Sour cream sponge cake is a classic of home baking, which has won the hearts of many sweet tooths thanks to its simplicity and incredible airiness. Sour cream batter gives the sponge cake a soft and tender texture, as well as a rich flavor that combines perfectly with various creams and fillings. Such a cake is ideal for both everyday tea drinking and for a festive table, where it will become a real decoration.
Sour cream used in the recipe, not only makes the sponge more moist and tasty, but also facilitates the process of its preparation
Let’s tell you how to make a cake with sour cream sponge cake and at the same time without sugar.
Ingredients for the sponge cake:
- eggs – 5 pcs;
- sour cream – 200 g;
- butter – 50 g;
- dates – 180 g;
- starch – 20 g;
- rice flour – 60 g;
- leavening agent – 5 g.
Ingredients for the cream:
- eggs – 3 pcs;
- starch – 30 g;
- milk – 600 ml;
- butter – 150 g;
- honey – 6 tbsp;
- gelatin – 10 g;
- water – 60 ml.
Shape with a diameter of 18 cm
Preparation of the cake without sugar:
For the cream, mix 100 ml of milk with eggs and starch, pour into a saucepan. Add the rest of the milk to the mixture, bring to the boil and thicken.
After boiling and bubbling on the surface, cook for another 30 seconds, then remove from the heat and transfer to a separate bowl. Cover the “vkontakt” cream base and leave to cool.
For the biscuit, divide the eggs into yolks and whites
.
Beat the whites with a mixer until fluffy, and to the yolks add dates.
Also to the yolks put sour cream and melted butter, beat with an immersion blender until homogeneous. Pour the rice flour, starch and baking powder into the mixture, knead the dough. Pour
the whipped proteins into the dough, mix gently. Pour
the
dough
into a baking mold or a pastry ring.
Add honey and butter to the cream base, beat with an immersion blender until creamy. Bake the biscuit at 180 degrees for 45 minutes.
While the biscuit is cooling, mix gelatin with water, wait until swollen. Then melt the gelatin in the microwave and pour into the cream, mix.
Divide the sponge cake into several identical cakes
.
Place a cake in a pastry ring, pour ⅓ of the cream on it.
Place the second cake on a layer of cream, pour ½ of the cream on it. Pour
the rest of the cream on the third
cake.
Leave the cake in the refrigerator until the cream has set.
You get a delicious cake without adding sugar. At the same time, the dessert remains sweet, not cloying.
