Sour cream cake with vanilla cream

Name: Sour cream cake with vanilla cream
Total time: 8 h 30 min
Yield: 12
Ingredients: 0.5 L Sour cream; 200 g Sugar; 400 g Wheat flour; 200 g Butter; 2 teaspoon Baking powder; to taste Vanilla; 150 g Sugar; 0.5 L Sour cream

An incredibly tasty and elegant pie for the most discerning housewives! A tender, tasty and quick culinary recipe for a wonderful cake, the secret of which came to us from... I don’t know where it came from, but, in any case, thanks to him for it. I mean sour cream cake - a sweet addition to tea with guests.

77

17401

Lillian Perez

Recipe author

Calories

535kcal

Protein

7g

Fat

31g

Carbs

54g

*Nutrition per serving

Ingredients

Servings: 12

0.5L

200g

400g

200g

2teaspoon

to taste

150g

0.5L

Step-by-step preparation

Cooking time: 8 hr 30 mins

STEP 1
STEP 2
STEP 3
STEP 4
STEP 5
STEP 6

Comments on the recipe

Oksik

12.12.2023

5

I’ve been wanting to bake a cake without eggs for a long time, I’ll try it!

Milada

12.12.2023

4.6

Oh, how beautiful it turned out! Well, how do you like baking without eggs, Oksik?

Oksik

12.12.2023

4.5

Thank you! And baking without eggs, how can I say... I won’t bake it a second time - although overall it turned out delicious, the cakes turn out to be very fragile (it’s inconvenient to take them out and assemble the cake) and they’re too greasy for my taste. I prefer lighter cakes.

Lidia Alexandrovna

12.12.2023

5

Ekaterina M

12.12.2023

4.5

I liked the cake recipe, so I baked a cake based on it and decorated each layer with freshly thawed cranberries, it turned out to be sweet and sour! And the cakes, by the way, are not fragile, apparently, it depends on how you knead the dough (i.e. let it rest so that it becomes more sticky)

Anahit

12.12.2023

5

I really like cakes with sour cream as the cream. This cream is best suited to dough that contains honey, but not without eggs. Also, I definitely add finely chopped walnuts to the sour cream. Ekaterina, what a great idea you had by adding cranberries to the sour cream.

Funtik

12.12.2023

5

I don’t understand how you managed to beat the cream into such a stable mass? I had sour cream with 30% fat content, beat it with a mixer, as indicated in the recipe, but the cream turned out to be a little thicker in consistency than milk... This is despite the fact that I also added a thickener...