How to decorate a cake with sour cream?

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Prepared by: Alla

12/01/2018 Cooking time: 1 hour 40 minutes

If you need to quickly bake a cake, then you won’t find a better option than sour cream cakes. Therefore, I will tell you and show you how to prepare sour cream cake simply and without problems.

Classic recipe

There is no single method for preparing cakes, since in the villages each housewife baked cakes according to personal preferences.

The classic “sour cream”, as baked goods with such a base were later called, appeared a little later, as did many creams (layers) that were certainly included in the overall “design” of cakes.

Composition of ingredients

The table shows the basic components for making cakes:

Step-by-step cooking process

Sequence of cooking steps:

1. The first step is to turn on the oven so that the device is heated to 180 °C before baking begins.
2. Now you need to place fresh eggs in a spacious bowl, then you have to vigorously beat the product, adding granulated sugar in portions. To facilitate the process, you can use a mixer turned on at high speed. As a result of the work done, the volume of the mass should almost double.
3. After this, sour cream should be added to the composition. The peculiarity of creating cakes lies in the fact that the fermented milk product can have different fat content (from 10 to 50%). Such indicators will not negatively affect the quality of finished products.
4. Now you need to sift the soda along with the flour. Most recipes do not provide for extinguishing it with vinegar, water or lemon juice, since the necessary reaction will be ensured by the presence of acid in sour cream.
5. Next, you need to introduce the bulk composition into the liquid base, quickly mix the mass, after which the release of carbon dioxide will begin. It is this process that will make the baked goods especially porous and very light.
6. The resulting dough must be poured into a refractory pan lined with baking paper (it is better to use a springform pan), then leave the dough for 30 minutes. into the oven.
7. Under no circumstances should you do this during the first 20 minutes. open the oven. Otherwise, the dough may collapse due to the resulting temperature difference.
8. To check the readiness of the product, you should pierce it with a match or a toothpick and make sure that there are no unbaked dough residues on them.
9. When the cake has acquired a golden brown crust, it should be removed from the heat of the oven, cooled on a wire rack, then wrapped in film and left in the refrigerator for 2 hours. With this technique, the cake will not crumble; it can be easily cut into several circles of the desired thickness.

10. Next, you need to cut off the top of the product (the height of the layer is approximately 0.5 mm), break the circle into small pieces, and dry them in the oven with the convection option turned on. The baked pieces will be used to decorate the cake.

To layer each formed row, it is advisable to prepare sour cream or other cream in advance according to any chosen recipe.

What can I add?

Sour cream cake layers are made using different ingredients. In modern cooking, instead of soda, baking powder is often included, which has a pleasant taste without pronounced shades, which happens when sodium bicarbonate is added. It is recommended to supplement the composition of the cakes with vanilla, as well as other products, the options of which should be considered in separate recipes.

How to serve a dish

You can present the treat in the form of a whole baked product or in portions, cutting the cake into triangles of the desired size. A sponge topping made from crumbled scraps will be a tasty decoration.

With cocoa powder

The cakes prepared according to the presented recipe will allow you to get an elegant multi-colored cake.

Composition of ingredients

To prepare the baked goods you will need:

• butter - 200 g;
• condensed milk - 400 g;
• sour cream (fat content 20%) - 1.4 kg;
• premium flour - 480 g;
• powdered sugar - 200 g;
• eggs - 4 pcs.;
• cocoa powder - 2 tbsp. l.;
• walnuts - optional;
• baking powder - 2 tsp;
• semolina - for processing the form;
• finely ground salt - 2 pinches.

Step-by-step cooking process

The sequence of stages for creating cakes:

1. First you have to soften the butter to room temperature, then combine the fat with powdered sugar, then beat the ingredients until the sweet crystals are completely dissolved.
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2. After this, you need to add condensed milk to the resulting mixture in portions, without stopping working with a mixer or whisk.
3. Next, you need to sift the flour together with baking powder, then add the bulk mass to the egg-butter mixture, continue the process until a dough is formed, the consistency of homemade sour cream.
4. Now you should cut the resulting product into 2 parts, into one of which you need to add cocoa powder, carefully distribute it throughout the composition.
5. At the next stage, you should grease the springform baking pans with oil and sprinkle them with semolina to make the baked cakes easier to remove from the containers.
6. Then you need to send the blanks for 30 minutes. into an oven preheated to 180°C.
7. Hot cakes must be cooled, the upper parts separated from each crumpet, the processed products must be cut in half to create a multi-layer cake, soaking the rows with pre-prepared cream.

For lovers of fruits and berries, such components can be an excellent ingredient for a layer of multi-colored circles.

How to serve a dish

It is recommended to present the treat after the decorated cake has been left in the refrigerator for about 4 hours. For decoration in the presented version, it is better to use the same fruit and berry composition.

In a frying pan

Sour cream cake layers can be perfectly baked on the stove. The proposed technique will help out in an emergency situation when dessert is needed in the near future.

Cake crusts with sour cream, recipe for cooking in a frying pan.

At the same time, the ruddy donuts will turn out no less tasty, as if they were baked in the oven.

Composition of ingredients

The table shows the components for preparing the cakes:

Step-by-step cooking process

Step-by-step production of baked goods:

1. Initially, you need to place 650 g of sour cream, 1 tbsp. regular sugar, pre-sifted flour, baking soda and vanilla.
2. The combined components should be thoroughly mixed, then kneaded into a tight and elastic dough with a consistency approximately like dumplings.
3. After this, you have to divide the molded ball into the number of pieces that need to be rolled out thinly, focusing on the radius of the frying pan used.
4. To even out the edges of the resulting cakes, you can do this using a lid with sharp ends from a frying pan - squeeze out a circle on the dough with it, like a glass. Then you need to prick each product with a fork over the entire surface.
5. The cakes should be baked in a hot dry dish until a golden brown crust forms on both sides.

6. In the meantime, use a mixer to beat the remaining sugar, sour cream (for cream you need a product with the highest fat content) and vanillin. You will have to work for about 10 minutes until the products become thick, airy and stable.

When the golden brown cakes have cooled, they need to be folded into a neat pile, generously coating each crumpet with the resulting cream.

How to serve a dish

The prepared cake should be kept in the refrigerator for up to 1 day so that the cream and cakes form a single product, after which you can arrange it in portions and serve the treat with tea or aromatic coffee.

Smetannik cake in a frying pan

Another option for preparing delicious pastries for the whole family. All products are at hand. An excellent option without much effort and expense. Only if you want to cook it for a celebration, do it the night before so that it can stand overnight.

Ingredients:

For the test:

• Sour cream – 200 gr.
• Soda – 1 tsp.
• Sugar – 200 gr.
• Wheat flour - 3 cups.

For cream:

• Sugar – 1 glass.
• Full-fat sour cream – 400 ml.
• Vanillin – 1 g.

Cooking process:

1. Let's make the dough. Mix sour cream, sugar and soda. It can be extinguished with vinegar if desired. Add flour and mix. Do not overdo it with flour, the dough should be elastic and soft.
2. Divide the dough into 8 balls. Roll each ball into a circle the diameter of your frying pan. You can level it using the lid.
3. We bake each cake in a heated frying pan. We do not add oil. Hold each side for approximately 2 minutes. And so on all the parts.
4. Now let's prepare the cream for the cake. Beat the fat sour cream with sugar and add vanilla sugar.
5. Grease each cake with cream. Then coat the top and sides well. If desired, sprinkle with cookie crumbs and decorate with nuts, dried fruits or fresh berries. Do not skimp on the cream so that the cake does not turn out dry. Smooth out the sides using a dough scraper or regular spatula.
6. We put our Smetannik in the refrigerator overnight so that it is thoroughly soaked.

And in the morning we serve it with tea! Enjoy your meal!

With strawberry

Fresh berries and their derivatives will help highlight the taste of sour cream cakes.

Composition of ingredients

To create a dessert you will need:

• butter - for processing the mold;
• granulated sugar - 240 g;
• sour cream - 320 g;
• premium flour - 320 g;
• baking powder - 1 tsp;
• strawberry puree - 100 g;
• chicken eggs - 4 pcs.;
• vanilla - optional;
• strawberries are a decorative element.

To soak the cakes you need to have:

• condensed milk - 400 g;
• sour cream - 1 kg;
• strawberry syrup - 6 tbsp. l.

Step-by-step cooking process

Sequence of cooking steps:

1. First, you need to place fresh eggs and granulated sugar in a blender glass, then thoroughly beat the combined components.

2. When the sweet crystals have completely dissolved and the mass has almost doubled in volume, you should add sour cream to the composition, continue operating the device, gradually adding pre-sifted flour, vanillin and baking powder.
3. After the mass reaches homogeneity, you need to add strawberry puree into it, using a spoon to distribute the fruit composition over the formed dough.
4. Now you have to pour the product, divided into equal parts, into oil-treated refractory molds and send the pieces one by one for 15–20 minutes. into an oven heated to 180 °C.
5. In the meantime, you need to beat the condensed milk and pre-chilled sour cream in a separate bowl until a smooth and homogeneous cream is obtained.
6. Next, place the first cake on a dish, soak it with 1 tbsp. l. strawberry syrup, spread with about 2-3 tbsp. l. formed cream.

Cakes prepared for the cake with full-fat sour cream can be baked immediately, making 2-3 donuts at a time, or done one at a time. The cooled cakes need to be stacked on top of each other, treating each row with aromatic compounds, not forgetting to treat the sides of the cake with cream.

How to serve a dish

Before presenting the delicacy, its surface should be decorated with strawberries; for the sides, use fruits divided into thin plates.

In a slow cooker

Cakes for a delicious cake can be prepared not only in the oven or in a frying pan, but also in the now popular kitchen “helper”.

A confectionery product assembled from delicate layers will certainly turn out tasty and beautiful.

Composition of ingredients

To prepare the treat you will need:

• butter - 20–30 g;
• margarine - 220 g;
• eggs - 4 pcs.;
• vanillin - 2 pinches;
• sour cream - 220 g;
• granulated white sugar - 420 g;
• premium flour - 220 g;
• baking soda - ½ tsp.

Step-by-step cooking process

The sequence of stages for creating delicacies:

1. Initially, you need to dissolve the margarine in a saucepan using a water bath.
2. After this, you need to pour the fat into a spacious bowl, add granulated sugar to it, and mix the composition thoroughly.
3. Now you should add the eggs, scrambled with a fork, into the resulting mixture, add sour cream, then mix the mass again.
4. Then you need to add pre-sifted flour and baking soda slaked with vinegar or lemon juice to the products, after which you should knead a homogeneous and thick dough.
5. The resulting mass needs to be poured into the multicooker bowl, select the “Baking” program on the device, and set the time to 55 minutes. The amount of product placed depends on the volume of the dish, so if necessary, the dough can be divided and the cakes can be prepared in 2 steps.
6. After the sound signal about the end of the device’s operation, you should wait a few minutes, then open the device and remove the magnificent product from the dish.

To process a whole cake or a cake divided into thinner circles, you can use any cream of the desired composition.

How to serve a dish

Donuts prepared in a slow cooker should be cut into circles of equal thickness, treated with honey, layered with berries or fruits, or coated with pre-formed cream.

Lemon cakes

This recipe is one of the simplest and most accessible methods for obtaining very soft cakes, which determine the savory taste of a cake decorated for a large company.

Preparation next.

Composition of ingredients

To create a dessert you will need:

• softened butter - 690 g;
• sour cream - 460 g;
• eggs - 12 pcs.;
• lemon and almond extract - 2 tsp each;
• regular granulated sugar - 1 kg;
• premium wheat flour - 540 g;
• baking soda - ½ tsp;
• finely ground salt - 1 tsp.

Step-by-step cooking process

The sequence of stages for creating delicacies:

1. First, you need to put the butter in a bowl, using a mixer, beat it at medium speed until a mass of creamy consistency is formed.
2. After this, without stopping the operation of the device, add granulated sugar to the composition, and then continue the process until the products acquire a fluffy and light texture.
3. Now you should gradually add 1 egg to the mixture and bring the mixture until smooth.
4. In the meantime, you need to sift the flour, salt and baking soda, then you need to add bulk ingredients to the composition, doing this alternately with sour cream. These ingredients should be mixed with a mixer running at low speed.
5. At the end of creating the dough, you need to add almond and lemon extracts into it.
6. Next, you need to place the prepared mass in a wide refractory mold, send the workpiece for 1 hour 20 minutes. into an oven heated to 180 °C.

Let the baked cake cool completely on a wire rack.

How to serve a dish

The baked dessert should be divided into portions and placed on a beautiful serving platter along with well-whipped cream and fresh berries.

How to cook “Sour cream cake”

Preheat the oven to 165 degrees. Beat the butter at medium speed with a mixer until creamy. Gradually add the sugar and beat until the mixture is light and fluffy. Add eggs, one at a time, and beat until smooth.

Sift together flour, baking soda and salt.

Add dry ingredients to butter mixture, alternating with sour cream. Beat the dough on low mixer speed until smooth, adding the lemon and almond extracts at the end.

Bake the crust for 80 minutes until done. Let the finished cake cool in the pan for 10 minutes, then turn it out onto a wire rack on the counter to cool completely.

Serve portions of sour cream crust with fresh berries and whipped cream.

Multi-colored cakes

Sour cream cake layers can be easily and variedly shaded according to personal preferences. The original recipe will help you decorate 4 donuts to get a delicious holiday cake, which will become a true decoration of the sweet table for any special occasion.

The taste of baked products depends not so much on the composition of the dough, but rather on the impregnation and cream.

Composition of ingredients

The table shows the components needed to create sweets:

Step-by-step cooking process

Step-by-step execution of the recipe:

1. Initially, using a mixer operating at low speed, thoroughly beat fresh eggs and white sugar until fluffy.
2. Then you should add flour pre-sifted with baking powder to it in portion order, continue operating the machine until a smooth and homogeneous dough is formed.
3. While the mixture is “resting,” you have to fry the hazelnuts, then peel the nuts from the shell, transfer them to a mortar, and crush the product until you get coarse crumbs.
4. Prunes should be washed with hot water, then dried fruits should be blotted and cut into small pieces.

5. Now you need to divide the dough into 8 parts, add different fillings from poppy seeds, hazelnuts, cocoa powder and prunes to them. After including these components, each piece of dough should be kneaded well again.
6. Next, you need to bake the rolled out layers in the usual manner for 13–15 minutes. at t 200 °C.
7. While the donuts are browning, you need to prepare the cream - beat the eggs and powdered sugar, add coffee dissolved in the liqueur, then add the butter and process the mixture again with a mixer.
8. To obtain sour cream, you need to combine a very fatty fermented milk product and powder, then beat the mass well.
9. When all the donuts are ready, they should be soaked in both cream mixtures, and then placed one by one on the bottom of the springform pan to ensure the product is smooth and neat.

The sour cream cake layers should be carefully leveled, the surface should be treated with the remainder of the fermented milk-based composition, cover the delicacy with film, and place it in the refrigerator for 1 hour.

How to serve a dish

For such an exquisite treat, you need to free up a central place on the table, present the delicacy in its entirety, and then ceremonially divide it into portions.

Recipes for basic sour cream

A classic sour cream based cream can be prepared from just two ingredients. However, it will not be thick enough to create flowers or inscriptions from it, but it will be perfect for leveling the surface and gluing cakes.

Ingredients:

1. Homemade sour cream (minimum 25%) – half a liter;
2. Sugar - at least 1 glass, but you can add another 70-120 grams if desired;
3. Vanilla or other flavoring.

Cooking process:

1. Beat the sour cream with a mixer for 5 minutes.
2. Add sugar little by little and beat for another 5 minutes.
3. At the end of the process, add vanilla.
4. The cream can be used inside the cake or on the surface and sides.

To ensure that the sour cream holds its shape, gelatin is added to it. This mass can be used as a filling in cakes based on fruits, berries, or pieces of biscuit. After hardening, the cake will retain its given shape and is suitable for creating decorations.

Ingredients:

1. Sour cream - 2 cups (you can use a product of any fat content, even 10%, since adding gelatin will make the cream thick);
2. Sugar – 200–250 grams;
3. Water for gelatin - about 60 milliliters;
4. Gelatin – 60 grams;
5. Vanilla (rum, liqueur, cognac, extracts) – to taste.

Cooking process:

1. Beat the sour cream at low speed for 2 minutes, at maximum speed for 3 minutes.
2. Add sugar little by little or add it in a thin stream.
3. Soak the gelatin in water, stir well, and let it brew and swell for at least 40 minutes.
4. When it swells, place the container with it in another bowl with plain water and put it on fire (water bath). Melt without boiling, stirring constantly. Once all the grains have melted, set aside and cool.
5. Pour into the sour cream mixture and beat, adding vanilla at the end.
6. You can immediately layer the cakes with cream. To coat the surface and sides of the cake, as well as for decoration, it must be placed in the refrigerator. As soon as the mass begins to “set” a little, but has not yet completely hardened, you can decorate the finished cake.

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Useful tips

Preparing cake layers is not particularly difficult if you take into account the following culinary subtleties:

• To obtain a fluffy and tender dough from which the baked goods will be made, it is necessary to use sour cream appropriate for such purposes. A store-bought product should not have stabilizers (thickeners, food additives). To check the quality of the product, you need to add 1 tsp. fermented milk product a drop of iodine. At the same time, natural sour cream will remain yellow, vegetable inclusions will make it blue;
• the fat content of the main component to obtain tasty and soft flatbreads can vary between 10–15%;
• sour cream to obtain cream, which is always interconnected with the cakes, makes them juicy, creates the desired flavor shades, must be cooled before use. Otherwise, the mass will simply separate when whipped;
• if the sour cream is not fat enough, it is recommended to put it in gauze and hang it for several hours (overnight) to get rid of excess moisture;

• flour, like other bulk ingredients, must be sifted before use, which will eliminate the presence of foreign inclusions in the product and enrich it with oxygen. This component must be added in limited quantities.
• if the dough is liquid at first glance, you need to wait approximately 5–10 minutes after kneading it, and only if the mass does not swell and its consistency does not become thicker, you can supplement the product with a small amount of flour;
• It is better to use finely ground salt in the dough, as large crystals may not completely dissolve, which then causes an unpleasant “crunch” in the finished products;
• Flatbreads made from dough that contains pre-strained blackcurrant or raspberry jam will be especially tasty;
• so that the cakes are better soaked, the products should be pierced with a knife, fork or match before processing (lubricating), retreating about 1–3 cm;
• A simple trick will help you avoid burning the bottom of the cakes when baking in the oven - you need to place a bowl of water at the bottom of the cabinet;
• to obtain the most tender and soft donuts, wrap them hot in film, cool completely in this state, and when assembling the cake, soak them as generously as possible with the desired composition;
• When baking products in a frying pan, it is not recommended to coat the container with fat - this component is enough in the dough;
• It is better to trim the cakes in the baked state after cooling to room temperature, which will allow them to maintain their shape during further culinary manipulations;
• cake layers prepared with homemade or store-bought sour cream are delicate products, therefore, to obtain truly tasty baked goods, you must use whisks, bowls, spoons or other kitchen utensils that are clean, dry, and practically sterile.

Cooking rules

The cream is easy to prepare; even a novice housewife and pastry chef can cope with this task. The main condition is high-quality sour cream. The fattier the product, the thicker and richer the mixture will be for decorating a homemade cake. In low-calorie cakes, it is permissible to use sour cream with a fat content of 10–15%, but it will require thickening. To do this, you can use gelatin: instant, in plates or powder. When diluting it, use the instructions on the package.

You can also make sour cream thicker by adding a cream thickener to it. In this case, follow the recipe on the thickener package. It should be added to chilled sour cream and pre-whipped with a mixer.

A few tips for making sour cream:

1. Sour cream with gelatin is ideal for no-bake desserts. It is enough to pour the mixture over pieces of fruit, berries, cookies or broken sponge cake - and after freezing the quick cake is completely ready to eat.
2. To make the product harden faster and look more like jelly, feel free to increase the dose of gelatin by 1.5–2 times. But don't overdo it, otherwise it will look like rubber.
3. The cream turns out white. It can be colored with special food dyes or natural juices and syrups. Syrups, toppings, and seedless liquid jam are perfect for adding color and flavor.
4. As a flavoring, you can use vanilla, rum, cognac, liqueur, grated citrus zest and cocoa powder (it will give a pleasant brownish tint).
5. Taste the sour cream before making it. It is better not to use a sour product. It should be sweet or have a neutral milky taste.
6. It is advisable to use powdered sugar instead of regular sugar. With it, the mass is whipped faster and turns out more fluffy and airy.
7. It is advisable to place liquid sour cream (and any sour cream in general) overnight on cheesecloth placed in a sieve, refrigerate and only use it for cooking in the morning. The drained whey is completely unnecessary. When using gelatin, this procedure can be omitted.

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