Jelly cake without baking for lovers of delicate desserts with fruits. Jelly cake with biscuit, cherry and sour cream Jelly cake with sour cream and biscuit

Ingredients

For the biscuit:

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

For cream:

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

Tastes better with fruit

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

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

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

Autumn and winter choices will mainly fall on foreign fruits, presented in the list of components above. Biscuit cake with sour cream and bananas will undoubtedly be appreciated by our smallest gourmets. And the subtle sourness of kiwi and the juicy sweetness of pineapple with syrup will appeal to sophisticated lovers.

The second secret is small additions that can give the product originality:

Honey, sponge cake with sour cream is an exquisite delicacy obtained by adding 3-4 tbsp to the list of ingredients for the cake. spoons of fragrant flower honey;

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

Sponge cake with sour cream and condensed milk - only 4 tbsp. tablespoons of condensed milk, instead of 1/3 of the amount of sugar in the cream, and children will appreciate the new product!

Biscuit cake with sour cream step by step recipe

1. Cooking a biscuit.

1. First you need to separate the whites from the yolks. Remove the yolks for now, and pour the whites into a mixer bowl and beat for at least 5 minutes at high speed. To make the foam stronger and not settle, you need to put the eggs in the freezer for 10 minutes before breaking them. To speed up the result and lighten the dough will help 0.5 teaspoons of lemon juice added to the proteins just before whipping;
2. After obtaining a strong, not settling mass, carefully pour sugar along the edge of the bowl and turn on the mixer again at maximum power. It is easy to determine the readiness of the raw materials for the dough - from time to time you need to scoop up a little sweet mixture with a spoon and try to grind it between your thumb and forefinger. If grains of sugar are no longer felt, stop beating;
3. Separately, you can just use a fork, mix the yolks until completely homogeneous and carefully combine them with the proteins. For mixing, we no longer use a mixer, but a whisk, or the same fork. The main thing is not to repeat the shaking process;
4. We mix flour with soda directly in a sieve and in portions, kneading the resulting batter with a spatula, sift it into a bowl;
5. We prepare the form - grease with oil, sprinkle with breadcrumbs or semolina for easier removal. Pour out the excess breading and fill the form with dough for ¾ of the volume;
6. In the oven already preheated to 190, we set the form and bake the biscuit cake for the cake with sour cream for about 35 minutes. We do not check the readiness of the cake before the specified time! If you open the oven earlier than 30 minutes after the start of cooking, it is very likely that the biscuit will settle immediately.
7. You don’t need to immediately pull the cake out of the mold - let it stand in the mold, “come off with heat” for about 10 minutes. Then you can tip the mold onto a cutting board and gently tap it with a spatula so that the product separates from the walls and bottom.

2. Cooking jelly for biscuit cake with sour cream.

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

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

4. We collect the cake.

1. Cut fruit into thin slices. If we use canned pineapples, but first they need to be drained;
2. The cooled biscuit for a cake with sour cream (see photo), which should turn out to be lush and tall, is cut with a culinary thread into 2-3 cakes. We spread the cream with a spoon, distributing it over the entire surface of the cake and so on - layer by layer;
3. Lubricate the very top with a little cream, for impregnation. From fruits or berries, you can combine successful combinations of several types, lay out the composition;
4. We cut off a wide, even strip from a sheet of parchment, approximately one and a half times longer than the circumference of the assembled cake and 7-10 cm wide above the level of the upper cake. We wrap the cake with this ribbon and fix the junction well with paper clips so that the jelly does not “run away”;
5. Pour the cooled gelling mixture in a thin stream, making sure that the entire surface is evenly covered. Carefully, together with the cutting board on which the biscuit cake with sour cream and gelatin was formed, put our work in the refrigerator. Ideally, all night long.

Our quick sponge cake with sour cream is ready. As you can see, the process of baking and forming our miracle, not counting the time for cooling the finished product, took at most 40 minutes.

Secrets of a delicious biscuit

And now - a few basic rules for making a delicious sponge cake with sour cream:

To knead the biscuit dough, we take dry dishes;

To make the mass lush, the whites should be whipped separately from the egg yolks, and then mixed without sudden movements;

To make the biscuit porous, granulated sugar can be replaced with powder;

The cake must be baked in a preheated oven;

During baking, do not open the oven door, otherwise the biscuit will sag;

It is better to choose fat sour cream for cream, and you need to beat it with a mixer or blender;

So that the cream does not turn out to be liquidish, sour cream can be preliminarily held under pressure to eliminate excess liquid;

A cream with the addition of powdered sugar and banana pulp will turn out more tender and tastier;

For flavor, vanillin or essence can be added to the biscuit.

Summer cake with berries and sour cream jelly cream is extremely tasty. Due to its lightness and low calorie content, it won the hearts of not only men, but also women! The cooking process is not quite simple, it requires care, strict adherence to the recipe. But the result will exceed all expectations!

To prepare the dough you will need:

• 200 gr. margarine
• 200 gr. Sahara
• 1 sachet of vanillin
• 4 eggs
• 400 gr. flour
• 100 gr. starch
• 1 sachet of baking powder
• 150 ml milk

To prepare the sour cream jelly cream you will need:

• 20 gr. gelatin
• 800 gr. sour cream
• 0.5 cup powdered sugar
• berries, fruits according to taste and season

The recipe for a cake with berries with sour cream and jelly cream

Cooking a cake begins with baking a biscuit cake. To do this, margarine should be beaten with sugar and vanilla. Next, add the eggs one at a time, using a mixer. Sift flour with starch and add tablespoons to a mixture of margarine and sugar alternately with milk. That is, they added a spoonful of flour, beat it. Then they poured 30 grams of milk, beat it and so on until the flour and milk run out.

Properly prepared biscuit dough should fall off the spoon, not flow, but fall off in pieces.

Preheat the oven to 200 degrees, line a baking sheet with parchment paper. Pour in the dough and bake for about 15-20 minutes. We break the finished and cooled biscuit into small pieces.

After the biscuit is prepared, we are engaged in berries. If it’s summer outside, then fresh berries and fruits are perfect for the cake: raspberries, strawberries, peaches, apricots, plums, blueberries and others to taste or which ones to sit down. In winter, you can use frozen berries and fruits such as banana, kiwi, citrus fruits. The main thing is to have a combination of sweetness and sourness!

Preparation of cream for a cake with berries and sour cream jelly cream

The cream is prepared last, as the gelatin hardens quickly.

To prepare the gelatin cream, pour half a glass of cold boiled water. Leave for 20 minutes. Whip sour cream with powdered sugar.

Put the infused gelatin on a slow fire, heat until the granules are completely dissolved. Remove from fire. In a thin stream, without ceasing to stir, pour gelatin with sour cream mass. Leave to chill.

To form a cake, you need any deep shape, the bottom and walls of the bark should be lined with cling film so that the edges of the film hang down.
First, lay out a small part of the berries and fruits, you can lay it out somehow beautifully, since in the future it will be the top of the cake. Then we put pieces of biscuit, pour some of the cream.

Thus, the form should be filled in, alternating layers. Cover the cake with the hanging parts of the film. Send to the refrigerator for 4 hours. Before serving, open the film, turn the cake over onto a dish.

Why there is an increasing interest in making cakes with sour cream is not difficult to guess. Sour cream is a fermented milk product. Its fat content is not as high as that of oil. Using sour cream in combination with gelling ingredients, you can completely reduce the consumption of fatty and high-calorie components to a minimum so as not to completely give up your favorite dessert.

Cake, jelly on sour cream - general technological principles

The best base for a jelly cake is a biscuit. Its texture goes well with the sour, creamy taste and any sweet additions to your favorite dessert. Cooking a biscuit is not difficult, and you can come up with hundreds of options for sour cream!

Interesting about the biscuit.

The basis of the biscuit is sugar, eggs, flour. Biscuit dough becomes fluffy, mainly due to the properties of egg white. The recipe for a biscuit consisting, literally, of "1 cup flour, 1 cup sugar and 5 eggs" involuntarily comes as a surprise. Because it is not clear why you need so much flour and sugar.

Let's count. The weight of one medium-sized egg, without shell, is about 50 g.

5 eggs, respectively - 250 g. A glass of sugar - 200-250 g; a glass of flour - 140-160 g.

The weight of the dry mass in such a recipe is almost twice the weight of the eggs, and this despite the fact that the eggs are not 100% liquid! What product can be obtained by following this recipe? The answer is obvious.

Therefore, for any biscuit dough, the presence of fresh and chilled eggs is more important than flour and sugar. Flour contains gluten and helps bind the dough during baking. Having a large mass and density, in relation to eggs, it can precipitate the whipped mass so that you have to throw out the "stone" cake immediately after baking.

The ratio of flour, sugar and eggs in the biscuit dough should be such that there is more free moisture in the finished dough, that is, add 15 g of sugar and no more than 20 g of flour per 50 g of eggs. Then the finished biscuit will always be light, soft and tasty. Increasing sugar, by the way, does not increase the sweetness of the product. In biscuits, additional sweetness is obtained by impregnating the finished, cooled semi-finished product with syrup.

Gelatin or agar?

Speaking of jelly cakes, you need to immediately stop at the choice of the gelling component.

Let's leave pectin for the preparation of fruit and berry jelly, which, by the way, will be a very appropriate addition to jelly sour cream, but sour cream jelly with a stable texture based on pectin will not work. There are two more options for gelling sour cream: gelatin and agar-agar.

Despite the common properties of these types of thickeners - the ability to turn a liquid into a gelatinous dense mass, there are significant differences between them. In addition to the fact that gelatin is extracted from the skins, joints, cartilage tissues of animals, and agar-agar is obtained from seaweed, the principle of interaction of thickeners is also different.

Gelatin is dissolved at a low temperature. The critical temperature for this thickener is below 0° and above 60°. Under this temperature regime, it loses its gelling properties. Moreover, re-cooling a dish gelatinized with gelatin does not give the desired result. In addition, gelatin has a low viscosity in an acidic environment, so jelly from acidic fruits and berries can only be prepared by increasing the amount of gelatin by 1.5 - 2 times, depending on the acid content in the dish. Gelatin, food grade "A" is obtained from pork skins, gelatin "B" - from parts of cattle. The latter is of higher quality.

Agar-agar is dissolved in water at a temperature close to boiling. It is more resistant to acid than gelatin. Jelly products based on gelatin begin to melt, lose their shape and density under the hot rays of the summer sun, while for agar the air temperature on a hot summer afternoon is completely "indifferent". In an acidic environment, the gelling properties of agar-agar, unlike gelatin, on the contrary, increase.

And the last comparative criterion: it is difficult to find high-quality gelatin, which does not contain any smell reminiscent of its animal origin. Therefore, it is better to use it for the preparation of jellies, aspic dishes, where gelatin will naturally combine with the products that make up these dishes. Agar has no smell at all.

About sour cream in a jelly cake.

Sour cream has a fat content of 10 to 60%. Like any fermented milk product, it is useful for digestion and has high dietary properties.

For sour cream, fatty sour cream containing a lower percentage of rennet is more suitable. But for the preparation of sour cream jelly, you can use sour cream of any fat content. The taste of such a jelly, of course, will not be the same, although a dense and stable consistency can be created using a thickener. Sour cream jelly from a fatty product will have a characteristic creamy taste. Low-fat sour cream, rather, will resemble yogurt or kefir.

Gelled sour cream will acquire many different flavors if you add fruits or juices, chocolate, alcohol extracts or other flavors to it. Considering that sour cream jelly has a white, matte color, it is possible, with the help of additives, to create a very bright, multi-colored dessert.

To reduce the content of rennet in low-fat sour cream, it is pre-filtered, keeping it suspended above the pallet, in a gauze filter.

Any fruits and berries are perfectly combined with fermented milk products to taste. Here it is necessary to exclude the addition of only those ingredients to sour cream that can cause heaviness in the stomach, indigestion. In particular, this exception to the rule applies, for example, to pears, melons and some other fruits.

The combination of taste should also be taken into account. If sour cream has a pronounced sour-milk taste, then, most likely, its combination with sour types of berries and fruits will enhance the effect. It is possible that increasing the amount of sugar will help correct this deficiency if you really want to use just such a composition, but do not forget that sugar will also increase the separation of liquid from fruits and sour cream, and the cream will become watery.

Of course, you can store a jelly cake on sour cream for a very short time, given its very delicate composition.

Let's move on to examples of successful combinations of sour cream in your favorite dessert.

Recipe 1. Cake, jelly on sour cream "Marble"

Ingredients:

Biscuit cake, round (24 -26 cm)

Sour cream 30% 400 g

Vanilla 4 g

Gelatin (food grade B) 40 g

Fructose 200 g

Melted dark chocolate 100-150 g

Almond slices 50 g

Cooking:

Sponge cake soaked in vanilla or rum syrup, place in a detachable form. Make a jelly with medium-fat whipped sour cream, dissolved gelatin, fructose and vanilla. When the jelly is half thick, pour warm (but not hot!) melted chocolate into it, introducing it in a thin stream while continuously stirring the sour cream jelly. It is not necessary to bring the color of the cream to a uniform color. The marble pattern must be preserved. Pour the resulting mass onto a biscuit base in a mold and place in the cold to solidify. Remove the finished dessert from the mold, transfer to a dish or portioned plates, sprinkled with almond crumbs.

Recipe 2. Cake, jelly on sour cream, with berries "Gorka"

Ingredients:

Biscuit, ready (24-28 cm)

Sea ​​buckthorn

Agar - 5-7 g

Milk, hot (100°C) 250 ml

Raspberry syrup 150 ml

Honey, liquid 100 - 140 g

Sour cream 30% 350 g

"Mascarpone" (or any cream cheese) 250 g

Sugar 200 g

Water 100 ml

fresh mint

Confectionery cream 300 ml

Mint caramel, lollipop 250 g

Cooking:

You will need a detachable form in which the biscuit semi-finished product will fit, and on top of it, the jelly mass will be placed, and then the curd-creamy one, with berries.

Sort the berries, wash and dry. You can use any other combination of bright and fragrant berries, 100 g of each type.

Combine berry syrup with sour cream, beat, if necessary, add sugar. Also add prepared berries to sour cream. Temporarily set aside the prepared mass.

Boil a bunch of fresh mint and spinach with boiling water and let it brew. When the infusion has cooled, strain and combine it with honey.

Beat the cream cheese and combine it carefully with the honey-mint syrup, and then with the whipped cream. You should get a homogeneous mass of green color.

Dissolve agar in boiling milk and, with rapid stirring, add the thickener to the sour cream with berries and raspberry syrup. Pour the mass into a mold, on a biscuit cake. When it hardens, lay out the creamy, green cream and smooth the surface with a metal spatula or knife.

On a dish lined with foil, pre-oiled, pour melted caramel with a thin thread, applying a grid or any pattern. Wrap the foil along with the caramel pattern around the plastic bottle when the caramel hardens slightly and becomes hard but flexible. Place the wrapped bottle in the refrigerator to harden the caramel. Then remove the foil and carefully separate it from the caramel cone.

Set the decor on the surface of the cake, frozen and removed from the mold. Decorate the cone with mint leaves, and the surface of the entire cake with berries.

Recipe 3. Cake, jelly on sour cream "Coffee ice cream"

Ingredients:

Cream (33%) 200 g

Sour cream (40%) 150 g

Vanilla 5 g

Sugar 250 g

Instant coffee 30 g

Milk 150 ml

Chocolate chips 300 g

Cooking:

Place the biscuit in a form (detachable or without a bottom). For the cream, you will need very thick and oily, homemade sour cream, with a sweet taste. Beat it with sugar, being careful not to beat the mass too much so that it does not exfoliate. Dissolve coffee, vanilla in half of the required volume of milk. Add to sour cream. Whip the confectionery cream and combine with sour cream. Lastly, add agar dissolved in the second part of the milk (in boiling water) to the cream. Cool the milk with agar slightly before pouring it into the cream, so as not to brew it. Add agar dissolved in milk with rapid and continuous stirring.

Put the finished cream on a biscuit, and put the cake in the refrigerator. After hardening, cover the cake with melted chocolate icing, decorate with snow-white peaks of whipped cream.

Recipe 4. Cake, jelly on sour cream, with oranges

Ingredients:

Two biscuits

Chocolate (for decoration) 100 g

Sour cream, fat (not less than 30%) 0.5 kg

Oranges 0.5 kg (net)

Sugar 350 g

Whipped cream (for decoration) 100 - 150 g

Vanilla syrup 120 ml (for biscuit impregnation)

Milk 200 ml

Candied fruits (red, orange and green)

Cooking:

Prepare oranges by removing their peel and membranes. Break each slice into large pieces. Then add the flowing juice to the sour cream. Place one semi-finished biscuit in a mold. Soak the cake with vanilla syrup combined with rum. Pour orange juice into sour cream whipped with sugar, put prepared pieces of fruit. Boil the milk and dissolve the agar in it. Enter warm milk into sour cream and pour it into a mold, onto a biscuit. Lay the second cake on top, also soak it with syrup. Decorate the surface of the cake with peaks of whipped cream or apply a pattern. Then lay out the candied fruit slices and pour over the melted chocolate.

Recipe 5. Cake, jelly on sour cream, with boiled condensed milk - no baking

It is very convenient and quick to prepare a cake when you just need to assemble it into shape, decorate and serve.

Ingredients:

Condensed milk, boiled (8.5%) 400 g

Sour cream (25%) 0.5 l

Sugar 250 g

Milk 200 ml

Agar-agar 10 g

Biscuit cookies (white and chocolate) - 500 g each

Coffee and rum syrup 150 ml

Chocolate, nuts (for decoration)

Cooking:

Dissolve agar-agar and add it along with milk to sour cream with sugar and boiled condensed milk. Lightly beat the mass.

Lay a layer of white biscuit cookies in the mold. Drizzle it with syrup. Put a layer of cream on top. Then - a layer of chocolate cookies, and on top - cream. Alternate layers. The last layer is cream. Sprinkle it with chocolate and hazelnut crumbs.

Recipe 6. Cake, jelly on sour cream "Strawberry mood", without baking

Ingredients:

Curd 600 g

Sour cream 250 g

Shortbread cookies (crumb) 400 g

Sugar 350 g

Butter, butter 200 g

Vanilla 5 g

Gelatin 60 g

Water 100 ml

Strawberries 500 g

Strawberry syrup 300 ml

Cooking:

Combine shortbread crumbs with softened butter and mix. Put this mass into the mold, pressing it firmly to the bottom, form a cake.

Dissolve gelatin in water, and add it to the sour cream-curd mass, interrupted with sugar. Add vanilla to cream. Transfer the cream to the prepared cake. Dissolve agar in strawberry syrup. Lay prepared strawberries on the surface of the cake and pour fresh berries with syrup.

Recipe 7. Cake, jelly on sour cream - tiramisu from biscuit rolls

Ingredients:

Roll, biscuit, with berries - 2 pcs. 400 g each

Sugar 150 g

Sour cream (40%) 600 g

Milk 200 ml

Gelatin 60 g

Cooking:

Cut the biscuit rolls into slices 1 cm thick. Prepare gelatin and carefully combine sour cream with sugar and vanilla. You can work with a whisk, because the mass does not need to be whipped, but mixed well enough. In a cone-shaped bowl, lay out the pieces of the roll around the circumference. Fill the space between them with cream and put the mold in the cold until it hardens. Then take out, warm slightly over steam and turn on a dish. Decorate the resulting "quick cake" with chocolate, cream or fruit, as desired.

• For the formation of a jelly mass of soft gelatin consistency, 20 g per 1 m3 of liquid is required. For a denser, "rubber" jelly - 40-50 g. The gelling property of agar is 4 times higher than the same qualities of gelatin.
• To make sour cream have a more delicate texture, combine sour cream with cream. Cream, in this case, is better to be introduced into the jelly mass of sour cream, which is starting to harden, otherwise they will turn sour before jelly is formed, and will only increase the volume of sour cream in the cream without improving its quality.
• Biscuit for cake, jelly on sour cream can be baked in advance and stored in the refrigerator or frozen. Before storage, the biscuit must cool completely, after which it must be sealed. This method is convenient in that you can cook a cake at any time, spending a little time preparing the cream.

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 tbsp.
• 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 in 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 the 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