Modern pastry chefs prepare the most amazing sweets. Among them, a worthy place is occupied by cakes with sour cream and fruit. Such confectionery products always turn out to be very tasty and incredibly tender.
Dessert with fruit tastes better ...
Melting dough made from simple products, which lends itself to excellent impregnation, is an ideal basis for the preparation of complex confectionery. Cakes with sour cream and fruit - this is one of the best and easiest options for using biscuits. However, you need to know some tricks. For the preparation of cakes with sour cream, you can use all kinds of fruits. Such confectionery products have a more interesting and rich taste. The selection of fruits in the summer is especially rich: cherry, strawberry, blackberry, raspberry, blackberry. But apples and pears for such cakes are not very suitable, because they have a dense structure, they are used only for baking.
In winter, you will have to take imported foreign fruits. They are no less tasty in confectionery. Children and adults love banana cakes. No less tasty are products with kiwi, pineapple and oranges.
Small additions will help to get a delicious dessert, which will add originality to the cake. As such products, you can use honey and condensed milk. And if you want to make a wonderful chocolate cake with sour cream and fruit, then you need cocoa.
Sponge Cake Ingredients
A simple cake with sour cream and fruit can be prepared from a minimum set of products:
- Flour - 140 g.
- The same amount of sugar.
- Five eggs.
- Oil for greasing dishes - 30 g.
For cream:
- Powdered Sugar - 110 g
- Sour cream - 340 g.
- Vanillin.
- Bananas, kiwi, canned pineapples.
- Packaging jelly.
Biscuit recipe
The cake recipe with sour cream and fruit is quite simple.
Before cooking, separate the proteins from the yolks. The latter can be removed for a while, and the squirrel can be transferred to the mixer bowl. They must be whipped at high speed for five minutes. The foam should be strong. To achieve the desired effect, it is recommended to place the eggs in the freezer for about ten minutes before starting cooking.
To speed up the result and lighten the cream, you can use ½ tsp. lemon juice. It must be poured into proteins before whipping.
After receiving a strong foam, pour sugar on the edge of the container. This must be done carefully so that the mass does not settle. Next, turn on the mixer again and beat the workpiece at high speed. The degree of its readiness can be determined by hand. If in bulk you do not feel sugar crystals, then it is ready for further use.
In a separate bowl with a fork, beat the yolks until smooth, then mix them with the prepared proteins. To mix the mass, you must use a whisk, not a mixer.
Sift flour with soda through a sieve and add to the egg white mass. Knead the batter with a spatula.
For cooking, you can use any convenient form, greasing it with oil and sprinkling with crackers or semolina. If there is excess breading, then it can be poured to the bottom. Pour the dough on top and send it to a well-heated oven. We bake the biscuit base for the cake with sour cream and fruit for 30-35 minutes. The oven should not be opened earlier than 30 minutes, as the cake can settle.
After baking, the biscuit can not be immediately taken out of the mold. The baking should cool slightly, and only after that the cake should be knocked over on a cutting board.
Cream
For the cake we need jelly. To prepare it, fill the granules from the bag with boiling water, reducing the amount of liquid by about 1.5 times relative to that indicated on the package. In this case, the jelly will turn out more dense, and its color - more saturated.
What is needed for sour cream? Sour cream should be used only fatty - at least 20%. It is best to take a home product. We spread the sour cream in the mixer bowl and beat it for seven minutes at high speed, gradually pouring vanilla and sugar.
Cake assembly
All components are prepared, now you can start assembling a biscuit cake with sour cream and fruit.
The resulting biscuit is cut into several shortcakes using a culinary thread. Put the first layer on a plate and grease it with sour cream. So gradually collect all the cakes. On the top layer also apply a little cream. Next, lay out the sliced fruits or slices, creating your own composition. If you plan to use canned pineapples, then they need to be allowed to drain.
For the further formation of the cake, we need parchment. We cut from it an even wide strip, the length of which should exceed the circumference of our product. But the height of the paper strip should be 7-10 centimeters above the cake. We wrap cakes with cream with a ribbon and fasten the junction with clips.
With a cooled jelly mass, pour fruit on the surface of the cake. Pour jelly in a thin stream, evenly covering all slices. Next, put the cake in the refrigerator.
Recommendations from experienced chefs
What tips for making a cake with sour cream and fruit give experienced pastry chefs?
Experts recommend:
- To knead the dough, use only dry dishes.
- To obtain a lush mass, the beks and yolks should be whipped separately, after which they are mixed without sudden movements.
- Porous biscuit is prepared on the basis of powdered sugar, as it dissolves better.
- During baking, the oven must not be opened so that the cake does not donkey.
- For sour cream, sour cream should be used only oily. It must be whipped with a blender or mixer.
- To prepare the cream, it is better to take the powder, not sugar. In addition, banana pulp can be added to the mass.
- For aroma, you can use essence or vanilla.
Orange Banana Cake Ingredients
We bring to your attention another recipe for a delicious cake with sour cream and fruit.
Ingredients for Biscuit:
- Three eggs.
- A glass of flour.
- The same amount of sugar.
- Baking powder.
For cream:
- A liter of sour cream.
- Two packs of gelatin 25 g each
- Packed sugar.
For decoration: two bananas and an orange.
For impregnation: cherry, strawberry or raspberry syrup.
For glaze:
- According to 2 tbsp. l cocoa and sugar.
- Oil - 40 g.
Orange Banana Cake Recipe
In dry and clean dishes, drive in pre-chilled eggs. Beat the mass at high speed with a mixer for ten minutes, then gradually pour sugar. You can stop the process after complete dissolution of the crystals. Next, pour a mixture of flour and baking powder into the container. Gently knead the dough.
Pour the finished mass into a mold covered with parchment. Preheat the oven and put a container in it. Bake the biscuit for forty minutes. The degree of readiness of the cake can be checked with a wooden stick. After turning off the oven, do not immediately get the biscuit. The door can be opened and left to cool for forty minutes.
Now proceed to the preparation of the cream. Mix sour cream with sugar and beat with sugar until crystals are completely dissolved.
Pour gelatin with hot water and stir until completely dissolved. Pour the gelatin mass into a sour cream. Cut the bananas into circles, and the orange into slices.
Cut the cooled biscuit into two parts. We lay out the lower cake in a detachable form and soak it in syrup. Then lay out a layer of bananas and oranges. Pour half the sour cream on top. The workpiece is sent to the refrigerator for solidification for about an hour. After the second cake, soak in the syrup and spread it on the jelly. Top the cake with the second half of the cream. After complete solidification, you can remove the form. The cake is ready. From above, if desired, it can be coated with glaze.
We make chocolate mass from butter, cocoa and sugar. We mix the ingredients and send the pan to the fire. We warm the glaze until completely dissolved. The resulting mass is sent to a pastry bag. Use it to draw a chocolate net. And you can apply the icing on the entire upper and side surface of the cake.
Instead of an afterword
Cakes with sour cream are soft and tender. There are many options for their preparation. Each hostess can make their own changes to the recipe. The use of different fruits allows you to get a new taste of your favorite dessert every time.
Chocolate lovers can make a chocolate cake with sour cream. This dessert has an unusual taste. Fruit for the cake can be used not only as a decoration of the top layer, but also as a layer between the cakes.