Sour Cream Cake - Recipe number 500

Name: Sour Cream Cake - Recipe number 500 - Svetlana E.
Ingredients: Sheets: 60 g butter; 4 tablespoons oil; 300 g sugar; 2 eggs; 8 tablespoons milk; 2 tablespoons honey; 1 tablespoon baking soda dissolved in lemon juice; 600 g flour; a pinch of salt. Cream: 300 g roasted walnuts; 400 ml cream with 30% fat; 300 g sour cream; 400 g sugar; vanilla.

Dessert - Sour Cream Cake - Recipe number 500 by Svetlana E. - Recipia

Sour Cream Cake - Recipe Number 500 Welcome to the delicious world of cakes! Today, I invite you to prepare a special recipe that I have been eagerly awaiting: sour cream cake. This is a layered cake with cream, perfect for any occasion, whether it's a birthday, a celebration, or simply a lazy afternoon when you want to indulge yourself. Total preparation time: 2 hours Baking time: 30 minutes Servings: 12-16 A Brief History Sour cream cake is a classic dessert that has been enjoyed for generations. It is a popular choice due to its delicious combination of crispy layers and rich cream. This cake not only delights the taste buds but also has a texture that perfectly blends the crust with the filling, creating an unforgettable culinary experience. Ingredients For the layers: - 60 g butter - 4 tablespoons oil - 300 g sugar (we recommend 300 g for a balanced sweetness) - 2 eggs - 8 tablespoons milk - 2 tablespoons honey - 1 tablespoon baking soda quenched with lemon juice - 600 g flour (you may need an extra 50 g depending on the dough's consistency) - A pinch of salt For the cream: - 300 g roasted and finely ground walnuts - 400 ml whipping cream (30% fat) - 300 g sour cream - 400 g sugar - Vanilla (to taste) Step by Step Preparing the Layers 1. Boiling the Ingredients In a bowl or a small pot, add the butter, oil, sugar, eggs, milk, and honey. Place the pot over a double boiler and simmer the ingredients on low heat, stirring constantly, until the sugar completely dissolves. This step is essential for achieving a smooth texture. 2. Cooling the Mixture Once the sugar has melted, let the mixture cool to room temperature. 3. Adding the Dry Ingredients After the mixture has cooled, add the baking soda quenched with lemon juice and the flour. Knead carefully until the composition becomes a smooth dough. Don't worry if the dough is soft at first; add flour gradually if necessary. 4. Dividing the Dough Divide the dough into 3-4 equal parts, depending on the size of the tray you are using. 5. Baking the Layers Preheat the oven to 160°C. Place parchment paper on the back of the tray and roll out each layer of dough directly onto the tray. Bake the layers one at a time for about 10-15 minutes, or until they turn golden. It's a good idea to check the layers frequently, as each oven bakes differently. 6. Cooling the Layers After baking, carefully remove the layers from the tray while they are still warm and let them cool completely on a cooling rack. Preparing the Cream 1. Preparing the Walnuts If the walnuts are not roasted, you can place them in a dry pan and lightly roast them, stirring frequently, until they become golden and aromatic. Let them cool. 2. Whipping the Cream In a mixing bowl, combine the whipping cream and sugar. Mix on low speed to dissolve the sugar, then increase the speed and whip until you achieve stiff peaks. 3. Adding the Walnuts Fold the ground walnuts and vanilla into the whipped cream, gently mixing with a spatula to maintain the cream's aeration. Assembling the Cake 1. Layer of Cake and Cream Assemble the cake by placing the first layer on a platter. Spread half of the sour cream over the first layer, then add the second layer and the remaining cream. Close with the last layer. 2. Pressing the Cake Gently press with your palms to adhere the layers to the cream, then cover the cake with plastic wrap and refrigerate for at least 6 hours, ideally overnight. This way, the layers will soften, and the flavor will intensify. 3. Serving the Cake When serving, you can dust the cake with powdered sugar or pour a chocolate glaze over it. A simple glaze made from melted chocolate and cream works wonders! Practical Tips - Quick Dessert: This cake is perfect for when you have unexpected guests. You can prepare the layers the night before. - Nut Variations: Instead of walnuts, try almonds or hazelnuts for a different but equally delicious flavor. - Recommended Beverages: The cake pairs perfectly with a warm herbal tea or a flavored coffee. Calories and Nutritional Benefits Each serving contains approximately 350 calories, depending on portioning and ingredients used. Walnuts are an excellent source of healthy fats, protein, and antioxidants, while sour cream adds a calcium boost. Consumed in moderation, this cake can be a nutritious treat! Frequently Asked Questions 1. Can I use another type of flour? Yes, you can experiment with whole wheat or gluten-free flour, but the final texture may vary. 2. How long does the cake last in the fridge? The cake can be stored well for up to 5 days in the fridge if covered properly. 3. How can I prevent the layers from breaking? Let the layers cool completely before handling them. Use a wide spatula to move them. I hope this recipe brings you joy and delicious moments with your loved ones! Don’t forget to share the final result and leave a comment about how it turned out. Happy baking!

Sour Cream Cake - Recipe number 500

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