How to cook a delicious sponge cake with sour cream

There is no quicker and more delicious dessert than a sponge cake. You can add it to anything, and even make a cake out of it - easy. This article describes some simple, but interesting recipes for making biscuit cake. All recipes will use the simplest and most affordable version of the cream - sour cream.

Classic recipe

The table lists the ingredients and their number for the preparation of a standard sponge cake. You can also bake a biscuit in a slow cooker, but in this case it is better to read the recipe and cooking instructions in the cookbook attached to the slow cooker. Cooking a cake from the same biscuit will not be more difficult than from the one cooked in the oven.

90 minutes will be required to prepare the dessert for this recipe.

In a standard portion of 100 g - 265 calories.

How to make sponge cake with sour cream:

1. Biscuit to cook for the most simple and standard recipe. To do this, beat the whites, yolks, then add sugar and continue beating;
2. After obtaining a stable fluffy mass, adding flour one tablespoon, you should knead the dough, and do it very carefully and slowly;
3. Bake a biscuit in a detachable form or in a slow cooker;
4. Prepare sour cream: add sugar to sour cream, stir, leave for 10 minutes to dissolve the sugar crystals, mix again;
5. Gradually cool the sponge cake, remove from the form;
6. Cut it into two pieces to make 2 cakes;
7. Lubricate the surface of the first cake with cream, put the second part on top, grease it with cream. The remnants of sour cream and sugar to smear the sides of the finished cake;
8. Leave the biscuit to soak for one hour, then you can eat it.

For the beauty of the finished cake can be powdered with chocolate, coconut chips, powdered sugar and so on.

Sponge cake with sour cream, fruit and berries

In addition to the fruits indicated in the recipe, you can use any others that are in stock. The fruits used should be fresh, have a beautiful and even shape, they should be free from damage, including damage caused by insects.

The time required for cooking is 100 minutes.

215 calories are contained in a standard 100 g serving of this sweetness.

How to cook:

1. Bake a biscuit and make a cream according to the description given in the past;
2. Wash all fruits, remove damaged ones, cut strawberries into plates, cut peeled kiwis as well;
3. Cut the sponge cake into the cake layers;
4. Smear the first cake with cream, put kiwi on it, put 2 of the biscuit on top;
5. Smear the surface and edges of the cake with cream, put strawberries on the edge of the upper part of the cake, leaving a circle in the center;
6. On top of the cake, lay blackberries and raspberries nicely.

The cake should be left to soak for at least half an hour. It is not recommended to leave it in the refrigerator for a long time, since sour cream can take over the color of the fruit.

Chocolate Banana Sponge Cake

Choosing bananas for making this cake, you should pay attention to their ripeness. Bananas should be fully ripe, soft, not green, but not dark brown.

It takes 85 minutes to prepare a treat.

This sweet contains 285 calories per 100 g.

How to cook a chocolate sponge cake with sour cream and bananas:

1. Bake a sponge cake. When flour is added to eggs, add cocoa powder;
2. Prepare sour cream. Peel the bananas and cut them into thin slices;
3. Cut the finished biscuits into two parts in the same way as in previous recipes;
4. Grease the first part with cream, put half of the banana on it, cover with the second part, grease it with residues of cream, also lubricating the sides;
5. The remaining amount of sliced ​​bananas to decorate the cake on top, beautifully put banana circles in a spiral.

If desired, you can sprinkle the sides of the sponge cake with grated chocolate.

Honey Sponge Cake

Honey biscuit turns out sugary sweet, however, very tasty and not very harmful, since most of the sweetness comes from honey.

It takes 85 minutes to prepare.

100 g of cake contains approximately 275 calories.

How to cook honey dessert with sour cream:

1. Bake a biscuit, while mixing the dough, add a couple of tablespoons of honey into it;
2. Prepare sour cream, ready sponge cake after removal from the form cut into four cakes;
3. 1 cake smeared with sour cream, put a second on it;
4. On the second cake pour about a glass of honey, spread it with a spoon on the surface;
5. Put on top of 3 part, smear with sour cream, put the last cake on top;
6. From all sides ready to spread the cake with the remnants of sour cream.

If there is no liquid honey, you can melt hardened in a water bath.

Dessert with condensed milk

No more delicious cream than cooked from condensed milk and butter. Nevertheless, it is very "heavy" and high-calorie cream, so in the biscuit cake it is advisable to combine the use of "light" cream and butter cream with condensed milk.

It takes 90 minutes to make a dessert.

100 g contains 336 calories, at the rates for laying the ingredients indicated in the table.

How to cook a delicious sponge cake with sour cream and condensed milk:

1. Bake an ordinary sponge cake, smetan cream to cook as usual;
2. In a separate bowl with a mixer, beat the butter, when it turns into a lush mass, add condensed milk with one spoon and whisk together;
3. Cut the cooled sponge cake in two. The first part is smeared with sour cream, you can use it all;
4. Believe me to put the second part, and using a silicone spatula, it is nice to distribute the condensed milk and butter along the surface and edges of the cake. Thus, it turns out that the biscuit itself is saturated with a gentle and "light" cream that does not mix with the taste of condensed milk;
5. Sprinkle chopped nuts over the cake.

For this recipe, you can use any nuts, such as walnuts or peanuts.

Culinary tips

Before buying condensed milk for a cake, you should carefully read its composition. It should be a dairy product, not a dairy product.

The composition of condensed milk should not contain palm or any other oil, such as coconut, because it is harmful vegetable oils, and homemade pastries for this purpose exist to protect those who will eat from the harmful components present in industrial sweets.

The higher the fat content of the sour cream used to soak the sponge cake, the tastier it will turn out.

Besides the fact that the cream will not spread over the surface of the cake and it will be better to keep the shape, the taste of the finished cake will be richer.

If eggs of the second category are used for baking biscuits, you can take 7 instead of 6 pieces. The smaller the weight of the eggs, the more they are needed.

Biscuit bananas cannot be cut in advance, as they may darken. This process can be prevented by slightly sprinkling them with lemon juice squeezed from fresh lemon.

Bananas, laid out on the surface of the cake, you need to sprinkle with lemon juice is necessary, because while the sponge cake is soaked with cream, bananas will darken and become unattractive.

Beat eggs with sugar for biscuit should be at medium speed mixer.

Flour, no matter what sort it is and where it is not stored until use, be sure to sift. This is done not only in order to get rid of the living creatures that live in it, but also in order to saturate it with oxygen. This simple maneuver will help the biscuit to become more lush and have an airy texture.

Another recipe for a delicious cake is in the next video.

Watch the video: Easy Sour Cream Pound Cake (May 2024).