Wonderful sour cream cake - recipe with photo step by step

Kitchen appliances and utensils: a set of bowls of different depths, a baking sheet, a tablespoon, a teaspoon, a mixer, an oven, a sieve for sifting a bitch, a cutting board, baking paper, a serving form, food foil.

Ingredients

Cooking steps

Make the dough

1. Take 160 g of flour and add 1 tsp. baking powder and a pinch of salt, stir to disperse the ingredients evenly, and sift through a sieve. Separately, you can sift another half a glass (80 g) of flour if the dough turns out to be too liquid.
   
2. Break 2 medium chicken eggs into a bowl, pour a bag of vanilla sugar in the same place and start whipping with a mixer. At this time, we gradually introduce 200 g of sugar into the mass.
   
3. After this, we add in turn half a can of condensed milk and 250 g of nonfat sour cream, after each ingredient we mix the mixture until a homogeneous consistency.
   
4. Enter the flour with baking powder and knead the dough. We do this with a mixer - quickly and shortly, so that the dough is evenly mixed and does not whip. The output should be a slightly thick dough, like a pancake.
   

Bake the base

1. Divide the dough into 2 equal portions; pour 1 tbsp into one l flour, and in another - 1 tbsp. l cocoa powder. Stir until smooth.
   
2. We spread the dough on a baking sheet covered with baking paper. For such a volume, a size of 30x40 cm is ideal. On one side there will be white dough, and on the other dark. We level and adjust to the size of the baking sheet.
   
3. We bake the future biscuit in the oven, preheated to 180 ° C for 25-30 minutes. (depends on your oven). It is best to check the readiness with a wooden skewer - it should come out of the biscuit clean, without traces of dough.
   
4. Immediately grease the biscuit with greasy sour cream (2-3 tbsp. L.) And leave it to cool completely.
   

Cooking cream

1. Pre-cool fat sour cream or cream, pour 500-700 ml into a bowl and beat with a mixer until stable, but at the same time they should remain soft.
   
2. We introduce half a can of condensed milk or 150-200 g of powdered sugar into them (as an option, you can experiment with the proportions of one and the other ingredient) and stir until smooth. Set aside a few tablespoons to decorate the cake.
   

We collect and serve the cake

1. Cut and put part of the cake to the size of the serving form. The remaining biscuit is cut into small cubes with a side of 1 cm.
   
2. Immerse the cubes in the cream prepared in advance and let it soak. We spread the cream with the biscuit cubes into the mold and evenly distribute it inside it.
   
3. Add deferred cream and cover the cake evenly with them.
   
4. We decorate the product with 50 g of walnuts and leave the cake for 2-3 hours on the table so that it is soaked, then for 1-2 hours in the refrigerator to cool it. The cake is ready, cut into portioned slices and serve.
   

Did you know? If you cover the serving form with food foil, the cake will not stick and will be easy to remove.

Video recipe

We also suggest that you familiarize yourself with the recipe for sour cream cake on video. From it you will learn more useful information about making dough, possible cream options and the difference between a homemade cake and an analogue from the store.

Other cake recipes