Biscuit in sour cream with fruits - a set of delicious vitamins. Sponge cake with sour cream and fruits

Date: 2015-07-02

We welcome all guests and regular readers of our culinary blog! In the season of fragrant berries and juicy fruits, we offer to cook an appetizing and very spectacular cake with berries and fruits with sour cream together with our talented blog culinary specialist Alena. Summer-style juicy, fresh, bright and fragrant cake will surely please everyone and will decorate the festive table! I also suggest looking at another version of elegant

Biscuit Ingredients:

• Eggs - 6 pcs.
• Flour - 200 gr.
• Starch - 2 tbsp.
• Baking powder - 1 tbsp.
• Sugar - 150 gr.
• Vanilla - 0.5 tsp
• Lime (lemon) juice - 1 tbsp.
• Salt - a pinch

For cream:

• Sour cream - 800 gr.
• Sugar - 200 gr.
• Lime juice - 2 tbsp.

And:

• Peaches (fresh or canned)
• Strawberry
• Poppy, sesame, grated chocolate
• Cake jelly

How to cook a cake with berries and fruits in a slow cooker:

Alena cooked a biscuit berry cake in the Redmond 42021 multicooker (power 860 W, bowl 5 l).

Separate the whites from the yolks. Beat the chilled proteins with sugar, a pinch of salt and vanilla until fluffy foam at the highest speed of the mixer.

Beat the yolks separately with lime juice and add to the protein mass, mix gently.

Mix flour with starch and baking powder (I used baking powder with saffron for a bright color of the dough) and sift. Add in small portions to the egg mass, mixing gently at low speed of the mixer. You will get a fluffy, non-liquid dough.

Lubricate the multicooker bowl with butter and transfer the dough into it. Bake the biscuit on the "Baking" mode for 35 minutes.

Remove the finished biscuit using a steamer container (see how to do this) and cool completely.

For cream, beat sour cream with sugar and lime juice with a mixer until thick.

Wash strawberries, peaches (if using fresh) and kiwi. Remove the twig from strawberries, peel (pits) from kiwi and peaches. Cut prepared ingredients into cubes.

Cut off the bottom of the cake, about a centimeter thick. Cut the rest of the biscuit into large even cubes.

Laying out a cake is very similar to. Line a bowl or large salad bowl with plastic wrap or cling film. Dip the biscuit cubes into the cream and put them tightly together in a bowl. Then a layer of kiwi.

Again cubes of biscuit in cream and a layer of strawberries.

Again cubes of biscuit in cream and a layer of peaches. Cover the last layer with the cut bottom of the biscuit. Place in the refrigerator to soak for a couple of hours.

Invert the cake bowl onto a serving platter and remove the bowl and bag. Decorate the cake with slices of berries, fruits. To keep the fruit shiny, dilute the cake jelly (100 ml ready-made) and grease them with a culinary brush. The final touch is to sprinkle the cake with poppy seeds, sesame seeds and grated chocolate.

08.01.2018 277 Views

2 large bananas

1. At first, I covered the cherry with sugar and let it brew to let the juice out and become not so sour.

2. To prepare a biscuit, I separated the yolks from the proteins. It is important that all utensils are dry and clean. Still not a drop of yolk should get into the whites, otherwise they may not rise.

4. After the yolks, it was the turn of the proteins. I immediately added lemon juice to make the whites thicker faster. Then she beat at low speed with a mixer until the foam became with a large number of bubbles and only after that she began to add the remaining sugar in small portions. After adding sugar, you can increase the speed. The consistency was such that when I turned the bowl over, the mass remained in place.

8. I have an iron mold with removable sides, so I put parchment paper in the middle, which I smeared with margarine and then carefully poured the dough there.

9. I baked the cake for 30 minutes in the oven, which I preheated to 200 degrees. The finished cake has a golden brown cake, but it can easily burn. Therefore, periodically check for readiness with a toothpick.

11. Then I prepared the cream. I mixed sour cream with sugar and beat with a hand whisk until I got a mass that did not blur, but was thick and kept its shape. This is the first option that I like best. In the second, I added more gelatin, which I dissolved in water, but it turned out to be thinner and was not as convenient in work as the first one.

12. I put the finished cake on the board and let it cool a little. He immediately sank a little and the crust wrinkled a little.

13. After the biscuit has cooled down, I cut it into 2 layers.

Biscuits with sour cream are moist and juicy. They are well impregnated, do not require long infusion and exposure. Plus, they are delicious and easy to prepare.

Biscuit cake with sour cream - general principles of preparation

Biscuit can be made according to a variety of recipes, but there are always three ingredients in the base: eggs, flour and sugar. They can be added: butter, vanilla, cocoa, water, sour cream and other ingredients. It is important to beat the egg mass well so that the cake is porous. But you can always play it safe and add baking powder. Slaked soda is not quite suitable for biscuit.

Flour and other bulk ingredients must be mixed together before administration. This will ensure their uniform distribution in the mass.

Sour cream is prepared with sugar, syrups or condensed milk. Often, various thickeners are added to it. Basically, it is gelatin, but you can use gum or special powders for creams. Lubricate only well-cooled cakes, otherwise the cream will simply flow.

How to prepare a form

Usually biscuits are baked in detachable forms, a large piece of parchment is placed on the bottom, then the sides are put on. Lubricate the paper with oil, it is better not to process the sides. You can also bake in silicone molds, but in them the cake can become damp when it cools, and if you take it out immediately, then there is a risk of upsetting.

How long does it take to bake a biscuit

The baking time depends on the thickness of the crust. Thin biscuits for rolls are baked for 5-7 minutes, lush and large cakes can stand in the oven for up to an hour. A sure way to check readiness is to pierce the product with a wooden stick (match, toothpick) in the center. And it must stay dry. Baking temperature 170-200. The thinner the cake, the larger it is and vice versa.

Recipe 1: Classic Sponge Cake with Sour Cream

Recipe for a classic biscuit cake with sour cream and an incomparable vanilla flavor. Basic recipe. Playing with flavors, flavors and decorations, you can create a wide variety of holiday and everyday desserts. We immediately set the oven to 180 degrees, let it heat up.

Required Ingredients

200 grams of sugar;

200 grams of flour;

A pinch of salt;

1 sachet of vanilla.

0.8 kg of sour cream;

0.2 kg of powder;

Cooking method

1. Separate the yolks and proteins into separate bowls. We also divide the granulated sugar in half, but do not add it anywhere yet.

2. Turn on the mixer, beat the yolks for a minute, pour out one part of the sugar and continue to beat until all the grains are dissolved.

3. Now it's the turn of proteins. Beat for 2 minutes until dense peaks with a pinch of salt, and gradually, add sugar in a spoon, do not stop beating. At the end we put vanillin.

4. We combine both masses, we introduce flour. But! Now you need to knead with your hand so as not to precipitate the eggs. Smooth movements from the bottom up.

5. Pour into the prepared form and send to the oven. The cake is baked for about half an hour, we check with a dry stick or a toothpick. We take out, we cool.

6. Combine sour cream with powder and vanilla, mix.

7. The finished biscuit must be cut into several cakes. You can have two or three, depending on the diameter of the mold. You can cut it with a long knife, a special file or a fishing line.

8. We collect the cake. To do this, coat the cakes with cream, stack on top of each other.

Recipe 2: Biscuit cake in boiling water with sour cream

A feature of this sponge cake with sour cream is the addition of boiling water to the dough. This makes the cakes fluffy, airy, with a uniform structure.

Required Ingredients

1 cup flour and sugar;

1 tsp baking powder;

3 tablespoons of boiling water and vegetable oil.

600 grams of sour cream;

180 g of sugar;

15 grams of gelatin;

50 ml milk.

To impregnate 150 ml of sweet tea, you can use any juice, coffee or purposefully brew syrup.

Cooking method

1. Break the eggs, immediately pour out all the sugar and beat. The mass should not only increase in size, but also become thicker, more stable.

2. Sift the flour with a ripper, add it to the dough, mix with a spoon. You can cook without baking powder, but it is a good insurance.

3. Enter boiling water, then vegetable oil. Pour into a mold and send to bake.

4. The finished cake should be well cooled, ideally let it rest overnight. Then cut into 2 parts.

5. For cream, gelatin must be soaked in milk in advance. Then melt.

6. Combine sour cream with sugar, pour in the melted gelatin and mix vigorously. Add vanilla too if needed.

7. Soak the cakes with sweet tea, then grease with cream. We let the dessert brew for 2-3 hours so that it is soaked and hardens well.

Recipe 3: Chocolate sponge cake with sour cream

Recipe for a rich and dark cake with sour cream. Cocoa powder is added to the cakes, and a chocolate bar is added to the cream.

Required Ingredients

3/4 cup flour;

4 eggs (if small, then five);

¾ cup sugar;

¼ cup cocoa;

Ripper optional.

For cream:

400 grams of sour cream;

130 grams of sugar;

100 grams of chocolate.

This cake can not be soaked, as the cream is without thickeners and penetrates well into the structure of the biscuit. But if you like very juicy and moist desserts, then you can use any syrup, tea, coffee or cocoa drink.

Cooking method

1. Break the eggs, add sugar and beat together until the mass increases and thickens. Add flour, which must be mixed with cocoa and ripper. If you are confident in the stability of the mass, then you can not put the ripper.

2. We send the dough into the form, bake the cake.

3. Cool, cut into two pieces.

4. For the cream, you need to melt the broken chocolate, then cool to a warm state.

5. Beat sour cream with sugar, add chocolate, mix.

6. We collect the cake, spreading the cakes with the prepared cream.

7. We decorate at our discretion and send it to the cold. Strawberries, nuts go well with such a cake, you can simply sprinkle with chocolate or coconut chips.

Recipe 4: Biscuit cake with sour cream with condensed milk

Creme brulee flavored biscuit cake, which is very simple and easy to make if you have boiled condensed milk. Sour cream is better to use not too sour and thick. For a change, prepare a butter biscuit.

Required Ingredients

200 grams of flour and butter;

1.5 tsp ripper;

0.5 tsp coffee (instant);

250 g sugar.

400 grams of sour cream;

250 grams of boiled condensed milk.

Cooking method

1. We remove all products from the refrigerator in advance and leave them warm for an hour so that they become the same temperature.

2. Beat eggs with sugar until fluffy, immediately add coffee. You can do without it, but the light coffee flavor goes well with this cake.

3. Beat the butter separately, gradually add the egg mixture. To avoid stratification, we add a little, especially at the initial stage.

4. Enter the flour sifted with baking powder.

5. Pour out the dough, bake the biscuit until cooked. Then cool and divide into 3 cakes.

6. For the cream, you must first beat the condensed milk, then gradually introduce the sour cream. Not vice versa!

7. Lubricate the cakes, collect the cake and you're done!

Recipe 5: Biscuit cake with sour cream and condensed milk

The recipe for a very tender and juicy biscuit cake with sour cream. We prepare cakes according to any of the above recipes, but you can also take purchased ones. We take ordinary, white condensed milk.

Required Ingredients

1 cake of 4-5 eggs;

300 grams of sour cream with a fat content of at least 30%;

250 grams of condensed milk;

Vanilla or any flavor.

Cooking method

1. For cream, mix sour cream with condensed milk, add vanilla. Remove to stand in the refrigerator.

2. Cut the biscuit into 2-3 cakes, depending on its thickness. This cake will taste better with more layers.

3. Lubricate the cakes with cream, decorate and you're done! Everything is very simple, but incomparably delicious!

Recipe 6: Biscuit Cake with Nutty Sour Cream

Another flavored cake. For its preparation, you will need peanuts, but you can also take walnuts. It will be no less delicious. We bake any biscuit, you can even chocolate. Enough cake of 4-5 eggs.

cream ingredients

450 grams of sour cream;

200 grams of sugar;

250 grams of peanuts;

40 grams of shortbread cookies.

For impregnation: 70 grams of sugar and 120 grams of water.

Cooking method

1. We cook the impregnation. To do this, combine water with sugar, boil for a minute, you can add a little lemon juice or a few acid crystals.

2. Fry the peanuts in a pan, cool and remove the husk.

3. Divide the nuts into 2 parts, grind one almost into flour so that there are small enough particles.

4. We simply roll the second part of the peanut with a rolling pin to slightly break the kernels. They're going to sprinkle. We add crushed cookies to it, which can also be simply rolled with a rolling pin.

5. For cream, beat sour cream with sugar, add ground nuts. They will make the mass thicker.

6. Divide the biscuit into any number of cakes, soak with boiled syrup, grease with cream. Sprinkle the top and sides with nuts and cookie crumbs.

Recipe 7: Sponge cake with sour cream and fruit

There are two main rules in making fruit cakes: use only strong fruits and do not prepare a cake a few days before the event, fruits quickly deteriorate. We take any biscuit cakes based on 5 eggs.

Ingredients for cream and filling

1 spoon of gelatin;

500 grams of sour cream;

1 cup sugar;

50 grams of water;

3-4 bananas;

1 orange;

1 sachet of ready-made jelly.

Cooking method

1. Making a gelatin cream. To do this, fill the powder with water, let it swell and dissolve in a bath.

2. Combine sour cream and sugar, mix until dissolved and add gelatin.

3. We clean the fruits. We cut the bananas into circles, first the orange into circles, and then into quarters, as well as kiwi.

4. We collect the cake. Lubricate the cakes with cream, shift with bananas. Put kiwi and oranges on top. They can also be put inside, but only in small quantities, since these fruits release a lot of juice.

5. We breed a bag of jelly, according to the instructions. We cool, not allowing the mass to seize. We cover the fruit with the resulting syrup. We remove the cake in the refrigerator to harden. If you make bumpers around the edges, then you can pour out all the jelly and make a beautiful fruit layer, like with purchased cakes.

Sponge cake with sour cream - tips and tricks

The readiness of the biscuit can be checked without a match. It is enough to press on it with your finger. If the hole is restored, then you can take the future cake out of the oven.

Sifting is a mandatory procedure not only for flour, but also for cocoa, cultivator, and powder. They often contain various impurities.

Biscuit does not part with the form? Do not rush to pull it out, but put it on a wet towel. If the form is solid (not detachable), then it is possible in a basin of water.

Biscuit tolerates freezing well. You can bake several cakes in advance, pack them tightly and send them to the freezer. Such a blank will especially help out in the summer, when, due to the heat, you don’t want to turn on the oven once again.

If you need to make a thick cream of sour cream, then the product is laid out in a cloth and hung to drain the serum for 4-5 hours. Or put in a colander and press down with a small load. Then use according to the recipe.

Calories: Not specified
Cooking time: 60 min

Classic butter biscuit covered with delicate sour cream, with a slide of fresh berries or fruits - the dream of big and small sweet teeth. And those who are almost indifferent to sweet pastries are not averse to tasting a piece. At first glance, it seems that only an experienced pastry chef can make a sponge cake with fruit and sour cream. Not at all, the main thing is to have a great desire to create a sweet masterpiece with your own hands and some free time. The list of ingredients includes the most common products: flour, butter and sugar, sour cream and powdered sugar, seasonal berries and fruits.
The basis of my cake is a classic butter biscuit. As a rule, it is baked in the oven, but it can be done, it will seem to someone both easier and faster. Let's not forget about the gentle cream of fat sour cream. And if suddenly sour cream does not want to whip into a thick and fluffy mass, buy a “thickener for sour cream and cream” in advance. But as practice shows, fat sour cream itself beats well and keeps its shape after cooling the cake in the refrigerator for an hour or two.
To decorate the cake, I recommend using seasonal apricots, plums, peaches, pears, as well as blackcurrants and raspberries, which combine incredibly deliciously with sour cream and mint leaves.
Be sure to prepare this delicious biscuit cake with fruit and sour cream using my recipe with a photo for your loved ones and guests!
The volume and quantity of ingredients are indicated for a detachable form of 20 cm.

Biscuit:
- butter - 150 g;
- granulated sugar - 150 g;
- flour of the highest grade - 150 g;
- chicken eggs - 3 pcs.;
- baking powder - ½ tsp
Sour Cream:
- sour cream 20-33% - 350 g;
- powdered sugar - 70 g;
- thickener for cream.
Cake decoration:
- any berries and fruits;
- fresh mint leaves.

Recipe with photo step by step:

Heat up the oven to 180C.




Put softened butter and granulated sugar into a mixer bowl. The amount of sugar can be reduced to 100 g. Beat for 5-7 minutes until smooth and fluffy.




In a separate bowl, beat eggs at room temperature with a pinch of salt. Do not separate whites and yolks. Work with a mixer until the mass becomes light and increases in volume by 3-4 times.




Pour the beaten egg mass into a bowl with a light, fluffy creamy sugar base. Mix the separately whipped ingredients exclusively by hand with a spatula. To keep the splendor of the mass, it is necessary to interfere in one direction, movements from the bottom up and in a circle.






Mix the sifted flour with the baking powder and pour into the bowl in small portions, each time gently kneading the biscuit dough in one direction.




The finished dough for an oil-based biscuit has a thick, viscous consistency, easily lags behind the walls and spatula.




Put a detachable form in a shirt: grease with a piece of butter and dust with flour. Transfer the butter dough for the biscuit to the mold. To evenly distribute the dough, tilt first in one direction, then in the opposite direction. Put in a heated oven. Bake the sponge cake at a constant temperature of 180C for 25-30 minutes.




Now you can prepare sour cream. Put sour cream and powdered sugar into a cold bowl. If using a thickener, add it immediately. Beat the cream on medium power of the mixer for 3-5 minutes until the desired density. In any case (with or without a thickener) you will get the same consistency as in the photo.






After 20-25 minutes, check the readiness of the biscuit with a wooden skewer. Before this time, do not open the oven so that the biscuit does not lose its volume. Remove the finished pastries from the oven, let rest for 3 minutes, then unbutton the mold and transfer the biscuit to the board.




After half an hour, cut the cooled base for the cake into two or three cakes. Butter biscuit, as a rule, does not rise very much during baking.




Soak the cakes with sugar syrup or ready-made cake impregnation.




Generously smear cream on all cakes and side surfaces. Between the cakes on the cream, you can add pieces of any fresh or canned fruit.




Smooth the cream nicely with a wide knife or pastry spatula.




Decorate the sponge cake with sour cream with fresh berries or pieces of fruit. Frozen berries can also serve as a delicious cake decoration.




Finish the biscuit dessert with fresh mint leaves and a cloud of powdered sugar.




Biscuit cake with fruits and berries and sour cream is ready!




The cake is perfectly cut into portioned pieces after a couple of hours in the refrigerator. But if you really want to try, you can cut off a portion immediately after cooking. But in this case, the sour cream will not harden yet, as it should. Happy baking and delicious tea drinking!












Author: Polina Kalinina
For a change, try making this cake sometime with

Ingredients

For the biscuit:

• 130 g of premium flour;
• 4-5 eggs;
• 130 g of granulated sugar;
• 20 g butter for greasing the mold.

For cream:

• 350 g sour cream;
• 120 g of powdered sugar;
• 1 sachet of vanillin;
• Kiwi, bananas or canned pineapples (rings) - for slicing;
• 1 sachet of jelly.

Tastes better with fruit

Melting dough with a minimum set of products and excellent impregnation is always the ideal basis for complex confectionery. The recipe for a delicious sponge cake with sour cream is an example of one of the easiest options for using a light sponge cake.

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

With our today's homemade sponge cake with sour cream, the taste nuances of the local harvest dictate: strawberries, cherries, raspberries, blackberries, mulberries. Apples, pears and other fruits with a dense structure will not work, as their use involves baking.

Autumn and winter choices will mainly fall on foreign fruits, presented in the list of components above. Biscuit cake with sour cream and bananas will undoubtedly be appreciated by our smallest 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 an exquisite delicacy obtained by adding 3-4 tbsp to the list of ingredients for the cake. spoons of fragrant flower honey;

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

Biscuit cake with sour cream step by step recipe

1. Cooking a biscuit.

1. First you need to separate the whites from the yolks. Remove the yolks for now, and pour the whites into a mixer bowl and beat for at least 5 minutes at high speed. To make the foam stronger and not settle, you need to put the eggs in the freezer for 10 minutes before breaking them. To speed up the result and lighten the dough will help 0.5 teaspoons of lemon juice added to the proteins just before whipping;
2. After obtaining a strong, not settling mass, carefully pour 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 grains of sugar are no longer felt, stop beating;
3. Separately, you can just 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. We 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 out the excess breading and fill the form with dough for ¾ of the volume;
6. In the oven already preheated to 190, we set the form and bake the biscuit cake for the cake with sour cream for 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, it is very likely that the biscuit will settle immediately.
7. You don’t need to immediately pull the cake out of the mold - 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. Cooking jelly for biscuit cake with sour cream.

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

3. We begin to make cream for biscuit cake with sour cream. Put sour cream into a dry bowl of a mixer and beat it for 7 minutes at high speed, adding a little sugar and vanillin.

4. We collect the cake.

1. Cut fruit into thin slices. If we use canned pineapples, but first they need to be drained;
2. The cooled biscuit for a cake with sour cream (see photo), which should turn out to be lush and tall, is cut with a culinary thread into 2-3 cakes. We spread the cream with a spoon, distributing it over the entire surface of the cake and so on - 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. We 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 upper cake. We wrap the cake with this ribbon and fix the junction 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 covered. Carefully, together with the cutting board on which the biscuit cake with sour cream and gelatin was formed, put our work in the refrigerator. Ideally, all night long.

Our quick sponge cake with sour cream is ready. As you can see, the process of baking and forming 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 sponge cake with sour cream:

To knead the biscuit dough, we take dry dishes;

To make the mass lush, 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;

The cake must be baked in a preheated oven;

During baking, do not open the oven door, 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 liquidish, sour cream can be preliminarily held under pressure to eliminate excess liquid;

A 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.