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

Calories: Not specified
Time for preparing: 60 min

Classic butter biscuit, covered with delicate sour cream, with a slide of fresh berries or fruits - the dream of big and small sweet tooth. And those who are almost indifferent to sweet pastries are not averse to tasting a piece. At first glance, it seems that only an experienced pastry chef can make a biscuit cake with fruit and sour cream. Not at all, the main thing is to have a great desire to create a sweet masterpiece with your own hands and some free time. The list of ingredients includes the most common products: flour, butter and sugar, sour cream and powdered sugar, seasonal berries and fruits.
The basis of my cake is a classic butter biscuit. As a rule, it is baked in the oven, but it can be done, it will seem to someone both easier and faster. Let's not forget about the gentle cream of fat sour cream. And if suddenly sour cream does not want to whip into a thick and lush mass, buy a “thickener for sour cream and cream” in advance. But as practice shows, fatty sour cream itself beats well and keeps its shape after cooling the cake in the refrigerator for an hour or two.
To decorate the cake, I recommend using seasonal apricots, plums, peaches, pears, as well as blackcurrants and raspberries, which combine incredibly deliciously with sour cream and mint leaves.
Be sure to prepare this delicious biscuit cake with fruit and sour cream, using my recipe with a photo, for your loved ones and guests!
The volume and quantity of ingredients are indicated for a detachable form of 20 cm.

Biscuit:
- butter - 150 g;
- granulated sugar - 150 g;
- flour of the highest grade - 150 g;
- chicken eggs - 3 pcs.;
- baking powder - ½ tsp
Sour Cream:
- sour cream 20-33% - 350 g;
- powdered sugar - 70 g;
- thickener for cream.
Cake decoration:
- any berries and fruits;
- fresh mint leaves.

Recipe with photo step by step:

Heat up the oven to 180C.




Put softened butter and granulated sugar into a mixer bowl. The amount of sugar can be reduced to 100 g. Beat for 5-7 minutes until smooth and fluffy.




In a separate bowl, beat eggs at room temperature with a pinch of salt. Do not separate whites and yolks. Work with a mixer until the mass becomes light and increases in volume by 3-4 times.




Pour the beaten egg mass into a bowl with a light, fluffy creamy sugar base. Mix the separately whipped ingredients exclusively by hand with a spatula. To keep the splendor of the mass, it is necessary to interfere in one direction, movements from the bottom up and in a circle.






Mix the sifted flour with the baking powder and pour into the bowl in small portions, each time gently kneading the biscuit dough in one direction.




The finished dough for an oil-based biscuit has a thick, viscous consistency, easily lags behind the walls and spatula.




Put a detachable form in a shirt: grease with a piece of butter and dust with flour. Transfer the butter dough for the biscuit to the mold. To evenly distribute the dough, tilt first in one direction, then in the opposite direction. Put in a heated oven. Bake the sponge cake at a constant temperature of 180C for 25-30 minutes.




Now you can prepare sour cream. Put sour cream and powdered sugar into a cold bowl. If using a thickener, add it immediately. Beat the cream on medium power of the mixer for 3-5 minutes until the desired density. In any case (with or without a thickener) you will get the same consistency as in the photo.






After 20-25 minutes, check the readiness of the biscuit with a wooden skewer. Before this time, do not open the oven so that the biscuit does not lose its volume. Remove the finished pastries from the oven, let rest for 3 minutes, then unbutton the mold and transfer the biscuit to the board.




After half an hour, cut the cooled base for the cake into two or three cakes. Butter biscuit, as a rule, does not rise very much during baking.




Soak the cakes with sugar syrup or ready-made cake impregnation.




Generously smear cream on all cakes and side surfaces. Between the cakes on the cream, you can add pieces of any fresh or canned fruit.




Smooth the cream nicely with a wide knife or pastry spatula.




Decorate the sponge cake with sour cream with fresh berries or pieces of fruit. Frozen berries can also serve as a delicious cake decoration.




Finish the biscuit dessert with fresh mint leaves and a cloud of powdered sugar.




Biscuit cake with fruits and berries and sour cream is ready!




The cake is perfectly cut into portioned pieces after a couple of hours in the refrigerator. But if you really want to try, you can cut off a portion immediately after cooking. But in this case, the sour cream will not harden yet, as it should. Happy baking and delicious tea drinking!












Author: Polina Kalinina
For a change, try making this cake sometime with

Recipes for making cakes at home with photos

1 hour 35 minutes

200 kcal

5/5 (2)

Probably, there is no cake more tender than a biscuit. Many are afraid to take on him, as they have heard that he does not rise well or even falls. In fact, the main thing is to follow the recipe and recommendations exactly. An excellent combination with biscuit cakes is sour cream, which soaks them well. How to make cakes and cream, I want to tell you.

Sponge cake with sour cream and fruits

Two bowls

List of Ingredients

For the biscuit crust:

For cream:

You will also need:

Bake biscuit cake

1. Proper preparation of a biscuit begins with the separation of proteins and yolks into different dishes. And the eggs must be cold.
   
   
2. Pour half the sugar and vanilla into a bowl with yolks. Take a mixer and beat until the contents turn white and increase in volume.
   
   
3. Sift flour along with baking powder. So we get rid of possible lumps and saturate the mixture with oxygen.
   
   
4. In three or four doses, we introduce the dry mixture into the yolks. To do this, replace the mixer with a silicone spatula and gently mix everything.
   
   
5. Add a pinch of salt and lemon juice to the proteins. Beat until they are five times more.
   
   
6. Pour the remaining sugar into the foam from the proteins and continue to beat. Proteins are considered ideally whipped if, when turned over, they do not slide along the walls of the dish.
   
   
7. Again, we take a silicone spatula and gradually introduce the proteins into the yolk mixture one or two tablespoons.
   
   
8. As soon as the mass has become homogeneous, stop stirring so as not to tighten the dough.
   
   
9. We cover the detachable form (24 cm) with parchment. It is not necessary to lubricate it, otherwise the biscuit will simply fall along the slippery walls covered with oil. The silicone mold may or may not be covered.
   
   
10. Distribute the dough evenly. If you hit the mold on the table several times, then excess air will come out and the biscuit will be smoother. This applies to the metal form. Silicone can be scrolled several times in different directions.
    
    
11. We put the form in an already heated to 180 ° for 25-35 minutes. During this time, do not open the oven door. The biscuit does not like air changes and from this falls.
    
    
12. We pierce the cake with a wooden stick. If it came out dry and without lumps of dough, then it is ready. Turn off the oven and leave the form in it for another quarter of an hour.
13. We put the biscuit on a wire rack in a secluded place for several hours to reach and cool. I try to bake the cake in the evening, and in the morning brush it and decorate it.
    
    

This recipe can be baked.

Making sour cream

Collecting and decorating the cake

1. Mix the fruit with sugar and put them on a sieve. Cherries must first be pitted. We put a sieve on a small container into which the juice will drain.
   
   
2. Biscuit cut into two cakes. We impregnate them with the resulting juice or sugar syrup.
   
   
3. Separate the larger half of the cream and mix it with fruit, or simply spread them on top of the cream.
   
   
4. We spread the fruit cream on one cake and cover with another.
   
   
5. We coat the whole cake with the remaining cream and leave it to soak for two to three hours at room temperature. Then we send it to the refrigerator for another two to three hours.
   
   
6. After that, we proceed to the decoration. Rub the chocolate bar on a coarse grater and sprinkle the sides of the cake. Decorate the top with fruit.
   
   
7. We brew delicious tea or fragrant coffee and serve our sponge cake with sour cream.
   
   

You can do it in different ways, and the recipes of our site will also help you with this.

Video recipe for sponge cake with sour cream and fruit

Do you still doubt that you will get a delicious and beautiful biscuit cake? Then be sure to watch the video, which explains the whole process in detail.

Biscuit cake with sour cream

• Time for preparing: 95 minutes.
• Quantity: 10-12 servings.
• Kitchen utensils and appliances: silicone spatula, baking dish, mixer, sieve.

List of Ingredients

For the biscuit crust:

• 240 g of sugar;
• 3 eggs;
• 1 tsp soda;

• 200 g of any sour cream;
• 50 g butter;
• 270 g flour.

For cream:

• 400-500 g of sour cream, not less than 20%;
• 160-170 g of sugar;
• thickener for cream or sour cream.

Bake biscuit cake

1. Put a piece of soft butter in a mixer bowl or other container.
   
   
2. Add sugar and beat until white.
   
   
3. With the mixer running, add one egg at a time. We beat everything until smooth.
   
   
4. Add sour cream to the mixture and beat again.
   
   
5. Mix flour with soda and sift. Pour the dry mixture into the egg-swept and beat a little more until a homogeneous, semi-thick dough.
   
   
6. We cover the form with parchment, but do not grease it so that the biscuit does not slide off the walls.
   
   
7. We put in the oven, heated to 180 ° and wait 35-40 minutes. We pierce the cake with a wooden stick: if it is dry and clean, then the biscuit is ready.
   
   
8. Put the finished cake on the wire rack and cool completely.
   
   

Making sour cream

Collecting and decorating the cake

On our website you will find, which is easy and simple to prepare.

Chocolate sponge cake with sour cream

• Kitchen appliances and inventory: silicone spatula, baking dish, mixer, sieve.
• Quantity: 10-12 servings.
• Time for preparing: 95 minutes.

List of Ingredients

For the biscuit crust:

• 2 eggs;
• 180 g of sugar;
• 3 tbsp without a slide of cocoa powder;
• 2 tbsp vegetable oil;
• 2 tbsp. flour;
• 300 ml of kefir;
• 1 tsp soda.

For cream:

• 180 g of sugar;
• 400 g sour cream;
• 1-2 tsp lemon juice;
• .200 g butter.

We will need:

• a glass of nuts.

Bake biscuit cake

1. Crack the eggs into a bowl and beat them first. To speed up the beating, add a pinch of salt.
   
   
2. With the mixer running, add sugar.
   
   
3. Beat until sugar crystals dissolve and until thick foam. This may take 8-10 minutes.
   
   
4. Add oil and kefir. Whisk a little again.
   
   
5. Mix cocoa, soda and flour. In parts, we introduce the dry mixture into the egg-kefir mass.
   
   
6. Beat until smooth. It turns out a thick biscuit dough.
   
   
7. Preheat the oven to 200°.
8. We cover the form with parchment paper.
   
   

One of the most versatile desserts that can be served for any holiday is a sponge 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:

1. Pound the eggs with sugar, send the mixture to a water bath and stir until thickened.
2. 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.
3. Pour the sifted flour gradually, mixing the dough with a spatula each time.
4. For baking cakes, prepare two round forms. They need to be covered with parchment so that the cakes easily separate.
5. Divide the dough in half and lay out in forms, which are immediately sent to the oven, preheated to 185 degrees.
6. After half an hour, remove the finished cakes and cool on a wire rack.
7. In the meantime, whip the chilled cream, adding powdered sugar to it. When the mass becomes airy, add sour cream in parts.
8. 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.
9. 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:

1. Beat softened butter and sugar until fluffy and homogeneous.
2. Beat in all the eggs one at a time, making sure the ingredients are evenly distributed.
3. Sift the flour with baking powder and add to the dough after the milk.
4. Beat the mass thoroughly and pour into two forms.
5. 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.
6. 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 the finished cake with 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. a spoonful of 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:

1. Sift fine flour through a sieve. This will help you saturate it with oxygen and get rid of possible specks.
2. Divide the whites and yolks into different containers, whisking them separately from each other.
3. Pour lemon juice into a bowl with proteins, 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.
4. 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. Keep the speed high, this will help you get a smooth and uniform protein foam.
5. You can check how well you whipped the squirrels with the help of 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.
6. 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.
7. Sift starch and wheat flour through a sieve, and pour into a bowl with a spoon. Knead the batter in an upward motion until smooth, then pour it into a large springform pan. It is better to cover the bottom of the mold with parchment paper, this will help you remove the biscuit faster and easier.
8. 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.
9. 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.
10. 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.
11. Cut the biscuit lengthwise into two pieces.

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

1. Put the berries in a colander and rinse under running water. Use a paper towel to get rid of moisture.
2. Cut the strawberries into several pieces, put in a bowl and sprinkle with sugar.
3. 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.
4. To make sour cream for cake, cool sour cream and beat with sugar until smooth and fluffy. Dilute instant gelatin in hot water and mix with whipped sour cream when cooled.

We begin to collect a cake with sour cream:

1. Put half of the strawberry puree on the first cake and pour ½ of the juice volume.
2. 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.
3. Apply sour cream to the top and sides of the cake, smooth the surface with a spatula.
4. 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 halves of strawberries and, having brewed aromatic tea, bring it 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 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

Everyone loves delicious flavored pastries. And if the confectionery is made by hand, then 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 we 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 liquidish, 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 of 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:

1. First, separate the egg whites from the yolks and put them in different containers.
   
2. Add about 200 g of granulated sugar to the egg whites.
   
3. Pour another 200 g of granulated sugar into the yolk mass.
   
4. First of all, using a mixer or blender, carefully beat the yolk mass until the granulated sugar is completely dissolved.
   
5. By analogy, beat the protein mass until a homogeneous consistency is formed.
   
6. Next, combine the protein and yolk mass. It is best to mix them gently with a spoon or spatula without unnecessary sudden movements.
   
7. In small portions, stirring constantly, add the sifted flour to the liquid base.

   

   
   
8. We cover a baking sheet or other form for baking with baking paper and pour the dough into it.
9. We send the cake to bake in the oven, which has already been preheated to a temperature mark of 180 °.
10. Next, we proceed to the preparation of the cream.
11. 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.
    
12. When the base of the biscuit is baked, it should be slightly cooled and cut into equal pieces along.
13. Lubricate each cake with the prepared cream, evenly distributing it with a spatula or brush.
    
14. Lay the pitted cherries on top.
    
15. 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

A classic of the confectionery genre is a honey cake made from biscuit cakes. You can prepare pure sour cream or diversify it with fragrant lemon or orange zest, 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 walnut kernels;
• vanilla sugar - to taste.

Cooking:

1. Chicken eggs need to be driven into a separate container and combined with sugar.
2. Using a blender or mixer, the egg-sugar mass should be ground until smooth.
3. Put honey and quick soda into the egg mass, mix again.
4. Walnut kernels must be crushed and added to this mass.
5. In small portions, sifted flour should be added to the egg-honey mixture. The dough should be thick.
6. We form the cakes and carefully lay them out in a baking dish, pre-lined with baking paper.
7. Biscuit honey cakes should be baked in the oven at a temperature of 180-190 ° for no more than 15 minutes.
8. Sour cream should be put in a separate container and combined with vanilla and powdered sugar.
9. Baked biscuit cakes should be generously greased with sour cream.
10. 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.

I offer an affordable and very tasty homemade sour cream cake with various fruits. For him, I bake shortbread cakes based on sour cream dough, I also make cream from sour cream, sometimes, and I cook the icing for this cake based on sour cream, but this time I just wanted to sprinkle the surface with grated delicious Karakum sweets.

To prepare a homemade sour cream cake, prepare any sour cream for dough and fat sour cream for cream, margarine for baking, sugar, soda, flour and various fruits, preferably juicy and fragrant (kiwi, tangerines or oranges, pineapples, bananas, pears are suitable ...)

For the dough, beat softened margarine with sugar and add sour cream.

Then add flour and baking soda. soda can not be extinguished, if the sour cream is of high quality and real, then it will extinguish the soda with its acid and give the dough the necessary splendor. Soda will not be felt in ready-made cakes. Stir.

Knead the elastic dough and divide it into 4 parts.

Roll each portion of the dough into a cake about 1-1.5 cm thick and bake in a preheated oven at 200 degrees for about 10 minutes. It is quite possible to bake all the blanks at once on one baking sheet ...

For cream, beat fat sour cream with sugar until thick and fluffy.

When the cakes have cooled, then begin to collect the cake. Spread sour cream on the first cake and lay a layer of tangerine pieces, cover them again with cream on top.

Then cover with a second cake, also apply a layer of cream, spread the pineapple pieces and cover again with cream.

After the third cake, make a layer of cream and kiwi slices.

Cover with the last fourth cake layer and pour with a thick layer of sour cream. For a homemade cake, it is perfectly acceptable not to decorate the sides of the cake, but if you wish, then coat the sides with cream too and align everything ...

The cake must be kept in the refrigerator so that the sour cream soaks the cakes and then thickens with a pleasant sweet layer ...

Decorate the finished cake to your liking: fruits, sprinkles, chocolate chips, or, like me, grated chocolates. Delicious!

Homemade sour cream cake with fruits is ready!

Happy tea!