Preparation: Step 1
-
To begin with, prepare everything you need for a simple sour cake, so that then nothing distracts from the process. Remove butter in advance from the refrigerator — let it become soft at room temperature. Wash the eggs and gently separate the yolks from proteins. To measure sour cream (15–20% fat is suitable) — it will become the basis of delicate filling. Also prepare sugar: 20 g for dough and 40 g — for filling. Sift flour, measure soda and a pinch of salt.
💡 Tip: For such a home sour cake, it is important to use quality products: fresh eggs, natural sour cream and butter — the taste and texture of the finished baking depends on them.
How to check the eggs for freshness?
-
Step 2
Sift flour and soda in a bowl. Mix.
-
Step 3
In a separate bowl, combine egg yolks, 20 g of sugar, salt and soft butter.
Watch the master class «How to spend in the kitchen no more than 1 hour a day and at the same time it is good and useful to feed» 👉🏻 here
-
Step 4
Pull the mixture with a spoon until a homogeneous mass is obtained — do not beat, namely to grind.
-
Step 5
Introduce prepared flour and add 1-2 tablespoons of cold water. First add one, and then, if necessary, the second. Flour is different in humidity — to navigate the consistency of the dough. It should gather in a soft, not sticky lump.
💡 advice: I usually take wheat flour 1 grade — it gives a good structure for homemade pastries.
-
Step 6
It is not necessary to knead for a long sand dough. It is enough that all the ingredients are interconnected. A homogeneous lump should turn out.
-
Step 7
The dough can not be rolled out, but simply distributed in shape with your hands. Form diameter-24-26 cm. Make high sides. The form can not be lubricated, since the dough is oily.
-
Step 8
Turn on 180 degrees for heating and prepare sour cream floods. In a bowl, beat the proteins with a mixer, gradually adding 40 g of sugar to strong peaks.
-
Step 9
Add sour cream and sifted starch to whipped proteins. Gently stain with a spatula without destroying the magnificent structure.
💡 The starch helps the sour cream flood to stabilize and not «swim» after baking.
-
Step 10
Pour the filling on the base. Leve a spatula. Send sour cake to the oven for 25-30 minutes until the brilliance of the edges. The temperature, I remind, is 180 degrees.
-
Step 11
It is important not to take out the finished flooded pie from the mold at once — to leave it there until it cools completely. So the filling will “gather”, it will not flow when cutting, and the sand dough cake will carefully come out of the form.
💡 Tip: If you are not confident in your abilities, use the form with removable sides — it is convenient and without risk to break home pastries.
-
Step 12
A simple sour cream is ready. Gently get it out of the shape and transfer it to a plate. Cut in portions and serve to tea.
Enjoy your appetite!
📌 If you like pastries with sour cream, be sure to look at us for new ideas 👉🏻 Simple and delicious recipes of pies, cupcakes and cookies are collected here, which are easy to cook at home.
