Classic Sour Cream Cake - a simple proven recipe 🍰

Kitchen appliances and utensils: baking dish with a diameter of 18 cm; kitchen scales and other measuring accessories, a fine sieve, a sharp long knife, cutting board, mixer, 2-3 deep bowls, a silicone spatula, baking paper for baking, an oven.

Ingredients

Step cooking

Knead the dough

1. Break one chicken egg at room temperature into the mixer bowl. Beat the egg with a mixer until a homogeneous, fluffy mixture is obtained.
   
2. Without turning off the device, gradually pour in the same 100 g of granulated sugar. Beat components for 3-4 minutes until a snow-white fluffy mass is obtained. There we drop 100 g of softened butter or margarine.
   
3. Then we send 125 g of sour cream and 5 g of baking soda, previously redeemed somewhere with 15 ml of freshly squeezed lemon juice. Beat all components with a mixer until a homogeneous liquid consistency is obtained. Separately, sift through a fine sieve 200 g of premium wheat flour. Pour the flour into the prepared mixture in small portions and this time stir the mass with a silicone spatula. At this point, if desired, vanillin or vanilla sugar can be added.
   
4. Knead a homogeneous dough, which in its consistency resembles a thick thick sour cream.
   

Bake cakes

1. We divide the prepared dough into two equal parts. Cover the bottom of the split baking dish with baking paper. Lubricate the sides of the mold with nothing. On top of the parchment we spread one of the half of the dough. Evenly distribute the dough throughout the mold using a silicone spatula dipped in cold water.
   
2. We bake the cake in the oven, preheated to a temperature of 190-200 ° C, for 20-25 minutes. Check the readiness of the cake with a wooden skewer or a toothpick.
   
3. In the second part of the test, sift through a fine sieve 20 g of cocoa.
   
4. Thoroughly mix the powder until the dough again acquires a uniform consistency. We bake chocolate cake in the same way as white.

   

5. Ready cakes are allowed to cool to room temperature.
   

Make cream

1. In a bowl for making cream, spread 350 g of cold sour cream, the fat content of which should not be less than 20%. There we add 10 g of vanilla sugar and 100 g of powdered sugar.
   
2. First, mix the components with a silicone spatula, and then beat the mass with a mixer for 1-2 minutes. If the cakes at this point have not cooled to room temperature, then remove the cream in the refrigerator, after covering it with cling film. If desired, finely chopped nuts can be added to the finished cream.
   

Making a cake

1. The top of the white biscuit is carefully cut with a sharp long knife. "Hat" will go to decorate the cake. Then we cut the workpiece into two identical thin cakes. Do the same with chocolate biscuit. As a result, we get four cakes.
   
2. We divide the prepared eye cream into 4 equal parts. Put brown cake on a large flat dish and grease it with cream. On top of the cream we put white cake and generously coat it with cream.
   
3. Dark again, and then a white biscuit.Each of them is generously greased with cream.
   
4. Manually cut the trimmed tops into crumbs, rubbing the biscuit in the palms.
   
5. Sprinkle one half of the cake with brown crumb, the second with white.
   
6. We decorate the formed product with chopped walnuts and put it in the refrigerator for 2-3 hours so that the cream is soaked in cream.
   

Video recipe

This video demonstrates the preparation of a sour cream from beginning to end according to the instructions described in the recipe above.