Hello friends! I have been asked several times about a good sour cream recipe. And finally, I found a recipe that seems perfect to me. This cake is very reminiscent of the Latvian Umka cake, which is very popular not only among our residents, but also far beyond the borders of Latvia.
To be honest, I was quite skeptical about sour cream, I considered them "undercakes". But the reaction of my family, acquaintances and friends surprised me. Everyone is so liked this cakethat I had to change my mind. Look at the video below, where all the actions are detailed and understandable:
👇 Sour cream - the perfect cake recipe 👇
Sour cream cake recipe
Prepare the form first. I took a silicone one and will do small cake, with a diameter of 17 cm. I'll lay it out with parchment. You can use a standard cake mold.
Making a biscuit
I add 2 eggs to the bowl, stir and pour in 100 g of sugar in a rain. Beat until fluffy, light stable foam (this is about 10 minutes).
I take 150 g of wheat flour and mix it with baking powder.
I add condensed milk to fat sour cream and mix.
When the eggs are beaten, carefully add sour cream with condensed milk and mix.
I preheat the oven to 180 ° C degrees.
I add dry ingredients in two steps. I pour the finished dough into a mold and send it to the oven.
You do not need to open the oven for the first 30 minutes.
Immediately I move the biscuit onto the wire rack so that the bottom does not become wet and leave the biscuit in this form until it cools completely.
Cream preparation
I mix 100 g of soft butter with 90 g of icing sugar. Beat up the cream. Now I will add cold cream cheese from the refrigerator to this butter.
Add a teaspoon of vanilla to the mixed homogeneous mass. To this I add 280 g of cold 30% sour cream. I beat it shortly before combining the ingredients. I put the finished cream in the refrigerator.
Assembling the cake
I had a sponge cake in the refrigerator wrapped in plastic wrap. I cut off a thin crust for the base. I'll cut the rest of the biscuit into cubes.
Place cling film in the bowl.
I take out a wonderful sour cream from the refrigerator and grease the prepared dishes. I will save a little of the cream and pour the biscuit cubes into the rest.
I put all the cubes in the prepared dishes. With the remaining cream I will grease the base so that it does not come out dry, and cover the bowl with it.
I put the sour cream cake in the refrigerator for stabilization.
Glaze preparation and coating
I will be using milk chocolate. It needs to be melted with pulses in the microwave (30 sec) or in a water bath.
I add grape seed oil or any other odorless vegetable oil to the melted chocolate.
You need to mix everything well. Make sure that the mass becomes homogeneous, and let the glaze cool to at least 35 degrees.
Before coating, either keep the cake in the refrigerator or put it in the freezer for 15-20 minutes.
Place plastic wrap on the table and place the cake rack on top.
Remove the foil, transfer the cake to the wire rack and cover with the icing.
Despite its small size, the sour cream container weighs 1.2 kg.
FRUIT CAKE WITHOUT BAKED 👇
Make a homemade cake, it's delicious!
I wish you bon appetit and God bless you!