Cake Smetannik

To prepare this simple, tasty and hearty homemade cake, we will need the following ingredients: wheat flour, sour cream, granulated sugar and sugar, baking soda, salt and vanillin.

Prepare the dough for the cake. In volumetric dishes, put 450 grams of sour cream and add 250 grams of sugar.

Beat with a mixer or whisk until the sugar completely dissolves.

Now gradually sift wheat flour (750 grams), to which we add one teaspoon of baking soda and a pinch of fine salt.

Knead the dough. It should become homogeneous and smooth, while soft enough and practically do not stick to the hands. It is important not to add all the flour at once, since its humidity can be different. That is why the amount of flour may differ from the recipe specified in the recipe. It is better not to fill in than to score the dough with flour, otherwise, after baking, the cakes will be too hard.

We divide the dough into eight pieces of the same size (I always use kitchen weights).

We roll each into the ball, cover the workpieces with a cling film or a towel (so as not to be blurred) and leave on the table to rest for 15 minutes.

After that, we roll out each ball of dough into a thin (about 3-4 millimeters) cake. I advise you to do this right on parchment paper on which you will bake cakes.

Using a confectionery ring, cut out a flat round blank (I have 21 centimeters with a diameter). If there are no rings, you can enter the old fashioned way: put the plate of the desired diameter on top and cut it with a knife.

We move these same scraps from the workpiece and send the future cake to the oven, preheated to 200 degrees (mode — top+bottom).

In my electric duch, sour cakes are ready exactly in exactly 10 minutes. They are browned and increase in volume. While one cake is baking, I roll the second on another cut of parchment. Thus, I alternate two sheets of baking paper.

Regarding the scraps of the test: I collected them in a separate bowl.

Then she just chopped it and wanted to cover the sides and top of the cake with this crumb. True, then I changed my mind and decided that I wanted a bare cake. You decide for yourself where to attach them. As an option, you can simply collect scraps of raw dough, say in a ball and bake another (ninth) cake.

And this is what the finished sour cakes look like. I advise you not to fold them with a stack until completely cooled, but they can stick to each other.

When all the cakes for the future cake are completely cooled, it's time to start cooking the cream. It will be very simple, but very tasty. In a suitable dish, we put 1 kilogram of sour cream. I remind you that its fat content should be at least 26%. If you talk to sour cream of lower fat content, it needs it 200-250 grams more so that the output turns out a kilogram.

Add 250 grams of sugar and a pinch of vanillin.

At high speed, beat the sour cream with icing sugar until the mass increases in volume, and the cream will become lush, airy and quite embossed (a trace remains from the corolla).

It's time to assemble a home cake sour cake. On a flat dish or substrate we put the first cake and part of the sour cream. The amount of cream depends on whether you want to coat sides or leave them naked. We have eight cakes, so I divided the cream into the same number of servings.

Evenly distribute the sour cream along the cream, then lay the next one and repeat the assembly.

Since the cake is decent high, I recommend continuing the assembly in the detachable ring. In addition, it is advisable to wrap the cake with a high acetate film, since the sour cream is quite tender and partially squeezed out under the weight of the cakes. When the cake is completely assembled, cover it with cling film on top and put it in the refrigerator for stabilization and impregnation for 8-10 hours (at night).

The homemade cake is the source ready — we remove the culinary ring and remove the acetate film. Now it weighs 2.4 kilograms, the diameter is 21 centimeters, and the height is 12 centimeters.

How to decorate the cake? Choose yourself. You can cover the sides with the remnants of the cream if you put it off, or sprinkle with crumbs from scraps of finished cakes on top and sides. I wanted to leave the cake in its original form, while decorating only with figs, raspberries (I had frozen), grapes and mint leaves only on top.

Tasty, delicate and fragrant home -made cake sour cake according to a fairly simple step -by -step recipe. Elena, thank you very much for the wonderful order. Lovely girls, on the eve of our spring holiday, I hasten to congratulate each of you, wish a sea of ​​smiles and great love! Prepare for health, friends, and pleasant to you appetite!