Bakery products

Homemade cream cake


Ingredients for making homemade cream cake

For the test:

  1. Chicken eggs 3 pieces
  2. Wheat flour 200-250 grams
  3. Sugar 200-250 grams

For cream:

  1. Sugar 3 tablespoons
  2. Sour cream 20% fat 150 milliliters
  3. Vanilla Sugar 1 sachet
  4. Butter or margarine for greasing a baking dish
  • Main ingredients: Sour cream, Sponge cake, Sugar
  • Serving 5 servings

Inventory:

Baking dish - 2 pieces, Tablespoon, Mixer or hand whisk, Oven, Sieve, Medium bowl - 2 pieces, Serving dish, Knife, Refrigerator, Kitchen potholders, Toothpick, Cutting board, Oven or microwave oven grill

Cooking homemade cream cake:

Step 1: prepare the flour.

In order for the dough to breathe, and the cake turned out to be tender and airy, the first thing to do is to sift the flour. To do this, pour the flour ingredient into a sieve and sift it directly over the medium bowl. Thus, we will not only saturate the flour with oxygen from the air, but also get rid of possible flour lumps.

Step 2: prepare the egg-sugar mixture for the dough.

Using a knife, break the egg shell, and pour the squirrel and yolk into a free bowl. Pour sugar into the egg container and, using a mixer or whisk, beat the ingredients until smooth, as well as until the sugar is completely dissolved, and the mass does not increase in size. Attention: if you use a mixer, then beat eggs with sugar at medium speed.

Step 3: prepare the dough.

As soon as the sugar and egg mass is ready, immediately begin to prepare the dough. Continuing to whisk everything with a whisk, gradually add the sifted flour to the bowl in small portions so that flour lumps do not form. The dough consistency is obtained as a thick sour cream. Attention: the better we mix the eggs with sugar, the more magnificent and beautiful we will get cake for the cake.

Step 4: prepare the cakes.

So, we divide the dough "by eye" into two parts. Now turn on the oven and heat it to a temperature 180 ° -200 ° C. We well lubricate two baking dishes with butter, not forgetting about the inner sides of the containers. We pour the dough into baking tins and after - using a tablespoon, level the surface of our future cakes. We put either in turn or immediately (if the oven allows) baking dishes in the oven and bake cakes for 20-30 minutes until a golden brown crust appears on the surface of the dough. Attention: after the allotted time, it is necessary to check the degree of readiness of the test. To do this, with the help of kitchen tacks, we get the form and in several places of the cake, we pierce it with a toothpick. If the toothpick remains dry and without pieces of raw dough, then the cake is ready and you can get it out of the oven. If not, then it is worth putting the form back and baking the cake for another 10 minutes. So, set the finished cakes aside to cool slightly for 5 minutes. After that, we cover the baking dish with a cutting board and a quick movement of the hands, holding both the board and the container, turn the cake cake upside down. We shift the finished cake onto the grate and do the same procedure with another cake. After that, if desired, cakes can be cut lengthwise into several parts. Usually from one big thick cake 2-3 more thin. I usually do this according to my mood and depending on the location of free time. After that, set the cakes aside to cool for 5-10 minutes. In the meantime, prepare the sour cream.

Step 5: prepare the cream.

Pour sour cream into a medium bowl and pour sugar with a tablespoon and vanilla sugar. Now, using a mixer or a hand whisk, beat the ingredients until a homogeneous mass is formed. Everything, sour cream is ready! And simple and tasty!

Step 6: prepare a homemade cake with sour cream.

So, we spread the first cake on a serving dish and after - using a tablespoon, we apply sour cream on the surface of the cake. We level the cream with improvised equipment along the entire plane of the cake and after that we cover it with the second cake. We repeat the procedure first and so on until we run out of cakes and sour cream. Attention: we do not regret the cream, but generously lubricate the surface of all the cakes with it. The last cake can be lubricated with cream if desired. Attention: to taste, you can decorate the cake with pieces of fruit or berries, for example, strawberries or raspberries. And now we put the cake in the refrigerator to infuse and soak the cream for 20-30 minutes.

Step 7: serve homemade cake with sour cream.

After the allotted time for cake soaking, we take out the pastries from the refrigerator and can serve to the table. But treat friends and family with a slice of such a miracle cake, you can along with tea or hot coffee. If desired, homemade cake can be decorated with fruit slices, sprinkled with cocoa powder or coconut, but this is only if you decide to grease the surface of the last cake with cream. Good appetite!

Recipe Tips:

- - To make homemade cake with sour cream even tastier between the cakes, you can put pieces of fruit or berries directly into the cream. For example, strawberries, raspberries or slices of peach, orange or kiwi would be a great addition.

- - Sour cream for cooking cream, you can use homemade, then the cream will turn out more saturated and tastier.

- - The more sour cream, the more you can soak the cakes with cream. Then, if desired, the cake can be coated with cream and on the sides. Only in this case, it is necessary to put in the cream and more sugar.