Sour cream cake always turns out to be tender, airy. After soaking the cakes, it just melts in your mouth. With minimal labor and the availability of all ingredients, this cake is sure to be a win-win for your homemade tea.
It is necessary
-
- For the test:
- - 500 g sour cream;
- - 200 g butter;
- - 200 g of sugar;
- - 350-450 g flour;
- - 2 tsp baking powder.
- For the cream:
- - 500 g sour cream;
- - 150 g of sugar;
- - 50 g of poppy;
- - nuts.
Instructions
Step 1
Leave the butter on the table at room temperature for 5 minutes to melt slightly. Margarine can be used instead of butter. Mash the softened butter and sugar. Pour in sour cream and stir well. Knead the resulting lumps with a spoon. The mass should be homogeneous.
Step 2
Sift flour through a sieve and mix with baking powder. Add flour to sour cream and butter. Knead the dough. It shouldn't come out too steep, but not runny either, so add small portions of flour, adjusting the total amount. The dough should lag behind the walls of the dishes.
Step 3
Divide the dough into 4-6 equal portions. Grease a baking dish with removable sides 24-26 cm in diameter and sprinkle with flour. Preheat the oven to 180 degrees C. Put each part of the dough in a mold, distribute evenly over the bottom and bake for 20-30 minutes. Sour cream cakes will not rise as much as biscuit cakes.
Step 4
Make sour cream. It is advisable to leave sour cream for at least 2-3 hours for a plumb line from excess liquid. To do this, cover the pan with a thick towel or fine sieve, and put the sour cream on top. The fat content of sour cream should be at least 20%. Beat the resulting sour cream until fluffy with a mixer at low speeds, and then add sugar or powdered sugar in a thin stream. Add cinnamon, vanillin, or use vanilla sugar if desired. Beat the cream until the sugar grains are completely dissolved. The cream should turn out to be airy, but strong enough. Coarsely chop the nuts. Add poppy seeds, nuts to the sour cream, stir and cool.
Step 5
Coat each cake with sour cream and stack them on top of each other. Pay special attention to the edges and sides of each crust to keep them soft. Pour the top crust also with cream, garnish with nuts, grated chocolate if desired. Leave the Sour Cream cake in the refrigerator for 6-8 hours to soak well.
