Sour cream cake with kefir. Kefir cake with sour cream Sour cream with kefir simple recipe

This cake turns out so soft and tender that it can be served on the day of baking.

To make the cakes fluffy, add soda to each part of the dough just before baking, until the air bubbles that appear due to the combination of soda with kefir have evaporated.

The splendor of the finished cakes also depends on well-beaten eggs.

Sour cream for cream should have at least 20% fat content. Then the cream will beat well and will not be liquid.

Sour cream cake with kefir ingredients:

For the test:

• 350 ml kefir;
• 200 grams of sugar;
• 3 eggs;
• 2 cups of flour;
• 10 grams of soda;
• 5 grams of citric acid;
• tablespoon cocoa.

For cream:

• 400 grams of sour cream;
• 200 grams of sugar.
• For sprinkling:
• 50 grams of walnuts;
• 25 grams of sugar;
• half a tablespoon of cocoa.

Recipe for making kefir cake with sour cream

Preheat the oven to 200°.

Place sugar in a bowl and add eggs.

Beat the mixture thoroughly with a mixer until fluffy.

Pour in kefir and stir.

Add flour.

Knead into a thin dough.

Separate half the dough into another bowl and add half a teaspoon of soda mixed with half the norm of citric acid and a teaspoon of flour.

Pour the finished dough into a springform pan, which you have previously greased with oil and lined with parchment.

Place the pan in the oven. After five minutes, reduce the temperature to 170° and bake the cake for another 20-25 minutes.

Release the cake from the ring and turn it over onto a towel. Cool
.

In the second part of the dough, put cocoa mixed with the remaining soda and citric acid.

Stir and pour into prepared pan.

Bake the same way as white cake.

Cool the finished cake on a towel.

While the cakes are cooling, prepare the cream. Pour sugar into a bowl and add sour cream.

First stir the mixture with a spoon and then beat well with a mixer.

Cut each cake lengthwise into two parts.

Coat the cakes with cream and place on a plate, alternating in color.

Cover the entire cake with the remaining cream.

To top, place nuts, sugar and cocoa in a mixer bowl.

Grind the nuts to medium crumbs.

Decorate the cake with sprinkles.

Place the cake in the refrigerator for several hours to soak.

Cut into portions.

Ingredients

For the cakes:

• eggs - 3 pcs.;
• sugar - 125 g (5 tablespoons);
• kefir (sour cream) - 300 ml;
• flour - 260 g (2 cups);
• butter - 40 g;
• condensed milk - 250 g (2/3 cans);
• salt - a pinch;
• baking powder - 10 g;

For sour cream:

• sour cream - 400 g;
• sugar - 125 g;
• cherries from jam - 2-3 tables. spoons

Preparation time: 1 hour 30 minutes + several hours of soaking time.

Yield: 8 servings.

There are many different recipes for cake with sour cream. The peculiarity of the sour cream cake recipe offered below is that the dough contains condensed milk, and the cream for sour cream cake contains berries from cherry jam. This allows you to prepare a very tasty sour cream cake. A step-by-step recipe with photos at home will tell you how to make the “Smetannik” cake tasty and beautiful.

How to make Smetannik cake at home quickly and tasty

First, check that you have all the ingredients needed for baking. Sour cream cake (classic recipe) involves the use of sour cream in both the dough and the cream. In this case, butter is not needed. But you can make a cake with kefir and sour cream by adding kefir and a little butter to the dough.

Baking powder can be replaced with soda (you will need 1 teaspoon). You don't have to take only cherry jam. Instead of cherries, you can use any other berries that have a sour taste, for example, gooseberries or currants.

Preparation should begin by baking a sponge cake with kefir for the cake. The recipe with photos will tell you step by step how to do this. First you need to beat the eggs until they form a thick foam. Then, gradually adding sugar, beat them until a stable light foam. Pour kefir (or sour cream) and condensed milk into a bowl, add a pinch of salt.

Melt the butter, reserving some for greasing the pan. Add butter and beaten eggs to the mixture of kefir and condensed milk (if sour cream is used, you don’t have to add butter). Stir everything carefully (so that the egg foam does not settle too much). Gradually add sifted flour to the dough and mix thoroughly.

Turn on the oven and set the temperature to 180 degrees. Heat the mold a little and grease it with butter. Experience shows that it is best to bake two layers. To do this you need to divide the dough in half. Add 1 teaspoon to one half. spoon of baking powder, mix everything and pour into the mold. Bake for 30 minutes. Do the same operation with the remaining dough.

The second option is if you want to make a quicker cake with sour cream. Then, if you have a mold of a suitable size, you can pour all the dough into it at once (after adding baking powder or soda to it) and bake one cake for 45-50 minutes.

After baking, the cake should be slightly cooled in the mold, then laid out on a flat surface to cool completely. If you baked one cake, you need to cut it into 2 parts. While the cakes are cooling, you can start preparing the cream. To do this, beat the sour cream with sugar using a mixer. It’s easier and faster to prepare sour cream if you use powdered sugar instead of sugar. It can be easily made at home by grinding granulated sugar in a coffee grinder. Grease both cake layers with the resulting cream, leaving some of the cream for coating the top of the cake.

Place cherries or other suitable berries on the bottom cake layer, greased with cream.

Cover the bottom cake with the top one and coat the cake with the remaining cream on all sides. The recipe for Smetannik cake at home involves keeping the cake for several hours for soaking, as well as decorating the finished product before serving. A cake with sour cream and cherries can be decorated using whipped cream, grated chocolate or cookies, colorful sprinkles, chopped nuts, poppy seeds, and raisins or berries.

Now you know a simple recipe for a sour cream cake and can easily answer the question of how to bake a “Smetannik” cake at home.

We wish you bon appetit!

Sometimes during the preparation of the Smetannik cake, the step-by-step recipe with photos of which is described above, problems arise, which we will help solve by answering some pressing questions.

Frequently asked questions about making sponge sour cream cake

Why isn't the sour cream baked?

This situation can arise if the cake is baked at a low temperature (170-180 degrees) or for insufficient time, and the volume of dough is large enough. To avoid this problem, you must strictly adhere to the temperature and time regime specified in the recipe. Before removing the product from the oven, you need to pierce it in the center with a wooden skewer, toothpick or just a match. The dry surface of the match will indicate that the cake is baked.

Why didn't the sour cream rise?

This can happen if the eggs were not beaten well enough or if the dough to which soda was added was left for too long before baking. To solve this problem, soda must be added immediately before placing the product in the oven. You can also use baking powder, then the reaction between the acid and soda will occur while the product is baking in the oven. Baking powder is easy to make at home. To do this, you need to grind 3 teaspoons in a coffee grinder. tablespoons of citric acid, then mix it with 5 teaspoons. spoons of soda and 12 teaspoons. spoons of flour or starch. Stir everything thoroughly, pour into a completely dry container and cover tightly with a lid.

Why does sour cream settle after baking?

This can be facilitated by sudden changes in temperature and drafts. It is advisable that the product cools gradually. Immediately after turning off the oven, you can open the door slightly and leave the cake in the oven for 10 minutes. Then continue cooling at room temperature.

Why does sour cream crack?

If cracking of the top crust occurs in the oven while the cake is baking, then most likely the temperature was chosen too high, or the dough was too thick. If the baked goods cracked after removing the product from the oven, it means that the cooling conditions were incorrect. It is best to refrigerate baked goods at room temperature and away from drafts.

Why is sour cream rubber?

Sometimes this happens if the proportions between liquid and dry components are not met or low-quality kefir is used. You can try adding sour cream with at least 15% fat content to the dough.

Why did the sour cream turn out dry?

This option is possible if too much flour has been added to the dough and the baking time is too long.

Is it possible to coat sour cream with mascarpone?

It is best to add this cream cheese to sour cream prepared as described above (sour cream cake classic recipe with step-by-step photos) at the rate of 100 g of mascarpone per 300 g of sour cream. This cream turns out thick, which allows you to make a thicker layer of cream. In addition, it goes well with biscuit dough.

Can sour cream be decorated with whipped cream?

Yes, this decoration option is very successful. It is advisable to take cream with at least 33% fat content. If the fat content is less, then you need to add a thickener for cream (or sour cream).

Is it possible to cover sour cream with mastic?

To cover the sour cream, it is better to use sour cream or whipped cream. Because mastic is afraid of contact with moisture, then the surface of the cake must first be covered with butter cream, then put it in the refrigerator to completely harden and only then covered with mastic. Those. For one cake you need to prepare two different types of cream. How advisable this is, decide for yourself.

Cake is not the most necessary dish in our diet; moreover, it is not advisable to eat it often for people who are overweight, have health problems, etc. But! How sometimes you want something sweet in the evening, and with hot tea! This is where recipes for light desserts come to the rescue, not least of which includes kefir cake.

Kefir is a wonderful fermented milk product that is recommended for everyone, without exception, to consume, especially at night. Its benefits are beyond any doubt. However, there are times when kefir, not drunk on time, sits in the refrigerator for a long time and persistently asks you to make something useful out of it. Housewives in such cases, as a rule, prepare pancakes, forgetting that kefir can be used to make wonderful varied pastries: pies, muffins, bread, cake. These products are less caloric than those made with sour cream or butter. And yeast dough with kefir is generally a universal mass, suitable for making literally anything you can think of with your imagination. In addition, any baked goods, including the simplest kefir cake, do not go stale for a long time and remain soft, unlike products made with milk.

There are many variations of such cakes, most of them are divided into two main groups: chocolate cake with kefir and sour cream cake with kefir. Among the chocolate ones are such popular baked goods as “black prince” cake with kefir, “zebra” cake with kefir, and “fantasy” cake with kefir. All of them, to one degree or another, use cocoa powder in their composition, which gives the cakes an original dark color and a pleasant bitterness.

Kefir cake with sour cream is soft and tender, and children especially love it.

If you want to make a delicious kefir cake, make a homemade cake. Using kefir, your culinary products will always be in demand; they will decorate the holiday table in any company.

If you have never baked cakes with kefir before, the recipes on the site will definitely help you. Moreover, be sure to pay attention to the colorful design of kefir cakes. Recipes with photos will give you a lot of interesting ideas for holiday decoration and presentation of your products.

Some of our tips for making such cakes will also help:

For baking a cake with kefir, kefir of any fat content is suitable;

It is advisable to sift the flour before cooking. This way the dough will rise better, and the cakes will turn out tender and airy;

Do not open the oven while the cakes are baking, they will lose their fluffiness;

The baking pan should be covered with parchment paper; the finished cakes will be easier to remove from the pan;

You can decorate kefir cakes at your own discretion. Use your imagination, use powdered sugar, icing, condensed milk, berries, fruits, etc.;

Individual cakes are baked in the oven for about 15 minutes each at a temperature of 190 degrees, and the whole cake in the mold is baked for about 30-40 minutes at 180-190 degrees;

Before serving, most types of kefir cakes need to be kept in the refrigerator for several hours.

Homemade kefir cake

The simplest, easiest and fastest to prepare, but incredibly tasty, soft and tender, kefir cake that melts in your mouth, a recipe with a photo, simple and accessible, has forever taken root in my culinary preferences. It is very airy and aromatic, suitable for any meal or tea party. The recipe for this delicacy is from the arsenal of very tasty and inexpensive dishes, the ingredients are simple, and it takes little time to prepare. Due to the fact that preparing most cakes takes a lot of time, so to speak, the process is labor-intensive, we prefer to buy our favorite delicacy ready-made in the store. However, the expression “labor-intensive process” has nothing to do with the recipe that I offer you. It turns out to be an excellent, and most importantly homemade, cake.

In order to bake a kefir cake we will need:

• Dough. Any fresh kefir 2 cups.

Wheat flour 2 cups.

Sugar 1 glass.

Chicken egg 3 pcs.

Soda 1 tsp. slaked.

Cocoa powder 2 tsp.

• Cream. Homemade thick sour cream 0.5 l.

Sugar 1 glass.

Cooking process: homemade kefir cake with sour cream

1. The easiest way to prepare the dough is in a mixer, but it is not difficult to prepare it by hand. In a bowl, beat eggs, kefir and flour into a homogeneous mass.
   
2. Then add sugar. The principle of adding ingredients in sequence is absolutely not important.
3. Add baking soda to the dough mixed with sugar.
   
4. We beat everything thoroughly and get the finished dough, like thick sour cream.
   
5. Next, divide the mass into two equal parts, one remains white, add cocoa to the other and stir.
   
6. Then put parchment paper in the baking dish, pour all the dough into it (I baked the brown one first) and put it in the preheated oven.
   
7. Thus, we bake the white dough and bake for about 20 minutes.
8. While the cakes are baking, prepare the cream. Since I had thick homemade sour cream, I lightly mixed it with sugar with a spoon and the cream was ready.
   
9. Next, take the baked, cooled cakes and cut them into two parts with a sharp knife. Since I did not divide the liquid mass equally, I ended up with such a fluffy brown cake that I managed to divide it into three parts, I got 2 white and 3 chocolate. Then we grease the cakes, folding them one by one and pressing them tightly against each other, with sour cream.
   
10. Then coat the side edges with cream, sprinkle cocoa on top, grated chocolate or coconut flakes (optional). Let it soak for 1 hour, after which the cake is ready and you can take a sample.
    My family was very pleased with this deliciousness. Try it too. Bon appetit!!!
    

Sour cream with kefir is an incredibly tasty and delicate homemade cake made from fluffy cake layers based on kefir dough and the most delicate sour cream. The cake is prepared surprisingly simply and quickly, even though all the cake layers are baked separately. You will spend a few minutes preparing the cream, but you will only need an hour to soak the cake. At the same time, the cake itself turns out to be so tender and incredibly tasty that your household will definitely ask you to return to this recipe again and again.

List of ingredients

• eggs - 3 pcs
• sugar - 2.5 cups
• kefir - 1.5 cups
• flour - 1.5 cups
• slaked soda - 1.5 teaspoons
• sour cream 25% - 700 ml
• cocoa - 2 tbsp. spoons
• vanillin - to taste
• chocolate - for decoration
• walnuts - for decoration

Cooking method

First, let's prepare the dough. To do this, beat the eggs with 1.5 cups of sugar until fluffy. Pour in kefir and add slaked soda. Mix well. Sift the flour and vanilla through a fine sieve directly into the dough base. Stir until smooth and divide the prepared dough into 3 equal parts. Add 2 tablespoons of cocoa to one part and stir until smooth. Bake each part of the dough in an oven heated to 180 degrees until ready, for 15-20 minutes and cool completely.

While the cakes are baking, beat the sour cream with sugar until fluffy. Chop the nuts and grate the chocolate. Place the cooled cakes on top of each other, sandwiching them with prepared sour cream. Grease the top of the cake with cream as well. Decorate the cake with chocolate chips and chopped nuts. Let it soak thoroughly and serve.

Sour cream with kefir is ready!