Sour cream in a slow cooker: the best recipes for everyday life and holidays

The multicooker has now become the main assistant of modern housewives. Ladies who have used it at least once know the main advantages over a regular oven and frying pan. It is thanks to the closed lid during production that the baked goods come out indescribably tender, fragrant and savory.

To create a dessert like sour cream in a slow cooker, you should use the following tips:

a few hours before the start of production, take the eggs out of the refrigerator, because they should be at room temperature, so they beat much better;
Beat eggs only in dry containers;
It is recommended to sift the flour in advance using a small sieve, which will make the dough more tender and airy;
You should not stir the dough with a mixer, because the longer you beat it, the denser the mixture will be, and the cake will become less fluffy.

Traditional recipe for sour cream cooked in a slow cooker

How to cook sour cream in a slow cooker so that the dessert comes out tender and very tasty? It is necessary to strictly adhere to the following scheme of actions.

So, it will be useful to take the following products:

sour cream 15-20% - 1 tbsp.;
raw eggs – 2 pcs.;
snow white sugar – 1 tbsp;
butter – 90-100 g;
soda - about 7 g;
wheat flour – 160-170 g;
butter (for cream) – 90 g;
condensed milk – 170 g.

Manufacturing method:

To successfully make sour cream in a Redmond multicooker, you must first melt the butter. For this purpose, it is first taken out of the refrigerator, after which it is placed in the microwave for some time.
In a deep container, mix sugar with sour cream (to make the dish sweet, you can increase the amount of sugar).
Eggs (2 pieces) are driven in and oil is added.
The mass is painstakingly whipped with a blender.
Use fresh lemon juice to extinguish the baking soda (1 tsp), which is added to the dough, then the composition is mixed.
Flour is added in parts, and the mixture is stirred often so that lumps do not form.
The finished dough should resemble rich village sour cream in its mixture.
The multicooker bowl is greased with oil and the dough is poured out, the top layer is leveled, and then the lid is locked.
The “Baking” mode is set, the timer is set for 65 minutes.
After the designated time, the most delicious sour cream cake in the slow cooker is ready.
If the baked goods are very light, you can keep them in the multicooker for another 5 minutes with the lid closed, setting the heating mode.
The shortbread must be taken out very carefully so as not to break it.
The cooled shortbread is cut into two halves and spread with cream.
To make the cream, you need to beat condensed milk and butter.
The layers are coated with cream and left to soak thoroughly.
The top layer is also smeared with cream and sprinkled with chocolate chips.

Two-color sour cream recipe

The tender sour cream cake and cocoa just mix perfectly. Such a dessert will not only be an addition to tea, but also a beautiful decoration for a festive table. To make this sweet, the most common products are used, which are found in virtually any refrigerator.

1st shortbread:

salt - a pinch;
eggs – 2 pcs.;
raisins - to taste (not an essential component);
sour cream - 1 tbsp.;
flour – 1 tbsp.;
refined oil – 2 tbsp. l.;
baking powder – 10 g (1.5 tsp);
cocoa powder – 1 tbsp. l.

2nd shortbread:

salt - a pinch;
eggs – 2 pcs.;
vegetable oil – 3 tbsp. l.;
sour cream - 1 tbsp.;
baking powder – 10 g or 1.5 tsp;
sugar – 0.5 tbsp;
flour – 1 tbsp.

walnuts or grated chocolate - to taste;
vanilla sugar – 10 g;
sweet powder – 2 tbsp. l.;
fat sour cream 20-30% - 500 g.

The process of making dessert is carried out according to the following scheme:

Despite the fact that the recipe contains two different shortcakes, they have similar manufacturing technology.
First, the eggs are beaten until a strong foam appears and sugar is added in small portions.
Cocoa powder is added to the egg mass - all ingredients are carefully mixed.
Sour cream is added, as well as soda, previously extinguished with a small amount of lemon juice. Instead of soda, you can use baking powder.
The sifted flour is poured evenly into the dough, which must be constantly stirred so that lumps do not form.
The multicooker bowl is greased with butter and sprinkled with a small amount of flour.
Carefully pour out the dough, level it out and close the lid.
The “Baking” mode is turned on, the timer is set for 75-80 minutes.
Approximately 5 minutes before the end of baking the shortbread, you can start kneading new dough in the same way as for the first shortbread. The second cake is also baked for about 1.5 hours.
At this time, you need to prepare a gentle cream.
Mix sour cream (you can use a product with 15% or 20% fat content) with vanilla sugar and sweet powder - beat the cream with a blender until a homogeneous thick and fluffy mass is obtained.
After the cakes have cooled and the cream is ready, you can start assembling the pie.
Any shortbread is cut into two halves lengthwise - the larger shortbread is placed cut side up, generously smeared with cream, then the next shortbread (of a different color) is laid out, smeared with cream, and so on until the end.
Sour cream is coated with cream not only on top, but also along the edges. It is important that the spaces between the shortcakes be generously filled with cream.
The chocolate is crushed on a small grater; you can also freeze it and remove the chips with a sharp knife.
Walnuts are crushed until they become crumbs.
The top and edges of the cake are sprinkled with chocolate and nuts.

Sour cream in a slow cooker

An easy and simple homemade cake made from affordable products! Is sour cream a cake or a pie? Some say sour cream is a cake, and others say sour cream is a pie. Let everyone think on their own. The main thing is that it is very tasty - with or without cream. Try it and decide for yourself!

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Sour cream in a slow cooker

Ingredients and how to cook

ingredients for 12 servings or - the number of products for servings suitable for you will be calculated automatically!'>

tea spoon	5 ml
dessert spoon	10 ml
tablespoon	20 ml
cup	200 ml

Total:

Composition weight:	100 gr
Calorie composition:	292 kcal
Belkov:	5 g
Zhirov:	15 g
Carbohydrates:	34 g
Used:	9 / 28 / 63
H 3 / C 0 / B 97

Production time: 3 hours

Step-by-step production

Step 1:

Prepare ingredients for making cakes. Instead of soda, you can take a tablespoon of baking powder. There is no need to extinguish the soda, because the dough contains sour cream - its acid will extinguish the alkali. Why is this necessary? When an acid and alkali react, carbon dioxide is released, which is what causes the biscuit dough to rise during baking.

Step 2:

Place the butter in a saucepan with a thick bottom. Melt it over low heat. cool until warm. It's enough to create this as the first step. While the eggs are being beaten, the oil will cool to a suitable temperature.

Step 3:

Break the eggs into a bowl. Add sugar. Beat the eggs and sugar with a mixer until light and fluffy.

Step 4:

Add sour cream and pour in warm melted butter. stir with a mixer.

Step 5:

Add soda and vanillin to flour. Sift the flour into the egg mixture. Sifting saturates the flour with air, which will make the sponge cake more fluffy.

Step 6:

Stir the dough with a mixer until completely homogeneous.

Step 7:

Place a parchment circle at the bottom of the multicooker bowl. Grease the walls with melted butter; to do this, it is convenient to take the remaining butter that went into the dough. Pour the dough into the bowl.

Step 8:

Bake the crust on a suitable setting for 65 minutes. For me this is “baking”. Then open the slow cooker and remove the crust using the steamer container. Return the crust to the bowl, turning it upside down. Bake for 15 minutes.

Step 9:

Remove the finished cake from the multicooker and cool.

Step 10:

Using dental floss, cut the shortbread into two or three shortbreads. I got a fairly tall shortbread, so I cut it into three shortbreads.

Step 11:

While the cake is cooling, prepare the cream. It is better to take chilled sour cream, it is thicker and the cream from it will hold its shape better. It’s better not to use sugar for the cream; it will take a long time to dissolve in cool sour cream.

Step 12:

Pour sweet powder and vanillin into sour cream.

Step 13:

Using a spatula, stir the cream until smooth. Why didn't we take a mixer? So that the sour cream does not heat up. The heat will make it the most watery and will flow from the cake.

Step 14:

Grease the cake layers with sour cream.

Step 15:

Grease the top crust with cream and decorate with a mesh of melted chocolate.

Step 16:

Also decorate the sides of the cake with cream. Place the cake in the refrigerator for 2 hours to soak.

This was my first time baking sour cream, although I had heard about this cake since I was a teenager. Or a pie. The fact is that you can eat it without cream. The sponge cake comes out very moist, soft and juicy. Soaked in cream, it becomes a complete cake.

I think that you can add pieces of kiwi or orange between the shortcakes - this will enrich the taste of sour cream.

Sour cream in a slow cooker - 7 common recipes for making it

Sour cream in a slow cooker is a quick recipe for savory baked goods that does not require any special culinary knowledge. This dessert can be prepared with sour cream, with the addition of berries, fruits and other ingredients. If you use your imagination and decorate the baked goods perfectly, you will get a real cake.

Traditional sour cream in a slow cooker

It’s not hard to guess that sour cream is baked using sour cream. This product can be used for both dough and cream.

You can even put acidified fermented milk product into the dough, but for the cream you will need a thick and fresh product.

Ingredients for the dough:

1 tbsp. sour cream;
two testicles;
1 tbsp. sweet sand;
two teaspoons of ripper;
1 tbsp. premium flour.

For cream:

1 tbsp. sweet powder;
one and a half glasses of sour cream (fat).

Manufacturing method:

Pour the sweetener into the blender bowl, beat in the eggs and add sour cream. Beat until smooth.
Then add the flour and baking powder and beat for a few more minutes.
Pour the base into an oiled bowl and cook in the “Baking” mode for 50 minutes.
After the signal, turn the baked goods over and bake in the same mode for another 10 minutes (no more).
For the cream, simply mix the fermented milk product with powder. You can add vanilla for scent.
Cut the cooled shortcake in half. We coat one half with cream, put the second, and also apply the cream mixture on top and along the edges. The finished dessert can be decorated with berries or chocolate chips.

Cooking with condensed milk

Now there are various options for making sour cream, including those based on condensed milk.

For the recipe, we take ordinary snow-white condensed milk without any additives.

Ingredients for the dough:

1 tbsp. sour cream;
half a glass of condensed milk;
two testicles;
teaspoon of soda;
2 tbsp. flour;
1 tbsp. sweet sand.

For cream:

a can of ordinary condensed milk;
a spoonful of butter;
teaspoon of coffee.

Manufacturing method:

Beat the eggs with the sweetener until the sweet particles are completely dissolved. Then add condensed milk and sour cream and mix.
Add flour, add slaked soda, knead the dough and bake the base in a multicooker, setting the “Baking” mode for an hour.
For the cream, take a teaspoon of instant coffee and dilute it with a spoon of water. Afterwards, combine with soft butter and condensed milk.
Cut the finished cooled sour cream into two shortcakes, coat with cream and give time to soak.

Recipe with chocolate

If you prefer chocolate baked goods, you can bake sour cream pie with cocoa or add a melted chocolate bar.

Ingredients:

2 tbsp. sour cream;
1.5 tbsp. sweet sand;
1 tbsp. with a heap of flour;
two spoons of cocoa;
three testicles;
teaspoon of soda.

Manufacturing method:

The multicooker bowl can be immediately coated with oil and installed in the device.
From the total amount of ingredients, measure half the sour cream and half the sweetener, combine, beat in the eggs and beat.
Afterwards, add flour, baking powder and cocoa, mix the chocolate dough.
Pour it into a bowl and bake the base for an hour (“Baking” mode).
Mix the remaining fermented milk product and sweet sand; you can add vanillin for flavor.
Grease the finished shortcake with cream and cool before serving.

Poppy sour cream in a slow cooker

Poppy sour cream can be baked not only with poppy seeds, but also by adding a few nuts to the composition.

For greater smell and taste, we recommend crushing them and lightly drying them in a frying pan.

Ingredients for the dough:

an incomplete glass of sour cream;
0.5 teaspoon of ripper;
half a glass of sweet sand;
half a glass of poppy seeds;
an incomplete glass of flour;
two testicles.

For cream:

110 g nuts;
90 ml sour cream;
sweet sand to taste.

Manufacturing method:

Break the eggs into a bowl, add the sweetener and pour in the fermented milk product. Immerse the mixer beaters and beat the mixture until smooth.
Later, add flour, poppy seeds and baking powder, mix and bake the poppy seed cake in a multicooker for 50 minutes in the “Baking” program. After the signal, turn the cake over and cook for another 15 minutes.
For the cream, add a sweetener to taste in the sour cream and add chopped nuts.
Lubricate the cakes with the purchased mixture and sprinkle the dessert with poppy seeds or nuts.

With apples, berries and nuts

If you get your hands on such a wonderful technique, then try baking sour cream in it. The recipe is simple, the ingredients are affordable, and the dessert itself is very tasty. Especially if you prepare sour cream with fruits, berries and nuts.

Ingredients:

a glass of flour and sour cream;
a glass of sweetener;
125 g margarine;
a third of a kilo of sweet apples;
any berries (can be frozen);
crushing walnuts;
two testicles;
teaspoon of ripper;
cinnamon, vanilla, salt.

Manufacturing method:

Grind softened margarine (butter) with sweetener, add vanilla and eggs, beat.
Afterwards, add flour, salt and baking powder, mix.
Peel the apples, chop them finely and sprinkle with lemon juice to prevent them from darkening.
We chop some of the nuts, leaving others for sprinkling.
Mix apples with nuts, cinnamon and 2 tablespoons of sweetener. Pour the nut-fruit mixture into the dough and mix.
Pour part of the dough into the oiled bowl of the device, lay out the berries and cover them with the remaining base. Turn on the “Baking” mode and cook for up to one and a half hours.

Cake with curd cream

Delicious sour cream can be prepared with any cream. If you love cottage cheese, then you can create an impregnation from it. For perfect presentation, decorate the finished dessert with icing, and then you will get a real sour cream cake.

Ingredients for the dough:

1 tbsp. thick sour cream;
2 tbsp. flour;
125 g margarine;
a teaspoon each of ripper and vanilla.

For cream:

one and a half packs of cottage cheese;
one and a half glasses of sour cream;
up to 100 g of sweet sand;
teaspoon vanilla.

For the glaze:

55 g butter;
65 ml milk;
two spoons of sweet sand;
two spoons of cocoa;
¼ can of condensed milk.

Manufacturing method:

First, rub the sweetener with the eggs, pour in the melted butter, add sour cream and add all the dry ingredients for the dough. Mix everything thoroughly.
In the “Baking” mode, bake the sour cream for 65 minutes.
At this time we will create the cream. Everything is simple here: grind the sweet sand with sour cream, curd product and vanilla until smooth.
Cut the finished shortcake into two or three parts and coat it well with cream.
All that remains is to pour the glaze over the dessert. To do this, melt the butter over low heat, pour in the milk, add sugar and cocoa. Cook for three minutes, then remove from the stove and mix the mixture with condensed milk.
You can simply pour the sour cream with glaze or decorate it using a pastry bag.

Sour cream for losing weight in a slow cooker

It’s always hard to give up delicious baked goods, but what can you create if you want to maintain your figure? There is a way out of this situation - use our sour cream recipe for women losing weight.

We will prepare the dough using low-fat cottage cheese, and add sour cream to the cream.

Ingredients:

half a pack of cottage cheese;
two spoons of sweet sand;
5 spoons of milk;
5 tablespoons of vegetable oil;
1 tbsp. flour;
two teaspoons of ripper.

For cream:

1 tbsp. low-fat sour cream;
a third of a kilo of all berries;
two spoons of sweet sand.

Manufacturing method:

Beat the curd product with sweet sand, pour in butter, milk, add flour and baking powder. It is permissible to replace the flour with oatmeal, which should previously be ground in a coffee grinder.
Place the resulting mass into the multicooker bowl and bake in the “Baking” mode for an hour.
Mix sour cream with any berries and sweetener.
Soak the finished shortcake in berry cream and decorate it as you wish.

We hope that our recipes are to your liking, and some of them will certainly end up in your cookbook.

“Sour cream” in a slow cooker

Ingredients

Sour cream (15%) – 200 g

Butter – 100 g

Vanillin - to taste

Baking powder – 1 tbsp. (or soda 1 tsp)

Cream:

Sour cream (20%) – 450 g

Sweet powder – 130 g

Vanillin - to taste

317 kcal
1 hour 30 minutes
1 hour 30 minutes

Photo of the finished dish

Step-by-step recipe with photos

“Smetannik” is a savory pie, easy to make. Probably every housewife has her own recipe for making “Smetannik”.

I would like to share with you a recipe for making “Smetannik” in a slow cooker. It turns out tender, and if you cut the cake and layer it with sour cream, you will get an excellent homemade cake for evening tea with your family.

Let's prepare the products for making “Smetannik” in a slow cooker.

Combine the eggs with sugar and beat until the sugar is completely dissolved.

Add warm melted butter and sour cream and mix.

Then evenly pour in the sifted flour mixed with baking powder and vanilla and mix.

Grease the multicooker bowl with a small amount of butter, place a circle cut out of parchment on the bottom and pour in the dough.

I baked “Smetannik” in a Redmont-250 multicooker (4 l, power – 860 W) on the “baking” program for 1 hour (check readiness with a skewer), then took it out using a steamer container, turned the cake over, put it back in the multicooker and baked for another 15 minutes. Take out the finished pie and cool.

While the sour cream pie is cooling, prepare the sour cream. Add sweet powder and vanillin to the sour cream and mix.

Cut the cooled pie into 2 or 3 cakes.

Layer with sour cream. I decorated the pie with the remaining cream. We put the finished “Smetannik” in the refrigerator for soaking.