Vanilla biscuit with sour cream. Step-by-step recipe for biscuit cake with sour cream

07.04.2020

refrigerator;
oven;
mixer;
reconciling form for baking with a diameter of 24 cm;
deep containers (bowl, plate);
shovel;
sifting sieve;
colander;
parchment (Pekarskaya) paper.

Ingredients

Biscuit
egg	5 pieces.
sugar	160 g
vanilla sugar	11 g
lemon juice	2 - 3 drops
salt	pinch
baking powder	5 - 7 g
flour	140 g
Sour cream
sour cream 25 - 30% fat	0.5 kg
sugar	140 - 160 g
vanilla sugar	11 g
lemon	half of the fruit
Filling
cherry	350 g
sugar	30 - 50 g
chocolate, cream, mint for decoration	optional

Step-by-step cooking

Biscuit

Baking shape lubricate vegetable oil Odor, to store the bottom and sides with parchment.
Gently separate proteins from yolks. Send proteins to refrigerator for cooling.
Add 100 g of sugar and vanilla sugar to yolks.
Be whipped with a mixer to completely dissolve sugar and until the mixture becomes bright and air.
Mix flour, baking powder and sift well to saturate dry ingredients with oxygen.
In cooled proteins, drop a few drops of lemon juice and add a pinch of salt.
Beat the mixer before the formation of lush foam, enlarged in the amount of several times.
Do not cease to beat, add sugar gradually and beat to stable peaks.
Add two or three spoons of whipped proteins to whipped egg yolks and mix upside down.
Here, in small portions, interfer dry ingredients before homogeneous mass without lumps.
To the resulting dough add several spoons of the remaining proteins and germs to the center from the edge to the center.
Pour the dough into the detachable form for baking and dissolve. Put in the oven preheated to 180 ° and bake 25 - 30 minutes.

Impregnation

While biscuit bakes, it is necessary to fall asleep the cherry sugar so that it will let juice.
Then beat it onto the colander and let's talk well. Juice must be used as impregnation of cortex.

Cream and assembly cake

Check the readiness of the biscuit, and if it is baked, turn off the oven and leave it to cool it for 10 minutes. After left in the form when room temperature until full cooling.
Extract biscuit from the shape and cut in half. Each crude is abundantly soaked with cherry juice.
To prepare sour cream, you need to connect well cooled sour cream, sugar and vanillin. Be whipped while sugar is completely dissolved.
Add Half Lemon Juice and continue to beat until thickening. If you are not sure as sour cream or it is badly whipped, you can use a confectionery thickener for sour cream and cream.
The first impregnated root with cream and lay the cherry layer.
The second root lay on top of the first cut and apply a layer of cream.
The remaining cream lubricate and align the sides of the cake.
So that the cake is well soaked, it is necessary to leave it at room temperature for 2 hours, and then put for several hours in the refrigerator. After the cake is well cooled, you can decorate it. For example, sprinkle chocolate crumb Or crushed nuts, decorate whipped cream, fruit and mint leaves.

Did you know? It is best absorbs the impregnation of the biscuit, which stood in the refrigerator several hours. The best way - bake biscuit in advance, wrap in food film And leave it in the refrigerator for the night.

VideoBept

Details of preparation biscuit doughSo that it is lush, air and well baked, you will find in the video. Clearly see how from simple products Festive and effectively decorate the cake.

As you can see, the recipe is simple and allow you to cook a wonderful dessert. And what is your favorite cream for biscuit cake? What filling you used in the aggregate sour cream? Share your impressions as well as advice in the comments.

Today we prepare a chic biscuit cake with sour cream. The gentle porous base of two types (from cocoa and without) perfectly slows down in a whipped with sugar sour cream. Receiving the separation of biscuit on non-biscuits of non-biscuits and enjoy lovers of new views on old formulations. Dessert looks very effectively, but is executed once or twice. All products are simple, and the technology is understandable.

For a successful result, we will reveal some secrets and share observations

Nuances and subtleties of biscuit cake recipe with sour cream

The foundation

Biscuit can be different:

(yogurt, ryazhenka);
on boiling water.

When choosing classic option Watch the quality of the branch of proteins. They should not get water, dirt or part of the yolk. Otherwise, it will be impossible to achieve in the whipping of stable peaks.

Elutes do not want to follow the quality of the egg whipping and worry, the baking will rise or not, you need to simplify the task. The simplest biscuit cake with sour cream will be released on equal milk products. Here the main thing is to take an old product in crockery. It is soda in it, wait until the reaction passes, and mix all other ingredients. The root will be high and lush. And all thanks to kefir and soda. Important: Do not replace it with a baking powder.

What to bake biscuit cakes for cake with sour cream

The test is better to exercise the test in a pre-prepared form. Ideal if it is detachable. Silicone is also suitable, but in it, it is rewinding in it when cooled, and if you remove hot, there is a risk of deforming.

There are three ways to prepare:

the form is labeled with vegetable oil without smell;
on the bottom there are parchment, lubricated with oil;
the shape is lubricated with butter and rotate with flour (French shirt).

How long bake biscuit bases for cakes with sour cream

Baking time depends on the thickness of the test layer, features of oven / multicurok and their types. As a rule, 35-40 minutes is enough. If the crude is thin, it will bore in 15-20 minutes. But it is important not to open the doors oven During baking. If you do not lose, the biscuit can settle.

Readiness is checked with wooden spanks. It is sticking to the highest view of the look and watch the presence of the test. Dry shat confirms baking readiness.

You can do without deformations. It is enough just to press a finger on the biscuit. If the trace does not remain on it, it is quickly restored, then the product is ready.

Delicious additives for homemade biscuit cake with cream from sour cream

Well cook at home: what you like, then will be present in the dessert. And in such quantities, in what you want.

You can put your favorite tastes:

nuts;
dried fruits;
berries / Fruits;
chocolate drops;
lemon zest;
spices (cinnamon, nutmeg, vanilla).

Beautiful photo of biscuit cake with sour cream

For inspiration, we give appetizing pictures on which they are captured delicious masterpieces From simple products. It's nice to photograph the dessert, especially if I performed it with my own hands. And even more pleasant when I spent at a cooking for a minimum of time.

Subtleties of cooking sour cream for a delicious biscuit cake

Sour cream take fat, from 25%. If it was not found, you can achieve an increase in density by applying one trick. I spread the sour cream in three times folded gauze, hang over the pots and wait 4-6 hours. In such a state of the innocent sour cream, the liquid will leave and there will remain a mass suitable for the preparation of a lush cream. True, 18-225 sour cream will be twice as much.
If there is no time to mess around, you can thicken it, adding gelatin. How to work with him, look at the packaging. Or in the recipe "". This is such a bright version of the biscuit cake with sour cream's cream.

Because only the cold mass is needed.
Sugar in any recipe is better replaced with sugar powder. Cream with its use will be taken particularly gentle.
Fragravize permissible vaniline, but varying color - by adding cocoa or pair of spoons berry puree. In the latter case, it is important not to overdo it in order not to make a consistency too liquid.
Cream, cottage cheese, ricotta, mascarpone add to the diversity of taste to sour cream. But these delights increase the cost of dessert.

Verified recipe for a gentle biscuit cake with sour cream step by step

Based on this brilliant creation of culinary thought - bright biscuit at kefir. It is lubricated with a whipped with sugar powder sour cream. Place two layers of chocolate biscuit biscuit, light and chocolate again. Plear everything with cream and decorate cookies. It turns out very effectively. The taste of the dessert is especially gentle.

Biscuit cake with sour cream - spectacular and very delicious dessertwho will help you and on holidays and on weekdays. Extremely simple and composition, and in preparation, dessert is obtained very appetizing both in appearance and taste. Simple combination of air, soft vanilla biscuit, juicy fruit filling And the gentle sour cream conquers from the first piece. Excellent option spectacular dessert Without much trouble. Try!

Prepare components on the list.

Baking shape Lubricate vegetable oil and unlose bakery paper. Prepare the form in advance, and when the dough is ready - send it into the oven immediately.

To prepare a biscuit, separate egg squirrels from yolks and place in the refrigerator for cooling.

Add 100 grams of sugar and vanilla and take a few minutes to dissolve sugar and obtaining light air mass.

To cooled egg protein Add 2-3 drops of lemon juice and a small pinch of salt, and then beat a few minutes until the proteins are increased in the amount of 4-5 times.

Then, continuing to beat, gradually add 60 grams of sugar and sweep the proteins for a few more minutes to stable peaks.

To egg yolks, add 2-3 tablespoons of whipped proteins and gently mix the weight from the bottom up. So the mixture will be slightly more liquid and it will be easier to interfer flour into it.

Gradually, in small portions, add to the yolks sifted with a baking powder wheat flour. All mix well so that there are no dry plugs of flour.

Portions of 1 tbsp. Add whipped proteins into the dough. Stir the dough gently, moving upwards, from the edge of the container to the center. Try not to interfere with the dough for too long, because it will become less air. It is enough that the mass become homogeneous, and we can assume that the dough is ready.

Place the dough in the prepared form for baking and slightly, very carefully, scatter.

Then place the dough into the oven preheated to 180 degrees and bake 25-30 minutes. Remember that the first 15-20 minutes of baking to open the oven, otherwise the biscuit will fall.

Meanwhile, sprinkle the cherry sugar cleaned from the bones and leave at room temperature in order for the fruit to be drunk. Then use berries as a filling, and the juice - for the impregnation of the biscuit.

Readiness of the biscuit Check without removing it out of the oven. Open the oven door and slightly press the top of the biscuit with the tip of the finger or the blade. If the biscuit of the elastic to the touch, springs from pressing and immediately restores the form - it is ready. Leave the finished biscuit in the oven turned off another 10-15 minutes, and then completely cool at room temperature.

Remove the biscuit from the shape and remove the bakery paper. In order for the bakery paper at the Biscuit Day easily, in the cooling process, set the form with a biscuit on a kitchen towel, moistened with cold water.

Cut the biscuit in half and tastefully apply cherry juice. "Yesterday" biscuit absorbs the impregnation is much better than fresh, so if the time allows, it is better to cook a biscuit in advance.

To prepare a cream, connect the cooled sour cream, sugar and vanilla and take a few minutes before dissolving sugar.

Success in the preparation of sour cream directly depends on the quality and fat content of sour cream. For the preparation of cream, use sour cream of at least 30 percent. Perfect choice - thick, fat homemade sour cream. If you want to use the cream sour cream to a smaller fatty or not confident that the sour cream is high quality and goes well - add a thickener for sour cream or cream (according to the instructions on the package).

When sugar is dissolved, add the juice of the meal of lemon (small) and sweeten the mixture for about a few minutes until the cream thickens. For fatty sour cream lemon juice It is a natural thickener, so it is enough to use something alone in the preparation of cream, or a thickener.

Lubricate the first cake of the biscuit with a prepared cream.

Add a layer of cherry.

Then the cut up lay out the second biscuit layer. Apply another layer of cream. The residues of the cream lubricate the biscuit on the sides.

Leave the biscuit at room temperature for 2-3 hours, so that it is soaked, and then place it in the refrigerator. As soon as the dessert is cooled and the cream will finally freeze, the biscuit can be served to the table, but if allowing it to be broken, it will only become tastier.

Ready dessert decorate by mood. I spray biscuit with grated chocolate and decorate whipped cream, mint leaves and cherries.

Biscuit cake with sour cream ready! Bon Appetit.

Hi My dear readers! Today I want to offer you the simplest recipe for cake. In general, I decided to prepare a biscuit cake for my family with sour cream. I will not say that this is my favorite recipe, because there are others, more delicious, but the husband asked to make this cake. Well, can you refuse your beloved husband.

We prepare a biscuit cake with sour cream

Products for biscuits

6 YIITS
Flour - 200 grams
Sugar - 200 grams
Vanillin - 1 tbsp.
Dough breakner - 1 tsp.
A pinch of salt

Foods for sour cream

1 liter sour cream
200 grams of sugar powder
Vanillin on taste

Step-by-step biscuit recipe with sour cream

Seven yolks from proteins.

Important! In proteins there should be no yolk drops. It is also important to take clean and dry dishes, otherwise you will not be able to beat the proteins to the lush and thick mass.

In yolks add half the sugar rate and beat with a whin (or mixer) to a homogeneous mass, which should increase a little. It is also important that sugar completely dissolved.

Now in the proteins add a pinch of salt and whipped with a mixer. Not stopping to beat, add vanillin and remaining sugar. Whitage of proteins until the mass becomes thick (about 10-15 minutes).

Gently mix whipped proteins and yolks and mix.

Flour to connect the baking powder and add to the egg mass. I add flour gradually, constantly bakingly stiring the dough. Intensive movements do not need to do.

You should get not too thick, air dough.

The dough is transfixed into a pre-prepared form and send it into the heated oven.

Be sure to warm up the oven in advance, since biscuit dough You can not store for a long time, you need to bake it immediately after cooking, otherwise you will not get a lush korzh.

Bake cord for about 20-30 minutes at a temperature of 190s.

Cooking sour cream for biscuit cake

The sour cream cream for biscuits is preparing very simple. It is enough sour cream with sugar and lubricate the cakes. But there are some nuances that you need to know if you want to make a very tasty and beautiful biscuit cake with sour cream.

Previously, I always got a very liquid cream from sour cream. To make it a bit thicker, I added gelatin, the thickener sour cream, but the cream with these additives did not get very gentle as I like. Once my reader advised me to simply give a track of an extra liquid from sour cream. I did it, I bought a sour cream, laid it in Marla and put the ship from above. An hour after 4 began to do sour cream for biscuits.

At my surprise, the cream turned out very thick, he no longer spread as it was before. In general, I was satisfied and now I recommend all my readers to come further.

When the glass is sour cream, excess fluid, shift it into a deep tank and whip the mixer for 1 minute.

Then add sugar powder And again whip.

Of course, instead of powder you can take sugar, but with sugar cream will not get such a gentle and lush, as I want.

Collect biscuit cake with sour cream

Ready crude cut into 2-3 parts.

One piece is placed on a wide and flat plate and lubricate with cream.

We lay out the second part on top, we again lubricate the cream.

At the last stage, we lubricate the cake walls with cream.

Decorate to your taste. You can pour chocolate icing, You can sprinkle with crushed nuts or biscuits, and you can decorate berries. If you have skills, you can cook a bit protein cream And make beautiful flowers and leaves for the cake. Unfortunately, I don't know how to do this, but I dream to learn.

2016-01-09T05: 40: 09 + 00: 00 admin.desserts [Email Protected] Administrator feast-online

Cake recipe with sour cream at home

The simplest recipe. For the test, take 3 eggs, flour and sugar in a glass (200-250 g). For wonderful cream sour cream 150 gr. (fatness sour cream at least 20%), sugar - 3 tablespoons, vanillin - bag. Well, a small piece of oil or margarine. They wake up baking shape. As you can see, the products are simple, which most often have any mistress.

Cooking:

Give the cake to be soaked. If I really want, you will suffer a couple of hours. It is better, of course, the hour 4 wait, but if you stand 24 hours, then the cake will melting in the mouth.

Home cake with sour cream and biscuit korzhi

The cakes will differ in taste and appearance from the previous ones. For biscuit, take eggs - 3-4 things, flour about 2.5 glasses. Sugar and lemonade, vegetable oil, 150 ml will also need. Busty and vanillina at 10 gr ..

Cooking a cake:

As in the previous recipe, eggs and sugar must be turned into a homogeneous dense mass with a whip. The mixer will fine with this.
If you have a sodium at home, you can add a little to the mixture, then pour the oil. Do not stop stirring. Then add all the other bulk components.
The oven must beracted up to 180 degrees. Shape is lubricated with oil. Now pour the dough, and take up your business for 25 minutes.
The sour cream cream also prepares as the past. But here is the number of ingredients other: no less than 600 grams are sour cream, and sugar already gram 100 will be needed. But here it is necessary to miss more. And the more the cream, the more tastier the baking.
When the korge is ready, go with it in the same way: 5 minutes cool, press on top and cut back and cut back.
Divide the crude on 2 parts (if you have turned "Pukhlenny" Corzhik, then you can 3).
Too thin cakes will rush. Therefore, the optimal thickness of 1.5 cm and more.
Each layer is well wrapped with lemonade. Although it is optional. Just due to the fact that cakes are soaked with sweet water and become softer and tastier. Then wake the cream.
Put in soaking in the refrigerator. Do not forget to impregnate and top layer. If desired, decorate it with berries or fruits, you can grated chocolate, candied nuts, nuts. Yes, what you want.

Fresh products. Want to get a snack? Then take care of the ingredients.
Smetana is better to take the rustic. First, she has excellent fat. Secondly, natural and rich taste. Thirdly, the chance that she is diluted with something - minimal.
More cream - tastier cake. Distribute not only the cakes, but also the top and sides. Leave to be soaked overnight in the refrigerator.
Want more tastier? No problem. Between the layers, add pieces of berries and fruit, you can even jam or jams. Together with the cream, the cakes will absorb and the taste of the filling.
Instead of sour cream, cream can be used, and you can and input. It turns out more gentle and delicious cream. And if you add vanillin, then more fragrant.