Sour cream is one of the lightest, most tender and airy homemade desserts. It seems that it requires a certain skill and skill, but it is not. To make it easier for you, we have collected 5 step-by-step recipes on how to make a classic Smetannik cake with a detailed description of each stage!
1. Fast and gentle sour cream
The cake according to this recipe turns out to be unrealistically soft!
You will need:
For the test: 3 eggs, a pinch of salt, 1 bag of vanilla sugar, 200 g sour cream, 0.5 tsp. soda, 100 g butter, 320 g flour, 1 tsp. baking powder.
For the cream: 500 g sour cream, 100 g sugar, 1 sachet of cream thickener.
Preparation:
1. Beat eggs with sugar and vanilla sugar for about 2-3 minutes. Add sour cream and melted butter, stir and add sifted flour with baking soda and baking powder.
2. Pour the dough into a mold and place it in the oven at 180 degrees for 35-40 minutes. When the cake has cooled, cut the sides and grind into crumbs, and cut the cake in half lengthwise.
3. Whip the sour cream with sugar for the cream, leave for 5-7 minutes and beat again. Spread the cream over the cakes, add a thickener to the remainder and beat again.
4. Put the cream in the refrigerator for 15 minutes, smear the cakes, fold the cake, brush it on all sides, sprinkle with crumbs and leave to soak for 2 hours.
2. Classic sour cream from childhood
That most beautiful two-tone cake, but now in the form of a whole cake!
You will need:
For the test: 4 eggs, 300 g sugar, 300 g sour cream, 200 g butter, 2 tsp. vanilla extract, 0.5 tsp. salt, 20 g baking powder, 380 g flour, 60 g cocoa.
For the cream: 550 g 25% sour cream, 125 g icing sugar, 1 tsp. vanilla extract.
Preparation:
1. Divide all dough ingredients in half, except flour and cocoa. In the light part, 220 g of flour will go, and in the dark part - all the cocoa and 160 g of flour.
2. Beat eggs, salt and sugar for a light dough until fluffy. Add vanilla, soft butter and stir again. Add sour cream, stir again, and add sifted flour and baking powder. Combine everything with a spatula and pour into a mold on parchment. Put in the oven for 20-25 minutes at 180 degrees.
3. Make a chocolate crust in the same way and bake it separately in the same way. Leave the cakes to cool, cut off the tops and edges, and chop the cuttings into crumbs.
4. Mix sour cream with vanilla and powdered sugar with a regular whisk for just a couple of minutes. Spread half of the cream over the cake, put the second cake and the rest of the cream. Trim, cover everything with crumbs and refrigerate for 5-6 hours.
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3. Sour cream with oatmeal
It will take only 10 minutes to prepare this cake, and another half hour to bake.
You will need:
For the test: 150 g flour, 100 g oatmeal, 70 g sugar, 1 tsp. baking powder, 130 g butter.
For the cream: 400 g sour cream, 2 eggs, 120 g sugar, 1 bag of vanilla sugar.
Preparation:
1. Combine flour, sugar, baking powder and oatmeal. Grate in them 100 g of butter on a grater and rub into crumbs with your hands.
2. Mix the ingredients for the cream thoroughly with a whisk until smooth.
3. Put in a mold a thin layer of dough, finely brimmed with sour cream, and continue to alternate layers until the end.
4. On the last layer of crumbs, rub the rest of the browning oil. Bake for 30-40 minutes at 180 degrees.
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4. Lush sour cream with alcohol
A drop of strong alcohol or alcohol makes the dough looser and more fluffy.
You will need:
For the test: 3 eggs, 200 g sugar, 320 g flour, 200 g sour cream, 1 tsp. soda, 2 tsp. vinegar, 2 tablespoons alcohol, 1 tbsp. cocoa.
For the cream: 500 g sour cream from 20%, 120 g sugar, walnuts.
Preparation:
1. Beat eggs on low speed for 2 minutes, add sugar and beat for another 3 minutes. Add sour cream at room temperature to the eggs and beat again.
2. Pour the sifted flour into the dough, make a hole in it, add soda, vinegar and alcohol.Knead the dough and divide it into 2 parts, and add the cocoa to the other half.
3. Bake the cakes separately for 30 minutes at 160 degrees. Cut the cooled cakes in half.
4. Mix sour cream with sugar with a mixer for 10 minutes. Fold the cake, alternating between the cakes and generously brushing them with cream. Spread with cream on all sides and garnish with chopped and toasted walnuts. Refrigerate for 12 hours.
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5. Sour cream without baking
If you don't have time to bake the cakes at all, take a regular cookie!
You will need: 1.2 kg of cookies (plain and chocolate), 1 liter of sour cream from 20%, 2 tbsp. condensed milk, 200 g of icing sugar, 3 sachets of thickener for sour cream.
Preparation:
1. Beat the sour cream on medium speed for a minute, add the powdered sugar and turn on the mixer again. Add thickener and beat.
2. Grease the dish with cream and lay the first layer of cookies in two rows. Glue the rows together with condensed milk. Spread out the cream again in a layer of about 1-1.5 cm, and lay out the next layer of cookies. Continue to the end.
3. Spread the cream on all sides of the cake, smooth and wipe the edges. Garnish the sour cream on the top and sides with crumbs from the same cookie. Put it in the refrigerator for soaking overnight - and in the context, no one will even understand that this is a ready-made cookie, and not a cake.
