Sour cream cake with milk cream
Votes: 8
Time: 1 hour 30 min.
Complexity: easily
Servings: 12
Complexity: easily
Servings: 12
To make the sponge cake dough, you'll need fresh ingredients: eggs, butter, and sour cream. In this recipe, there's no need to separate the eggs; simply add them one at a time to the butter mixture with the sugar already dissolved in it. Bake for an hour, and your little homemade masterpiece is ready.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
Filling:
- 1/2 cup finely chopped pecans
- 1/2 tbsp. brown sugar (tamp down)
- 1.5 tsp ground cinnamon
Biscuit dough:
- 1 cup sour cream
- 225g butter at room temperature, plus a little extra for greasing the pan
- 2 cups all-purpose flour, plus extra for dusting
- 2 cups granulated sugar
- 2 eggs category CO
- 1 teaspoon baking powder
- 1/2 tsp salt
- 1 tsp vanilla extract
Cream:
- 1 cup powdered sugar
- 1.5 tsp milk, plus more as needed
- 1/2 tsp vanilla extract
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Cooking the dish according to the recipe:
- Preheat oven to 180°C. Grease a 25cm silicone muffin tin with butter and dust with flour.
- For the filling layer: In a separate bowl, combine pecans, brown sugar and cinnamon.
- For the test: Using an electric mixer, beat the sour cream, granulated sugar, and butter until fluffy. Add the eggs one at a time, beating after each addition. Combine the flour, baking powder, and salt. Fold the flour into the butter mixture in two additions, then fold in the vanilla extract.
- Pour 1/3 of the batter into the prepared pan. Sprinkle with nuts. Pour another 1/3 of the batter and sprinkle with the remaining nuts. Pour the remaining batter into the pan and smooth the surface. Bake until a toothpick inserted into the center comes out clean, about 1 hour. Let stand. cupcake Cool in the pan for 10 minutes. Remove the cake from the pan and cool on a wire rack.
- For the cream: When the cake is completely done, combine the powdered sugar, milk, and vanilla extract in a small bowl. Stir until smooth. If the mixture is too thick, add more milk. Drizzle the cooled cake with the cream cheese frosting.
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