Sour Cream Cake (Vegetarian or Lenten)
Baking and Desserts • European
Description
Instead of cream, you can use sour cream mixed with sugar, in which case soaking is not necessary because the sour cream will release enough moisture into the layers. However, in this case, the cake should be refrigerated for about 10 hours.
Ingredients
- Sugar 1½ cups
- Sour Cream 5 oz
- Baking Powder 1 teaspoon
- 10% cream 20 oz
- Wheat Flour 2 cups
- Jelly Powder 1 cup
- Kiwi 25 oz
- Bananas 3 pieces
Step-by-Step Guide
Step 1
Whip the sour cream with sugar and baking powder, gradually adding the flour while continuing to whip (or vigorously stir) until you achieve a thick mass that resembles thick sour cream, slowly dripping from a spoon (or whisk).
Step 2
Divide the dough into 2 parts (to bake 2 layers), pour into a mold, and bake at 345°F until golden brown, checking for doneness with a wooden skewer (toothpick), about 25–30 minutes, but it may take longer.
Step 3
Cut the finished layers in half lengthwise (to get 4 layers). Soak with jelly (I buy jelly in square packages, dry compressed — follow the preparation instructions on the package).
Step 4
Spread whipped cream on each layer and layer with thinly sliced fruits. Coat the outside of the stacked layers and filling with whipped cream. Decorate the cake to your liking.
Step 5
Whipped cream. Chill the cream and whip with a mixer on high speed for 10 minutes, add sugar and whip for another 5–7 minutes.
Cooked This Dish? Share Your Creation!
Snap a photo and let your culinary masterpiece inspire others.
Users Photos
No photos yet. Be the first to share!