Sour cream biscuit: recipes

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Sour cream biscuit cakes – baked goods, which even beginners can cope with with proper efforts. Such a pastry dough rarely rises or tastes bad. The finished dessert is tender, has a pleasant creamy aftertaste and melts surprisingly quickly in the mouth.

How to cook sour cream sponge cake

The key ingredient in baking is sour cream, which can be added both to the dough and to the cream for the cake. Pi of this, in the latter case, it is better to use the product fatter and denser. Any sour cream, even slightly acidified, is suitable for cakes. Sponge cake with sour cream can be chocolate, poppy seeds, vanilla, coffee, etc. If you grease the finished pie with cream, you will get a full cake, but the dish will be tasty even without soaking. Baking, which is prepared in haste, just sprinkled with sweet powder.

In a slow cooker

The biscuit sour cream is baked in a slow cooker from 45 minutes to one and a half hours: the cooking time depends on the ingredients used, the characteristics of the device and the humidity of the dough. In the baking process, it is not necessary to turn the biscuit with sour cream in the multicooker. As a rule, this is done exclusively for an aesthetic purpose – so that the cake is browned on all sides.

In the oven

Making sour cream pie is simple, and most of the time it takes to prepare the dough – whipping, stirring, etc. For those housewives who have a mixer or blender, this is a quick and easy task. A biscuit is baked on sour cream in the oven with almost no culinary involvement: the only thing you have to worry about is baking time. Check the readiness of the cake with a wooden stick or toothpick. So, if the surface of the skewer remains clean when baking, the biscuit cake is ready.

A slice of homemade biscuit cake cake on sour cream

Sour cream biscuit recipe

They serve biscuit pastries in almost every restaurant, however, delicate, magnificent cake can be made at home. However, to create it, you need to have only a few components available. If you have never baked such desserts, choose your favorite biscuit recipe for sour cream among the following: each of them has been repeatedly tested by experienced chefs and amateurs in the field of cooking.

Sour cream sponge cake

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8.
  • Calorie content: 249 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium

Sour cream sponge cake is an ideal base for making cakes. The resulting cakes are slightly moist, tender, lush, fragrant, tasty and light. At the same time, baking is combined with absolutely any creams – custard, meringue, soufflé, various mousses, chocolate glaze, jelly layers, etc. The following describes how to make biscuit cakes at home.

Ingredients:

  • sour cream – ? st .;
  • eggs – 4 pcs.;
  • soda – 2/3 tsp;
  • lemon juice – 1 tsp;
  • white flour – 120 g;
  • sugar – 150 g;
  • salt.

Cooking method:

  1. Beat eggs with a whisk, add granulated sugar, then you need to use a mixer. When the liquid becomes white foam, turn off the appliance..
  2. Mix the resulting mixture with sour cream using a silicone spatula, add lemon juice, salt, soda.
  3. Start by pouring the sifted flour into the liquid in small portions. Gently mix the mass with a spatula.
  4. Cut a circle out of parchment to cover it with a baking dish.
  5. Pour the dough into the mold and place in the oven preheated to 190 degrees.
  6. Bake the dish for at least 30 minutes without opening the cabinet door, otherwise the biscuit dough will not rise.
  7. After check the readiness of baking with a stick. If the cake is ready, leave it upside down to cool on the wire rack..
  8. After, divide it lengthwise into 2 parts, which can be greased with any cooked cream. The easiest option is to mix condensed milk with sour cream, adding a little swollen gelatin. The top of the product can be decorated with berries, fruit slices.
  9. Before serving, keep the cake in the refrigerator for at least an hour or two, so that the cream freezes.

Ready sour cream sponge cake

With condensed milk

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8.
  • Calorie content: 261 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

The biscuit on condensed milk and sour cream is ideal for the Sour cream cake. It should be prepared from a fresh, fatty dairy product. You can even eat such pastries without smearing with cream: in the dry form, the cake is also very tasty. This biscuit comes out very lush, soft, airy, aromatic. To prevent the baking from “falling down”, do not open the oven doors while baking the product. Below is a simple step-by-step recipe for sponge cake with condensed milk.

Ingredients:

  • raw condensed milk – 1 b.;
  • fat sour cream – 1 tbsp .;
  • flour – 1.5 tbsp .;
  • sugar – 1 tbsp .;
  • eggs – 3 pcs.;
  • baking powder – 1 tbsp. l.

Cooking method:

  1. Beat the eggs until white foam and mass increase in volume.
  2. Add condensed milk and dairy product to the egg mass.
  3. Add the mixture of sifted flour and baking powder, mix the ingredients thoroughly until smooth.
  4. Put the dough in a multicooker bowl or in an oiled form. Bake it for 1 hour with a kitchen appliance or 40 minutes in the oven.
  5. Cool the finished cake, then remove from the container and serve with tea / coffee warm.

Ready sponge cake

Chocolate

  • Cooking time: 1.5 hours.
  • Servings Per Container: 8.
  • Calorie content: 408 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

Delicate chocolate sponge cake on sour cream melts in your mouth, has a mouth-watering appearance and an unforgettable aroma. Such a dessert can not be filled with cream – and so it will serve as a wonderful treat. If you intend to prepare a festive dish, you can additionally prepare chocolate icing, cream or yogurt cream. This cake is the best option for unexpected guests, because it is prepared very quickly. How to make baked goods?

Ingredients:

  • eggs – 4 pcs.;
  • flour – 1.4 tbsp .;
  • sugar – 1/2 tbsp .;
  • fresh sour cream – 1 tbsp .;
  • salt -? tsp;
  • black chocolate – 1 pc.;
  • soda – 1 tsp.

Cooking method:

  1. Melt the butter and a separate bar of chocolate over medium heat. Then combine the components (they need to be thoroughly mixed with a wooden spoon).
  2. Pour sugar here and wait until the crystals are almost completely dissolved in a warm mass.
  3. Add the fermented milk product here, mix the components again.
  4. Beat eggs separately until foam, combine the mass with a chocolate mixture, salt it.
  5. Last, flour and soda are poured into the base for the cake. When the dough becomes homogeneous, it must be moved to a parchment-covered form.
  6. Bake the product at 180 degrees for 20 minutes, then lower the temperature to 160 and keep the biscuit in the oven for another 10 minutes.

Slice of chocolate sponge cake

In oil

  • Cooking time: 50 minutes.
  • Servings Per Container: 6 Servings.
  • Calorie content: 357 kcal / 100g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

Such a biscuit can be prepared if sour cream is littered in your refrigerator and you like simple, soft pastries. Ready cake can be used to create a cake or eat immediately, washed down with hot tea, cocoa or coffee. Sugar can be added to the dough to taste – more or less than the amount specified in the recipe. The following describes how to make a biscuit with sour cream and butter.

Ingredients:

  • salt;
  • sour cream – 1 tbsp .;
  • butter – 100 g;
  • vanillin;
  • baking powder – 8 g;
  • eggs – 4 pcs.;
  • sugar – 180 g;
  • flour – 2 tbsp.

Cooking method:

  1. Separate the whites from the yolks. Add salt to the first and whisk the food until it peaks. Should I put it here? prepared amount of sugar and beat the mixture again.
  2. A little salt and a little sugar are also added to the yolks, while you should not stop the mixer working until the mass acquires a thick, lush consistency.
  3. Melt the oil in a water bath, let it cool, then pour in a thin stream to the yolks and beat the components again.
  4. Pour sour cream to the yolks, mix them well without a mixer. Sifted flour mixed with baking powder and vanilla should also be added here. Stir the dough thoroughly with a whisk..
  5. The last proteins to be introduced. You need to do this in several steps, mixing the mass with a spatula (movements from bottom to top).
  6. Spread the finished dough evenly in a parchment lined form. Send the dish to the preheated oven for 45 minutes (the optimum temperature is 190 degrees).

Baked biscuit

No eggs

  • Cooking time: 1 hour.
  • Servings Per Container: 6 Persons.
  • Calorie content: 240 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

Sponge cake without eggs on sour cream will be a godsend when you want homemade baking, and you have a little free time. Such pastries are valued for their ease of preparation, relatively few calories and the availability of products used for dough. The components necessary for a biscuit cake are always in the refrigerator. If you decorate the pastries with chocolate icing, then the biscuit can be served on the festive table. How to make a delicious dessert?

Ingredients:

  • sugar – 1 tbsp .;
  • soda – 1 tsp;
  • low-fat sour cream – 1 tbsp .;
  • flavourless sunflower oil – 2 tbsp. l .;
  • raisins, nuts or poppy seeds (optional);
  • flour – 1.5 tbsp.

Cooking method:

  1. Combine the dairy product with sugar, butter, vinegar, soda, sifted flour. Beat the mass with a mixer.
  2. Add soaked raisins, crushed pestle poppy or crushed nuts to the dough.
  3. Pour the resulting dough into a mold and bake at 180 degrees until cooked without opening the oven door.
  4. If desired, grease the cake with jam, jam, jam or any cream, cutting the product into 2 parts. The top can be decorated with slices of apples, bananas or other fruits.

Egg-free sponge cake

With cocoa

  • Cooking time: 1 hour.
  • Servings Per Container: 8.
  • Calorie content: 288 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

A simple sponge cake sour cream and cocoa belongs to the category of time-saving desserts. It can be quickly prepared when guests are on the doorstep, and there is nothing to serve for tea. Using cocoa powder instead of chocolate, you significantly reduce the cooking time of the biscuit: the component does not need to be pre-melted and is immediately added to the dough. At the same time, the taste of the finished baking is no worse than the cake with chocolate.

Ingredients:

  • vanilla extract;
  • sugar – 0.2 kg;
  • flour – 1.5 tbsp .;
  • sour cream – 0.3 l;
  • cocoa – 2 tbsp. l .;
  • eggs – 3 pcs.;
  • soda – 1 tsp.

Cooking method:

  1. Oil baking pan or multicooker bowl.
  2. Beat eggs, mix with granulated sugar.
  3. Add the fermented milk product here.
  4. Cocoa should be placed directly in flour with slaked soda.
  5. Combine all components, mix well and pour into a prepared container.
  6. Cook sponge cake at an oven temperature of 190 degrees 40 minutes. In a slow cooker, the baking time will be longer – approximately 55 minutes.
  7. If desired, sprinkle the cake with whipped sour cream and sugar (for 250 ml of the product 200 g of sugar). A delicious dessert can be served after a couple of hours, when it is well soaked in cream.

Ready-made sour cream sponge cake with cocoa

With apples

  • Cooking time: 1.2 hours.
  • Servings Per Container: 8.
  • Calorie content: 174 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

Baking based on a fermented milk product comes out very tender, tasty, soft and has a pleasant creamy taste. Sour cream sponge cake with apples is fresh and slightly sour. The dish is suitable for a cozy tea party with family or close friends. Fans of spicy pastries can sprinkle crusted cinnamon on the cake, and pour honey on the sweet tooth.

Ingredients:

  • flour – 2 tbsp .;
  • apple cider vinegar – 1 tbsp. l .;
  • sugar – 1 tbsp .;
  • sour apples – 4 pcs.;
  • eggs – 3 pcs.;
  • sour cream – 1 tbsp .;
  • vanillin;
  • lemon juice – 1 tbsp. l .;
  • butter – 10 g;
  • soda – 1 tsp.

Cooking method:

  1. Separate the whites and yolks. To the last add half a glass of sugar and vanilla.
  2. Put the sour cream to the crushed mass, mix.
  3. Mix the vinegar slaked with vinegar.
  4. Whisk the whites with the remaining sugar until white foam.
  5. Quickly mix the squirrels with the dough until the foam settles.
  6. Cut the peeled apples into thin slices, sprinkle them with lemon juice.
  7. Grease the form with butter, start spreading the dough inside with a spoon. After evenly distribute it with a spatula. Place apple slices on top and send the dish to bake at 180 degrees for half an hour or longer.
  8. Turn off the stove, remove the cake from the mold after 8 minutes, otherwise it may stick to the bottom.

Apple Charlotte on Sour Cream

Oil free

  • Cooking time: 55 minutes.
  • Servings Per Container: 6 Persons.
  • Calorie content: 250 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

Butter-free biscuit – a unique baking dish, which is ideal for creating all kinds of cakes and pastries. Ready lush cake is cut into several parts, each of which is soaked in cream, condensed milk, jam or syrup. Dried fruits, nuts, berries, fruits are spread on top of biscuit desserts. The finished product can also be sprinkled with chocolate chips or powdered sugar.

Ingredients:

  • flour – 0.25 kg;
  • sugar – 180 g;
  • eggs – 4 pcs.;
  • salt, vanilla;
  • baking powder – 1 pack .;
  • sour cream 35% – 0.2 l.

Cooking method:

  1. Beat the egg whites with salt until a state of foam, in the process of whipping, add sugar in small portions (just add 90 g);
  2. Beat the yolks with sugar until smooth..
  3. Cool the melted butter, pour into the mass with the yolks. Stir foods until creamy.
  4. Add the fermented milk product here, mix the components with a spoon (not a blender / mixer).
  5. After starting to pour in the yolk mass sifted flour mixed with vanilla and baking powder.
  6. Dilute a relatively thick, uniform dough with proteins, then gently mix the mixture by moving the spoon in one direction.
  7. Move the dough into a mold covered with parchment. Put in the oven, preheated to 180 degrees, bake for 45 minutes.

Cut-out sponge cake

In milk

  • Cooking time: 1.2 hours.
  • Servings Per Container: 6 Persons.
  • Calorie content: 300 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

In this case, a dairy product can be used either – fresh or sour, fatty or not. Sour cream is added a little warmed up to the dough, while it is important not to overdo it so that it does not curl into cottage cheese. Some people prefer to smear ready-made pastries with cream, jam or condensed milk, while others use dessert without filling – even in a dry form, the biscuit in milk and sour cream has a delicate, pleasant taste.

Ingredients:

  • eggs – 2 pcs.;
  • oil – 150 g;
  • sugar – 1 tbsp .;
  • flour – 2 tbsp .;
  • baking powder – 1 pack .;
  • sour cream – 2/3 st;
  • milk 1/3 st.

Cooking method:

  1. Sift flour, mix with baking powder.
  2. Whip the butter with sugar, then add 1 tablespoon of the mixture of sour cream and milk to the mass. In this case, the mixer does not need to be turned off.
  3. Continue to beat, add eggs here.
  4. Combine all the ingredients and knead the batter.
  5. Lubricate the crock-pot / bowl with butter, fill the container with a base, smooth the surface with a spatula.
  6. Bake sponge cake in a slow cooker for an hour, using the oven for 40 minutes (the optimum temperature for this is 190 degrees).

Sponge cake with powdered sugar and berries

Simple recipe

  • Cooking time: 1 hour.
  • Servings Per Container: 4 Persons.
  • Calorie content: 301 kcal / 100 g.
  • Purpose: dessert.
  • Cuisine: French.
  • Difficulty: medium.

A simple sponge cake on sour cream leaves a magnificent, fragrant, airy. In addition, it is extremely simple to prepare: the process takes a minimum of time and effort. However, spoiling the pastries is also not a difficult matter. So, it is important to correctly add butter to the dough, since the product very often departs from the total mass and is taken in lumps. To avoid this, the melted component is introduced into the dessert base in small portions, while the temperature of all products should be the same.

Ingredients:

  • white flour – 2 tbsp .;
  • butter – 20 g;
  • sour cream – 200 ml;
  • soda -? tsp;
  • eggs – 5 pcs.;
  • sugar – 200 g.

Cooking method:

  1. Divide the eggs into squirrels and yolks, to the last pour sugar.
  2. Pour the whipped yolk into the flour, add soda, mix again the components.
  3. Proteins should be beaten separately, and then introduced into the dough.
  4. Oil the baking dish, pour the finished base into it. Bake it for 45 minutes at 180 degrees.
  5. The finished pie can be cut lengthwise into 203 cake layers and layered with cream or just sprinkled with sweet powder.

Sour cream sponge cake muffin

Cooking sponge cake on sour cream – chefs tips

The dough on sour cream for the cake is simple, but even it requires compliance with certain cooking rules. Experienced chefs advise:

  • it is necessary to sift the flour, otherwise the dessert will not rise the expected splendor;
  • so that the pastries easily come out of the form, you need to put the container on a wet towel, and after 7 minutes you can freely get the product;
  • if sour cream is used, the amount of sugar in the recipe needs to be increased;
  • to check the readiness of the pie, you need to stick a match / skewer in the center of the product: if there is no dough on its surface, then the dessert is ready;
  • if the used fermented milk product has a low fat content, it can be thickened with cream or a small amount of dissolved gelatin.
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