Sour cream cake with sponge cake base

Welcome to my kitchen! Today, I’m excited to share a special and traditional recipe, perfect for celebrating the Holy Easter Holidays: Easter cake with sour cream and sponge cake base. This recipe is a delightful combination of textures and flavors that will not only please your taste buds but also add a touch of nostalgia and warmth to every festive meal. Plus, it’s easy to prepare, even for those who don’t consider themselves culinary masters.

Preparation time: 20 minutes
Baking time: 45-50 minutes
Total time: 1 hour and 10 minutes
Servings: 12

A Brief History of the Recipe

Easter cake is a culinary tradition that dates back to ancient times, symbolizing rebirth and renewal. Over the years, each family has added a personal touch to the recipe, resulting in various versions, each with its unique flair. This sour cream Easter cake with sponge cake base is one of the most beloved, thanks to its rich flavor and fluffy texture.

Ingredients

- 7 fresh eggs
- 200-250 g of flour
- 200 g of sugar
- 500 g of sour cream (12% fat)
- 50 ml of oil
- 100 g of raisins (preferably golden or soaked in warm water)
- 1 packet of vanilla (or a teaspoon of vanilla extract)
- 1 teaspoon of rum essence
- A pinch of baking powder
- A pinch of salt

Step by Step: How to Prepare Sour Cream Easter Cake with Sponge Cake Base

Step 1: Preparing the Sponge Cake Batter

1. Separating the eggs: Start by separating the egg whites from the yolks. It’s important to use room temperature eggs to achieve a more stable foam.

2. Beating the egg whites: In a large bowl, add the egg whites and a pinch of salt. Using a mixer, beat the egg whites until stiff peaks form. Gradually add the sugar and continue mixing until you achieve a glossy and firm meringue.

3. Incorporating the yolks: In another bowl, mix the yolks with the oil, rum essence, and vanilla. Add this mixture to the beaten egg whites and gently fold in with a spatula until combined.

4. Adding the dry ingredients: Sift the flour and baking powder over the egg mixture and gently fold in with the spatula, being careful not to deflate the batter.

Step 2: Preparing the Sour Cream Filling

5. Mixing the sour cream: In a separate bowl, mix the sour cream with the raisins. The raisins can be soaked in warm water or rum for added flavor. This step will add moisture and a delicious taste to the cake.

Step 3: Assembling the Cake

6. Preparing the pan: Line a springform pan with parchment paper. It’s essential to use a springform pan to easily remove the cake after baking.

7. Pouring the batter: Pour less than half of the sponge cake batter into the prepared pan. Then, add the sour cream and raisin mixture on top, creating a filling layer.

8. Completing the assembly: Pour the remaining sponge cake batter over the sour cream filling, completely covering it. This will make the filling "float" in the middle of the cake.

Step 4: Baking

9. Preheating the oven: Preheat the oven to 180°C (medium heat).

10. Baking the cake: Place the pan in the preheated oven and bake for 45-50 minutes. It’s recommended to check the cake after 35 minutes to prevent excessive browning. If you notice it browning too quickly, reduce the oven temperature.

11. Toothpick test: After 45 minutes, use a toothpick to check if the cake is baked. If the toothpick comes out clean, the cake is ready.

Step 5: Cooling and Serving

12. Cooling: Allow the cake to cool in the pan for 10-15 minutes, then release the springform and transfer the cake to a wire rack to cool completely.

13. Serving: The cake can be served plain, but for an elegant touch, you can dust it with powdered sugar or serve it with a dollop of fresh sour cream. A slice of Easter cake pairs wonderfully with a glass of sweet wine or a fragrant tea.

Helpful Tips

- Ingredients: It’s important to use quality ingredients. Use fresh eggs and sour cream with at least 12% fat for richer flavor and texture.
- Variations: You can add extra flavors, such as lemon or orange zest, to give the cake a refreshing twist.
- Storage: The cake keeps well in the refrigerator for 3-4 days, covered with plastic wrap to prevent drying out.

Frequently Asked Questions

1. Can I use other types of sour cream?
Yes, you can use sour cream with a higher fat content, but be careful that the texture doesn’t become too dense.

2. How can I make the cake gluten-free?
You can substitute wheat flour with a gluten-free flour (such as almond flour or a combination of rice flour and starch) to create a gluten-free version.

3. Is the cake suitable for vegans?
Unfortunately, the traditional recipe is not vegan, but you can explore alternative recipes that use vegan ingredients, such as tofu or soy yogurt.

Conclusion

Now that you have all the necessary information, it’s time to get cooking! The sour cream Easter cake with sponge cake base is a dessert that will bring smiles to your loved ones' faces. With each bite, you’ll not only taste the wonderful flavor but also feel the warmth of the tradition that connects us all. Don’t forget to share this recipe with your friends and let us know how it turned out. Enjoy!