How to cook sour cream biscuit. Biscuit with sour cream. Sour cream with gelatin

01.01.2024

Biscuits don't always turn out well. Their preparation has so many nuances that many people don’t even bother to do it. But it’s a completely different matter to cook with sour cream. The process is noticeably simplified, and the result really turns out great in any case. Even inexperienced pastry chefs can do it right the first time!

General cooking principles

This variation of the sponge cake is very different from the classic one, but is in no way inferior to it in taste. The main advantages are that many complex and lengthy processes are replaced by simple mixing of ingredients. For example, you don’t need to achieve perfectly whipped cold egg whites with lemon juice, and you don’t have to worry about drafts.

Sour cream should be medium fat or full fat. This way the baked goods will taste better and will be able to rise better and retain their shape. All other ingredients are standard.

Classic recipe

Cooking time

calorie content per 100 grams

A very simple and quick recipe that is much simpler than the original sponge cake. There is no need to beat the eggs separately.

How to cook:

Tip: To beat eggs faster, they should be at room temperature.

Chocolate sponge cake with sour cream

Chocolate pastries are considered one of the most beloved in the whole world. How delicious it is!

It will take 1 hour to cook.

One serving contains 407 calories.

How to cook:

Melt the butter over low heat and stir in the cocoa. Remove from the stove.
When it cools down a little, stir in all the sour cream.
In another bowl, beat the eggs with a mixer until foamy. Pour them into the sour cream mixture and stir.
Salt, add soda and twice sifted flour. Mix very thoroughly so that there are no lumps.
Pour the dough into a baking dish.
Place in a hot oven for twenty minutes at 180 degrees. After this, lower the temperature to 160 degrees and cook for no more than fifteen minutes. Check for doneness with a skewer.
Cool and serve.

Tip: You can use dark chocolate instead of cocoa. It needs to be finely grated and stirred. To make it easier to grate, you need to put the tile in the freezer for a couple of minutes, then it will melt more slowly in your hands.

Sponge cake with sour cream in a slow cooker

A great way to save yourself from watching the dough in the oven. The multicooker itself knows how to bake it.

It will take 1 hour 40 minutes to cook.

One serving contains 311 calories.

How to cook:

Using a mixer, thoroughly beat the eggs with the sugar. You should get a high cream-colored foam.
Melt the butter in the microwave or on the stove, wait until it cools, pour into the egg mixture. At the same moment you need to pour in sour cream, preferably at room temperature.
Stir and then add vanilla and baking powder.
Sift the flour twice for airiness, add it to the remaining ingredients in parts, stirring thoroughly. The resulting dough should be completely homogeneous.
Pour the resulting mixture into the bowl of the device.
Close the multicooker lid. Set the “Baking”, “Biscuit” or similar mode with a timer for an hour and twenty minutes.
After the signal, do not immediately take out the device, but wait for another five minutes. Remove the lid, remove, cool, then serve as a separate dessert or add cream.

Tip: to make the biscuit cool faster, you need to take it out onto a wire rack rather than onto a table or board. There is such a grate, for example, in the oven; you can simply pull it out.

Recipe with condensed milk

This option is suitable for those with a sweet tooth. It is very sweet, a little sticky, but it cooks as quickly as possible.

It will take 50 minutes to cook.

One serving contains 275 calories.

How to cook:

Pour all the sour cream into a high-sided bowl.
Carefully open the can of condensed milk and pour its contents into the same bowl.
Beat both products with a mixer or a regular whisk until they become one.
Add eggs here, sugar, add a pinch of soda. Stir well until the grains melt.
At the end, add the sifted flour, stirring with the same whisk.
Grease a baking dish with a piece of butter. If you have semolina, you can sprinkle a little of it on top.
Pour the dough here and smooth it out, then put it in a hot oven.
Bake for approximately thirty-five minutes at medium temperature. Serve cooled with a scoop of vanilla ice cream or a glass of cold milk.

How to prepare cream with sour cream and gelatin for sponge cake

The cream is perfect for the above recipes, thereby completing the sour cream composition.

It will take 1 hour 35 minutes to cook.

One serving contains 144 calories.

How to cook:

Pour gelatin into a small bowl and fill it with the indicated amount of warm water. Leave for ten minutes to swell.
During this time, construct a water bath. Place gelatin in a bowl and heat over low heat. Under no circumstances should you boil it; simply warm it up so that the grains dissolve and the liquid itself becomes homogeneous.
Beat the powdered sugar with sour cream until fluffy; this must be done quickly, before the gelatin has cooled. You can use regular sugar, but it will take longer to dissolve.
Pour gelatin into the sour cream mixture with a thin ribbon, stirring continuously. Stir for a few more minutes. The sour cream may become runny, but that's okay.
Cover the bowl and place it in the refrigerator for at least an hour. During this time the cream will become much thicker. It can be served with any baked goods.

Tip: if the gelatin is not instant, it should be filled with cold water.

As mentioned above, eggs at room temperature will beat faster. However, for a better relationship with each other, other components should also have the same temperature, even flour and sugar. Therefore, half an hour before cooking, it is better to prepare all the ingredients on the table.

All those creams that are used in the original versions are suitable for sour cream biscuits: custard, chocolate, citrus, etc. Or you can simply layer the cake with whipped cream. It will turn out delicious anyway.

You can add nuts, candied fruits, chocolate drops, zest, dried fruits, etc. to the dough itself. They will enrich the taste, so you can do without cream.

Airy, tender sponge cake that always turns out! With our recipes this is possible. Don't say another word, it's time to cook!

Preparation

To give a dessert dish excellent sweet, sour or savory notes of taste, you can use a variety of filling variations from fruits, berries or other ingredients, namely cherries, strawberries, peach, banana, pineapple, raspberries, lemon, currants, mascarpone, poppy seeds, dried apricots, prunes, candied fruits, jelly, cottage cheese and other ingredients. Cake cream can be made not only from butter/margarine and sour cream, but also from condensed milk, cream, milk, chocolate, cocoa, gelatin and kefir.

To prepare a traditional sponge cake with sour cream at home, you will need to stock up on the necessary ingredients and keep them on hand. First you need to separate the egg yolks from the whites. The remaining protein mass can be put in the refrigerator for now, as it will be needed a little later. Pour granulated sugar into the container with the yolks. To give the biscuit dough a hint of vanilla aroma, you can also add a little vanilla to the ingredients (if desired and to taste).

Using a mixer or hand whisk, beat the sugar and yolks well until smooth. You should have a foamy white mixture (see photo). You need to add sour cream (preferably homemade) to the resulting mass, and then thoroughly mix all the ingredients again.

Next, you should sift the wheat flour and pour it into the main liquid mass of eggs and sour cream. You also need to send soda there, and then all the ingredients need to be thoroughly mixed again. The dough must be kneaded with gentle movements.

Then you need to take the whites and beat the mixture in the same way (as indicated in step No. 2) to a foamy consistency. The resulting workpiece should be slowly introduced into the dough. The product must be carefully mixed into the test mass and mixed carefully.

Next, you need to cover a baking sheet with parchment paper and grease it with butter or vegetable oil. Pour the dough piece over the parchment and place it in the oven, preheated to 180⁰C. The dough should occupy approximately ¾ of the height of the pan. If you use a baking sheet with low sides, then during baking the sponge cake will rise and spill over the edges of the baking dish. The dessert needs to bake for about 40-45 minutes. Dessert cooking time may vary depending on your oven model.

To check if the treat is ready, you can carefully pierce the biscuit with a wooden stick or toothpick. If the stick turns out to be dry, then the dish can be safely removed from the oven. The finished yummy can be placed on a dish and let it stand in a warm place for at least 20 minutes or do not remove the dessert from the open oven for some time. It is easy to give the cooled treat the appearance of a cake (if desired). It is enough to simply cut the confectionery product crosswise with a knife and soak it with cream in the middle, on the sides and on top. You can choose the option of butter, butter or chocolate cream yourself or on our website, based on the preferences of your household. You can also use powdered sugar, whipped cream, condensed milk, jam or preserves for dessert. The delicacy can be cut into pieces and then invited to family tea. A delicious and fluffy sponge cake with sour cream, cooked in the oven, is ready. Bon appetit!

It is enough to know how to cook a sponge cake with sour cream well in order to regularly pamper your loved ones with amazing pastries. The finished treat can be served as an independent sweet addition to milk or tea, or used as the basis of a composite cake. The following are the most successful recipes for the biscuit under discussion.

Pieces of fresh berries and fruits will help diversify and decorate the delicacy of this recipe. Ingredients: 4 pcs. table eggs, 220 g granulated sugar, 90 g medium fat sour cream, small. a spoonful of baking powder, 2 large spoons of vanilla sugar, 260-270 g of flour.

Eggs are beaten with two types of sugar. The products must be stirred until smooth and there are no obvious sweet grains.
Sour cream and baking powder are added to the mixture.
All that remains is to add sifted high-grade flour in parts.
The base is baked for about half an hour.

It is convenient to check the readiness of the workpiece with a toothpick.

In the oven

The oven most often turns out to be the housewife’s main assistant in preparing such desserts. Ingredients: half a glass of high-grade flour and the same amount of very fat sour cream, 4 tablespoons eggs, 2/3 small. spoons of baking soda, freshly squeezed lemon juice for slaking, 160 g of granulated sugar, a pinch of table salt.

Using a mixer, beat the egg mixture with sand until smooth and white.
Sour cream, slaked soda, and table salt are added to the resulting mass.
Flour is sifted into the dough in small portions. This must be done from a high distance so that the product has time to be enriched with oxygen.
The dough is poured into a mold treated with vegetable oil.
The dish is baked at 190 degrees for at least half an hour.

It is very important not to open the oven door during the process, but to monitor the readiness of the dessert through the glass.

In a slow cooker

If the “smart pan” has a baking mode, this will make the housewife’s life much easier. For example, it will allow you to quickly and easily bake delicious biscuits. Ingredients: half a stick of fatty butter, a glass of granulated sugar and sour cream, 4 tablespoons eggs, 2 tbsp. high-grade flour, a large spoon of baking powder, vanillin to taste.

The sand with the contents of the eggs is beaten for a long time using a blender or mixer. As a result, the liquid should become covered with thick foam.
The butter is melted directly in the bowl of the appliance. It is served with cold sour cream and a sweet egg mixture.
All remaining bulk components are sent there and mixed well.
The delicacy is prepared in the appropriate program for 65-70 minutes.

It is advisable to leave the finished biscuit on the heat for another 10-15 minutes.

With added oil

Often sour cream in the recipes discussed is combined with fatty butter. To prepare a fluffy soft sponge cake you need to take 120 grams. You will need 200 grams of sour cream. Other ingredients: 4 tablespoons eggs, 180 g sugar, 2 pinches of fine salt, 260 g wheat flour, 8 g baking powder.

Melt the butter in a saucepan and cool slightly.
The eggs are divided into parts. The whites from them are whipped with a pinch of salt until fluffy foam. During the process, half of the sand is gradually introduced into the mass.
The remaining sugar and salt will be used to beat the yolks. As a result, there should be a creamy mixture in the bowl, into which melted butter is poured in a thin stream. Next, sour cream is added.
Use a spatula to combine the mixtures based on whites and yolks. This should be done with slow, calm movements.
All that remains is to pour the pre-sifted flour and baking powder into a bowl with all the prepared ingredients.
The ingredients are mixed with a spoon, without using a mixer.
The biscuit will be baked in an oiled pan in the oven for 40-45 minutes.

You can cut the finished base into two parts, coat with your chosen cream and serve with tea or chicory.

Chocolate sponge cake with sour cream

This recipe came to us from French cuisine. It pleases with its simplicity and accessibility. Ingredients: 4 tablespoons eggs, half a cup of sugar, 1.5 cups of light flour, 1 cup of homemade sour cream, a pinch of fine salt, a bar of dark chocolate, a small spoon of soda.

Melt chocolate and butter in separate bowls. The slightly cooled components are combined with a wide wooden spoon.
Sand is mixed into the resulting warm mass. You need to wait until its crystals completely dissolve.
Separately, beat the eggs until foamy. Then they are also poured into the chocolate mixture.
The last thing added to the base is flour, sifted with baking soda.
The homogeneous dough is poured into a mold lined with parchment.

First, the biscuit is baked for 25 minutes at 180-190 degrees, and then another 10 minutes at 150-160 degrees.

With condensed milk

Using this recipe, you can prepare a cake for quiet gatherings at home. Ingredients: a glass of sugar and full-fat sour cream, 2 tablespoons of eggs, a small spoon of slaked soda (it is best to use lemon juice for this), a standard can of condensed milk, a pack of high-fat butter, 2 cups of white flour.

Sand is combined with sour cream and eggs. The ingredients are thoroughly mixed.
Sifted flour a couple of times in advance is introduced into the resulting mass in small portions. Baking soda is added. If it is not extinguished first, the taste of the product will be too clearly felt in the dough.
The resulting mass is poured into a mold and baked until golden brown for 20-25 minutes.
The cake is cut into two halves and coated with softened butter, whipped with condensed milk. You can make several levels at once. To do this you will need to cut the cakes very thinly.

Cream made from condensed milk and sour cream is also excellent for sponge cake according to the described recipe. To do this, instead of butter in the cream, fatty sour cream is used.

With cocoa

It is important to choose high-quality cocoa for such a biscuit. Take 5 tablespoons of it. The remaining ingredients: half a stick of fatty butter, a table egg, a glass of low-fat sour cream, a pinch of baking soda and salt, 1.5 tbsp. white wheat flour.

Bulk components are added one by one to the melted butter.
Lastly, sour cream and well-beaten eggs are added to the mixture.
The dough is mixed until smooth and poured into the mold.

The delicacy takes 35 minutes to prepare. The first 20 minutes are at 180 degrees. The rest of the time - at 160 degrees.

No added eggs

Are you out of eggs in the fridge? No problem! You can make a biscuit without them. Ingredients: a glass of high-grade flour, the same amount of fat sour cream, a pinch of soda, salt and vanillin, half a glass of vegetable oil, 2/3 cup of granulated sugar.

The soda is “quenched” with sour cream and left for a couple of minutes.
After bubbles appear, oil, sand, vanillin, and salt are added to the mixture. The ingredients are whipped.
At the end, flour is poured in.
The mass is poured into a silicone mold.

The dessert base is baked for 15-17 minutes at high temperature.

Recipe with sour cream and milk

The dairy product is suitable for any fat content. 1/3 tbsp will be enough. milk. Other ingredients: 2 tablespoons eggs, a glass of granulated sugar, 150 g butter, 2 tbsp. high-grade flour, a packet of baking powder, 2/3 of a standard glass of sour cream.

The flour is sifted with baking powder.
The butter is melted and beaten with sugar. With the mixer running, add eggs to the mixture.
The components from the first and second steps, as well as sour cream, are combined.
The homogeneous dough is poured into the mold.

A fluffy sponge cake with sour cream is baked for 40-45 minutes in the oven and about an hour in a slow cooker.

Sponge cake with sour cream is an excellent delicacy that can be served not only as an independent dessert, but also used as a basis for making cakes. For example, a finished sponge cake can be cut into two layers, greased with your favorite cream and decorated at your discretion. This will make a delicious cake. Or you can offer the finished biscuit immediately for tea. The structure of the product is soft and moderately dense.

Taste Info Charlotte and biscuit

Ingredients

Chicken egg – 4 pcs.;
Salt – 2 pinches;
Granulated sugar – 180 g;
Butter – 100 g;
Sour cream – 200 g;
Wheat flour – 250 g;
Baking powder for dough – 8 g.

How to make a sponge cake with sour cream

To make a sponge cake with sour cream, first place the butter in a saucepan and melt. While the melted butter is cooling, prepare the chicken eggs. Divide them into yolks and whites. Tackle the chicken whites first. Add a pinch of salt to them and beat using a mixer. Start the beating process at the lowest speeds, gradually increasing them to maximum. The result should be a stable, fluffy foam.

Add half a portion of granulated sugar into the protein foam formed during the beating process. It is necessary to add sugar gradually, not the whole amount at once, but in small parts, also without stopping the whipping process.

At the end of the beating procedure, you should have a stable protein mass, somewhat similar to cream. Set it aside for now and start preparing the chicken yolks.

Add a pinch of salt and the remaining granulated sugar to the chicken yolks.

Beat the prepared ingredients with a mixer until you end up with a creamy mixture.

Pour the cooled melted butter into this yolk mixture in a thin stream.

Next, add sour cream to the mixture. Mix the ingredients until smooth, but not with a mixer, but with a spoon or spatula.

Now you can add wheat flour to the bowl with the prepared ingredients. By the way, to improve its qualities, it is recommended to sift it together with baking powder. At this stage, you can also add a little vanillin to the biscuit dough for flavor.

Mix all the added ingredients by hand. You can use a whisk, spoon or spatula.

Add the previously whipped protein mass to the resulting dough. Gently knead it clockwise from bottom to top, ensuring that all the ingredients are evenly distributed among each other.

Grease the mold with butter. Pour the biscuit dough into it. If desired, you can line the pan with baking parchment.

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Bake the sponge cake with sour cream in an oven preheated to 180 0 C for 40-45 minutes. Check readiness with a wooden torch, match or toothpick. If it remains dry when pierced, then the product is ready.

The finished sponge cake with sour cream can be used as an independent dessert or as a base for a sponge cake. Enjoy your tea!

1 Classic sponge cake with sour cream
2 In the oven
3 In a slow cooker
4 With added oil
5 Chocolate sponge cake with sour cream
6 With condensed milk
7 With cocoa
8 No added eggs
9 Recipe with sour cream and milk

Classic sponge cake with sour cream

Eggs are beaten with two types of sugar. The products must be stirred until smooth and there are no obvious sweet grains.
Sour cream and baking powder are added to the mixture.
All that remains is to add sifted high-grade flour in parts.
The base is baked for about half an hour.

It is convenient to check the readiness of the workpiece with a toothpick.

In the oven

Using a mixer, beat the egg mixture with sand until smooth and white.
Sour cream, slaked soda, and table salt are added to the resulting mass.
Flour is sifted into the dough in small portions. This must be done from a high distance so that the product has time to be enriched with oxygen.
The dough is poured into a mold treated with vegetable oil.
The dish is baked at 190 degrees for at least half an hour.

It is very important not to open the oven door during the process, but to monitor the readiness of the dessert through the glass.

In a slow cooker

The sand with the contents of the eggs is beaten for a long time using a blender or mixer. As a result, the liquid should become covered with thick foam.
The butter is melted directly in the bowl of the appliance. It is served with cold sour cream and a sweet egg mixture.
All remaining bulk components are sent there and mixed well.
The delicacy is prepared in the appropriate program for 65-70 minutes.

It is advisable to leave the finished biscuit on the heat for another 10-15 minutes.

With added oil

Melt the butter in a saucepan and cool slightly.
The eggs are divided into parts. The whites from them are whipped with a pinch of salt until fluffy foam. During the process, half of the sand is gradually introduced into the mass.
The remaining sugar and salt will be used to beat the yolks. As a result, there should be a creamy mixture in the bowl, into which melted butter is poured in a thin stream. Next, sour cream is added.
Use a spatula to combine the mixtures based on whites and yolks. This should be done with slow, calm movements.
All that remains is to pour the pre-sifted flour and baking powder into a bowl with all the prepared ingredients.
The ingredients are mixed with a spoon, without using a mixer.
The biscuit will be baked in an oiled pan in the oven for 40-45 minutes.

You can cut the finished base into two parts, coat with your chosen cream and serve with tea or chicory.

Chocolate sponge cake with sour cream

Melt chocolate and butter in separate bowls. The slightly cooled components are combined with a wide wooden spoon.
Sand is mixed into the resulting warm mass. You need to wait until its crystals completely dissolve.
Separately, beat the eggs until foamy. Then they are also poured into the chocolate mixture.
The last thing added to the base is flour, sifted with baking soda.
The homogeneous dough is poured into a mold lined with parchment.

First, the biscuit is baked for 25 minutes at 180-190 degrees, and then another 10 minutes at 150-160 degrees.

With condensed milk

Sand is combined with sour cream and eggs. The ingredients are thoroughly mixed.
Sifted flour a couple of times in advance is introduced into the resulting mass in small portions. Baking soda is added. If it is not extinguished first, the taste of the product will be too clearly felt in the dough.
The resulting mass is poured into a mold and baked until golden brown for 20-25 minutes.
The cake is cut into two halves and coated with softened butter, whipped with condensed milk. You can make several levels at once. To do this you will need to cut the cakes very thinly.

Cream made from condensed milk and sour cream is also excellent for sponge cake according to the described recipe. To do this, instead of butter in the cream, fatty sour cream is used.

With cocoa

Bulk components are added one by one to the melted butter.
Lastly, sour cream and well-beaten eggs are added to the mixture.
The dough is mixed until smooth and poured into the mold.

The delicacy takes 35 minutes to prepare. The first 20 minutes are at 180 degrees. The rest of the time - at 160 degrees.

No added eggs

The soda is “quenched” with sour cream and left for a couple of minutes.
After bubbles appear, oil, sand, vanillin, and salt are added to the mixture. The ingredients are whipped.
At the end, flour is poured in.
The mass is poured into a silicone mold.

The dessert base is baked for 15-17 minutes at high temperature.

Recipe with sour cream and milk

The flour is sifted with baking powder.
The butter is melted and beaten with sugar. With the mixer running, add eggs to the mixture.
The components from the first and second steps, as well as sour cream, are combined.
The homogeneous dough is poured into the mold.

A fluffy sponge cake with sour cream is baked for 40-45 minutes in the oven and about an hour in a slow cooker.