Sour cream cake

Sour cream cake

Sour cream for cake

Quite often in comments on cakes I see reviews that the sour cream does not come out, or that it comes out watery. I decided to post a recipe for the right sour cream.

Honey cake with sour cream

This is perhaps my family's favorite cake. It’s quite simple to prepare and even a novice housewife can handle it. Come in and help yourself)

Cake “Smetannik”

I understand, you will say - there are already so many recipes for “Smetannik”. Yes, I agree with you. But my recipe is completely different. The cake literally melts in your mouth. Very affectionate, not cloying.

Cake “Sour cream” with strawberries without baking

The cake is ready in almost 5 minutes! – a good option when unexpected guests are on the doorstep. So..

Cake “Smetannik” in a frying pan

I would like to share another pan cake recipe! The recipe is fascinating because it is done simply and quickly, without looking at the fact that you need to roll out the shortcakes; the fact that the dough requires a minimum of ingredients, no eggs or butter; because the result is always tasty and different with different creams. This is the anti-crisis recipe for a frisky cake. It was called this because the dough is based on sour cream, and the shortcakes are baked in a frying pan. In general, a minimum of goods, simple, fast and tasty! Everything I like.

Birthday cake “Smetannik”

Delicate, delicious cake. I prepared for my wife for a birthday party - that says it all

Cake “Tender sour cream”

I offer you a recipe for a very tasty and tender cake “Smetannik”

Cake with sour cream custard

An ordinary and simple homemade sponge cake with sour cream custard. Light, airy, tender, moderately sweet. Totally easy! It is very convenient because both the sponge cake and the cream can be prepared in advance. Come in and help yourself. It's delicious!

Pie with raspberries and sour cream

I had to make this summer pie for an encore three times. I recommend it to you with all my heart, you won’t regret it. I would like to thank Elena Obukhova for the recipe!

Cake “Truffle sour cream”

A chocolate cake perfect for chocolate lovers. Making a cake is quite simple and requires a minimum of complicated work, and in the end we get a tender and delicious dessert.

Sour cream cake . Sour cream cake, or the well-known sour cream cake, is one of the most beloved delicacies among both children and adults. It is very simple to make, does not require intricate products, has a breathtakingly tender and light texture and can be prepared for both warm family tea parties and joyful festive feasts. The juicy and tender crumb of such cakes will not leave anyone indifferent!

The recipe for a traditional sour cream contains only flour, sour cream, sugar and eggs, but the matter is not limited to traditional sour cream alone, because a sour cream cake can also be prepared using other ingredients. Condensed milk will definitely give such a cake the richest taste; in addition, you can safely add honey, vanilla or nuts, as well as cocoa or chocolate to sour cream.

Such famous cakes as “Napoleon” or “Medovik” are also prepared with sour cream. Adding sour cream gives them a more delicate taste and a slightly loose texture. And the dough for these cakes is usually rolled into flat cakes.

It is not always necessary to bake a sour cream cake - there are also recipes for sour cream cakes without baking. You can, for example, make a wonderful jelly cake with sour cream or an even more exciting version of a jelly cake with sour cream and cottage cheese. Well, the popular “Broken Glass” cake is also made with sour cream! No less delicious will be a no-bake cake made with gingerbread or cookies and sour cream - even children can handle making these culinary masterpieces!

From time to time, sour cream cake is called so because sour cream was used in its production - such cream will unsurpassably emphasize the taste of even the most unique cake. And, nevertheless, a real sour cream cake contains sour cream not only in a delicious cream, but also in an equally delicious dough.

To make the sour cream cake especially tasty, it is best to use sour cream with a fairly high percentage of fat content. First, beat the eggs with sugar, and only later add sour cream to them, and this should be done very carefully so as not to accidentally precipitate the foam. If the sour cream has a very heterogeneous mixture or a very thick product is found, then it must be carefully mixed in a separate bowl beforehand.

Shortbreads for sour cream cake can be baked both in the oven and in a slow cooker. If they turn out to be very tall, then it is completely acceptable to cut them. And only later are all the shortcakes coated with cream - either sour cream, butter or custard, cream with condensed milk or even chocolate paste are suitable for these purposes. Then the cakes are allowed to soak for several hours, and you can start enjoying your favorite cake!

Homemade cake “Smetannik” – traditional recipe

Homemade cake “Smetannik” according to a traditional recipe – a cake from my youth. Quite economical, quick to prepare, and liked by virtually everyone who loves sour cream cream. But the dough for sour cream often fails, so almost everyone avoids this cake, but the secret is simple: excellent, high-quality sour cream is the key to success. Try to make this delicious and simple cake, it will certainly amuse you.

• Total cooking time – 5 hours 0 minutes
• Active cooking time – 0 hours 40 minutes
• Cost – average cost
• Calorie content per 100 g – 287 kcal
• Number of servings – 8 servings

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How to make homemade “Smetannik” cake – a traditional recipe

Ingredients:

• Butter – 100 g
• Flour – 2.5 tbsp. (200 ml)
• Chicken egg – 2 pcs.
• Sugar – 2 tbsp. (200 ml)
• Vanilla sugar – 2 packs
• Sour cream – 800 ml of their 600 ml thick 30% sour cream
• Cocoa powder – 2.5 tbsp.
• Baking powder – 3 tsp.
• Cream thickener – 1 pack

Manufacturing:

Melt the butter in the microwave or on the stove and let it cool to room temperature. You can also take out the butter in advance and let it soften at room temperature. You can do this and that with the oil.

Beat the eggs with a glass of sugar and a packet of vanilla sugar into a fluffy mass so that the sugar is one hundred percent dissolved. Add butter and stir.

Pour in a glass of sour cream (200 ml) and mix the dough again. You can use sour cream for the dough at any fat content.

Sift the flour with baking powder and add evenly to the dough. Baking powder can be replaced with 1 teaspoon of baking soda, quenched with vinegar. Sour cream dough is quite heavy and often does not rise well, so baking powder or soda is absolutely necessary.

The dough must be mixed well so that there are no lumps, and there is no need to be too zealous, otherwise the dough will turn out limp and languid.

It is also worth considering that the thickness of the dough itself will depend on the thickness of the sour cream and the size of the eggs. Therefore, depending on the intermediate result, you can add a spoonful of sour cream or a spoonful or two of flour. The dough should be slightly thicker and denser than thick sour cream.

Grease molds with a diameter of approximately 20 cm with butter and lightly sprinkle with breadcrumbs or semolina.

Divide the dough into two parts and add cocoa powder to one of them. In order not to dirty the extra container, you can immediately transfer half of the dough into the prepared form, and add cocoa to the remaining dough and mix well.

Pour the black batter into the second pan.

It’s okay if one of the molds is a little larger - the baked shortcakes can be trimmed, and the trimmings can be used to decorate the sides. But you should not take very small forms - the sour cream dough will not bake properly.

Bake the shortcakes at 180 degrees for approximately 30 minutes (depending on the characteristics of the oven). Check the readiness with a skewer - it should come out of the cake dry.

Allow the finished shortcakes to cool one hundred percent. Do not cut while warm!

Cut any cooled shortcakes into two parts.

Trim the shortcakes to similar sizes as needed. If both cakes have very sloping “caps”, then the “cap” of one of them needs to be cut off a little so that it is comfortable to lay the cakes on top of each other.

Beat 600 ml of thick sour cream of good quality with a glass of sugar, a packet of vanilla sugar and a packet of thickener for cream or sour cream. You should get a thick, shaggy cream.

Place one shortbread on a plate and spread generously with cream. Then the next one and lubricate it with cream again. So stack all the shortcakes on top of each other, alternating black and light. It’s great to coat all the shortcakes with cream.

Cover the top and sides of the cake with cream. Carefully clean the plate with a cardboard napkin, otherwise the homemade cake will look sloppy when serving.

Grind the cake scraps into crumbs. Sprinkle the resulting crumbs onto the sides of the cake. Clean the plate again with a napkin.

Instead of crumbs from the cakes, you can use coconut flakes or crushed nuts, as well as grated chocolate.

Decorate the top of the cake according to your own taste. Place the homemade “Smetannik” cake according to the traditional recipe in the refrigerator and let it soak for at least an hour.

Smetannik cake – 5 of the most common and delicious recipes with step-by-step photos

Smetannik is one of the favorite traditional cakes. It has been popular for decades and is in demand among almost everyone. Ordinary and affectionate - that’s how you can briefly describe him. You won’t have to find the ingredients for this cake in stores for a long time, and the manufacturing method will not take much time and effort. An ideal option for drinking tea at home with guests.

Traditional Smetannik cake

Cooking time – 5 hours.

Servings: 8 servings.

Try to make a cake from your youth. Your family will literally appreciate it. Take ingredients strictly according to the recipe.

Ingredients

Manufacturing process

Traditional Smetannik cake

If you don’t want or don’t like cocoa in baking, you can create a “light” version of the “Smetannik” cake. A little secret here will be the lemon zest. The recipe is simple and delicious.

Ingredients:

• Sugar – 0.75 cups.
• Sour cream – 1 glass.
• Salt – 0.25 tsp.
• Flour – 2 cups.

• Sugar – 0.5 cups.
• Full-fat sour cream – 1.5 cups.
• Lemon zest – 1 tsp.
• Vanilla sugar – 0.5 tsp.

Manufacturing process:

1. Sift the flour. Remove the zest from the lemon using a small grater.
2. In a bowl, mix sugar, sour cream and salt. Add flour there and knead the dough.
3. Divide the finished dough into 8 equal parts. Roll out each piece into a circle.
4. Grease a baking tray with vegetable oil. We lay out any cake to bake one by one and bake at 200 degrees for about 3-5 minutes.
5. We make even circles from the hot cakes. This can be created, for example, using a lid. We make crumbs from the scraps.
6. To prepare the cream, beat sour cream with vanilla sugar, lemon zest and sugar.
7. After the shortcakes have cooled, put them on a dish and coat them with cream. Sprinkle the top one with crumbs.
8. We decorate the cake at your discretion and desire. Place the cake in the refrigerator to soak for several hours.

Smetannik cake in a frying pan

Another option for making delicious baked goods for the whole family. All products are at hand. A good option without much effort and cost. Only if you want to cook it for a celebration, do it the night before so that it can stand overnight (that is, in the dark) .

Ingredients:

• Sour cream – 200 gr.
• Soda – 1 tsp.
• Sugar – 200 gr.
• Wheat flour - 3 cups.

• Sugar – 1 glass.
• Full-fat sour cream – 400 ml.
• Vanillin – 1 g.

Manufacturing process:

1. Let's make the dough. Mix sour cream, sugar and soda. It can be extinguished with vinegar if desired. Add flour and mix. Do not overdo it with flour; the dough should be elastic and soft.
2. Divide the dough into 8 balls. Roll out any ball into a circle across the diameter of your frying pan. You can level it using the lid.
3. We bake any shortbread in a heated frying pan. We do not add oil. Hold each side for approximately 2 minutes. And so on all the parts.
4. Now let's start making the cream for the cake. Beat the fat sour cream with sugar and add vanilla sugar.
5. Grease any shortbread with cream. Then we coat the top and sides well. If desired, sprinkle with cookie crumbs and decorate with nuts, dried fruits or fresh berries. Do not skimp on the cream so that the cake does not come out dry. Level the sides with a dough scraper or a regular spatula.
6. We put our Smetannik overnight (that is, in the dark) in the refrigerator so that it is thoroughly soaked.

And in the afternoon we serve it with tea! Enjoy your meal!

Cake Smetannik traditional frisky

In this recipe, you do not need to bake each cake separately - we will divide the ready-made layer into parts. This will significantly save your time and will not affect the taste of the sweetness in any way.

• Ingredients:
• Sugar – 2 cups.
• Sour cream – 600 gr.
• Chicken egg – 2 pcs.
• Wheat flour - 1.5 cups.
• Butter – 50 gr.
• Soda – ½ gr.
• Vanillin - on the tip of a knife.

Manufacturing process:

1. Beat chicken eggs with melted butter and a glass of sugar.
2. Add 200 grams of sour cream, flour, vanillin and slaked soda.
3. Knead the dough and pour into a mold that has been previously greased with oil. Place in an oven preheated to 160 degrees to bake for about half an hour.
4. To prepare the cream, beat sour cream (400 g) with 1 glass of sugar. The sugar should be one hundred percent dissolved.
5. When the shortbread is cooked, cut it into several even pieces. Coat each part generously with cream and form a cake. We also coat the top and edges of the cake with cream and decorate it to your taste. Place the cake in the refrigerator for several hours so that the cakes are thoroughly soaked.

If you wish, you can first divide the dough into two parts and add a couple of spoons of cocoa powder to one. Then you will get a white-brown option. Bon Appetit everyone!

Smetannik cake in a slow cooker

In appearance and taste, a sponge cake made from sour cream is more reminiscent of a pie, but if you cut it into shortcakes and generously soak it with tender cream, you will get an excellent cake. Let’s now create a traditional version of Smetannik in a slow cooker.

Ingredients:

• Sour cream – 200 gr.
• Baking powder for dough – 1 tbsp.
• Sugar – 1 glass.
• Wheat flour - 2 cups.
• Butter – 100 gr.
• Vanillin – 1 sachet.
• Chicken eggs – 4 pcs.

• Sugar – 1 glass.
• Sour cream – 400 gr.
• Vanillin – 1 g.
• Cottage cheese – 200 gr.

Manufacturing process:

1. Using a mixer, beat the chicken eggs with sugar until fluffy snow-white foam. Add sour cream and melted butter. Mix well. Add flour, vanillin and baking powder. Mix the dough.
2. Pour it into the multicooker bowl, greased with oil. Bake on the “Baking” mode for more than an hour.
3. After this, let the biscuit cool.
4. Using a huge knife, cut it into 4 similar shortcakes.
5. To make the cream, beat sour cream, sugar, cottage cheese and vanillin in one container. It should turn out thick and fluffy.
6. We coat any shortbread perfectly with cream. We decorate the top at your discretion.
7. We put Smetannik in the refrigerator for a couple of hours, or maybe overnight (that is, in the dark) .

Cake "Smetannik"

Delicate layer cake with sour cream. There are several versions of the “Smetannik” cake and it is difficult to specifically name its traditional recipe, so now I am offering this particular recipe. If you let the cake soak thoroughly, it will practically melt in your mouth. The cake dough is not complicated and bakes quite quickly. The most common ingredients for the cake are used; if desired, you can add bananas or nuts to the cake. The diameter of the cake is 23 centimeters.

How to make “Smetannik” cake

• In a bowl, mix sour cream, baking powder and eggs.
• Then add vegetable oil and melted butter. Mix well.
• Add sugar and add a packet of vanilla sugar if desired.
• Mix thoroughly with a whisk until smooth.
• Then add flour evenly and stir.

I got it like this

Thanks for the recipe. There was sour cream left and I didn’t know where to use it. I saw your recipe and now there is no sour cream left. The cake came out very airy.

I added cocoa to the dough and cream, and it turned out to be a luxurious chocolate cake!

What came out was a very tender, delicious cake.
We baked it together with my husband... we slightly modified the cream (more sour cream, less sugar) and soaked each shortbread with water and vanilla extract. Thank you very much for the recipe.

What came out was a very tender, delicious cake.
We baked it together with my husband... we slightly modified the cream (more sour cream, less sugar) and soaked each shortbread with water and vanilla extract. Thank you very much for the recipe.

Thanks for the retep

The recipe is excellent) I baked an excellent cake. Everything according to the recipe, the only thing is that I had self-raising flour and, accordingly, I did not add baking powder. The shortbreads came out airy and rose and were soaked wonderfully. And I have store-bought sour cream 25%))) I probably just prepared it in a good mood and that’s how it all turned out))))

Everything worked out, I just took pancake flour (there was no other kind), and changed the shape to a square, rolled it out in a baking tray, it came out to be 8 pieces, very fluffy, so I made two cakes, 4 layers each, and added caramel to the sour cream! delicious!

Good day! How did you make the caramel?

Take sour cream from the market - half for the dough and half for the cream. Then drain. No oil needed.

Everything worked out. Smetannik with decoration of peaches and desired sweets)

Hi all! The shortcakes came out great, but I struggled with the cream. It comes out watery and the cakes separate when assembled... How to avoid this? Sour cream 25%

There are special thickeners for sour cream, using them you get a completely thick cream.

I strain the sour cream through cheesecloth folded in several layers, and if you can use homemade sour cream in the cream, dilute it a little with the store

I constantly add melted butter to the cream, the cream thickens later

The sour cream should be thicker and beat it for 15 minutes

Add more baking powder and don’t knead too much, the cakes will rise. It turned out very tasty

It was nonsense, it just cost me time and food.

My shortcakes didn’t rise either, but I took 1000 ml of sour cream for the cream and coated it well. That's why it turned out VERY tasty

you prepared very well and you accept the student

No shit, it didn’t work out, didn’t get up, not one of them is missing something. That’s what comes out.

Yes it may be so

Nastya, well, your kitchen is grimy, maybe that’s why the baking was not a success...

And after all the efforts

Anna, what did you use to coat the cake with mastic?
As I understand it, there is no way to put sour cream under mastic :( Tell me, I would like to cook it now!