Sweet cakes are a versatile dessert. They are prepared from different dough and with a variety of fillings. Jam can be called the simplest and most common filler, since it does not require preliminary preparation before baking. There may be plenty of test options, but pies on sour cream and jam deserve special attention. The article provides the most interesting recipes for such a treat.
The basic rule is that jam and jams should be mixed with any thickener. For pies, these are corn starch or flour. If you do not use these components, the filling will become too liquid when heated and begin to leak.
Option with jam and fresh strawberries
Perhaps, strawberries are most often used for sweet pastries. This is explained by its moderate sweetness and acid and a pleasant color. Fresh berry is also used in this recipe for sour cream and jam. This will allow you to get a brighter aroma and taste of the finished dessert. In total, you need the following.
For filling:
- 240 grams of strawberries;
- 3 l Art. strawberry jam;
- 2 l Art. corn starch;
- 2 tsp vanilla extract.
For the test:
- a glass of sugar plus 2 tsp. additionally;
- 2 cups plus 2 tbsp. l whole wheat flour;
- 1 liter Art. baking powder;
- 1/2 l. including baking soda;
- 12 l Art. cold butter, cut into small cubes;
- a glass of sour cream;
- large egg;
- a bag of vanillin.
How to cook it?
In a blender, mix fresh strawberries with jam. In a small bowl, combine corn starch with vanilla extract. Add this mixture to the blender, mix with strawberry puree until smooth. Set aside.
Preheat the oven to 180 degrees in advance. Using a spray, apply a little oil to the bottom and walls of the baking dish.
In a large bowl, combine sugar, flour, baking powder and baking soda. Add the oil cubes and knead with your hands until the mixture looks like big crumbs. Put about half of this mass in a separate bowl.
In a large bowl, add sour cream, egg, and vanilla. Mix well. Add half the flour mass and combine until smooth. Divide the dough into 2 parts.
Take one half of the dough and distribute it evenly along the bottom and walls of the mold. Add strawberry puree on top. Cover with the second half of the dough.
In a previously set aside flour mixture, add 2 tsp. Sahara. Sprinkle evenly the whole pie on sour cream with jam. Bake dessert for 45 minutes. Allow to cool completely and serve.
Coffee cake with jam
This recipe for sour cream and jam seems complicated, but it's worth the effort. The combination of cream cheese, jam and coffee liqueur looks great. So, you will need the following.
For the test:
- 3 cups confectionery or all-purpose flour;
- 3 l Art. Sahara;
- 1 1/4 l. including salt;
- half a glass of sour cream;
- 4 l Art. oils;
- 1 large egg yolk;
- 1 liter including coffee liquor;
- a third of a glass of warm water;
- 1 liter Art. instant yeast.
For filling:
- large pack of softened cream cheese;
- 2 l Art. softened butter;
- a third of a glass of sugar;
- 1/8 l including salt;
- 1/2 teaspoon vanilla extract;
- 3 l Art. coffee liquor;
- 1 large egg;
- 1 cup of jam mixed with 3 tbsp. spoons of flour or starch.
For topping;
- 1/4 cup coarse white sugar;
- 1 large egg white mixed with a tablespoon of cold water.
How to bake such a pie
Combine all the ingredients for the dough in a large container and mix with a mixer to make a smooth dough. At first it will be very dry, but you do not need to add extra liquid to it. When you finish kneading, the consistency will be perfect. Place the dough in a greased dish, cover it and let it rise for 90 minutes.
Divide the risen dough into two parts. When working with one half, roll it into a rectangle measuring 25 by 35 cm.
Make the filling: mix the crushed cream cheese, butter, sugar, salt, flavor and liquor in a blender until smooth. Add the egg and beat again so that very few pieces remain in the mass.
Spread half the jam with flour (starch) in the center of the dough rectangle, leaving wide edges clean on all sides. Spread half the cream cheese mixture on top of the jam. Fold the clean ends of the dough up and fasten them together.
Repeat the process with the remaining piece of dough. Cover both blanks with napkins and let them rise for 90 minutes. Visually they will not change in size, so do not worry about this. By the end of the specified time, preheat the oven to 170 degrees.
Lubricate the blanks with a mixture of egg white and water, and then sprinkle with large sugar. Bake pies on sour cream with jam in the oven for 32-36 minutes, until they turn golden brown. Remove items from the oven and place them on a rack to cool slightly. Serve warm.
If you want to keep this cake on jam with sour cream, refrigerate it, wrap it with cling film and place in the freezer. Before serving, defrost and preheat in the oven under the foil for ten minutes.
Grated pie
This is a dessert of Eastern European cuisine that can be made with any filling. To prepare this simple pie with sour cream and jam, you will need the following.
For filling:
- 240 ml of strawberry jam;
- 3 tablespoons of strawberry jam with whole berries;
- 2 l including corn starch;
- 2 l including vanilla extract.
For dough and sprinkles:
- 3/4 cup sugar;
- a glass of all-purpose flour;
- 1 cup plus 2 liters Art. whole grain flour (or replace it with a universal one);
- 1 liter including powder for baking;
- 1/2 l. including baking soda;
- 12 l Art. cold salted butter, cut into cubes of 1 cm;
- a glass of sour cream;
- large egg;
- 1 liter Art. vanilla extract;
- 2 l including sugar.
How it's done
Grated pie on sour cream with jam is easy. Mash cold butter with dry ingredients first. Set aside a glass of this mixture, mix it with a teaspoon of crisp sugar and freeze.
Take the rest of the oil mass, mix with egg and sour cream (or with another dairy product with a similar viscosity), you will get a sticky dough. It should not be liquid, because you have to give it shape. Lay it on the bottom and sides of a greased baking dish to make a “basket”. Put a mixture of jam, jam and starch. After that, take out the frozen butter mass, grate it on a coarse grater and sprinkle with an even layer over the filling of the pie. Bake at 170 degrees for half an hour.
Some helpful recipe tips
This recipe for a pie with sour cream and jam can be slightly changed or supplemented.
If you don’t have salted butter, you can also use unsalted butter by adding a quarter or half teaspoon of fine salt to it. It is best to put half the whole grain flour in the dough, but you can get by with universal.
You can experiment with jams and preserves as you wish. For example, mix strawberry jam with raspberry jam, fig with blackberry jam, apricot jam with blueberry and so on. The main trick is that mashed jam sets the texture, and whole berries give a taste.
In the frozen part of the dough, you can put additional additives. It can be chopped nuts, chopped candied ginger, raisins or grated lemon peel.
Sand plum cake
This dessert is tender and buttery, and the recipe is very simple. To make a shortcake with sour cream jam, you will need:
For the test:
- 1 1/4 cup (160 g) whole grain flour;
- 1 liter including sugar;
- 1/2 l. including fine salt;
- 140 grams of unsalted butter, diced;
- a quarter cup (57 ml) sour cream;
- 1 egg, beaten (optional)
- 1 liter including cream (optional);
- coarse sugar for sprinkling (optional).
For filling:
- 650 ml of plum jam or jam;
- 1/8 l including cinnamon;
- 1 liter including lemon juice;
- 1 liter including zest of grated orange (or lemon);
- 1 liter including starch or flour (for thickening).
Cooking Plum Cake
Make a dough for a pie on sour cream with jam. It must be prepared at least an hour before the formation and baking of the dessert.
Combine flour, sugar and salt in a large bowl. Add the cubed butter and knead it with your hands or a blender until the mixture looks like pea-sized crumbs.
Add sour cream and stir with a fork. Roll the dough into a ball with your hands and flatten it into a disk shape. Wrap with plastic wrap and refrigerate for at least an hour.
Combine plum jam with cinnamon, juice and lemon zest, as well as starch or flour.
Preheat the oven in advance to 190 ° C. Prepare a baking sheet by covering it with a silicone mat or parchment paper.
Remove the dough from the refrigerator and let it sit for about five minutes at room temperature. Then roll it into a flat layer and raise its edges, forming a place for the filling. Put jam inside.
If you want to make the edges of the dough beautiful, beat the egg and cream in a small bowl. Smear the pie with sour cream and jam in a circle with this mixture. Sprinkle with large sugar and move the workpiece onto a baking sheet.
Place the product on the middle rack of the oven. Bake at 190 ° C for 40-50 minutes. Refrigerate the rack for one hour before serving.
Option with yogurt
If desired, you can make a pie with jam without sour cream, replacing it with yogurt. The taste of dessert from this will not get any worse. As a filling, a combination of raspberry jam (or cranberry, red or black currant, etc.) and fresh apples is well suited. Preparing such a treat is quite quick and easy. You will need the following components.
For the test (you get a pie with a diameter of 26 cm):
- 250 grams of universal flour;
- 1 liter including powder for baking;
- 1 pinch of salt;
- 125 grams of softened unsalted butter;
- 2 tbsp. l granulated sugar;
- 80 ml of natural yogurt;
- 2 apples
- raspberry jam (or from any other berry);
- 1 egg yolk.
Cooking Yogurt Pie
In a large bowl, mix the flour with baking powder, sugar, salt and butter with a mixer at medium speed. Add yogurt and mix until everything is combined. You can knead the dough with your hands, but in this case, try not to warm it. Otherwise, the oil will melt and the mass will turn out to be very fragile.
The dough will be a little sticky, so you have to add a little more flour as soon as you roll it. Cover the dough with a clean film and refrigerate for thirty minutes. Preheat the oven to 180 degrees in advance and oil the mold.
Rinse the apples and cut them into slices about 5 mm thick. Remove the dough from the refrigerator and divide it into two equal halves. Roll one half into a thin layer and place in a mold, covering the bottom and walls. Spread jam on it evenly, then spread the apple slices.
Roll the second part of the dough and cover the filling. Blind the edges of the two halves of the dough, pressing them with your fingers. Remember to make a few holes at the top of the cake to let off steam during cooking.
Lubricate the top of the product with beaten egg yolk. Bake for 30 to 35 minutes until the dessert acquires a beautiful golden hue. Serve the cake warm. You can add it with a scoop of vanilla ice cream.