It just so happened that cakes are considered a delicacy that is prepared only for the holidays. In everyday life, few people decide on such a "feat" as baking a cake for tea - a long, difficult, and sometimes far from everyday products are needed. However, having tried to make a simple sour cream cake, you will reconsider your view of this truly wonderful dessert.
What do you need?
To make a sour cream cake, you need the following ingredients:
For the test:
- wheat flour - 200-250 g (depending on the stickiness of the flour);
- eggs - 3 pieces;
- sugar - 250 g.
For the cream:
- sugar - 3 tablespoons;
- sour cream with a fat content of 20% - 150 ml;
- vanillin - 1-2 pinches;
- butter or margarine - to grease a baking dish.
How to cook?
To make the dough airy and tender when baking, you need to prepare the flour before you start cooking. Pour it into a sieve and sieve over the dish in which you will prepare the dough. So you will not only avoid the possible formation of lumps, but also saturate the flour with oxygen, which will give the dough tenderness and airiness.
Beat eggs and sugar until smooth. The sugar should completely dissolve, and the egg-sugar mass should approximately double in volume. If you are whisking the mixture with a mixer, it is best to use a medium speed. The more homogeneous the sugar-egg mixture is, the fuller the crust will be. Without stopping whisking, add flour to the mixture in small portions. The consistency of the finished dough should resemble very thick sour cream.
Heat the oven to 180o-200oC. While the oven is heating, grease a baking dish with butter or margarine, pour half of the dough into the baking dish, leveling the surface with a tablespoon. If the possibilities of the oven allow, you can bake both cakes at the same time.
Bake the cakes for 20-30 minutes. Do not open the oven door before this time has elapsed, otherwise the cakes will fall off. When they turn golden, check the baked goods. To do this, pierce the cake with a toothpick in several places. If pieces of dough are stuck to the toothpick, it means that the baked goods are not ready yet, you need to wait 5-10 minutes. If the toothpick remains dry, the cake is ready, it must be cooled for 5-10 minutes and only then removed from the mold. Next, cut the cakes lengthwise into two parts and leave for another 5 minutes to cool.
In the meantime, you can make sour cream. To do this, mix sour cream, sugar and vanillin and beat with a whisk or mixer until the sugar dissolves. The cream is ready, now it remains to grease each of the cakes with it. When smearing the cakes, do not spare the cream: the more generously you smear the surfaces, the better the cakes will be soaked, and the softer the cake will be. Put the finished cake in the refrigerator for 20-30 minutes.
