How long does it take to prepare a delicious cake? Many people think that in order to create something original, you need to spend the whole day. This is true, but only if you are preparing for a banquet or wedding. But the classic dessert - sour cream cake, (in a simple sour cream) - can be prepared in a matter of minutes. It is very simple, but it has an unusually pleasant taste. Of course, it is necessary to give him an infusion, but after that we will get a juicy and tasty dish.
Sour cream - from the word sour cream. But did you know that this sour-milk product is a truly Russian product? Many countries before World War II did not even suspect the existence of sour cream. Sour-milk product is obtained by fermenting cream with special sour-milk bacteria, it was known in Ancient Russia, which is reflected in Russian folk art. Yes, yes, these are the very tops taken from sour cream milk.
Today, sour cream can be called anything - sour and white, even without the presence of real milk, the so-called sour cream product. Of course, for sour cream cake it is better to take real sour cream. Only it is well absorbed by the human body, (by the way, much better than cream). Sour cream stimulates appetite and has a positive effect on digestion, as well as on the hormonal background and the emotional state of a person. A large amount of calcium helps strengthen bones and nails, and there is very little cholesterol in it, much less than in butter. So - sour cream cake!
Sour cream cake - product preparation
Sour cream can be obtained in two ways - smooth or separator. In the first case, this is the top layer of settled sour milk, while separator sour cream is obtained by separating cow's milk into cream and skim milk. It can have different fat content (from 1- to 58 percent). Good fat content of 40%.
How to distinguish sour cream from sour cream product? When choosing sour cream for a cake, pay attention to the time of manufacture and storage. Natural sour cream is stored for no more than a week at temperatures up to +6 degrees in sealed packaging, and in unpressurized only 72 hours. The more preservatives in the product, the longer the shelf life and the higher the temperature at which it can be stored.
Sour cream cake - the best recipes
Recipe 1: Sour Cream Souffle Cake with Prunes
The recipe for the most tender cake, soft sponge cake with delicious souffle and slices of sour prunes. Cakes can not be soaked, it will be drier.
Ingredients: vanillin, eggs (4 pieces), baking powder (1.5 teaspoons), flour (1 cup).
For soufflé: sour cream (1 kg), gelatin (20 g), milk (0.5 cups), prunes (100-200 grams), sugar (0.5 cups).
Cooking method
Our task is to get the dough pouring in thick thick ribbon. To do this, beat the eggs in foam, mix with baking powder, flour and vanilla, stir. At the bottom of the form we spread the parchment and pour out the dough. In order not to lightly brown the top, we tighten the foil on top of the form.
Cut prunes into slices, so that it is softer, you can pre-soak it in boiling water or cognac. Soak gelatin in milk, boil lemon for 5 minutes in water. In a blender, beat finely chopped lemon without seeds and sour cream with sugar. Whisk. You can add a little sugar. Add gelatin and beat again. Add finely chopped prunes. When cooling, the mass should thicken.
Cut the biscuit into three cake layers, coat with cream and collect the cake. Top with grated chocolate.
Recipe 2: Curd Sour Cream Cake
In this recipe cottage cheese gives the main taste, and a small amount of prunes only adds a spicy touch. The dough layer makes it feel like a cake, not just a dessert.
Ingredients: 2 tablespoons of starch, 2 tablespoons of flour, 3 eggs, 1 h spoon of baking powder, 0.5 cups of sugar.
Sour cream and curd mass: 250 g of 20% sour cream, 200 g of prunes, 10 g of gelatin, 0.5 cups of sugar, 250 g of curd mass.
Cooking method
Pre-soak gelatin in ¼ cup water. While it is soaking, let's do the test. It should be liquid for a sour cream, well beaten. Beat components to obtain a tender, pudding-like mass. My prunes, and pour half a glass of boiling water, you need to wait until it swells and cut into pieces. Filter the remaining liquid and pour into gelatin. Put in a water bath or boiling water until completely dissolved. Beat sour cream with curd mass to make it smooth and fluffy, pour in the gelatin, and leave to cool. In the beginning to thicken mass add prunes, mix gently and pour on the finished dough directly into the mold. Leave to freeze. Sprinkle the finished cake with chocolate or coconut.
Recipe 3: Low-Calorie Sour Cream Cake
This is a simple and tasty family treat, you can cook it at least every day. Classic sour cream with nutty flavor.
Ingredients: flour, sour cream, sugar, in a glass. Egg and soda slaked with vinegar.
Cream: sour cream (or yogurt), sugar (1 glass each), nuts.
Cooking method
Grind eggs with sugar, add sour cream to flour and beat, quench soda with vinegar. Bake in the oven at 200 degrees for about 40 minutes. Do not forget to grease the mold and sprinkle with flour. The calorie content of the cake can be successfully reduced by using yogurt instead of sour cream, and sugar substitute instead of sugar, while more liquid products need to be taken. The result will be equally magnificent and gentle. Beat them with sugar, add nuts and soak cakes. Decorate with small nuts.
Sour cream - useful tips from experienced chefs
- With all the useful characteristics of sour cream, you should not abuse it for those who want to lose weight, as this is a very fatty product. In addition, it contains a certain amount of cholesterol, therefore, it should be limited to patients with diabetes mellitus, people with deviations in the functioning of the heart and blood vessels.
- In order to make it easier to take the finished cake out of the mold, you need to draw a knife along the inner walls of the mold and knock it over to the dish.
- For the convenience of forming a cake, you can lay the cakes "upside down" in a suitable pan, then turn it over and decorate the top layer.
- You can determine the presence of a stabilizer in store sour cream in this way: add a drop of iodine to half a teaspoon of sour cream. Herbal supplements will color it blue, natural sour cream will remain yellow.
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Just a storehouse of useful sour cream recipes
