How to cook a sponge cake with sour cream according to a step-by-step recipe with a photo. Recipe: Cake "Swan tenderness" - sponge cake with sour cream and strawberry jelly Biscuit cake and sour cream jelly

Sponge cake with cakes and a jelly layer of tropical fruits, berries and fruits, soaked in creamy yoghurt cream will win the hearts of even picky sweet tooth and inveterate gourmets. Such desserts are very appetizing, it is impossible to break away from them. You will like them with their delicate taste, sweet cream and light sourness from fruits. Your guests, relatives, and, of course, children will be grateful to you for such a dessert, and certainly no one will leave without an addition.

Jelly cake from biscuit rolls

Of course, you will have to tinker with this cake. But the result will be the same. A very unusual cake design, consisting of biscuit rolls with creamy jelly and jam, will not leave anyone indifferent.

Ingredients:

For the biscuit:

• 150 grams of flour
• 4 eggs
• 5 grams vanilla sugar
• 100 grams of sugar
• 5 grams spoonful of baking powder

For the soufflé:

• 100 grams of sugar
• 200 ml cream 33% fat
• 10 grams of gelatin
• 120 ml yogurt (any fruit flavor)

• 1-2 packs of dry jelly mix
• jam, marmalade, jam (to taste, any)

Cooking method:

Pour gelatin with boiled cold water at the rate of 100 milliliters of liquid per 10 grams of powder, leave to swell for an hour. Now you have time to bake biscuit cakes. To do this, beat the eggs with sugar, including vanilla. When the egg mass becomes lush and airy, stop beating and add the flour sifted with baking powder with a spoon.

Prepare a small baking sheet, you need it to be square or rectangular, about 20x30 centimeters. Cover its bottom with parchment, grease the walls with oil. Pour part of the dough so that its height is half a centimeter, smooth over the entire surface with a spoon. By this time, the oven should already be preheated to a temperature of 180 degrees. Place a baking sheet there for 15 minutes, as the layer of dough is thin, the cake will bake quickly. Pour the remaining dough into a round form covered with parchment, and send it there to bake the lower cake. After a quarter of an hour, remove both forms from the oven. Roll up the rectangular cake roll, you can do this without removing the paper.

Next, you need to prepare a creamy soufflé. Bring water to a boil, add swollen gelatin to it, and, stirring constantly, make sure that the resulting liquid does not boil. When the mixture is smooth, remove from heat. Set aside, let it cool down. Whip the cream at high speed, when it gets stronger, add sugar, yogurt and gelatin mixture.

Next, unfold the biscuit cake, grease it with jam and roll up. Then cut into pieces about 1 cm wide. Remove the paper from the round biscuit cake and return it to the mold. Put gelatin soufflé from cream on it, smooth it. Place the mold in the refrigerator for a couple of hours. Then lay the rolls on top in random order. Next, prepare the jelly according to the recipe indicated on the package. Then, already chilled, pour it onto rolls and refrigerate for 6 hours. Sprinkle the finished jelly cake with coconut flakes of different colors.

Jelly biscuit with cream

Let this dessert recipe always be at your fingertips. Very tasty, light cake based on whipped cream and fruit jelly. It can be prepared for any holiday, celebration or party, as well as just for every day for tea.

Ingredients:

• yogurt (any unsweetened) - 120 milliliters
• sugar - 200 grams
• egg - 4 pieces
• vanillin - on the tip of a knife
• flour - 150 grams
• gelatin - 20 grams
• cocoa - 1 heaping tablespoon
• cream (fat, 33-35%) - 200 milliliters
• baking powder - 1 teaspoon
• jelly (preferably strawberry) - 2 bags

Cooking method:

Pour gelatin with 100 milliliters of cold water and set aside to swell for about an hour. Beat the eggs with sugar into a fluffy airy foam, add vanillin. With a spoon, add the flour, sifted twice, put the baking powder - after stirring, you will get a classic biscuit dough. Preheat the oven by setting it to 180 degrees. Cover the form with parchment, grease it with oil. Put the dough into it and send to bake. It will take from half an hour to 40 minutes. Check readiness with a wooden torch.

The preparation of jelly-butter cream must begin with gelatin. Heat it, already swollen, over a fire, stir the liquid until all the lumps have completely melted. Remember that gelatin should never be boiled, just bring it almost to this state and turn off the heat. Whip the cream to strong peaks, add sugar (100 grams), yogurt and mix, then, without ceasing to work with a spoon, pour in the gelatin mixture. Add cocoa powder here, so that the cream acquires a delicate creamy chocolate taste.

By this time, the biscuit will already arrive in the oven - take it out, cool it. Put back in the form in which it was baked. Pour the creamy chocolate cream on top in an even layer and leave the cake in the refrigerator until it hardens. The next will be the "floor" of jelly. It is desirable that it be strawberry, so the excellent combination of berries and chocolate will be preserved. But really, you can take any. You have time to make it while the future jelly cake is cooling. The recipe is on the package. When the jelly is no longer hot, pour it carefully over the soufflé, smooth it out and put it back in the refrigerator. By morning, the form can be removed, as the cake will already be frozen. Enjoy

Cottage cheese cake with fruit jelly

Agree that a cold cake with a jelly layer, curd mass and fruits is a great way to enjoy a wonderful dessert in the hot summer period. This cake is light and airy, despite the presence of cottage cheese in it. With this dessert, you will attract your children to tea drinking, because it is not only tasty, but also very healthy.

Ingredients:

For the biscuit:

• butter - 50 grams
• sour cream (arbitrary fat content) - 20 milliliters
• granulated sugar - 75 grams
• chicken eggs - 3 pieces
• 1-1.5 cups flour
• 12 grams of baking powder
• 2 tablespoons cocoa
• nuts - to your taste

For curd cream:

• low-fat cottage cheese - 200 grams
• sour cream - 200 grams
• powdered sugar - 2 tablespoons

For fruit jelly:

• jelly in bags - 1 piece
• boiling water - 370 milliliters
• strawberries - 10 pieces
• apples - ½ piece

Cooking method:

The first step is to bake the chocolate biscuit cake. To do this, rub the butter with sugar in a bowl. It is better that it is warm or at least at room temperature, so it will disperse more easily. Note that margarine can also be used instead of butter. Add 3 chicken eggs to the resulting mixture. Next, according to the recipe, sour cream comes, after which the dough is mixed again, and at the end - flour. It must be put on average 1-1.5 cups, look at the consistency. Don't forget to add baking powder. The dough should be more or less homogeneous, without lumps.

According to this recipe, the biscuit is not dry, as usual, but soaked and moist. Now add cocoa to the dough so that it has a chocolate flavor and aroma. Add the peeled nuts there and mix everything. Having covered the form with parchment, transfer the dough into it and set to bake at a temperature of 180 degrees for about half an hour.

While the cake crust is coming up, you can prepare the filling for the second layer. To do this, rub the cottage cheese through a sieve to make it fine and airy, add powdered sugar and a few tablespoons of sour cream and knead again with a spoon. If you have an immersion blender, then the process of preparing this cream will be much faster: put the indicated components in one bowl and just grind them. The consistency of this cream will be quite thick.

By this time, the cake will be baked, remove it from the oven and cool. Put the curd cream on the chilled biscuit and put the cake in the refrigerator. At this time, prepare the third jelly layer for your dessert. Heat 370 milliliters of water and pour the gelatin from the bag into it, stirring it with the other hand until all the grains are completely dissolved. After a few minutes, the jelly will be ready, remove from heat. When it has cooled, carefully pour it over the pre-chilled cream biscuit. Since this cake will be with fruit, don't forget to cut the apple and strawberries. Dip the pieces of fruits and berries into the jelly layer, lay them out nicely and send them back to the cold for the night. In the morning you can enjoy a wonderful dessert.

Jelly cake "Mosaic"

This recipe is somewhat reminiscent of Broken Glass, but there are minor differences. This cake is prepared with only pieces of biscuits. And "Broken Glass" can also be with cookies, crackers, gingerbread and other flour products. The rest of the cakes are similar, take note of this recipe.

Ingredients:

For the biscuit:

• 160 grams of flour
• 200 grams of sugar
• 3 eggs
• vegetable oil - 10 milliliters

For filling:

• jelly of different colors and flavors - 3 sachets
• 1000 milliliters of sour cream
• sugar - 1 cup
• 35 grams instant gelatin

Cooking method:

Open bags of multi-colored jelly, make each one according to the recipe indicated on the package, pour into plates and put in the refrigerator so that it freezes well. In the meantime, prepare the biscuit: beat the eggs with a mixer, add sugar and continue beating. The eggs should increase significantly in size and turn white. When the granulated sugar is completely dissolved, stop the mixer and add the sifted flour with a spoon, add the baking powder.

Stir the dough gently, moving in a circle, carefully kneading the lumps. Cover the form with parchment or simply grease with oil. Put the dough into it and bake in a hot oven (180 degrees) at an average level for about 25 minutes. After the time has elapsed, remove the form with the biscuit, check its readiness with a wooden stick. When the cake has cooled, remove it from the mold and cut into beautiful even cubes.

Pour the gelatin into half a glass of warm water, stir and heat over a fire. Bring to a boil, do not forget to stir so that the gelatin does not crumple, but completely dissolves. Separately, beat sour cream with sugar, and when the gelatin mixture has cooled, enter it here. Again, pouring with one hand, stirring with the other. This should be done because sour cream has a lower temperature than warm gelatin and, as a result, the latter can solidify in pieces.

Remove the already frozen multi-colored jelly from the bowls. To do this, it is enough to lower the bottom of the dish into warm water for a few seconds, and then quickly turn it over. Jelly cut into even pieces. Cover a deep bowl with a round bottom with cling film, pour sour cream into it, throw in pieces of biscuits and multi-colored jelly. Place the cake in the refrigerator to solidify completely. Taking it out of the bowl, first turn it over onto a plate, and then carefully remove the film. You can try the cake, bon appetit!

Sponge cake with fruit in jelly

All your guests will be delighted when they see this wonderful cake. The jellied fruit in the top layer looks very attractive. Inside you will find a delicate airy biscuit layered with white sour cream - a real delight.

Ingredients:

For the biscuit:

• 160 grams of flour
• 3 eggs
• baking powder - 5 grams
• 200 grams of sugar
• vanillin

For impregnation:

• sugar - 70 grams
• vanillin
• sour cream or yogurt, only unsweetened - 500 milliliters

For decoration:

• fruits, berries (bananas, strawberries) - any number
• syrup or juice - 200 milliliters
• instant gelatin - 20 grams

Cooking method:

The biscuit for this cake is made according to the classic recipe, which all housewives know very well. But if you started to cook it for the first time, we will remind you. At first, only eggs are beaten, and when the mixture increases in volume and turns white, you need to add a glass of sugar. Whisk until sugar is completely dissolved. Then enter the flour, after sifting it through a fine sieve. Don't forget the vanilla.

Such a cake is baked in the oven at a temperature of 180 degrees for about 35 minutes. When the baking process is completed, take out the biscuit pan, wait for it to cool, and then cut it into two parts. To prepare sour cream, mix sour cream (yogurt) with sugar and vanilla in the indicated proportions. Spread one cake with cream. Then peel the bananas, cut the flesh into rings and put in the next layer. Fruit is followed by sour cream again. Cover the cake with a second biscuit, spread it over and decorate again with fruit, you can add candied fruits.

Further in this cake there will be another layer - fruits in jelly. Start with the last one. Heat fruit juice (or syrup diluted with water) over a fire and pour one and a half tablespoons of gelatin into it, mix until it completely melts. If small lumps remain and they do not disperse, this mixture must be filtered. Let her cool down. Gradually pour the top of the dessert, first with a small layer to solidify the fruit, and put it in the refrigerator, after a while pour the rest of the portion and send the cake in the cold until completely solidified.

Remember that such a dessert must be prepared in the detachable form in which you baked the biscuit cake. Then the jellies with cream will not spread, and it will be easier to get the cake. For housewives who do not have time, the recipe can be slightly simplified. Firstly, ready-made biscuits can be bought at the store, and secondly, you can make jelly from bags. In the morning you can try the cake, enjoy your tea!

Jelly cake "Kiwi"

This dessert, unlike other multi-flavored and multi-colored ones, will be designed in the same style and dedicated to only one fruit - kiwi. The cooked jelly will also have a green color and an exotic fruit taste, respectively. If you like this style, start creating a confectionery masterpiece.

Ingredients:

For test:

• sugar - 200 grams
• 6 fresh eggs
• flour - 160 grams

For jelly cream:

• 300 milliliters of sour cream
• sugar - 300 grams
• 1.5 packs of kiwi jelly
• 1 pack of gelatin
• 2 kiwi fruits

Cooking method:

Remember: use only fresh eggs to create biscuits, then the result of your baking will be excellent. In addition, it is advisable to always cool the eggs before beating. So, you can get started. Divide all eggs into whites and yolks. Beat egg whites on high speed with a pinch of salt. When they get stronger, you can gradually add sugar. When the sugar is completely dissolved, pour in the yolks one at a time.

At a reduced speed of the mixer, you can add the sifted flour, pour in the baking powder. Cover the form with baking paper. The oven must be preheated to a temperature of at least 180 degrees. Pour the dough into the mold and leave to bake. During the process, it is strictly forbidden to open the door and look inside the oven - in this case, protein pastries may fall off. Upon completion, check with a toothpick the readiness of the future dessert in the center of the cake. The stick should come out dry and clean - this will indicate that the biscuit is baked enough and can be removed. Divide the cooled cake into 2 halves.

In the meantime, you can prepare sour cream: for this, simply beat sour cream and sugar in the proportions indicated in the recipe. Then add pre-dissolved gelatin to this cream and mix well. Now you can start collecting the cake, this will happen in several stages. So, put the biscuit cake in a detachable form at the very bottom, spread the sour cream evenly on top of it and put it in the refrigerator to harden.

Peel the kiwi fruit and cut into rings. After a while, when the sour cream grabs, put the fruit on it. They must be filled with half of the kiwi flavored jelly made (the one that was bought in a bag). The recipe for its correct preparation is indicated on the package. Next, the cake needs to be put back in the cold. This layer will take longer to dry, be patient. When the jelly is strong enough, lay out the biscuit again and repeat the procedure again. Remember, each layer must harden separately. The upper "floor" - from kiwi in jelly. At the end of cooking, leave the cake overnight in the refrigerator, it needs at least 6 hours to solidify.

We have presented for your consideration several recipes for desserts based on biscuit with jelly. Cakes are all different, both in preparation and assembly. You can add a variety of fillings and creams, various kinds of fruits and berries to them - it all depends on your taste preferences and, of course, your imagination! You can make them from pieces of rolls, add jelly cubes inside, pour or make a top layer with fruit - in any case, the cake will be your new culinary feat. Undoubtedly, it will take you a lot of time in the kitchen, because the technology requires it. But in the end, you get a light, low-fat healthy dessert for the whole family.

Sour cream with gelatin is appreciated by housewives for its thick, non-flowing texture and versatility, which allows it to be used to impregnate any cakes or dessert decor. Cakes or pastries with a similar additive always have a stunning delicate and harmonious taste.

How to make sour cream with gelatin?

Cream of sour cream and gelatin is relatively easy to prepare, especially if you have a powerful mixer and high-quality raw materials at your disposal.

1. Sour cream should have a fat content of at least 20%, if the product is liquid, the situation will be corrected by its preliminary weighing in a gauze or fabric cut. In this manner, it will be possible to get rid of excess whey, and the sour cream will become thicker.
2. The required amount of gelatin is soaked in water, and then heated in a water bath or microwave until the granules dissolve.
3. Chilled sour cream is beaten with a mixer at high speed until thickened, gradually adding sugar in the process.
4. Cooled jelly water is added to the cream.
5. Before use, sour cream with gelatin is placed in the refrigerator for 1-3 hours.

Sour cream with gelatin for biscuit cake

The prepared sour cream with gelatin for the cake should have a moderate density and a degree of sweetness that will harmoniously complement the cakes used. The traditional addition to such an impregnation is vanillin or vanilla sugar, which is added along with the rest of the ingredients when whipping the base.

Ingredients:

• sour cream - 600 g;
• sugar - 1 cup;
• vanillin - 1 pinch;
• gelatin - 3 teaspoons;
• water - 60 ml.

Cooking

1. Soak gelatin in water, leave for 15 minutes.
2. Dissolve the jelly granules, heating the mixture with stirring, cool.
3. Beat sour cream for 5 minutes with a mixer, add sugar and beat for another 5 minutes.
4. Stir gelatin into the sour cream base.
5. Leave the jelly cream of sour cream for an hour in the refrigerator.

Curd and sour cream with gelatin

Curd and sour cream for a cake with gelatin is excellent for decorating products, soaking cakes and supplementing them with fruits and berries. Cottage cheese is preferably used soft, without grains. A granular product requires preliminary grinding through a fine metal sieve or processing it with a blender until smooth.

Ingredients:

• cottage cheese - 400 g;
• sour cream - 200 g;
• sugar - 1 cup;
• water - 100 ml;
• gelatin - 2 tbsp. spoons;
• vanillin.

Cooking

1. Gelatin is soaked in water for 15-20 minutes, the granules are dissolved in a water bath.
2. Leave the jelly mixture to cool.
3. Mix sour cream with cottage cheese and sugar, adding vanilla.
4. Beat the mass with a mixer for 10 minutes.
5. Pour jelly water into the curd-sour cream base in a thin stream, stirring.
6. For a thicker texture, place sour cream with cottage cheese and gelatin for an hour in the cold.

Sour cream with gelatin and banana

The recipe for sour cream with gelatin can be varied by adding bananas to the composition. The resulting substance will not only be a great addition to the lush and airy biscuit cakes when creating a cake, but will also amuse the taste recipes of the sweet tooth when served on its own. If the bananas are not sweet, you can increase the amount of powder.

Ingredients:

• bananas - 2 pcs.;
• sour cream - 500 g;
• powdered sugar - 100 g;
• water - 100 ml;
• gelatin - 20 g;
• vanillin.

Cooking

1. Soak in water, and then dissolve the gelatin in a water bath, allow to cool.
2. Beat sour cream until thick, gradually adding all the powder.
3. Pounded bananas, jelly water are added and sour cream with banana and gelatin is placed in the refrigerator for at least an hour.

Cream with cream, sour cream and gelatin

Cream of sour cream, cream and gelatin is suitable for creating souffle cakes or other desserts of this kind. Jelly granules in this case are soaked and dissolved in milk, which can be homemade or store-bought. The airiness of the cream is achieved due to creamy foam, which can only be obtained from cream with a fat content of more than 30%.

Ingredients:

• cream - 150 ml;
• sour cream - 400 g;
• powdered sugar - 150 g;
• milk - 80 ml;
• gelatin - 20 g;
• vanillin.

Cooking

1. Soak in milk, and then warm and dissolve the gelatin.
2. Beat separately chilled sour cream with vanilla and powdered sugar and cream to peaks.
3. Jelly water is mixed into the sour cream base at low speeds, and then with gentle movements from the bottom up the creamy foam.
4. Transfer with gelatin to a biscuit or mold and place in the refrigerator to set.

Sour cream yoghurt cream with gelatin

Sour cream-jelly cream for the cake will be less high-calorie if a portion of sour cream is supplemented with natural thick yogurt. The most delicate texture of such an impregnation is in perfect harmony with slices of canned peaches, pineapples, pulp of bananas, oranges or tangerines, and other fruits.

Ingredients:

• natural yogurt - 400 g;
• sour cream - 400 g;
• sugar - 250 g;
• water - 1/3 cup;
• gelatin - 20 g;
• vanillin.

Cooking

1. Soak gelatin granules in water, leave for 20 minutes.
2. Heat gelatin with water in a water bath, stirring, until the granules dissolve.
3. Leave the jelly water to cool.
4. Beat sour cream with sugar for 10 minutes, adding vanillin.
5. Add yogurt and gelatin base, stir with a mixer at low speed.
6. Place sour cream with gelatin for an hour in the refrigerator.

Sour cream with condensed milk and gelatin

And gelatin is often supplemented with condensed milk, which will become the sweetener of the base and its additional flavor. It will be easier to impregnate if the gelatin is dissolved in water. The most saturated taste can be obtained by replacing the water with full-fat homemade milk.

Ingredients:

• condensed milk - 400 g;
• sour cream - 400 g;
• milk - 100 ml;
• gelatin - 1 tbsp. spoon.

Cooking

1. Dissolve gelatin in milk by soaking the granules for 20 minutes and heating the mixture in a water bath.
2. Beat sour cream thoroughly until fluffy foam.
3. Add condensed milk in portions, beating the mass each time.
4. At low speeds, little by little, the cooled jelly water is mixed into the cream.
5. Place the impregnation for a couple of hours in the refrigerator.

Chocolate cream with gelatin and sour cream

Sour cream with gelatin is easy to fill with chocolate flavor by adding cocoa powder to the composition. An even more saturated impregnation is obtained if chocolate, dark or milk chocolate, dissolved in a water bath, is mixed into the base. The density and density of the cream can be easily adjusted by reducing or increasing the portion of jelly granules by a third.

Ingredients:

• cocoa powder - 4 tbsp. spoons;
• sour cream - 500 g;
• sugar - 1 cup;
• water - 100 ml;
• gelatin - 20 g;
• vanilla sugar - 1 teaspoon.

Cooking

1. Gelatin is soaked in water, heated until the granules are dissolved, cooled.
2. Beat sour cream with the addition of regular and vanilla sugar for 10 minutes.
3. Add cocoa to the sour cream mass, beat at low speed.
4. Mix jelly water in small portions into the cream, place the impregnation for 1-2 hours in the cold.

Sour cream with gelatin for "Honey cake"

Cream of sour cream with gelatin for can be prepared with the addition of milk, water or whey, in which the jelly granules are dissolved. In the latter case, the impregnation acquires a pleasant sourness, which is in perfect harmony with sweet rich honey cakes.

Ingredients:

• sour cream - 500 g;
• sugar - 1 cup;
• whey - 1 glass;
• gelatin - 1.5 tbsp. spoons.

Cooking

1. Gelatin is soaked in whey, and after 30 minutes it is heated a little until the granules dissolve, stirring.
2. Beat sour cream with sugar at high speed of the mixer for 10 minutes.
3. After cooling the jelly whey, it is mixed into the sour cream base.
4. The cream is placed in the cold for 30-40 minutes, after which it is used to coat honey cakes.

Sour Cream Dessert with Gelatin

If you want to enjoy a delicious sour cream prepared in the form of a dessert, it's time to fulfill the following recipe. In this case, orange juice is also added to the base, and when serving, the delicacy is supplemented with slices of fresh citrus pulp. If desired, you can use other fruits or berries to choose from.

When thinking about dessert for Valentine's Day, I always think of strawberries. After all, its properties as an aphrodisiac are widely known. For this day, I decided to cook a Valentine in the form of a biscuit cake with sour cream cream and strawberry jelly. A big plus of such a dessert is that it turns out not cloyingly sweet, but very tender, and also, due to the absence of chocolate, not too high in calories.
In addition, such a valentine can be a real surprise if it is beautifully packaged in a festive box)
I decided to make swans a decoration, as it is a symbol of love and fidelity. True, I was looking for a long time what to make them from, I tried several options, in the end I settled on meringue, so I didn’t take a photo of the preparation of the decoration (I got too carried away with the process). I think it will be clear.)
So the required ingredients are:

While we cook, Victoria will defrost, just leave it at room temperature. First of all, soak 10 g of gelatin in milk for an hour:

Then we start preparing the biscuit dough. We prepare the form in advance, line it with baking paper, and turn on the oven to warm up to 190-200 degrees.
Separate the whites from the yolks. To the yolks add 3 tbsp. l. sugar and vanilla sugar:

Whisk the egg whites to a peak, add 2 tbsp. l. Sahara:

And continue to whip into a strong foam. I made the meringue for decoration separately, but in general, you can set aside a little protein from this mass, immediately giving it the desired shape with the help of a pastry syringe (I’ll tell you about the preparation of the meringue in detail at the end).

We also beat the yolks into a light foam:

Add 1/3 of the beaten egg whites to the yolks and gradually add the flour, mix everything:

At the end, add the rest of the proteins, mix everything gently, and put the dough into the prepared form:

We put the dough in a preheated oven for 20-30 minutes, wait until the dough acquires a beautiful color:

This time we prepare sour cream. Whisk sour cream with 4 tbsp. l. sugar and vanilla sugar until the mass almost doubles:

Gelatin soaked in milk, put on fire, heat until the gelatin is completely dissolved, the main thing is not to boil. Then, let the gelatin cool down a bit:

We filter the warm dissolved gelatin, pour it into the whipped sour cream in a thin stream, let the cream thicken a little:

Next, we look at the readiness of the test, check with a match. After that, we take it out of the oven, let it cool a little, separate it from baking paper, and cut it out with a knife in the shape of a heart:

Then we repeat the shape with foil, making bumpers for cream and jelly. Pour our biscuit with sour cream and send it to the cold until completely solidified:

Then we proceed to the preparation of strawberry jelly. Pour 10 g of gelatin with water (16 tbsp.) (I didn’t weigh it in grams, I cooked it by analogy, slightly increasing the rate, so measurements are in tbsp. L.), And leave for 1 hour.

After about an hour, grind the defrosted Victoria in a blender into a puree. I read that the aphrodisiac properties are contained precisely in the grains, so I decided to leave them, besides, they do not interfere, they are not felt in the finished cake:

In water with swollen gelatin, add 8 tbsp. l. sugar, heat until gelatin dissolves, remove the resulting foam. Then strain and mix with Victoria puree:

We cool our jelly so that it becomes a little viscous. After that we pour our cake. Be sure to make sure that the sour cream is well frozen before this. And we also send it to the cold, to harden. My cake stood on the balcony all night, and in the morning it was ready, it grabbed well.

Now you can start preparing the meringue for decoration. For cooking, you need 1 protein, 50 g of sugar, a little vanilla sugar. Separate the protein from the yolk. Beat the protein into a strong foam, add 1/3 of the sugar, beat for a few more minutes, the foam should be very strong, keep its shape, do not spill out when the bowl is tilted. Then, stirring gently, mix in the remaining sugar and vanilla sugar. Or, if at the very beginning, Then, with the help of a syringe, we give the desired shape. I laid out on baking paper. I separately made the swans' necks (it's better to make a few spare ones, as they are very fragile) and torsos. Immediately send to bake in the oven at a low heat of 100-110 degrees. I dried for about an hour. We are waiting for the meringues to dry and acquire a light yellow hue. After that, you can turn off the oven and leave until the oven cools down.
Carefully separate the cooled meringue from the baking paper. In the future torso, we make a hole with a knife and insert the necks into them. Swans are ready!
After the cake has frozen, remove the foil, also remove the excess with a knife, give the correct shape, if necessary, then decorate the meringue. That's it, the cake is ready!

I wish you bon appetit! Enjoy the most delicate strawberry dessert and a pleasant continuation of the evening!)

Cooking time: PT05H00M 5 hours

Sponge cakes are the most popular variety of cakes in the world. Why are they so loved? Of course, for the fact that they are tender, airy, easy to prepare and allow you to experiment, embody all the fantasies of the confectioner. It is not necessary to be a professional to make a biscuit cake, they obey the first time even for beginners. There are a huge number of options for biscuit cakes, but today I want to tell you about three of them - these are biscuit cake with sour cream and fruits, biscuit cake with sour cream and nuts and chocolate biscuit cake with raspberries. I cook these cakes quite often, for almost all family holidays.

Sour cream is not as fat as buttercream, so my family prefers it. Try making these cakes and you will be surprised how quick and easy it is!

Recipe for sponge cake with sour cream and fruit

Kitchen appliances: mixer, sieve, kitchen scales, bowl, spatula, cake mold, parchment paper, knife, pan, cutting board, spoon, cling film.

Ingredients

How to choose the right products

• The quality of the biscuit directly depends on the flour. Use wheat flour of the highest grade and be sure to sift it. This will give the biscuit splendor and get rid of unnecessary impurities.
• Eggs must be fresh. You can check their quality without breaking it in this way: pour water into a bowl by 10-15 cm, lower the egg. If it is fresh, it will sink to the bottom; if it is stale, it will float.
• Vanilla sugar in the recipe can be replaced with vanilla, but it must be added in an amount that fits on the tip of a knife. Or you can use a few drops of food essence - vanilla or rum.
• Sour cream in this recipe is not necessary to use 30% fat, you can even take 10%. Such a cake will be very light and will not harm the figure.
• Choose fruits according to the season - in summer you can use strawberries, raspberries and other berries, in winter - oranges, kiwi, bananas. Take fruits fresh, not overripe, without damage.

Step by step cooking

Cooking a biscuit

Cooking cream

Assembling the cake

Recipe video

This fruit sour cream biscuit cake recipe video will help you prepare it without much hassle.

Decorating and serving the cake

• As I said, any fruit can be used to decorate the cake. Grapes, kiwi, bananas, oranges, canned peaches are available all year round.
• Additionally, the cake can be decorated with mint leaves, also glazing their jelly.
• You can serve the cake to the table immediately after preparation, but it will still taste better after a few hours, when it is well soaked.
• Sponge cakes on sour cream are the perfect decoration for every tea party. They will be happy at any festive table.

• Biscuit dough is very capricious. It is afraid of drafts and sudden movements. The first 10 minutes of baking the biscuit, do not open the oven door, otherwise the biscuit will settle.
• I do not grease the walls of the mold with oil so that the biscuit, when rising, “clings” to them and does not settle.
• We check the readiness of the biscuit with a wooden toothpick or skewer. If after piercing the biscuit it remains dry, the cake is ready.
• Fruit on the cake can be completely filled with transparent jelly.

Other cooking options

• it is even easier to prepare, besides, in this case, you don’t have to worry about the fact that the biscuit will rise well.
• you can cook with another cream - butter, custard. I like its lightness and delicate taste, fruits complement this combination well.
• can be flavored with food essences. For sour cream and butter cream, vanilla is perfect, for butter - cognac or rum.
• To prepare a biscuit cake with sour cream and nut cream, we bake a biscuit according to the previous recipe. Let cool and cut into 3 pieces. For the cream, beat 1 liter of 30% fat sour cream with a glass of sugar and a bag of vanilla sugar. Add ¾ cup ground walnuts, lightly toasted (you can also use peanuts). We smear the biscuit with cream and leave the cake for several hours to soak. Biscuit sour cream cake with nuts is ready.

Recipe for chocolate sponge cake with sour cream and raspberries

This cake is a paradise for chocolate lovers. And the combination of sour cream with raspberries will cause an incredible storm of positive taste emotions.

Cooking time: 90 min.
Servings: 8.
Kitchen appliances: mixer, kitchen scale, sieve, bowl, spatula, cake pan, parchment paper, knife, saucepan, cutting board, spoon, pastry bag with a round nozzle.

Ingredients

Name	Quantity
Eggs	2 pcs.
Sugar	1 stack
Flour	300 g
Cool boiling water	1 stack
Cocoa	4 tbsp. l.
Soda	1 tsp
Milk	200 ml
Vegetable oil	100 ml
Sour cream 15%	600 g
Condensed milk	300 g
Raspberries	500 g
Chocolate	50 g
Starch	2 tsp
Ice cold water	2 tbsp. l.

Step by step cooking

Cooking a biscuit

We will cook a very tasty biscuit "chocolate in boiling water".

At home, you can cook very tasty cakes and the recipe does not have to be complicated. This time I want to propose making a jelly-biscuit cake with cherries and sour cream, which does not require much effort, besides, it turns out to be very inexpensive, but many will like it. We add gelatin to both cherries and sour cream. The base is biscuit, and the cream and cherry layer are jelly.

Biscuit:

• Eggs - 3 pcs.
• Flour - 3/4 tbsp.
• Sugar - 2/3 tbsp.
• Cocoa - 3 tablespoons

Jelly:

• Sour cream - 400 ml.
• Cherry jam - 200 ml. (or any other jam)
• Sugar - 2/3 tbsp.
• Gelatin - 2 tablespoons

Glaze:

• Sour cream - 2 tablespoons
• Cocoa - 2 tablespoons
• Sugar - 2 tbsp
• Butter - 2 tbsp.

Recipe step by step:

Cooking a classic chocolate biscuit.

Separate the whites from the yolks and beat the whites with half the sugar with a mixer. First, beat without sugar, but with a pinch of salt, and then gradually add sugar.

Beat until stable peaks.

Gently introduce the yolks into the whites, mixing from top to bottom, as if shifting the layers. This is necessary so that the porous structure is not disturbed and the biscuit turns out to be magnificent.

Then add cocoa and mix slowly.

Then we add flour. For greater convenience, flour could be mixed with cocoa, and only then added.

We grease the baking dish with oil, and it would be even better to cover the bottom with parchment. If there is no special parchment paper, then use any to avoid sticking the dough to the form.

Pour out the batter and level with a spoon.

We send it to the oven preheated to 180 C for 45-45 minutes. To make the biscuit even, you need to put it on the middle shelf of the oven.

When the biscuit is ready, take it out of the mold and cool on a wire rack so that it does not rot.

Cut lengthwise into 2 cakes and soak with any impregnation (sweet tea, liquor diluted in water, jam syrup diluted in water, etc.)

If you don't always get a perfect biscuit, then read about to avoid trouble.

Let's get some cream.

Pour sour cream into a deep container and beat with sugar at high speed so that the sugar dissolves.

Then we take 1 tsp. gelatin and pour 100 ml of warm water. Let it swell for 20 minutes and heat it over a fire, but do not boil, stirring all the time so that it completely dissolves. If it boils, then we will not get jelly.

Sour cream is divided into two equal parts. We wait until the gelatin cools down a little and pour it into half of the sour cream. Place in the fridge for 10 minutes to start thickening.

We put the cake on a large flat dish and put a baking dish on it, in which we will collect the cake.

As soon as the sour cream is slightly seized, immediately pour it onto the biscuit cake. If you do not let the cream harden a little, then it will be absorbed into the cake.

Now we put it in the refrigerator and wait until it completely hardens.

Now let's take a look at the cherry layer.

We take 1 tbsp. gelatin and pour 150 ml of warm water. Let swell for 20 minutes and pour into jam. Heat over the fire, stirring, but do not let it boil. The gelatin should completely dissolve.

We wait until it cools to room temperature and fill it with a layer of sour cream jelly. We send it to the refrigerator to harden.

I wanted to make the jelly even, without pieces of berries, so before adding gelatin, I whipped it in a blender. By the way, you can take any other jam, for example, it will be delicious with currant or apricot.

When the cherry jelly has completely hardened, then we take the remaining sour cream and do the same with it as with the first part - add the dissolved gelatin and mix.

This time, you can not wait until it hardens, but immediately pour it on the cherry layer. We send it to the refrigerator until it hardens.

When the second sour cream layer hardens, we put a second biscuit cake on it, previously soaked with any impregnation.

Ready for frosting.

In principle, you can use any glaze recipe, but I offer you one of the simplest and most inexpensive