Biscuit cake with sour cream and fruits. Sponge cake with fruit and sour cream

One of the most versatile desserts that can be served for any occasion is the biscuit cake with fruit and sour cream.

The delicacy is easy to prepare, but despite this, it has a beautiful appearance. The taste does not lag behind the appearance, you can verify this personally by studying the recipes from this article.

Recipe for sponge cake soaked in sour cream

No family celebration is complete without dessert. What it will be, you decide, but for this occasion, I propose to prepare a delicate biscuit cake decorated with fruits.

Cakes are soaked in sour cream, it is optimal for such baking.

Prepare products from the list:

6 eggs; ¼ pack of butter; 0.2 kg of sugar; 1.5 cups flour. They are required for kneading the dough.

Cream for the cake is prepared from:

480 ml high fat cream; 250 g sour cream and 70 g powdered sugar.

In addition, you will need: a can of canned peaches and almond leaves.

The cooking process begins with sifting flour. This stage is mandatory, because it allows you to achieve uniformity of the dough and the splendor of the biscuit.

Let's start with the plan:

Mash the eggs with sugar, send the mixture to water bath and stir until thickened.
Put the mass on the table and, armed with a mixer, beat for 7-8 minutes. You should have a smooth, fluffy mixture that holds its shape well.
Pour the sifted flour gradually, mixing the dough with a spatula each time.
For baking cakes, prepare two round forms. They need to be covered with parchment so that the cakes easily separate.
Divide the dough in half and lay out in forms, which are immediately sent to the oven, preheated to 185 degrees.
After half an hour, remove the finished cakes and cool on a wire rack.
In the meantime, whip the chilled cream, adding powdered sugar to it. When the mass becomes airy, add sour cream in parts.
Divide each of the cakes horizontally into two parts and start collecting a biscuit cake with sour cream and fruit. Lay the first cake on the bottom of the dish, spread it thickly with sour cream, and on top - halves of canned peaches. Alternate layers until all ingredients are used up.
Decorate the cake with almond flakes.

Biscuit cake recipe with berries and fruits

A set of products for kneading dough:

one and a half glasses of flour; 220 g sl. oils; a glass of sugar; 4 eggs; 3 art. spoons of milk; 1 teaspoon of baking powder.

Cream for the cake is prepared from:

60 g cream cheese; ½ cup fat sour cream; ¼ pack of butter; 250 g of powdered sugar.

You will also need berries and fruits with which you will layer the cakes.

Recipe:

Beat softened butter and sugar until fluffy and homogeneous.
Beat in all the eggs one at a time, making sure the ingredients are evenly distributed.
Sift flour with baking powder and add to the dough after the milk.
Beat the mass thoroughly and pour into two forms.
Bake the cakes at the same time, preheating the oven to 170 degrees. In no case do not open the cabinet door; you can check the readiness of the cakes only after half an hour.
While the cake is cooling, make the sour cream. To do this, mix all the ingredients in a bowl and beat until fluffy.

It remains only to soak the cakes and decorate finished cake berries. They need to be thoroughly washed and dried, but it is not necessary to grind.

It is important to choose intact strawberries or raspberries so that the biscuit looks presentable (see photo).

Recipes for baking with strawberries can be found on the pages of the site.

Biscuit cake recipe with sour cream gelatin cream

Strawberries, which are included in the list of products, will make the cake colorful and give it freshness.

You need to take:

250 g sugar; 8 eggs; 0.3 kg of wheat flour; 5 ml lemon fresh; 1 st. spoon potato starch. From this set you have to hammer the dough.

For cream on the cake, prepare:

0.1 kg of fine-grained sugar; 0.5 kg of high-fat sour cream; a tablespoon of gelatin in granules and 80 ml of water.

Step by step preparation:

Sift fine flour through a sieve. This will help you saturate it with oxygen and get rid of possible specks.
Divide the whites and yolks into different containers, whisking them separately from each other.
Pour into bowl with proteins lemon juice, it will facilitate and speed up the whipping process. First, set the mixer to low speed, and under these conditions, work through the mass for about 4 minutes. As soon as it becomes airy, start adding powdered sugar.
After 3 minutes of vigorous whipping, you will notice that the mixture becomes more dense, stable peaks appear on its surface. This indicates that there are no more than two minutes left before the end of the process. Maintain speed at high level, this will help you get a smooth and uniform protein foam.
You can check how well you whipped the squirrels using a simple trick: if you turn the bowl upside down, then the mass will not flow out of it, it will remain in its place. However, beating too long will not be beneficial, because the proteins will flow and it will be impossible to correct the situation.
Add the egg yolks one at a time to the egg whites. You need to mix the mass with a spatula, making careful movements. In no case should you beat the dough with a mixer, otherwise the air bubbles will burst, and the biscuit in the oven will not rise.
starch and wheat flour sift through a sieve, and spoon into a bowl. Using bottom-up movements, mix the dough until smooth, then pour it into a large bowl. detachable form. It is better to cover the bottom of the mold with parchment paper, this will help you remove the biscuit faster and easier.
Smooth the dough with a spatula and send to bake in the oven, preheated to 180 degrees. I do not advise you to make the temperature higher, since a dense crust forms on the surface of the biscuit. It prevents the evaporation of moisture and will not allow the cake to bake well.
Do not open the oven door for 30 minutes, otherwise the dough will settle, and the finished biscuit cake will have a dense structure. To make the biscuit porous and airy, observe its condition through the window and check the readiness only after half an hour.
If the cake is well baked, leave it in the turned off oven for a few more minutes, then transfer to a wire rack and cool.
Cut the biscuit lengthwise into two pieces.

In the meantime, prepare the cream for the cake and strawberry puree:

Put the berries in a colander and rinse under running water. Use a paper towel to get rid of moisture.
Cut the strawberries into several pieces, put in a bowl and sprinkle with sugar.
After 20-30 minutes, mash the berries with a fork and leave for another half hour. Do not pour out the released juice, it will come in handy for impregnation, so the biscuit cake with sour cream will turn out more tender.
To make sour cream for cake, cool sour cream and beat with sugar until smooth and fluffy. Dissolve instant gelatin in hot water and mix with whipped sour cream when cooled.

We begin to collect a cake with sour cream:

Put half of the strawberry puree on the first cake and pour ½ of the juice volume.
Separate a small part from sour cream, you will need it to decorate the sides and surface of the biscuit. Divide the rest of the cream in half and apply to each cake smeared with strawberry puree.
Apply sour cream to the top and sides of the cake, smooth the surface with a spatula.
Before serving a sponge cake, it must be kept in a cold place for one and a half to two hours.

Garnish the biscuit with cream with strawberry halves and, after brewing fragrant tea, bring to the table.

You will find recipes for baking with gelatin on the pages of the site.

If you want the cake to be tall, divide the baked cake not into two, but three or even four parts.
Another tip that will help you prepare a delicious biscuit cake with cream: you need to beat the sour cream with granulated sugar at medium speed and make sure that grains of butter do not form.
In addition to strawberries, you can use other fruits and berries. For example, kiwi or blueberries. They will add color and make the cake even tastier.
If the biscuit with cream was not eaten at one time, it is covered with a cap made of foil and sent to a cool place.

My video recipe

So, let's prepare a thick sour cream. To do this, put a sieve on a saucepan of a suitable size.

We cover the sieve with gauze, folded in two layers.

Pour all the sour cream into a sieve. It can be of any fat content.

We cover the sour cream on top with gauze and send the pan to the refrigerator for a couple of hours. You can do this in the evening, then in the morning the result will be even better.

As a result, all the excess liquid will drain into the pan, it is the whey that has separated from the sour cream. It can be used in skin care or added to pancake batter.

It can be seen that the sour cream has become very thick, it will make a wonderful cream.

Add powder to sour cream, a little more or less to taste. Whisk well and the cream is ready. We send it to the refrigerator to cool.

To prepare the biscuit, start beating the eggs, gradually adding sugar.

Beat until the sugar dissolves completely and the mass doubles.

Gradually add the sifted flour to the mass and mix it well, leaving no lumps in the dough.

We cover the bottom of the mold with a diameter of 20-22 centimeters with parchment paper and pour it into it biscuit dough. You can do this in two stages, that is, bake two cakes separately. Or cut one finished cake.

We bake cakes at a temperature of 160 degrees, the time depends on the amount of dough. A large cake on average is baked for 35-40 minutes. Ready cakes need to be allowed to cool, only then we begin to collect the cake. Cut the cake into pieces also need to be cooled.

Soak the cakes on both sides with syrup from canned peaches, then generously grease the bottom cake with sour cream.

Top with sliced peaches and kiwi.

Lubricate again big amount cream, cover with a second cake.

We cover the whole cake with the remaining sour cream, decorate with peaches, kiwi and tangerine slices on top.

We put the biscuit cake for several hours in the refrigerator to soak, it is better to remove it at night. Delicious, homemade delicacy is ready, bon appetit!

08.01.2018 277 Views

2 large bananas

1. At first, I covered the cherry with sugar and let it brew to let the juice out and become not so sour.

2. To prepare a biscuit, I separated the yolks from the proteins. It is important that all utensils are dry and clean. Still not a drop of yolk should get into the whites, otherwise they may not rise.

4. After the yolks, it was the turn of the proteins. I immediately added lemon juice to make the whites thicker faster. Then she beat at low speed with a mixer until the foam became with a large number of bubbles and only after that she began to add the remaining sugar in small portions. After adding sugar, you can increase the speed. The consistency was such that when I turned the bowl over, the mass remained in place.

8. I have iron mold with removable sides, so I laid out in the middle parchment paper, which she smeared with margarine and then carefully poured the dough into it.

9. I baked the cake for 30 minutes in the oven, which I preheated to 200 degrees. The finished cake has a golden brown cake, but it can easily burn. Therefore, periodically check for readiness with a toothpick.

11. Then I prepared the cream. I mixed sour cream with sugar and beat with a hand whisk until I got a mass that did not blur, but was thick and kept its shape. This is the first option that I like best. In the second, I added more gelatin, which I dissolved in water, but it turned out to be thinner and was not as convenient in work as the first one.

12. I put the finished cake on the board and let it cool a little. He immediately sank a little and the crust wrinkled a little.

13. After the biscuit has cooled down, I cut it into 2 layers.

Everyone loves delicious fragrant pastries. And if pastry made by hand, it has no price at all. Many housewives prefer to bake a sponge cake with sour cream, because it is very easy to prepare. We will reveal to you the secrets of how to make such pastries fragrant, porous and tender.

Delicious sponge cake with sour cream: cooking tips

Some housewives complain that the biscuit base does not turn out to be sufficiently lush, and the sour cream constantly spreads. Experienced confectioners are happy to reveal their secrets and share with us the features of making delicious pastries:

for kneading biscuit dough take dry dishes;
to make the mass lush, the whites should be beaten separately from the egg yolks, and then mixed without sudden movements;
to make the biscuit porous, granulated sugar can be replaced with powder;
it is necessary to bake a cake in a preheated oven;
do not open the oven door during baking, otherwise the biscuit will sag;
it is better to choose fat sour cream for cream, and you need to beat it with a mixer or blender;
so that the cream does not turn out to be watery, sour cream can be preliminarily held under pressure to eliminate excess liquid;
cream with the addition of powdered sugar and banana pulp will turn out more tender and tastier;
for flavor, vanillin or essence can be added to the biscuit.

Amazing fruit biscuit

To prepare a biscuit, you can use any baking dish. Classic sour cream will complement the taste biscuit baking and make the confectionery tender and soft. A piquant note and taste will bring any fresh fruit or berry fruits. It is best to use fresh or frozen cherries.

Compound:

12 chicken eggs;
3.5 st. sifted flour;
0.5 kg of granulated sugar;
0.4 kg of sour cream;
cherries - to taste.

Cooking:

First, we separate egg whites from the yolks and put them in different containers.
Add about 200 g of granulated sugar to the egg whites.
Pour another 200 g of granulated sugar into the yolk mass.
First of all, using a mixer or blender, carefully beat the yolk mass until the granulated sugar is completely dissolved.
By analogy, beat the protein mass until a homogeneous consistency is formed.
Next, combine the protein and yolk mass. It is best to mix them gently with a spoon or spatula without unnecessary sudden movements.
In small portions, stirring constantly, add the sifted flour to the liquid base.
We cover a baking sheet or other form for baking with baking paper and pour the dough into it.
We send the cake to bake in the oven, which has already been preheated to a temperature mark of 180 °.
Next, we proceed to the preparation of the cream.
It is best to take sour cream with a large fat content, mix it with ordinary sugar or powder, and then beat the mass until a homogeneous consistency is formed.
When the base of the biscuit is baked, it should be slightly cooled and cut into equal pieces along.
Lubricate each cake with the prepared cream, evenly distributing it with a spatula or brush.
Lay the pitted cherries on top.
With the remaining cream, grease the surface of the cake and the edges.

This cake can be decorated with marmalade, chocolate or fruit. According to the same recipe, a biscuit cake with sour cream and bananas is baked. Bananas can be put on top of the cream or mashed from their pulp and mixed with sour cream.

Delicate cake with honey notes

The classic of the confectionery genre is considered honey cake from biscuits. You can prepare pure sour cream or diversify it with fragrant lemon or orange peel, walnuts, chocolate, marmalade, fresh fruit slices. It all depends solely on personal taste preferences. If you like fragrant pastries, then you can add a little cinnamon and vanilla powder to the cream.

Compound:

0.5 kg of sifted flour;
0.2 kg of powdered sugar;
0.7 l sour cream;
2 tsp table soda;
0.3 kg of honey;
6 chicken eggs;
0.3 kg of granulated sugar;
crushed kernels walnuts;
vanilla sugar - to taste.

Cooking:

Chicken eggs need to be driven into a separate container and combined with sugar.
Using a blender or mixer, the egg-sugar mass should be ground until smooth.
Put honey and quick soda into the egg mass, mix again.
Walnut kernels must be crushed and added to this mass.
In small portions, sifted flour should be added to the egg-honey mixture. The dough should be thick.
We form the cakes and carefully lay them out in a baking dish, pre-lined with baking paper.
bake biscuits honey cakes should be in the oven at a temperature mark of 180-190 ° for no more than 15 minutes.
Sour cream should be put in a separate container and combined with vanilla and powdered sugar.
Baked biscuit cakes should be generously greased with sour cream.
The top of the cake can be sprinkled with chopped chocolate.

Sour cream with condensed milk for biscuit cake

To prepare a biscuit, you can use almost any recipe that you have already tested in practice. For a change, you can experiment with cream. Sour cream is complemented with fruit and berry notes, vanillin, candied fruits, nuts. Some housewives add condensed milk to it. Such a cream turns out to be very tasty, fragrant, and also satisfying.

When summer comes, I want to eat something tasty, but at the same time healthy. And what can be healthier than vitamins from your own garden or fruit trees. The most delicious thing you can think of is making a cake with sour cream and fruit. It would seem that in winter it will not be possible to cook a biscuit cake with vitamins. But no, there are many winter fruits that are delivered from outside our vast country.

If you buy fruits during their ripening period, estimating the travel time to your native state, then vitamins will delight you in winter. But some of exotic fruits can be used for cake only in canned form. For example, a pineapple biscuit will not be very good. Natural pineapple is a rather dense product. But at the same time, compote with pineapples or canned rings of this fruit very nicely complement a biscuit with any ingredients.

And if you want to please the kids, then making a dessert with bananas is also not difficult. You can also make a cream by mixing it with banana puree which is easy to make yourself.

But it is better to cook these types of cakes in winter, as in summer it is more pleasant to eat a biscuit with your own, native berries and fruits. The very first berry that ripens in the beds is strawberries. Therefore, the first recipe that will be presented to your court is a biscuit cake with strawberries.

First summer strawberry biscuit

The tastiest summer berry- this is of course strawberries, and if you are the owner of elite varieties in your own garden, then you are doubly lucky. Because apart from delicious toppings from strawberries, you can get wonderful decorations from large red berries. But if you want to make a cake with sour cream, then you should not even think about jelly pouring strawberries.

Jewelry from themselves large berries, as well as cut strawberries from plastics, are usually glued with cream to the cake itself. If we recall the aristocratic dish - strawberries with cream, then the taste will only change slightly from the fact that the berry will be with sour cream and sugar.

So what do you need to make a strawberry cake:

Wheat flour - 100 gr.;
Starch - 100 gr.;
Sugar - 200 gr.;
Chicken eggs - 6 pcs.;
Soda - 1 teaspoon;
Strawberries - 0.5 kg .;
Fatty sour cream - 1 l.;
Powdered sugar - 200 gr.

For cream, only sour cream, weighed in advance, is suitable, since excess liquid in this fermented milk product can spoil not only the taste, but also appearance cake. Therefore, we first fold the sour cream onto gauze or a thin cotton cloth and keep it in this state overnight.

Next, it is worth preparing a biscuit cake, which can also be made in the evening, since the right recipe advises leaving the cake for 8 hours in a whole condition in order to reach the required condition. To prepare the cake, it is necessary to separate the eggs into whites and yolks, beat the whites to soft peaks with a quarter of the norm of sugar and leave until they are mixed with the main dough.

Sift flour, starch and soda and mix all dry ingredients well. Next, beat the yolks with the remaining sugar and pour the dry mixture into the yolk mass in small portions. At this stage of the preparation of the dough, you can still use a mixer, but when you start introducing the protein mixture, you only have to use a spoon.

When all the bulk products are in the dough, we begin to add the proteins whipped with sugar. Preheat the oven to 180 degrees and bake the dough in a form covered with baking parchment. Baking time varies, after 25-30 minutes you need to check the readiness of the cake. To do this, stick a toothpick into the center and if the biscuit is ready, then a thin wooden stick will come out dry and clean.

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We take out the finished cake from the oven and cool for a couple of hours at room temperature and then put it in the refrigerator.

In the morning, first of all, it is worth doing strawberries, they must be washed and dried on a dry cloth. Tear off all the stalks and choose the most beautiful berries for decoration. We cut the rest of the berries into thin plastics and prepare the cream.

To make the strawberry cake soft and juicy, you need to beat the sour cream correctly.

First, at low speeds, beat the weighed sour cream in a bowl, when it thickens, we begin to pour the powdered sugar in a thin stream. The cream is ready. Taking it out of the fridge biscuit cake and cut off the top, approximately 1.5 cm from the cake. Now you need to take out the central part of the cake. You can do this with a simple iron spoon. We crumble the crumb taken out with our hands, and we begin to collect the biscuit cake.

We coat the bottom of the larger cake with sour cream, lay out the berry plastics and lay the biscuit crumbs. So repeat until the entire bowl of biscuit is filled.

When all the ingredients are over, put the cut cake on top and coat the top and sides of the cake with cream. We decorate the biscuit with strawberries from all sides. You can put mint leaves next to strawberries. Leave the cake for 2 hours in the refrigerator and serve with tea.

Winter cake with canned pineapple

Remember how in Soviet times stood in long lines for a jar pineapple compote, and talking about whole pineapple slices in syrup, you never had to dream at all, especially in the outback of our vast country. Currently canned pineapple supermarket shelves are full of different manufacturers. How not to use this product for cooking delicious dessert to breakfast.

To prepare a dessert you need:

Wheat flour - 175 gr.;
Sugar - 300 gr.;
Butter - 175 gr.;
Chicken eggs - 3 pcs.;
Sour cream - 500 ml;
Baking powder dough - 1 teaspoon;
Canned pineapples - 1 can.

You can make a biscuit classic recipe separating the eggs into whites and yolks and also beat everything separately. But there is a second way - it's to beat eggs with 175 gr. sugar to a good foam. Next, add softened butter to the egg mixture and whisk well. We combine the baking powder with the sifted flour, mix and add in small portions to the mixture of butter and eggs. Whisk well after each addition. Then we divide ready dough into two equal parts and bake both cakes separately in an oven preheated to 200 degrees for 20 minutes. Check readiness with a match or toothpick. If the cake is ready, then repeat the whole procedure with the second part of the dough.

We cool the cakes, and at this time we are preparing sour cream from pre-weighed sour cream. Fermented milk product beat with the rest of the sugar and put in the refrigerator for a couple of hours.

We take out circles of fruit from a jar of pineapples, cut into pieces and leave until the cake is assembled. We generously coat each cake with sour cream, lay out pieces of pineapple and cover with a second cake. Then we cover the whole cake with plenty of cream and decorate with the remaining pieces of pineapple. You can also sprinkle dark chocolate chips on top of the dessert.

The dessert is soaked for 4 hours in the refrigerator, after which serve the pineapple cake to the table and pour your family's favorite drink. Liquid from canned pineapple can be added to tea instead of sugar.

Biscuit with banana puree and sour cream

To make a banana biscuit, you will need a standard biscuit set plus 9 bananas. Since bananas will also be used for decoration, a pair of bananas should definitely be without any black or dark spots. The remaining 7 pieces can be used even overripe fruit.

Bananas for decoration will have to be cut and laid on the cake just before serving, as this is a product that quickly loses its presentable appearance very quickly.

Products for the cake:

Chicken eggs - 5 pcs.;
Sugar - 1 cup;
Wheat flour - 1 cup;
Baking powder for dough - 1 teaspoon;
Sour cream - 1 liter;
Powdered sugar - 1 cup;
Bananas - 7 pcs.

We start cooking dessert with bananas by weighing sour cream. It is better to do this in the evening in order to fully collect the cake the next day.

Now cooking classic biscuit, starting with separate whipping of yolks and proteins. The norm is as follows - proteins with 1/4 sugar, and yolks with 3/4 cup sugar. Add flour and baking powder to egg yolks and beat thoroughly. Then we shift the protein mass into the dough blank and mix with a spatula.

Preheat the oven to 180 degrees and bake the biscuit for 30 minutes on a form covered with baking paper.

We leave the finished cake to cool, and at this time we prepare the cream and banana puree.

Whip sour cream with powdered sugar, grind 3 bananas with a fork and add to half the cream. The second half of the sour cream should remain clean. We cut the biscuit into 3 cakes and coat each layer, except for the last one, with sour cream with banana puree. After you have stripped the first smeared layer, spread thin slices of one peeled banana over it. With the second layer, repeat the same steps as with the first. We cover the previous two with the third layer, decorate the cake on all sides with clean sour cream. We leave the dessert overnight in the refrigerator, after which we cut into thin plastics, the remaining two bananas and decorate the cake with plastics from all sides.

It turned out a winter cake with exotic bananas. This cake can be made New Year when the year of the monkey is coming, as these primates love bananas.