Lemon sponge cake with sour cream. Step-by-step recipe with photos and videos

10.11.2020

Homemade cake with sour cream may be different. It seems that the components are the same, but the design and preparation process are different. In addition, changing the ingredients allows you to get completely different flavors each time. Sour cream preparation is quite simple and quick. But by soaking your cake with it, you will make baked goods just as good as store-bought ones.

Many people notice that baked goods cooked with love with their own hands have a more pronounced taste, are much more appetizing and are eaten with great pleasure.

Homemade sour cream cake recipe

The simplest recipe. For the dough, take 3 eggs, flour and sugar in a glass (200-250 g). For a wonderful cream sour cream 150 gr. (the fat content of sour cream is not less than 20%), sugar - 3 tablespoons of tablespoons, vanillin - a bag. Well, a small piece of butter or margarine. Lubricate a baking dish with it. As you can see, the products are the simplest, which most often any housewife has.

Preparation:

Let the cake soak. If you really want to, then bear with a couple of hours. Better, of course, to wait 4 hours, but if you stand it for 24 hours, then the cake will melt in your mouth.

Homemade cake with sour cream and biscuit cakes

The cakes will differ in taste and appearance from the previous ones. For a biscuit, take eggs - 3-4 pieces, about 2.5 cups of flour. A glass of sugar and lemonade, vegetable oil is also required - 150 ml. Baking powder and vanillin 10 g each.

Cooking the cake:

As in the previous recipe, eggs and sugar must be turned into a homogeneous dense mass by beating. A mixer will do a great job with this.
If you have soda at home, you can add a little to the mixture, then pour in the oil. Don't stop stirring. Then add all the other bulk components.
The oven should be preheated to 180 degrees. The mold is oiled. Now pour out the dough and go about your business for 25 minutes.
Sour cream is prepared in the same way as the previous one. But the number of ingredients is different: sour cream is not less than 600 grams, and 100 grams of sugar will be needed. But here you also need to coat more. And the more cream, the tastier the baked goods.
When the cake is ready, do the same with it: cool for 5 minutes, press on top with a plate and turn it over sharply.
Divide the cake into 2 parts (if you have a "plump" cake, then you can into 3).
Too thin cakes will tear. Therefore, the optimal thickness is from 1.5 cm and more.
Thoroughly coat each layer with lemonade. Although this is optional. Simply due to this, the cakes will be saturated with sweet water and become softer and tastier. Then coat with cream.
Place in the refrigerator to soak. Don't forget to saturate the top coat as well. If desired, decorate it with berries or fruits, you can use grated chocolate, candied fruits, nuts. Yes, whatever you want.

The products are the freshest. Would you like it to be delicious? Then take care of the ingredients.
It is better to take sour cream from the village. First, it has excellent fat content. Secondly, it has a natural and rich taste. Thirdly, the chance that it is diluted with something is minimal.
More cream - tastier cake... Coat not only the cakes, but also the top and sides. Leave to soak in the refrigerator overnight.
Want to taste even better? No problem. Add pieces of berries and fruit between layers, you can even add jams or preserves. Together with the cream, the cakes will absorb the taste of the filling.
Instead of sour cream, you can use cream, or you can use it in half. It will turn out to be more gentle and delicious cream... And if you add vanillin to it, then it is also more aromatic.

From biscuit cakes, smeared with sour cream, you get a tall, tender and juicy cake. To prepare it you will need simple ingredients and about 60 minutes of free time.

But before you "make" the dessert, remember a few simple tips and adhere to them in the process of making the cake. Thanks to them, your biscuit will turn out to be high and porous, and the cream will be tender and thick.

Secrets of making sour cream

Prepare a cream with chilled sour cream with the addition of icing sugar(The regular sugar grains may not completely dissolve.)
Do not use homemade sour cream- purchased for the preparation of the cream is better suited.
The fat content of sour cream for the cream should be at least 25%. If not, add heavy cream or a special thickener to it.

Secrets of making biscuit

Beat the yolks and whites separately - so the biscuit will be fluffy.

Use a spatula (not a whisk or spoon) when combining the whites with the yolks.
If, in addition to flour, you use other bulk ingredients (for example, cocoa) to make a biscuit, then they need to be mixed and sifted through a sieve. This ensures that they are evenly distributed in the dough.
If you are afraid that the biscuit will not be porous, add baking powder to the dough.
To bake a biscuit, it is best to use a split baking dish, the bottom of which is lined with parchment paper.
Cut only the cooled biscuit. To do this, you need a special knife-string for the cake. But you can also divide the cake using a regular fishing line: make an incision into which the fishing line will be inserted, overlap the ends and pull in different directions.

Sponge cake with sour cream: a simple and quick recipe

For the preparation of both biscuit and cream, we need very simple and affordable components. Surely many housewives already have them in stock and do not need to buy anything.

Ingredients for the biscuit

eggs - 6 pcs.;
sugar - 200 g;
flour - 200 g;
salt - a pinch;
vanilla - 1 sachet.

Ingredients for the cream

sour cream - 800 g;
icing sugar - 200 g.

Preparation

Separate the yolks from the whites and beat the first ones, adding 100 g of sugar to them.
Whisk the whites with a pinch of salt until fluffy.
Then gradually add sugar to the mass, without stopping whipping.
Combine the yolks with the whites with a spatula; movements should be gentle, from bottom to top.
We introduce flour.
Fill the form with dough and bake the biscuit for about 30 minutes at a temperature of 180 degrees.
We check the readiness with a toothpick or a match.
While the cake is baking, prepare the cream: beat the sour cream with vanilla and powdered sugar.
Cut the finished cooled biscuit into two or more parts (depending on its height) and grease it with cream. We leave the cake in the refrigerator for several hours (about 3–6) so that it is well saturated, tender and juicy.

If you want to serve a cake to festive table, experiment with dessert decorating. For this, chocolate chips, multi-colored sprinkles, fruits or berries are suitable.

Bon Appetit!

To bake a biscuit for a cake with sour cream, you do not need to separate the yolks from the whites and beat them separately. The whole eggs are beaten together with sugar until fluffy. Then you need to add sour cream to them (fat content from 20%, you can replace it with cream, it will also work out great) and flour with baking powder. Agree, everything is very simple and straightforward. Otherwise, all the same rules work here as with the classic biscuit.

Biscuit dough requires careful handling, you do not need to shake it after it has been poured into a baking dish, and you should not slam the oven door while baking. Be patient and wait until the sour cream biscuit is baked (the exact time depends on the specific oven, from 40-60 minutes at 160-180 degrees). When it is ready, do not rush to cut it, let it stand in the refrigerator wrapped in cling film, then the moisture is evenly distributed and you get a juicy crumb.

Total cooking time: 60 minutes
Cooking time: 40 minutes
Yield: 6 servings
Calories: 285.35

Ingredients

chicken eggs - 4 pcs.
20% sour cream - 90 g
sugar - 200 g
salt - 1 chips.
wheat flour - 250 g
baking powder - 1.5 tsp.
vanilla flavor - 5-6 drops

Preparation

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Important. All food should be at room temperature, so do not forget to get sour cream and eggs out of the refrigerator in advance.

Put eggs in the mixer bowl (you do not need to divide into yolks and whites), sugar, salt and vanilla flavor.

Beat with a mixer until fluffy and increase in volume by about 3 times. This process will take approximately 10 minutes. The egg mass should turn white and airy, and the sugar grains should completely dissolve.

Add sour cream, beat again until smooth, but not for long, 10-15 seconds, so as not to precipitate the beaten eggs.

Pour in flour, mixed with baking powder and sifted beforehand. Stir the dough with a spatula (not with a mixer!), It should turn out to be fluffy and bubbly. It is best to add flour in portions, then there will be no lumps and it will be distributed more evenly.

Shifting biscuit dough into a baking dish. A split form with a diameter of 18-22 cm is suitable.If the form is too large, the biscuit will not turn out as high as I would like (I used an 18 cm form). To make the biscuit easy and simple to remove from it, grease the mold with vegetable oil and sprinkle with flour to make the so-called "French shirt".

We immediately send the sour cream biscuit to the preheated oven. We bake at 170-180 degrees for 40-50 minutes. All this time, you cannot open the oven door, otherwise the baked goods will settle. After 40 minutes, carefully open the door and check the readiness with a wooden skewer, it should come out dry from the dough. The second option for checking readiness is to push it slightly with your finger, if the surface is springy and the hole is leveled, this means you can turn off the oven. Next, let the biscuit stand in the turned off oven for 10 minutes, open it completely and take it out. Cool first in the mold (it is best to turn it upside down), and then on the wire rack.

It will be about 5-6 cm in height. Before cutting, it is worth wrapping the (cooled) biscuit in cling film and refrigerating it overnight, then the moisture inside it will be evenly distributed, it will become softer and more moist.

Sponge cake on sour cream can be served just like tea, like a pie, adding your favorite jam.

And you can collect a whole cake if you cut the biscuit into cakes and layered with cream. You can use any cream, not too sweet (the biscuit is sweet by itself) and choose a dense one, since the cakes are slightly heavier than classic biscuit(it contains only flour-eggs-sugar). Enjoy your tea!

Cooking tips

Into the dough for sour cream biscuit you can add pieces of fruits and berries. This additive will make baked goods both prettier and tastier.
The fat content of sour cream can be different, but it is still recommended to use milk product fat content of 20% and above. Sour cream should not be too runny.
When adding flour to the dough, be sure to sift it to saturate it with air. Sifted flour baked goods will always be more fluffy and fluffy.

Recipes for making cakes at home with a photo

1 hour 35 minutes

200 kcal

5/5 (2)

Probably, there is no cake more tender than a biscuit. Many are afraid to take on him, as they have heard that he does not rise well or even falls. In fact, the main thing is to follow the recipe and recommendations exactly. An excellent combination with biscuit cakes is sour cream, which soaks them well. How to make cakes and cream correctly is what I want to tell you.

Sponge cake with sour cream and fruit

Two bowls,

List of ingredients

For a biscuit cake:

For the cream:

You will also need:

We bake a biscuit cake

The correct preparation of a biscuit begins with the separation of whites and yolks into different vessels. Moreover, the eggs must be cold.
Pour half the sugar and vanilla into a bowl with yolks. Take a mixer and beat until the contents turn white and increase in volume.
Sift the flour along with the baking powder. So we get rid of possible lumps and saturate the mixture with oxygen.
In three or four doses, add the dry mixture to the yolks. To do this, replace the mixer with a silicone spatula and mix everything smoothly.
Add a pinch of salt and lemon juice to the proteins. Beat until there are five times more of them.
Pour the remaining sugar into the protein foam and continue beating. Whites are considered perfectly whipped if, when turned over, they do not slide down the walls of the bowl.
Again we take a silicone spatula and, one or two tablespoons at a time, slowly introduce the proteins into the yolk mixture.
As soon as the mass has become homogeneous, we stop stirring so as not to tighten the dough.
We cover the split form (24 cm) with parchment. You do not need to lubricate it, otherwise the biscuit will simply fall on the slippery walls covered with oil. The silicone mold does not need to be covered.
Distribute the dough evenly over the shape. If you hit the mold on the table several times, excess air will come out and the biscuit will be smoother. This applies to the metal mold. The silicone one can be scrolled several times in different directions.
We put the form in the already heated up to 180 ° for 25-35 minutes. During this time, do not open the oven door. The biscuit does not like air changes and falls from this.
We pierce the cake with a wooden stick. If it came out dry and without lumps of dough, then it is ready. Turn off the oven and leave the mold in it for another quarter of an hour.
We put the biscuit on a wire rack in a secluded place for several hours to rise and cool. I try to bake the cake in the evening, and in the morning grease and decorate it.

This recipe can be used to bake e.

Making sour cream

We collect and decorate the cake

Mix fruits with sugar and put them on a sieve. You must first remove the seeds from the cherries. We put the sieve on a small container into which the juice will drain.
Cut the biscuit into two cakes. We saturate them with the resulting juice or sugar syrup.
Separate the large half of the cream and mix it with the fruit, or simply put them on top of the cream.
We spread fruit cream on one cake and cover with another.
We coat the whole cake with the remaining cream and leave it to soak for two to three hours at room temperature... Then we send it to the refrigerator for another two to three hours.
After that, we start decorating. Rub the chocolate bar on a coarse grater and sprinkle the sides of the cake. Decorate the top with fruits.
Brew tasty tea or flavored coffee and serve our sponge cake with sour cream.

You can do it in different ways, and the recipes of our site will also help you with this.

Video recipe for a sponge cake with sour cream and fruit

Do you still doubt that you will get a delicious and beautiful sponge cake? Then be sure to watch the video, which explains the whole process in detail.

Sponge cake with sour cream

Cooking time: 95 minutes.
Quantity: 10-12 servings.
Kitchen utensils and appliances: silicone spatula, baking dish, mixer, sieve.

List of ingredients

For a biscuit cake:

240 g sugar;
3 eggs;
1 tsp soda;

200 g of any sour cream;
50 g butter;
270 g flour.

For the cream:

400-500 g sour cream not less than 20%;
160-170 g sugar;
thickener for cream or sour cream.

We bake a biscuit cake

Place a piece of soft butter in a mixer bowl or other container.
Add sugar and beat until whitened.
Without turning off the mixer, add one egg at a time. Beat everything until smooth.
Add sour cream to the mass and beat again.
Mix flour with baking soda and sift. Pour the dry mixture into the egg-swept mixture and beat a little more until a homogeneous, semi-thick dough is obtained.
We cover the form with parchment, but do not grease it so that the biscuit does not slide along the walls.
We put in the oven preheated to 180 ° and wait 35-40 minutes. We pierce the cake with a wooden stick: if it is dry and clean, then the biscuit is ready.
Put the finished cake on the wire rack and cool completely.

Making sour cream

We collect and decorate the cake

On our site you will find one that is easy and simple to prepare.

Chocolate sponge cake with sour cream

Kitchen appliances and inventory: silicone spatula, baking dish, mixer, sieve.
Quantity: 10-12 servings.
Cooking time: 95 minutes.

List of ingredients

For a biscuit cake:

2 eggs;
180 g sugar;
3 tbsp without a slide of cocoa powder;
2 tablespoons vegetable oil;
2 tbsp. flour;
300 ml of kefir;
1 tsp soda.

For the cream:

180 g sugar;
400 g sour cream;
1-2 tsp lemon juice;
.200 g butter.

We need:

a glass of nuts.

We bake a biscuit cake

Break the eggs into a bowl and beat only them first. To speed up whipping, add a pinch of salt.
Without turning off the mixer, add sugar.
Beat until the sugar crystals dissolve and until thick foam. This can take 8-10 minutes.
Pour in butter and kefir. Beat a little again.
We mix cocoa, soda and flour. Introduce the dry mixture in parts into the egg-kefir mass.
Beat until smooth. It turns out a thick biscuit dough.
Preheat the oven to 200 °.
Cover the form with parchment paper.

Biscuits with sour cream creams are distinguished by their juiciness and moisture. They are perfectly impregnated, they do not need to be kept and insisted for a long time. An insanely delicious biscuit cake with sour cream is not difficult to prepare, you just need to follow the recommendations so that homemade baking is a success.

A biscuit is always based on three ingredients.: flour, eggs, sugar. So it can be cooked by different recipes and add vanilla, cocoa, butter, sour cream and other products. The main rule is to beat the egg mass well, otherwise the cake will not turn out porous. As a safety net, you can always add baking powder to the dough. But using slaked soda for a biscuit is a bad option.

Before being added to the dough, flour and other bulk ingredients are mixed together so that they are evenly distributed over the mass. Sour cream is prepared with sugar, condensed milk or various syrups. Thickeners are sometimes added to it to make a more jelly mass. Already cooled cakes are smeared with cream so that it does not drip.

Biscuits are usually baked in a split form, on the bottom of which a piece of parchment is placed. The paper is coated with oil, and the sides are not treated with it.

Can be baked in silicone mold, but in them, when cooling, the cake can become damp, but if you get it right away, then there is a risk that tender dough will fall off.

The baking time directly depends on the thickness of the crust. For thin biscuits, which are then used to make rolls, they bake no more than seven minutes, and large and lush ones can be cooked for up to an hour. The readiness is checked with a wooden stick - they pierce the center of the baking with it, if it remains dry, then you can turn off the oven. The recommended baking temperature is 170-200 degrees on average.

Variety of recipes: from classic to exotic

Every housewife should know how to make a sponge cake with sour cream. By playing with flavors, decorations and fragrances, you can create a variety of everyday and holiday desserts.

This recipe is considered a classic... The oven is preheated to 180 degrees. And the following are prepared from the products:

200 g of sugar, flour;
six eggs;
a bag of vanilla;
a pinch of salt.

For the cream:

800 g sour cream;
200 g of powder;
vanilla to taste.

Separate the yolks and whites according to separate containers... Sugar is also divided into two parts, one part is poured to the yolks and beat with a mixer for about a minute. All grains should dissolve completely. First, beat the whites for two minutes with a pinch of salt until dense peaks are formed, then add sugar and continue to beat. At the end, put vanillin. Both masses are gently mixed and flour is added. The dough is kneaded by hand so that the beaten eggs do not fall off. Movements are smooth, from bottom to top.

The resulting dough is poured into a prepared mold, put in the oven to bake for half an hour. When the biscuit is ready, they take it out and cool it. At this time, you can start preparing the cream. For this, sour cream is mixed with vanilla and powder. The cake is cut into several pieces and the cake is assembled. All layers of dough are coated with cream and placed on top of each other. The sides and top are also coated. After that such homemade pie it is better to let it brew.

The main feature of this recipe is adding boiling water to the dough... Due to this, the cakes are airy, fluffy, and their structure is homogeneous. The range of products will differ slightly from classic version cake:

four eggs;
a glass of flour and sugar;
three tablespoons of vegetable oil, boiling water;
baking powder spoon;
vanilla.

For the cream:

Sugar is poured into the eggs and beat well, the mass should increase, become more stable and thicker. Sift the flour together with the baking powder, add it to the dough, stir with a spoon. If you wish, you can do without the baking mixture, but with it the dough always turns out better. Add oil and boiling water, mix, put in the dough and put in a preheated oven. The cake is cooled and cut into two parts. Perfectly ready-made baked goods leave to cool overnight.

Gelatin is soaked in milk and melted in a water bath. Sour cream is mixed with sugar, gelatin is added and mixed vigorously. The cakes are soaked in tea, and then coated with cream, let it brew for two to three hours. After that, the resulting biscuit cake with sour cream jelly can be served at the table.

With added chocolate

In this case, both the biscuit and the cream will be chocolate.... The only difference is that cocoa powder is added to the dough, and a chocolate bar is added to the sour cream. This cake does not have to be impregnated, because there are no thickeners in the cream, and it perfectly penetrates the biscuit. But if you plan to prepare a wet version, then you can use tea or any sweet syrup for impregnation. Prepared with the following ingredients:

¾ glasses of flour and sugar;
¼ glasses of cocoa powder;
four eggs;
baking powder.

For the cream:

400 g sour cream;
100 g of chocolate.

Sugar is introduced into the eggs and beat until the mass increases. Pour flour mixed with a ripper and cocoa. If there is no doubt about the stability of the mass, then you can do without baking powder. The dough is laid out in a mold and baked, then cooled, cut into two equal parts.

The chocolate is melted and whipped with sour cream and, if desired, with sugar. It remains to collect the cake and put it in the cold.

This dessert goes well with nuts and strawberries, which can be used for decoration. Coconut flakes are also fine.

Make this homemade dessert very simple... It will taste like crème brulee. Sour cream is not very thick and sour, and condensed milk is boiled. The biscuit is prepared buttery. Ingredients Required:

four eggs;
250 g sugar;
200 g of butter, flour;
a teaspoon instant coffee and ripper.

For the cream:

450 g sour cream;
250 g of condensed milk.

Beat eggs with sugar until fluffy, add coffee. You can do without it, but light coffee notes perfectly complement these pastries. Butter beat separately and add to the egg mixture. Pour flour with a ripper, bake a biscuit and divide into three cakes.

Preparing the cream will not cause any difficulties for anyone: whip sour cream with condensed milk. But it is worth considering that it is sour cream that is introduced in portions to condensed milk, and not vice versa. Then it remains to collect the delicacy.

One more interesting option cream with condensed milk cannot be ignored. This time they use ordinary condensed milk. The cake is juicy and tender. The cakes are prepared in any convenient way. But for the cream, sour cream is mixed with condensed milk, vanilla is added and removed to cool in the refrigerator for an hour. This dessert turns out to be tastier if you try to make more than three layers.

Requires peanuts to cook, but you can replace it with walnuts. The biscuit can be baked according to any recipe, even the chocolate version is suitable. But the cream will require ingredients:

450 g sour cream;
250 g of peanuts;
200 g sugar;
40 g shortbread cookies;
120 ml of water and 70 g of impregnating sugar.

First, the impregnation is boiled from water with sugar. You can add a little lemon juice for the scent. Peanuts are fried in a dry skillet and all husks are removed. The nuts are divided into two equal parts: one is crushed to the state of flour, the second is rolled with a rolling pin to make a sprinkling. Crushed cookies are added to the second part.

Beat the sour cream with sugar, add chopped nuts, which will make the mass thicker. The biscuit can be divided into any quantity, each cake is soaked in sugar syrup and coated with cream. Sprinkle the top and sides with nut crumbs. It is enough to let it brew for two hours.

With added fruit

When preparing a biscuit with sour cream and fruit, there are two main rules: the fruits must be selected strong and not prepare a dessert a few days before the holiday, as the fruit will deteriorate quickly. Cookies are baked according to any recipe. The cream requires:

a glass of sugar;
four bananas;
Orange;
two kiwis;
jelly bag;
a pound of sour cream;
a spoonful of water and gelatin.

First, a gelatin cream is prepared. The powder is diluted with water and dissolved in a water bath. Mix sugar with sour cream and add a gelatinous mass. Fruit is peeled, bananas are cut into slices, oranges and kiwi are cut into quarters. Biscuit cakes can be cooked the day before.

One cake is coated with cream and a layer of oranges is laid out, bananas go to the second layer, and kiwi is the third. But they are put inside in small quantities, since they will let in a lot of juice. But most of the fruit is spread on the top of the cake. A bag of jelly is diluted according to the instructions and the top is covered on top, the entire structure is removed in the refrigerator for several hours.

Along the edges, you can make bumpers, pour jelly and form a fruit layer, which is often the case with purchased products. It will turn out for real birthday cake biscuit with fruit and sour cream.

They will help housewives to facilitate the process of making homemade cakes. It is enough to remember some of the nuances:

It is easier for someone to buy a ready-made biscuit cake with sour cream for tea drinking, but with a fragrant homemade cakes it does not compare!

In fact, there is nothing difficult to prepare. confectionery, you just have to try and follow the instructions clearly. The result will undoubtedly please - such a tea party will be remembered for a long time. Then you will definitely want to cook the biscuit and cream again.

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