Sour cream cake. Recipe. Sour cream in a slow cooker

A luxurious sour cream in a slow cooker will come from the “on duty” set of products, which can always be found by “running through the bottom of the refrigerator.”

The eggs are broken and placed in a deep bowl.

Add sugar.

Beat the egg-sugar mixture with a blender. The whisk should operate at maximum speed. When beating the mixture, do not strive to increase the volume; only achieve complete dissolution of the sugar.

When all the sugar crystals have disappeared, place butter softened at room temperature or melted and cooled into a bowl.

Add sour cream, pour in sifted flour.

Baking powder is a necessary component; without it, the cakes will not rise and become viscous. Baking powder can be replaced with a teaspoon of soda, quenched with a tablespoon of 9% vinegar. But baking powder acts more effectively without distorting the taste of baked goods. The presence of soda can sometimes show up in the taste of the finished cake.

The dough is stirred until completely homogeneous. The color of the dough depends on the brightness of the egg yolks.

The multicooker bowl is generously greased with butter or margarine. I grease only the part that is intended for the cake, taking into account the expected “growth” of the cakes.

Set the multicooker to “baking” mode for 60 minutes. Sometimes this time is enough for the tall cake to become completely baked. If it is not yet baked, take out the multicooker bowl and turn it over so that the cake slides out onto a wide flat plate without damaging the sides. Then the layer is again placed in the slow cooker, but the crispy “bottom” should be at the top. The “baking” mode is extended by 15 minutes.

Take out the cake, place it on a wire rack until it cools completely, then cut it in half. Only when cold it will not crumble.

Thick sour cream is combined with powdered sugar.

Beat the cream with a blender whisk for 2 minutes. If you want to get high “sour cream peaks”, add a thickener to the cream.

Half of the sour cream is poured onto the bottom layer of the cake and smoothed out. Cover with the second cake layer and repeat the sour cream filling.

Using a teaspoon, stretch the cream so that you get symmetrical sour cream streaks on the sides of the cake. The decoration of sour cream prepared in a slow cooker can be varied: a lattice of grated chocolate, a topping of raisins soaked in cognac, patterns of pieces of prunes and dried apricots. In this case, drops of gel food coloring are used. Multi-colored drops are stretched using thin wooden skewers to create funny blots and curls.

Place the cake in the refrigerator for 1-2 hours to soak. Real sour cream will be very tender.

Time: 90 min.

Servings: 6-8

Difficulty: 5 out of 5

Every housewife wants to please her guests and loved ones with something delicious without spending too much time. In this case, you can bake a simple pie or sour cream cake. Moreover, such a dessert is quick and easy to prepare, even without special culinary skills. Find out how to bake delicious sour cream in a Redmond multicooker; the most delicate pastries will please everyone without exception.

Sour cream is a universal product that can be used not only for making cream, but also for making delicious, fluffy sponge cake. Recipes may differ in the list, as well as in the quantity of products used, but the constant component is sour cream, which provides the excellent taste of home-baked goods. Classic sour cream is prepared from available ingredients that any housewife will have on hand.

It should be noted that not only a double boiler, but also a multicooker can handle baking biscuits. A fluffy and unusually soft sponge cake will turn out the first time, it will be easy to transform it into a cake. This is quite simple to do - cut the sponge cake into two thin layers, and then spread them with cream; you can choose the recipes according to your own wishes. will surprise everyone with its special, delicate taste, despite the fact that it cooks quite quickly.

To prepare the biscuit, it is best to use not store-bought sour cream, but homemade, medium-fat sour cream. It will give the baked goods a delicate creamy taste and make the crust structure moderately loose, as suggested by the selected recipes.
If you are going to make a cake, the cakes must first be soaked in syrup (milk or berry). In this case, the dessert can be served immediately after preparation. Syrup recipes can be easily found on culinary websites.
Chopped walnuts, cookie crumbs, and fresh berries are suitable as decorations. Whipped cream or chocolate frosting will give the cake a festive look.
You can use whipped sour cream and sugar as a cream. The dessert will not be cloying or too greasy at all. A little orange zest or vanilla will subtly highlight the creamy taste.
Cream recipes can be adjusted at your own discretion. Sour cream with curd or yogurt cream turns out great. It is best to use natural yogurt without additives; its slight sourness will go well with the sweetness of the biscuit.
The duration of baking the cake is about an hour, during which time the dough will bake evenly and acquire an appetizing crust. You should not worry that the biscuit will burn, since it will be baked in a special mode.

Anyone can bake sour cream; the step-by-step recipe with photos below will help you quickly master the entire cooking technology.

Ingredients:

Step 1

Beat the required amount of eggs with granulated sugar and vanilla sugar until smooth. You can use a mixer for this.

Step 2

The butter must be melted in a microwave oven or in a water bath.

Step 3

Add melted butter, sour cream, wheat flour, and soda slaked with vinegar to the egg mixture. Beat everything well with a mixer.

Step 4

Grease the bottom and walls of the multicooker bowl with butter, pour in the prepared biscuit dough. The biscuit must be prepared using the “Baking” mode for 60 minutes.

Step 5

After the specified time has passed, open the multicooker lid and let the baked goods cool.

Step 6

Now you should prepare the cream. Mix all the ingredients, then beat everything thoroughly with a mixer until the sugar is completely dissolved.

Step 7

Cut the sponge cake into 2 or 3 layers, depending on how fluffy it turns out.

Step 8

Spread each cake with prepared curd and sour cream.

Step 9

You can decorate the top of the sour cream with chocolate icing if you wish.

Place the cake in the refrigerator for soaking (for several hours) and then serve. Enjoy your tea!

Smetannik is a rather unusual, unique cake that compares favorably with many other holiday confectionery products due to its relatively low calorie content. Sour cream cake in a slow cooker

It turns out tall, airy and very tasty.

The low calorie content of sour cream prepared in a slow cooker is explained by the fact that the main ingredients of both sponge cake and cream are sour cream and cottage cheese, the fat content of which is much lower than that of butter and margarine used in other cake recipes. They give our cake an original, non-standard taste, which, I think, will be loved by many.

A recipe for making sour cream in a slow cooker

pretty simple. In my case, in any case, the cake was prepared quickly and unnoticed, somehow by the way. Try it too, I recommend it!

What we need to make sour cream cake in a slow cooker:

Biscuit ingredients:

four chicken eggs
one glass of granulated sugar
one hundred grams of plums. oils
two hundred grams of sour cream
two glasses of wheat flour
one table. l. baking powder, can be replaced with a teaspoon of soda
vanillin packet

Ingredients for cream:

four hundred grams of thick sour cream
two hundred grams of granular cottage cheese
200 grams of granulated sugar
1 table. l. vanilla sugar

With berry filling

To prepare this berry delicacy you will need:

medium fat sour cream – 1 full glass;
1 cup granulated sugar;
100 grams of butter at room temperature;
flour – 1 ½ cups;
eggs – 2 pieces;
fresh black currants – 1 cup;
a full tablespoon of brown sugar;
salt - half a teaspoon;
1 teaspoon vanillin;
baking powder - 1 full teaspoon.

Cooking time – 1 hour 30 minutes.

Calorie content – 205 kcal.

How to properly prepare berry pie with sour cream:

Melt the butter well and beat in a blender along with granulated sugar, eggs, vanilla and salt.
Sift flour together with baking powder. Add 1 cup to the resulting mass, beat. Add sour cream, stir and add remaining flour. Grind the resulting mass well in a blender.
Wash the berries, dry them and mix with brown sugar.
Treat the multicooker bowl with soft oil and place half of the dough there. Place 1/2 of all the berries on it and fill with the remaining dough. Place the remaining berries on the surface and close the lid of the kitchen appliance.
Set the multicooker to “Baking” mode for 1 hour 20 minutes.

How to make sour cream cake in a slow cooker:

Beat granulated sugar with eggs until fluffy foam.

Melt the butter in a slow cooker, cool and add together with sour cream to the beaten eggs, mix well. Next, add flour, baking powder and vanillin, knead until smooth.

If you use soda to make a biscuit, it is best to add it to sour cream.

Pour the dough into the saucepan. I didn’t grease it because I melted butter in it.

Baking a sponge cake with sour cream

80 minutes (60+20 minutes) in a Panasonic multicooker.

The sour cream biscuit in the slow cooker is ready! We take it out using a steaming container.

Cool and cut into cakes. I got 4 cakes. You can soak them in something.

Let's prepare the cream for the sour cream cake.

Place cottage cheese, thick sour cream, vanilla sugar and granulated sugar into a food processor.

And beat well.

Coat each cake with cream.

To make the cakes soak faster, you can prick them with a fork.

Let's assemble our entire cake.

We also coat it on the sides and top.

Decorate with grated chocolate and chopped walnuts. I lightly toasted the walnuts in a frying pan.

Place the sour cream in the refrigerator for 12-20 hours so that it has time to soak in the sour cream. The better it soaks, the more tender it will taste.

Sour cream cake in a slow cooker

ready! Cut into portions.

And serve for tea. Bon appetit!

It seemed to me that the cakes could be soaked in something else: milk, cognac, lemon syrup or orange juice.

Hello, my dear lazy sweet tooth!

I brought you a new recipe for a lazy cake, which made it into history, or rather, into the whole story, thanks to it, I ended up.

I suddenly had a birthday that I didn’t want to celebrate in a noisy company. But I have small children and I decided to arrange a holiday with candle blowing for them.

So I came up with an idea for making a simple cake, and you can read what it all turned into from this post of mine for a culinary group on Facebook.

So, with superhuman efforts we managed to save the cake and, thanks to this, now we have a wonderful recipe - a light cake in a slow cooker with sour cream.

Recipe

Dough (for one cake):

200 g sour cream (10% fat)
200 g sugar
2 eggs
400 g flour
1.5 tsp. baking powder for dough
vanilla sugar or vanillin
50 g butter
1 tbsp. spoon of cocoa powder (for dark cake)

Cream:

400 g sour cream,
150 g powdered sugar,
½ tsp. vanilla sugar or a drop of vanilla extract

For decoration: chocolate, fresh berries and fruits, nuts, etc.

Preparing the cakes:

While the cake is baking, prepare the cream. I love sour cream because it is very soft and soaks the cakes perfectly. But anyone will do for this cake. You can simply beat a can of condensed milk with a stick of butter. Finely chopped walnuts go very well with this cream. They can be added directly to the cream and used for decoration.

Preparation of cream:

It is advisable to use thicker sour cream for the cream. I bought high-fat sour cream at the store, at least 30%.
To make the sour cream whip easier and fluffy, use powdered sugar instead of sugar.
Before whipping, the sour cream should be very well cooled and strained. To do this, line a colander with a double layer of gauze, place sour cream on it and leave to strain for 3-4 hours. After this, cool the sour cream.
Next, place the sour cream in a bowl in which it will be whipped, and place it in ice water.
Add powdered sugar and vanilla and beat until fluffy.
When the cakes have cooled completely (it is better to cover them with a towel so that they do not dry out), cut them lengthwise and grease them with cream. When laying, alternate dark and light layers. I got three from each cake.
If desired, you can put pieces of fruit or berries between the layers.

I had a summer cake, so I decorated it with fresh berries and chocolate chips.

This weekend I made another version of this cake.

We went to the dacha, I baked one cake in advance and took it with me, and instead of filling I grabbed a jar of Kurd. I didn't even have to soak it. I simply cut it lengthwise into several cake layers (3-4 turns out), brushed it with curd and put it back together. While cutting, you can scrape up some crumbs and sprinkle on top. Decorate with lemon slices. Unfortunately, I didn’t have time to do any of this, just lubricate and assemble) They’ve already devoured everything. And the dough is perfect. Crumbly and delicious. You can lubricate it with anything or so it is)

This is a cake - easy to prepare, but leaving a lot of room for imagination with filling and decoration.

Bon appetit!

Time: 90 min.

Servings: 6-8

Difficulty: 4 out of 5

Perhaps this recipe is one of the easiest ways to prepare sponge cake with sour cream in a slow cooker.

This pie has been known since the times of the USSR, when our grandmothers baked it in the oven, checking almost every minute whether the sour cream was ready. The recipe is easy to prepare, both financially and physically, and even a novice housewife can handle it. Or a householder.

With the advent of multicookers, baking has become much easier - after all, this kitchen assistant takes on the lion's share of the work. All you have to do is read the photo recipe and follow all the steps step by step.

So, to prepare a delicious and light sour cream cake in a slow cooker, take the following products:

The energy value per 100 grams of the finished dish, excluding powder, will be 250 calories. Not too much for a confectionery product, so sometimes it’s quite acceptable to make such a pie for breakfast.

Step 1

In a deep saucepan, thoroughly beat the eggs with sugar using a mixer, as shown in the photo below.

For the same purposes, it is quite acceptable to use a blender or whisk, although the last one is to beat the eggs with sugar for the longest time.

Now add the wheat flour sifted through a sieve in small portions. Stir the mass well until it is completely homogeneous.

The last ingredients added to the dough are sour cream and baking powder. Mix everything well again.

The consistency of the pie dough should resemble pancake dough - moderately liquid, moderately thick, without lumps.

The recipe allows for the addition of lower fat sour cream if you want to at least slightly reduce the overall calorie content of the dish.

If it suddenly turns out that there is not enough sour cream for the dough, it is permissible to mix it with kefir in equal parts, but so that the total amount of such mass does not exceed that specified in the recipe.

On a note:
Don't have baking powder on hand? Not scary. You can prepare its analogue. Simply dilute one teaspoon of baking soda with a small amount of baking vinegar and pour the mixture into the dough. The cake will turn out just as fluffy as if you used regular baking powder.

Step 2

Coat the bowl of the multicooker well with a piece of butter and sprinkle wheat flour on top. This is done so that the sponge cake with sour cream in our multicooker does not stick to the bottom.

Shake excess flour from the bowl into the sink. Pour the future pie into the bowl of the multicooker.

Close the lid of the magic pot and cook the sour cream in the multicooker on the “Baking” mode for 50 minutes.

On a note:
In the absence of wheat flour, ordinary semolina or breadcrumbs are perfect for making a “French shirt”. The procedure is the same - grease the multi-bowl with oil, sprinkle with semolina or breadcrumbs, and carefully shake off the excess.

Step 3

While our simple pie is being prepared, you need to prepare the cream. Below is a recipe for the most common cream, consisting of only two ingredients, but you can come up with any cream based on sour cream.

For example, you can mix soft cottage cheese, sour cream, vanilla sugar and half a lemon, previously crushed in a blender.

Let's return to the classic version of the cream. Despite the fact that it is quite simple, the taste is excellent. In a deep bowl, mix sour cream and sugar in equal proportions (see photo).

If our cream recipe seems too sweet to you, you can easily reduce the amount of sugar by half.

The future cream must be whipped until the sugar crystals are completely dissolved. At the same time, the whipping process should not exceed ten minutes, since in this case the sour cream will begin to separate the water.

Place the finished mixture in the refrigerator to cool for about twenty minutes.

Step 4

When the multicooker signals the end of cooking, carefully remove the pie from the bowl using a steaming container, let it cool slightly (about 5 minutes), and place the light side on the bottom of the multicooker.

We bake for 10 minutes in the “Baking” mode, after which we finally take it out and let it cool completely.

Step 5

Why do we call sour cream both cake and pie in the recipe? Because the resulting cake is universal - it can be served immediately with tea as a pie, or, with a little fiddling, you can turn it into a delicious cake with a snow-white finish.

Depending on your desire, the cake can be cut into 2 or, if you want a taller pie, into 4 parts.

All cakes are one by one coated with sour cream, in addition to this, the last cake is coated with cream both on top and on the sides, so that outwardly we get a snow-white cake.

On a note
: if desired, along with the cream between the sponge cakes, you can put additional additives - nuts, candied fruits, or fresh berries. In this case, the recipe does not limit you at all.

Step 6

The finishing touch remains. Using a fine grater, grate half a chocolate bar (see photo) and liberally decorate the top of the sour cream to make the pie even more beautiful.

Let's add some coconut flakes (however, if you don't like its taste, you can do without it). You can come up with your own recipe for decorating dessert, based only on personal tastes.

For example, instead of chocolate, take fresh berries, and then, perhaps, a sponge cake with strawberries and sour cream in a slow cooker will become a frequent guest on your table.

Watch another version of this dish in the video below: