Light sour cream cake with fruits. Sponge cake with fruit and sour cream

3 years ago

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It's no secret - we all love sweets, especially. But at the same time, many of us are thinking about. Of course, you should not eat cakes every day, but sometimes you really want to treat yourself to something delicious. And there is an alternative to high-calorie flour pastries - jelly desserts, for example, or. And you can make a cake with fruit and biscuit pieces - a light, delicate, refreshing dessert. Today we will cook jelly cake with sour cream. I assure you, this extraordinary delicacy will surprise, delight and delight everyone who tries it!

What is necessary:

for biscuit cake

• 3 eggs
• half a glass of sugar
• 1 cup flour
• 1 tsp baking soda without vinegar

for sour cream jelly cream

• 4 tbsp gelatin
• 2 glasses of water
• 800 g low-fat sour cream 10%
• 1 cup of sugar

For filling

• 2-3 oranges (depending on size)
• 3-4 tangerines
• 2 bananas
• 1 can canned pineapple (pieces)

Jelly cake with fruits and sour cream

Cold cake recipe with photo

First you need to pour gelatin with cold water, it is better to take boiled or purified water, and leave the gelatin to swell. This will take 30 minutes.

Since we have a jelly cake with a biscuit, first of all we will bake biscuit cake base. The biscuit cake recipe is very simple. Mix eggs with sugar, add soda without vinegar and sifted flour.

Mixing all the ingredients for the crust

The dough is ready.

The dough is ready

Pour the dough into the mold. Bake at 180 degrees for 15 minutes. Remove the cake from the mold and leave to cool.

Bake at t 180 degrees for 15 minutes

When the cake is completely cool, cut it into small squares, about 1.5 x 1.5 cm. This is for those who want large pieces of biscuit.

Cut the cooled cake into squares

Usually, the biscuit cake is high in the middle. Therefore, I advise you to cut the cake into strips, and then cut it in half in the widest places so that the pieces are small.

You can make biscuit cubes smaller

While the biscuit cake for the cake is cooling, you need prepare fruit.

Peel oranges and tangerines. We disassemble the tangerines into slices and, if necessary, carefully remove the bones. Cut the oranges into circles, or, if the oranges are large, into semicircles.
Thinly slice the banana into slices. If you have canned pineapples in circles, then cut them into pieces. Pineapples should be thrown into a colander to remove excess liquid.

Preparing fruit for filling

Now preparing the basis for a jelly cake with fruits- sour cream with gelatin.

Pour sugar into sour cream, mix and leave until completely dissolved. Then whisk well.

Cooking sour cream

We put the swollen gelatin on fire and heat with constant stirring until completely dissolved.

Do not boil!

It is better to pour hot gelatin into another bowl and leave to cool completely.

Pour hot gelatin into another bowl

Pour the cooled gelatin with constant stirring into the sour cream. The base for the cake is ready.

Mix sour cream with cooled gelatin

Now let's form this beautiful jelly cake with biscuit and fruits.

We take a form with detachable sides, so it will be easier to put the finished cake out of the form. If you do not have such a form, take any form with high sides and, before laying out the finished cake, dip the form in warm water for a few seconds, and then turn the form onto a dish.

Advice! First, test your flare mold for leaks by pouring tap water into it and holding the mold over the sink. If the form leaks - the sides are loosely pressed to the bottom, then line the form with cling film and then feel free to start cooking.

We line the form with detachable sides with cling film

Fruits - oranges and tangerines - beautifully spread on the bottom of the form - this will be the top of the cake.

Put oranges and tangerines at the bottom of the form

You can put orange circles on the walls of the form, the finished cake will be brighter.

Spread a portion of the biscuit evenly on top.

Spread the biscuit evenly

Arrange fruits on biscuit cubes. Gently press the fruit down with your hand to compress the layers.

Lay fruit on top

Fill with cream.

Fill with cream

Fruits should be almost completely filled with sour cream and jelly cream.

Then again distribute the biscuit and fruit, pour the remaining cream to the edge of the mold.

We spread the fruit to the edge of the form and pour the remaining cream

Cover the cake with cling film. Press lightly on top with your hands to level the surface and soak the biscuit. We cover the top of the film with a plate slightly larger in diameter so that the surface remains even when it hardens and, preferably, put the form on a plate to avoid smudges of the cream. Now refrigerate overnight.

Cover with clingfilm, press down lightly and refrigerate overnight.

Here we have such a wonderful jelly cake with fruits and sour cream!

Fruity jelly cake is not too sweet, refreshing and tender. Everyone will be delighted!

BON APPETIT!

Dessert for today 🙂 — how to arrange a fruit plate (melon, orange, grapes, kiwi, pomegranate)

2016, . All rights reserved.

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

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 insures well.

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 one-piece (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.

Fruit cakes with sour cream - an excellent delicacy!

Light, but at the same time rich desserts are great for festive feasts or just friendly gatherings.

And to yummy, it is not necessary to spend the whole day in the kitchen or be a professional pastry chef.

There are very simple and easy recipes for sour cream cakes with fruits that any housewife can handle.

Sour cream cake with fruit - general principles of preparation

Sour cream cakes with fruit can be prepared from full-fledged cakes, baked on their own, or purchased. Jelly desserts based on creams with gelatin are becoming more and more popular. There are also many recipes for cookies, gingerbread, which also serve as the basis for cakes.

Three rules for making sour cream:

1. You need to use thick and fatty sour cream. The liquid product will drain off the cake faster than it will be absorbed.

2. You can not beat the cream for a long time with a mixer, otherwise oil grains may appear, and the buttermilk will depart.

3. You can not put a large amount of sugar, as it dilutes the cream.

As a thickener in the cream is most often added gelatin, which must be diluted in advance in water, and heated before laying. You can use any fruit for the cake, berries are often added. Before laying, the fruits are cleaned, cut. They are also used to decorate desserts.

Recipe 1: Citrus Fruit Sour Cream Cake

For this sour cream fruit cake you will need oranges and tangerines. Bright and fragrant dessert with a pronounced taste of citrus.

Ingredients

200 grams of sour cream;

0.5 cups of sugar;

1 sachet of ripper (can be 0.5 tsp soda);

100 grams of margarine;

2.5 cups flour.

Cream:

300 grams of sour cream;

150 grams of powder;

1 spoon of gelatin.

For filling you will need 5 tangerines and 2 oranges.

Cooking

1. We load soft margarine into a mixer cup and beat with sugar. As soon as the mass becomes white and lush, we add sour cream in a spoon.

2. Add flour with a ripper to the dough, mix and divide into 4 pieces. If soda is used, then we must extinguish it.

3. Roll out a cake from each piece, about one centimeter thick.

4. Alternately bake in the oven until golden brown. We cool the cakes.

5. We dilute gelatin with 50 grams of water, insist for half an hour. Then we heat it so that the grains dissolve.

6. Mix sour cream with cream powder and add gelatin. We remove the mass in the refrigerator, cool the cream a little, but do not let it harden.

7. We clean the fruit, cut the orange into circles, disassemble the tangerines into slices.

8. Coat the cakes with cream, lay orange circles.

9. Lubricate the top and lay out the tangerine slices. And it's done! It remains for the cake to stand for 5 hours so that it soaks.

Recipe 2: Sponge Sour Cream Cake with Fruit

The recipe for a simple sour cream cake with fruits based on a classic biscuit. For safety net and better porosity, add a little baking powder to the dough.

Ingredients

100 grams of flour;

150 grams of sugar;

1 sachet of vanilla;

1 sachet of ripper.

Cream:

500 grams of sour cream;

1 cup of sugar;

15 grams of gelatin;

Vanilla or fruit essence.

For the filling and decoration you will need 3 bananas, 3 kiwi and 4 pineapple rings, you can use canned fruit.

Cooking

1. Break the eggs into a bowl and beat with sugar into a strong foam. You can separate the yolks from the whites and do it separately, but we will beat together.

2. We sow flour with a ripper and add vanillin.

3. We introduce the loose mixture into the eggs, mix, pour the dough into the mold and bake the cake. We cool on the grate.

4. For the cream, dissolve the gelatin in 100 grams of water. Any fruit juice can be used.

5. Beat sour cream with sugar, add vanillin or any other flavoring and add melted, but not hot gelatin. We mix.

6. Bananas and kiwis need to be peeled and cut into circles. Cut pineapples into 1-2 cm pieces.

7. Cut the cooled biscuit into three cakes.

8. We coat the first cake with cream, put bananas on it.

9. We coat the second cake and put the pineapples.

10. Lubricate the top and sides of the cake, decorate with kiwi slices. If there are other fruits left, then you can also use.

Recipe 3: Gingerbread Fruit Sour Cream Cake

The recipe for an amazing sour cream cake with fruits. Gingerbread cookies are used as cakes, it is better to use classic flavors: vanilla, chocolate, caramel. Mint gingerbread will not work. From fruits we will use bananas, but you can take any others.

Ingredients

500 grams of gingerbread;

500 grams of sour cream;

70 grams of sugar;

3-4 bananas;

100 grams of small chocolates.

Cooking

1. We take gingerbread and cut it lengthwise into 2 parts. That is, from one it should turn out 3 small cakes.

2. Mix sour cream with sugar, you can add vanilla to taste.

3. Cut bananas or other fruits into thin slices.

4. Dip each piece of gingerbread and put it on a plate in the form of the first cake.

5. Layer with fruits.

6. Again we moisten the pieces of gingerbread in the cream, lay out a new cake. We do this with all the gingerbread, collect the cake.

7. Lubricate the top with the rest of the cream, distribute the mass on the sides.

8. Decorate the cake with chocolates and banana slices.

Recipe 4: Jelly Sour Cream Fruit Cake

To prepare such a cake, you will need one biscuit of 4 eggs. It can be baked according to the recipe above or any other. Purchased cakes are also suitable. You will also need a detachable mold in which the cake will be assembled.

Ingredients

3 oranges;

3 tangerines;

4 pineapple rings;

1-2 bananas;

900 grams of sour cream;

50 grams of gelatin;

200-300 grams of powdered sugar;

1 sachet of vanilla.

Cooking

1. Immediately fill the gelatin with a glass of water. Mix and leave for 40 minutes.

2. Mix sour cream with powder, put vanillin.

3. Melt the gelatin mass, add to the cream.

4. Cut the biscuit into small cubes or simply tear it into pieces.

5. We clean all the fruits, cut into slices. It is very important to cut oranges beautifully, preferably in circles.

6. We take a detachable form and cover it with food film so that the ends hang well from the edges.

7. We spread orange circles close to the sides. We decorate the bottom, put tangerine slices between the oranges.

8. Now carefully lay half of the pieces of biscuit and other fruits, try not to disturb the lined oranges.

9. Fill the contents of the form with sour cream with gelatin, pour out half.

10. Spread the rest of the biscuit and fruit, pour the rest of the cream.

11. We remove the cake for 7 hours in the refrigerator. Cover with film ends.

12. We take out the cake, remove the film and cover with a flat dish.

13. Turn the cake over onto a dish, remove the film and you're done!

Recipe 5: Sour Cream Cake with Fruit and Broken Glass Jelly

Another version of jelly sour cream cake with fruits, very bright and tasty. It looks especially beautiful in the context, pieces of fruit and jelly resemble kaleidoscope glass. For cooking, you will need ready-made mixtures for making jelly.

Ingredients

¾ cup sugar;

1 glass of flour;

600 grams of sour cream;

200 grams of sugar

100 grams of milk;

25 grams of gelatin;

2 sachets of jelly, better in different colors;

2 bananas;

2 oranges.

Cooking

1. According to the instructions, dilute the jelly, but add a third less water to make the mass thicker. Pour into a plate to make a layer of about one centimeter.

2. Beat the eggs with sugar until the mass doubles, add the flour.

Pour the dough onto a baking sheet and bake a thin cake.

3. Dilute gelatin with milk, let it brew for half an hour and melt in a water bath. Or just heat it up in the microwave.

4. Mix sour cream with sugar, add gelatin and immediately proceed to assemble the cake.

5. Cut the biscuit, jelly and fruit into pieces.

6. We take a deep form, cover it with a film or a bag and pour about 100 grams of cream onto the bottom.

7. Lay out a layer of fruit, colored jelly and biscuit. We pour cream. We lay out the filling again and so on until all the products run out. The cream must be poured out.

8. Let the cake harden for about 3-4 hours, then turn it over onto a dish, remove the film and enjoy!

Recipe 6: Sour Cream Cake with Cookie Fruit

Another simplified version of sour cream cake with fruit. The role of cakes is performed by cookies. According to the recipe, there is a cracker, but you can use any shortbread-type cookies, for example, "Jubilee".

Ingredients

2 bananas;

400 grams of cracker;

15 grams of gelatin;

100 grams of sugar;

400 grams of sour cream.

Cooking

1. Dilute gelatin with 100 grams of water, let it brew.

2. At this time, mix sour cream with sugar, put vanilla if desired.

3. Peel the fruits, cut into pieces and mix together.

4. Melt the swollen gelatin and mix with sour cream.

5. Chop the cracker into small pieces, but not into flour. You can just put the cookies on the table and roll with a rolling pin.

6. Mix the cracker with sour cream.

7. We cover the form or bowl with a film, lay out half of the fruit

8. Put sour cream with cookies on top with a spoon.

9. Now fruit again and finish with cookies.

10. Level with a spoon, cover the mold and send the cake to harden in the refrigerator.

11. We take out, turn over, remove the film.

Recipe 7: Sour cream cake with fruit from ready-made cakes

To prepare this cake, you will need 3 biscuit layers, as well as a bag of jelly mix.

Ingredients

3 biscuits;

1 sachet of jelly;

700 grams of sour cream;

150 grams of sugar;

4 bananas;

2 apples;

2-3 oranges.

Cooking

1. Pour a bag of dry jelly into a bowl, add 50 grams of water and heat until all the grains from the bottom are dissolved.

2. Mix sour cream with sugar and add warmed jelly. We remove the fruit cream in the refrigerator for 15 minutes.

3. Bananas, oranges and apples should be cut into thin circles / slices of 3 millimeters.

4. Lubricate the cake with sour cream, mix the fruits. We put the second and third cakes, also grease and put the fruit.

5. We remove the cake for 4 hours in the refrigerator.

Before assembling the cake, you need to set aside beautiful pieces of fruit for decoration. You can immediately compose a composition on the table, and use the rest for filling.

Biscuits keep well in the freezer. Therefore, excess cakes can always be packed and frozen. And at any time at hand will be the basis for prefabricated cakes and pastries.

Sour cream will acquire light nutty notes if you add a spoonful of cognac to it. You can also use rum or liquor as a flavoring.

If you need to give the cream with gelatin a fruity taste, then you can soak the powder in any juice. Also, instead of water, gelatin can be diluted with milk, tea, coffee.

Fruits intended for decorating the cake can be dipped in a jelly solution before laying on the surface. And then the pieces will not fade for a long time, they will remain fresh and shiny.

One of the most versatile desserts that can be served for any holiday is a sponge cake with fruit and sour cream.

The delicacy is easy to prepare, but despite this, it has a beautiful appearance. The taste does not lag behind the appearance, you can verify this personally by studying the recipes from this article.

Recipe for sponge cake soaked in sour cream

No family celebration is complete without dessert. What it will be, you decide, but for this occasion, I propose to prepare a delicate biscuit cake decorated with fruits.

Cakes are soaked in sour cream, it is optimal for such baking.

Prepare products from the list:

6 eggs; ¼ pack of butter; 0.2 kg of sugar; 1.5 cups flour. They are required for kneading the dough.

Cream for the cake is prepared from:

480 ml high fat cream; 250 g sour cream and 70 g powdered sugar.

In addition, you will need: a can of canned peaches and almond leaves.

The cooking process begins with sifting flour. This stage is mandatory, because it allows you to achieve uniformity of the dough and the splendor of the biscuit.

Let's start with the plan:

1. Pound the eggs with sugar, send the mixture to a water bath and stir until thickened.
2. Put the mass on the table and, armed with a mixer, beat for 7-8 minutes. You should have a smooth, fluffy mixture that holds its shape well.
3. Pour the sifted flour gradually, mixing the dough with a spatula each time.
4. For baking cakes, prepare two round forms. They need to be covered with parchment so that the cakes easily separate.
5. Divide the dough in half and lay out in the forms, which are immediately sent to the oven, preheated to 185 degrees.
6. After half an hour, remove the finished cakes and cool on a wire rack.
7. In the meantime, whip the chilled cream, adding powdered sugar to it. When the mass becomes airy, add sour cream in parts.
8. Divide each of the cakes horizontally into two parts and start collecting a biscuit cake with sour cream and fruit. Lay the first cake on the bottom of the dish, spread it thickly with sour cream, and on top - halves of canned peaches. Alternate layers until all ingredients are used up.
9. Decorate the cake with almond flakes.

Biscuit cake recipe with berries and fruits

A set of products for kneading dough:

one and a half glasses of flour; 220 g sl. oils; a glass of sugar; 4 eggs; 3 art. spoons of milk; 1 teaspoon of baking powder.

Cream for the cake is prepared from:

60 g cream cheese; ½ cup fat sour cream; ¼ pack of butter; 250 g of powdered sugar.

You will also need berries and fruits with which you will layer the cakes.

Recipe:

1. Beat softened butter and sugar until fluffy and homogeneous.
2. Beat in all the eggs one at a time, making sure the ingredients are evenly distributed.
3. Sift the flour with baking powder and add to the dough after the milk.
4. Beat the mass thoroughly and pour into two forms.
5. Bake the cakes at the same time, preheating the oven to 170 degrees. In no case do not open the cabinet door; you can check the readiness of the cakes only after half an hour.
6. While the cake is cooling, make the sour cream. To do this, mix all the ingredients in a bowl and beat until fluffy.

It remains only to soak the cakes and decorate the finished cake with berries. They need to be thoroughly washed and dried, but it is not necessary to grind.

It is important to choose intact strawberries or raspberries so that the biscuit looks presentable (see photo).

Recipes for baking with strawberries can be found on the pages of the site.

Biscuit cake recipe with sour cream gelatin cream

Strawberries, which are included in the list of products, will make the cake colorful and give it freshness.

You need to take:

250 g sugar; 8 eggs; 0.3 kg of wheat flour; 5 ml lemon fresh; 1 st. a spoonful of potato starch. From this set you have to hammer the dough.

For cream on the cake, prepare:

0.1 kg of fine-grained sugar; 0.5 kg of high-fat sour cream; a tablespoon of gelatin in granules and 80 ml of water.

Step by step preparation:

1. Sift fine flour through a sieve. This will help you saturate it with oxygen and get rid of possible specks.
2. Divide the whites and yolks into different containers, whisking them separately from each other.
3. Pour lemon juice into a bowl with proteins, it will facilitate and speed up the whipping process. First, set the mixer to low speed, and under these conditions, work through the mass for about 4 minutes. As soon as it becomes airy, start adding powdered sugar.
4. After 3 minutes of vigorous whipping, you will notice that the mixture becomes more dense, stable peaks appear on its surface. This indicates that there are no more than two minutes left before the end of the process. Keep the speed high, this will help you get a smooth and uniform protein foam.
5. You can check how well you whipped the squirrels using a simple trick: if you turn the bowl upside down, then the mass will not flow out of it, it will remain in its place. However, beating too long will not be beneficial, because the proteins will flow and it will be impossible to correct the situation.
6. Add the egg yolks one at a time to the egg whites. You need to mix the mass with a spatula, making careful movements. In no case should you beat the dough with a mixer, otherwise the air bubbles will burst, and the biscuit in the oven will not rise.
7. Sift starch and wheat flour through a sieve, and pour into a bowl with a spoon. Knead the batter in an upward motion until smooth, then pour it into a large springform pan. It is better to cover the bottom of the mold with parchment paper, this will help you remove the biscuit faster and easier.
8. Smooth the dough with a spatula and send to bake in the oven, preheated to 180 degrees. I do not advise you to make the temperature higher, since a dense crust forms on the surface of the biscuit. It prevents the evaporation of moisture and will not allow the cake to bake well.
9. Do not open the oven door for 30 minutes, otherwise the dough will settle, and the finished biscuit cake will have a dense structure. To make the biscuit porous and airy, observe its condition through the window and check the readiness only after half an hour.
10. If the cake is well baked, leave it in the turned off oven for a few more minutes, then transfer to a wire rack and cool.
11. Cut the biscuit lengthwise into two pieces.

In the meantime, prepare the cream for the cake and strawberry puree:

1. Put the berries in a colander and rinse under running water. Use a paper towel to get rid of moisture.
2. Cut the strawberries into several pieces, put in a bowl and sprinkle with sugar.
3. After 20-30 minutes, mash the berries with a fork and leave for another half hour. Do not pour out the released juice, it will come in handy for impregnation, so the biscuit cake with sour cream will turn out more tender.
4. To make sour cream for cake, cool sour cream and beat with sugar until smooth and fluffy. Dilute instant gelatin in hot water and mix with whipped sour cream when cooled.

We begin to collect a cake with sour cream:

1. Put half of the strawberry puree on the first cake and pour ½ of the juice volume.
2. Separate a small part from sour cream, you will need it to decorate the sides and surface of the biscuit. Divide the rest of the cream in half and apply to each cake smeared with strawberry puree.
3. Apply sour cream to the top and sides of the cake, smooth the surface with a spatula.
4. Before serving a sponge cake, it must be kept in a cold place for one and a half to two hours.

Garnish the biscuit with cream with halves of strawberries and, having brewed aromatic tea, bring it to the table.

You will find recipes for baking with gelatin on the pages of the site.

• If you want the cake to be tall, divide the baked cake not into two, but three or even four parts.
• Another tip that will help you prepare a delicious biscuit cake with cream: you need to beat the sour cream with granulated sugar at medium speed and make sure that grains of butter do not form.
• In addition to strawberries, you can use other fruits and berries. For example, kiwi or blueberries. They will add color and make the cake even tastier.
• If the biscuit with cream was not eaten at one time, it is covered with a cap made of foil and sent to a cool place.

My video recipe