Cakes, and not only biscuits, are loved by all sweet tooth, and not only them. Many will agree that a biscuit is the most delicious base for a cake. Well, sour cream gives a special tenderness, taste and aroma to the product.
- Ingredients
- Step by step cooking
- Video recipe
Cake is an association of holiday, good mood and fun. There are many recipes for its preparation, but, for sure, absolutely everyone loves a biscuit cake with sour cream. Naturally, the calorie content of the dessert cannot be small - it contains a lot of carbohydrates and fats, and few proteins. Therefore, if you count calories, while you cannot refuse a piece of cake, then make a "deal" with your diet: pay for the cake you eat on a fasting day. This will subtract the calories you ate or "work out" them at the gym. But there is also a plus of this recipe - the process of preparing a delicacy does not take much time and effort, there is absolutely nothing complicated in it.
In this recipe, I propose an amazingly delicious recipe for a classic sponge cake with sour cream. Airy biscuit, cognac impregnation, light cream and crunchy chocolate chips - everyone will like such a treat. The cake will become the main decoration of the everyday and festive table. And the most discerning gourmet will definitely not refuse a tidbit.
For housewives who like to experiment, here are some tips. You can add all kinds of fillings to the sour cream, for example, banana or strawberry pulp, soak the cakes with syrup or alcohol, put nuts or fruits between the layers.
- Caloric content per 100 g - 301 kcal.
- Servings - 1 cake
- Cooking time - 1 hour 45 minutes for cooking, plus time for soaking
Ingredients:
- Flour - 100 g (for biscuit)
- Eggs - 4 pcs. (for biscuit)
- Sugar - 100 g (for biscuit)
- Salt - a pinch (for biscuit)
- Sour cream - 400 ml (for cream)
- Powdered sugar - 200 g (for cream)
- Dark chocolate - 100 g for dusting (for cream)
- Cognac - 50 ml for impregnation (for cream)
Step by step preparation of a sponge cake with sour cream:
1. Separate the whites from the yolks. Send the whites to the refrigerator, and add sugar to the yolks.
2. Using a mixer, beat the yolks until they form an airy mass and increase in volume. Then add flour sifted through a fine sieve.
3. Stir the ingredients. Do it the same way with a mixer, but with hook attachments.
4. Add a pinch of salt to the proteins and beat with a mixer until the volume expands and an airy foamy white mass is formed.
5. Add a tablespoon of dough to the proteins and gradually knead the mass. Do this very slowly so that the squirrels do not fall off.
6. Introduce all the dough into the egg whites and pour it into a baking dish that has been covered with parchment.
7. Heat the oven to 180 degrees and send the biscuit cake to bake for half an hour. Check the readiness with a wooden splinter - if it is dry, then the cake is ready, there will be sticking - bake for another 5 minutes and try again for readiness.
8. Cool the finished biscuit, remove from the mold and cut into 3 cakes.
9. Saturate each cake with cognac, rum or liqueur. If the cake is intended for a children's event, then use cocoa, juice, syrup for impregnation.
10. To prepare the cream, pour the sour cream into a bowl and add the powdered sugar.
11. Beat the sour cream with a mixer until fluffy. It should increase in volume by 2, 5-3 times.
12. Place the crust on a serving dish for dessert and spread the cream over the entire surface.
13. Assemble the cake, layering all the cakes in layers.
fourteen. Sprinkle the dessert with grated or finely chopped dark chocolate on top and send the cake to soak in the refrigerator for 2-4 hours.
Bon appetit and tea-drinking everyone!
See also a video recipe on how to make a tender sour cream cake.
