Sour cream cake is a culinary creation that combines simplicity of preparation and richness of flavor. Thanks to its delicate texture and lightness, such a cake has become a real find for sweet lovers, striving for the dream of the perfect dessert.
Amazing in its airiness, sour cream cake has gained popularity not only due to its exquisite taste, but also due to its versatility, which allows you to adapt it to any taste preferences.
The main component of sour cream cake is sour cream, which gives the baked goods a unique softness and moistness.
The highlight of the cakes is their ease of preparation. Many recipes allow the use of available ingredients and do not require complex culinary skills.
Ingredients for sponge cake:
- eggs – 3 pcs;
- salt – a pinch;
- sugar – 180 g;
- milk – 130 ml;
- vegetable oil – 100 g;
- flour – 200 g;
- leavening agent – 10 g;
- cocoa powder – 30 g.
Ingredients for the cream:
- sour cream – 700 g.
Ingredients for caramel:
- sugar – 200 g;
- water – 2 tbsp;
- butter – 50 g;
- sour cream – 100 g.
Ingredients for sprinkles:
- walnuts – 150 g;
- prunes – 150 g.
Preparation of sour cream cake:
Eggs are whipped with salt and sugar until lush with a planetary or ordinary mixer, and then pour milk and vegetable oil to them. Combine separately cocoa powder with flour and baking powder, sift into the egg mixture, knead a thick dough without lumps.
Grease a deep pan with vegetable oil and pour the dough into it
.
Bake the dough under a lid on medium heat for 40 minutes.
To create caramel, pour sugar into a pan, pour in water and cook until the sugar changes color, stirring constantly.
Then add butter to the caramel, mix.
After changing the color of the caramel to a darker color, add sour cream, mix and transfer the mass in a separate container until cool. For the cream, mix the caramel with sour cream, beat at high speed until the ingredients are completely combined.
Chop nuts with a knife, similarly chop prunes
.
Cut the biscuit into small cubes, place in a mold covered with cling film.
Smear the mold with cream beforehand. Gradually, alternating layers of biscuit cubes and cream, nuts, prunes, assemble the cake.
Then leave the cake in the refrigerator for a couple of hours until hardening
.
Turn the cake in the form with the bottom up and take it out, remove the cling film. The
top of the cake can be decorated, for example, with melted chocolate
.
It is also worth adding nuts and prunes to the top.
