Royal cake with sour cream. Cake "Royal": a step by step recipe with a photo

Hi all. Today I will share with you a recipe for sour cream cake, which has a lot of names, this is Royal, and Smetannik, and Ladies' whim, but my mother in the cookbook lists it as Natasha cake.

The essence of this cake is that sour cream is added to each cake and you can add any filling that you like best. The most common option is a layer with the addition of cocoa, poppy seeds and nuts. I chose my favorite poppy seeds, dried apricots and dried cherries as toppings. You can come up with your own versions of this dessert.

How to make a cake Royal sour cream at home recipe with photos step by step.

Ingredients for three cakes! 20-22 cm in diameter (glass 250 grams):

1. 3 eggs
2. 1.5 cups sugar
3. 1.5 cups sour cream
4. 1.5 cups flour
5. 3 tablespoons starch
6. 3 teaspoons baking powder
7. 50-80 grams of filling (in my case, poppy seeds, dried cherries, dried apricots)

For those who measure in grams, the ingredients are 1! cake:

1. 1 egg
2. 120 grams of sour cream
3. 120 grams of sugar
4. 80 grams of flour
5. 15 grams starch
6. a teaspoon of baking powder
7. 50-80 grams of filling (15 grams of cocoa powder)

1. 800 grams of sour cream 20-30% fat
2. sachet of vanilla sugar
3. powdered sugar to taste (it took me 200 grams).

For decoration:

150-200 grams of nuts (I have peanuts)

Cooking:

We start by preparing the fillings. If you decide to add nuts, then you must first roast them in a dry frying pan, peel and chop in a blender. Dried apricots, prunes and raisins also need to be prepared, you can pour boiling water over dried fruits so that they become softer. I like to fry dried apricots in butter with the addition of spices until soft (I always do this for carrot cake).

I don’t cook poppy in any way, I like it in a crispy form, but you can grind it a little in a mortar beforehand. The main thing to remember is that all fillings should be at room temperature, not hot, by the time they are added to the dough!

About the fillings, I want to add that if you add cocoa, you need to add 2 tablespoons of it! not 50 grams like everyone else! I added a lot of poppy seeds (100 grams), although I am a fan of it in baking, but it’s better to limit myself to 50 grams, such a mountain of poppy seeds in a biscuit clearly seemed superfluous.). Dried cherries turned out to be an extremely sweet filling, with which I would also reduce the proportions next time.

Beat the egg with sugar with a mixer at high speeds until it increases in volume and whitens.

Add sour cream to it and beat again.

Mix flour, starch, baking powder and sift.

Add the dry ingredients to the egg-sour cream mass, mix with a silicone spatula or whisk.

We send the selected filling to our dough, mix. If you add dried fruits, then you must first roll them in flour or starch so that they do not settle to the bottom during baking.

Pour the dough into a pre-prepared form, cover the bottom with parchment, I do not grease the sides of the form with anything, but you can grease with oil and sprinkle with flour. My mold is 20cm in diameter.

We send the form to a preheated oven and bake at 180º for 20-35 minutes until a toothpick is dry.

We leave the finished cake for 10 minutes in the form, then take it out and cool on a wire rack. The thickness of each cake I got about 4 cm.

So we bake 3 cakes with your fillings.

It is better to put the finished cakes in the refrigerator, wrapping in a film for 8-10 hours. But, I did not have time and I started to assemble.

As a cream, I chose a light sour cream. To do this, I simply whipped 800 grams of sour cream with powdered sugar and vanilla. The main thing to remember is that the thicker the sour cream, the better for the cake. If you cannot find sour cream with a high percentage of fat content in your city, then weigh the sour cream in gauze over a colander for 6-8 hours (or better at night), so excess liquid will drain.

Each biscuit is cut into 2 parts. We will get 6 thin cakes.

We coat each cake with sour cream (leave a couple of spoons of cream on the top coat of our cake).

I additionally laid fruit between the cakes, chose strawberries and bananas as the filling. I didn’t soak the cakes, with enough cream, sour cream will perfectly soak your cakes. But, if you like really super wet cakes, you can additionally brush with syrup.

I collected the cake in a ring for a more even result (it is quite possible to do without it). In this position, left the cake for impregnation overnight. This is how smooth the turret turned out in the morning after removing the ring. You can arrange the layers in any order you like.

Sprinkled with crushed nuts (pre-fried and peeled) and garnished with cherries.

Here's what I got on the cut.

A few words about the cake. Although it will take a lot of time to bake, but the cake is worth it. This is the version of dessert that any housewife can do. You can safely change the additives in the cakes, and each time the cake will sparkle with new colors.

The sourness of the strawberries between the cakes nicely set off the whole cake, so I recommend that you add berries (strawberries, raspberries, cherries, kiwis - choose one of these).

The cake turned out to be quite weighty, about 2 kg and 12 cm in height. With such content, this cake can be safely served to children for children's holidays. I specifically made the design option this time the simplest, so as not to complicate the entire cooking process.

Since the cake turned out to be quite high, I would advise you (if there is no cake assembly ring) to increase the size of the form from 20 centimeters to 22. This will make the cakes less high and it will be easier for you to collect the cake.

Enjoy your meal.

Recipes for making cakes at home with photos

2 hours

390 kcal

5/5 (4)

When I heard the name “Royal Cake” for the first time, I had no doubt that it would be a very tasty and royally refined dessert, and having learned how to cook it, I would be able to indulge my family with a delicacy every holiday.

The recipe I use for the “Royal” cake (taken over from my mother, by the way) is quite simple and does not require any exotic ingredients, so it seems to me that this is the perfect solution for the festive table (it will be easier to understand with the description of the process below and a step-by-step photo) .

Kitchen appliances and utensils: large bowl for whipping, mixer, 4 separate dough bowls, 4 identical baking dishes, parchment paper.

Required Products

Features of product selection

Flour for cakes must be sifted first so that lumps or particles of debris do not get into the baking. Cocoa powder can be replaced with carob- its sweeter counterpart, although if you do not have this ingredient, then cocoa will do.

I use the most common nuts - walnuts, but I found a video recipe for a delicious "Royal" cake using pecans. If possible, I will try to use them later.

You can also replace the vanilla sugar with the same extract, depending on what you have in your kitchen. As for the rest of the ingredients, there are no special requirements for them.

Confectionery originated in Venice at the end of the 15th century, and before that time, all the sweets were brought to Europe by the Arabs. At the same time, the first cake appeared.

How to make a cake "Royal" at home

Our "Royal" cake, the recipe of which with a photo of all stages, is presented step by step below, will consist of four cake layers. Tried with three at first (missing out the "raisin" layer), but they end up thicker and not as well soaked.

In any case, the process of preparing a dessert begins with baking. For this:

• We mix in a container for whipping 100 g of melted butter, 340 g of sugar and 400 g of sour cream. You can also immediately add 1 sachet of vanilla sugar.

• Mix all the ingredients with a mixer at high speed for about 3-4 minutes.

• In the finished homogeneous composition, add soda, quenched with lemon juice, and after light mixing, gradually introduce flour.

• We divide the finished dough for the cake into 4 identical parts and lay it out in different containers, since our cakes will be different: walnut, poppy, with raisins and cocoa (with such a variety, the dessert according to the royal recipe will be especially tasty).

To ensure that all parts of the dough are really the same, it is better to use a kitchen scale.

• In the first container, add nuts chopped with a knife, in the second - raisins (previously washed and dried), in the third - poppy seeds, and in the fourth - cocoa powder. Mix all the ingredients in each bowl thoroughly with a spoon or silicone spatula.

• Now it remains only to put the dough into molds, previously covered with parchment paper and lightly greased with butter, and put in an oven preheated to 180 ° C for 20-25 minutes.

At about the 15th minute, we change the forms in places so that all the cakes are evenly baked. We check the readiness of baking with a match.

After this time, if the shortcakes are already ready, we take them out of the oven and take them out of the molds, placing them on the wire racks (so they will cool faster).

cream recipe

While the cakes are cooling, it's time to start preparing the cream for our homemade "Royal Cake". Everything is very simple here, you just need to mix cottage cheese, condensed milk, slightly melted butter (150 g) and vanilla sugar in a bowl for whipping.

However, to make the cream more fluffy and airy, it is better to beat the curd cheese with a mixer first (until smooth).
Having obtained the desired consistency, set the bowl aside with it and mix the butter and condensed milk (2-3 tablespoons) in a separate container.

After thoroughly mixing the butter with condensed milk, you can try the cream for the cake from different cakes and, if necessary, add another spoonful of condensed milk.
Add whipped cheese and vanillin (a teaspoon) to the resulting oil mixture, beat everything together again with a mixer until smooth, but not for long (1-2 minutes will be enough).

Everything, on this our impregnation for the cake is ready and you can start assembling it.

How beautiful to decorate and serve a Royal cake

Decorating the "Royal" cake with nuts, raisins, cocoa and poppy seeds begins with the assembly of all cake layers. If you use molds for baking, then there will be no problems with the evenness of each cake and it remains just to smear them with the prepared cream.

The order of placing the cakes can be anything, but I personally think that it is better when the cocoa cake and poppy seed cake go through one. Having laid out all the cakes, the remaining cream must be evenly spread over the entire surface of the cake, including the sides.

That is, the result should be a completely white cake with different cakes, prepared according to the above recipe with a photo.

For baking cakes, since we have 4 of them, it is easier to prepare 4 identical forms, but if there are none, then take a regular baking sheet, turn it upside down and cover it with parchment paper.

To make the cakes the same size, draw circles on the back of the parchment paper (you can just circle the plate).
They will show through, and you will see the borders when laying out the test. Thus, all cakes will be baked together.

After the base for your “Royal” cake, prepared according to the described step-by-step recipe, is ready, you can give it a beautiful and even shape with the help of an inverted plate.

Cut only slightly cooled, but still warm cake, otherwise the product may crumble.

Video recipe for "Royal" cake

As you can see, there is nothing difficult in preparing the described delicacy, and it doesn’t matter if you are preparing a dessert for four cakes or if you decide to try to make a three-layer cake with only poppy seeds, nuts and raisins. However, it is much easier to navigate all the nuances of the process if the creation of the "Royal" cake is presented on the video.

Therefore, I bring to your attention information that is as close as possible to the cooking recipe used by me.

How best to mix the ingredients or how to bake cakes if you do not have a form - you will find the answer here.

Invitation to discussion and possible improvements

Well, I hope you got a delicious dessert that you didn’t spend too much time and effort preparing. It doesn’t matter if you decide to make a cake in three layers (only with poppy seeds, nuts and raisins) or add another layer with cocoa, because both options are very tasty.

Perhaps you know how else you can add a recipe to make the classic "Royal" cake more unusual and sophisticated. I'll be waiting for your cooking options.

Truly a royal cake.
The skins are fluffy and soft. They perfectly combine honey aroma and oily taste of nuts.
The cake has a very unusual cream. It is oily, but not like the others. The taste of the cake has a strong sourness, which goes well with the sweetness of the cakes.
When cooking, there is one caveat. Since the cakes are dryish, and the cream is dense, it takes quite a long time to soak.
If you like dryish cakes, then this cake is for you. Well, if you prefer wet cakes, then the cakes must be soaked before smearing with cream.
There is more advice. Cream prepared from the indicated amount of ingredients is not too much. Just right for a homemade cake, but for a more festive version with thick layers and good coating, it will take one and a half times more.

COMPOUND

DOUGH

4 eggs ,
1~1.5 cups sugar (200~30g),
2 tbsp honey (60g),
~2 cups flour (~320g),
2 tbsp melted butter (40g),
1 cup shelled walnuts (100g),
1/4 teaspoon salt,
2/3 teaspoon baking soda

BUTTER AND SOUR CREAM

150g butter,
3/4 cup powdered sugar (150g),
150g milk
150g sour cream

If the cream begins to delaminate while adding other products to the oil, warm it up slightly by placing it in a microwave oven or in a bowl of slightly hot water for 5~7 seconds. Then continue beating. If necessary, repeat the light heating a second time.
The cream should be smooth, soft, not runny.

Cake assembly
Assemble the cake, layering the cakes with cream.
Spread one quarter of the cream on each cake. Spread the remaining quarter on the side of the cake.

Leave the cake for 6 hours at room temperature, then put it in the refrigerator overnight.
In the morning, re-level the cream and decorate the cake.

The recipe for these delicious cakes was published thanks to our partner, Fismart, an online store of tableware, as well as household and kitchen goods. We all know that a deliciously cooked cake must be served on beautiful original dishes, and after that you go to the website

Royal cake classic is fully consistent with its name. Along with the wonderful taste, the cake also has an incomparable appearance.

The recipe that you will learn today is prepared from familiar products. However, no one will forbid you to make minor changes to it. Modifying, the cake only gets better.

Every housewife dreams of having a Royal Recipe Cake with a photo step by step, because after that it will not be difficult for her to impress her guests.

You can come up with a new filling for the cake and pass on the recipe for its preparation only by inheritance.

Royal Cake Recipe

1 egg; half a glass of white flour, sugar and 20% sour cream; dessert spoon of starch; a teaspoon of soda and 20 g of poppy seeds. From them you will prepare a poppy seed cake.

For the chocolate hazelnut cake you will need: 1 egg; half a glass of fat sour cream, sugar and premium flour; a teaspoon of soda; dessert spoon of starch; 3 art. tablespoons of cocoa and 50 g of walnuts.

Another cake, with dried apricots, you will cook from: a chicken egg; half a glass of flour, the same amount of sugar and 20% sour cream; a teaspoon of soda; dessert spoon of starch and 50 g of dried apricots.

Cream recipe. The cake is layered with cream, which consists of: 100 g of powdered sugar; 0.4 kg sour cream 30% fat; 2 large spoons of cocoa; vanillin.

Cake royal step-by-step recipe is baked from dough prepared on the basis of sour cream.

Thanks to this product, cakes with various additives (dried apricots, poppy seeds, nuts) are tender and tasty.

The cream is prepared on sour cream, but here it should have a higher percentage of fat content, the final result and the appearance of the cake depend on it.

Recipe:

1. The order in which the cakes are baked does not matter, so take any of the three. Mix egg, sour cream and sugar in a bowl.
2. Add flour mixed with soda and starch.
3. Rinse poppy seeds, soak for half an hour in warm water. Then fold on a sieve and let the water drain.
4. Add poppy seeds to the dough and mix with a whisk. You have a mass as in the photo, that is, the consistency is reminiscent of sour cream.
5. Send the form, greased with oil and filled with dough, into a hot oven (190 degrees) and leave for 15 minutes.
6. After taking the cake out of the mold, put it to cool, and do your own kneading dough for the nut-chocolate cake.
7. Bake a cake with dried apricots in the same way.
8. Cool the cakes completely by laying them out on the table.

In the meantime, you need to make the filling with which you will lubricate the product. Here is her recipe:

1. Put fat sour cream in the freezer for a few minutes, the chilled product whips up easier and faster.
2. Beat it with powdered sugar with a mixer, add vanilla. If there is no sour cream of the declared fat content, pour cream thickener into the mixture.
3. When you achieve the formation of lush foam (as in the photo), you can:

To form the Royal classic cake:

1. Put the first cake on the cake stand and grease it with cream.
2. Cover with the second cake, and also apply a layer of cream.
3. Do the same with the third cake.
4. Grease the sides of the Royal Cake with sour cream and smooth with a spatula.

Send the Royal Cake to the refrigerator, it will take 5 hours to soak. Before the cake is on the table, it needs to be decorated.

Turn on your imagination and make the dessert beautiful:

• Sprinkle it with cocoa powder, crush with chocolate chips and chopped nuts.
• Cut the dessert into portions with a long sharp knife and serve with your favorite drink - tea or coffee.

The cake turns out not only tasty, but also healthy, so cook it more often with your family.

My video recipe