Sour cream cake with vanilla 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
1807
Hannah LopezHannah Lopez
Author of the recipe
Sour cream cake with vanilla cream
Calories
535Kcal
Protein
7gram
Fat
31gram
Carbs
54gram
*Nutritional value of 1 serving

Ingredients

ServingsServings: 12

Step-by-step preparation

Cooking timeCooking time: 8 hr 30 mins
  1. STEP 1

    STEP 1

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Comments on the recipe

Author comment no avatar
Oksik
12.12.2023
5
I’ve been wanting to bake a cake without eggs for a long time, I’ll try it!
Author comment no avatar
Milada
12.12.2023
4.6
Oh, how beautiful it turned out! Well, how do you like baking without eggs, Oksik?
Author comment no avatar
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.
Author comment no avatar
Lidia Alexandrovna
12.12.2023
5
Author comment no avatar
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)
Author comment no avatar
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.
Author comment no avatar
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...