As the simplest ingredients, you can make a delicious cake. I did not expect that the sour cream can be so tender.
As it turned out, I had never made a sour cream cake before. In general, I thought that this is a kind of cheesecake, where sour cream is used instead of cottage cheese.
And when I prepared such a “sour cream”, one reader wrote that the classic sour cream is a sponge cake with sour cream in cakes and cream. She sent her signature recipe as confirmation. Once the recipe has been sent, then I will cook!
Step-by-step recipe for how to cook sour cream
Ingredients:
- Sugar 1 glass
- Eggs 2 pcs
- Soda 1 teaspoon
- Salt ¼ teaspoon
- Sour cream 1 glass
- Flour 2 cups
- Cocoa 1 teaspoon
- Cream
- Sour cream 2 cups
- Powdered sugar 100 g (or to taste)
Beat eggs with sugar until fluffy and increase in volume. Add all the sour cream immediately and mix until combined. Sift flour with baking soda, add salt and mix with a mixer until smooth.
Pour half of the dough into a mold. I add cocoa to the second part of the dough and mix with a spatula. I pour the dough into the second mold.
I bake in an oven preheated to 180 ° C. I had 2 cakes baked on one baking sheet for about 30 minutes. I check the readiness with a dry skewer. Let the cakes cool down a little, take them out of the molds and put them on the wire rack until they cool completely.
When the cakes are completely cool, you can start preparing the cream.
Fatty sour cream (from 25%) is best for the cream. If your sour cream is less greasy, it should be weighed in gauze to get rid of excess moisture. I have sour cream 20% fat, but there was no time to weigh it, so I replaced half of the sour cream with 33% fat cream.
I add powdered sugar to sour cream to taste and beat until more or less stable peaks so that the cream does not spread and keeps its shape a little.
I cut the tops of the cakes, break them into pieces and send them to dry in the oven for 20 minutes at 130 ° C with the convection mode turned on. I cut the cakes themselves in half lengthwise.
Alternating between chocolate and vanilla cakes, I collect the cake, liberally smearing it with cream. I collected the cake in a sliding ring, but you can do without it. I coat the cake with the rest of the cream on all sides and put it in the refrigerator for 5-6 hours.
I punch the dried scraps of cakes in a blender to a crumb state and sprinkle the cake when it is infused and soaked. Everything, the cake is ready!