a crispy crust and a delicate, creamy banana filling that melts in your mouth.

Ingredients

For the test:

• 1 egg;
• 50 g sugar;
• 100 g butter;
• 200 g flour;
• 1 teaspoon baking powder.

To fill:

• 3 bananas;
• 200 g sour cream;
• 2 tablespoons flour;
• 100 g icing sugar;
• 1 teaspoon vanilla sugar
• 1 egg.

Preparation

Do the dough first. Beat the egg and sugar. The mass should become homogeneous, but there is no need to achieve foam. Add softened butter (margarine is possible) and mix thoroughly again.

Combine the flour and baking powder and add them to the buttercream mass. Knead the dough. It should be pretty cool.

Put the dough in a mold, distribute it evenly along the bottom and make sides about 2 cm high. For such a cake, it is most convenient to use a detachable circle covered with parchment paper and oiled with vegetable oil.

Put bananas cut into thin circles (about 1 cm) on the dough and fill with filling. To prepare it, mix chilled sour cream (not necessarily high fat), flour, powdered sugar, vanilla sugar and an egg. Whisk everything well.

Bake in an oven preheated to 180 ° C for 20-30 minutes.