My grandmother's cake (sour cream)

Category: Confectionery
My grandmother's cake (sour cream)

Ingredients

Korzh 1
proteins (C1 egg) 5 items
sugar 200 grams
flour 200 grams
sour cream (I have 15%) 260 gram
soda 1/2 tsp
vanilla taste
salt pinch
Korzh 2
yolks (egg C1) 5 items
sugar 200 grams
flour 200 grams
sour cream (I have 15%) 260 gram
soda 1/2 tsp
vanilla taste
salt pinch
Interlayer cream
cream 200 grams
sugar 200 grams
butter 200 grams
vanilla taste
Leveling cream
butter 200 grams
confectionery glaze white 200 grams
dyes of any color
----------- -------
split form d 20
baking paper

Cooking method

  • All foods should be at room temperature.
  • Separate whites and yolks.
  • It is very important that the egg yolks for this cake are as bright as possible. The yolks will become more intense when mixed with a pinch of salt and left for 20-30 minutes.
  • Korzh 1
  • My grandmother's cake (sour cream)Beat the whites with a pinch of salt, gradually adding sugar. The peaks are soft.
  • My grandmother's cake (sour cream)Pour in sour cream and beat a little all together. The mass will settle.
  • My grandmother's cake (sour cream)Mix flour with soda, sift, add vanilla and mix with protein-sour cream mass. It turns out a dough of a pouring ribbon of consistency.
  • My grandmother's cake (sour cream)Cover the bottom of the form with baking paper. I did not grease the sides. Cover the top with foil. We put in the oven, preheated to 160 degrees for 50 minutes. Remove the foil after 30-35 minutes. I began to cover this kind of dough with foil so that it would not "tear". The cakes are made with a small dome, but not as critical as they could.
  • My grandmother's cake (sour cream)We check the readiness of the cake with a wooden skewer or a toothpick. It should come out dry. Leave the cake in the form for 10-15 minutes. Cut the sides with a knife and take out. Leave to cool until completely cooled on a wire rack.
  • Korzh 2
  • My grandmother's cake (sour cream) Beat the yolks with sugar and salt until whitening. We introduce sour cream and whisk everything together.
  • My grandmother's cake (sour cream)Mix flour with soda, sift, add vanilla and mix with yolk-sour cream mass. The dough is of a streaming consistency.
  • My grandmother's cake (sour cream)Cover the bottom of the form with baking paper. I did not grease the sides. Cover the top with foil. We put in the oven, preheated to 160 degrees for 50 minutes. After 30-35 minutes, remove the foil. We check the readiness of the cake with a wooden skewer or a toothpick. It should come out dry. Leave the cake in the form for 10-15 minutes. Cut the sides with a knife and take out. Leave to cool until completely cooled on a wire rack.
  • Interlayer cream
  • My grandmother's cake (sour cream)
  • My grandmother's cake (sour cream)Mix cream with sugar and heat. Bring to a boil with constant stirring and boil lightly. They should look like a very liquid condensed milk. Remove from heat and refrigerate. To prevent the formation of a crust during cooling, cover with a contact film or approach and stir periodically.
  • My grandmother's cake (sour cream)Beat very soft butter with vanilla until fluffy.
  • My grandmother's cake (sour cream)Add the cooled syrup in several steps and beat thoroughly after each addition. You can add a spoonful of cognac at the end if you like. You should get an airy cream.
  • Leveling cream
  • My grandmother's cake (sour cream)Melt the confectionery glaze in any way possible. I melt in the microwave. I turn on full power for 20 seconds, take it out, mix it and put it on again. We cool to a barely warm state. It is important that all the grains melt, otherwise they will draw stripes in the finished cream.
  • My grandmother's cake (sour cream)Beat soft butter until fluffy.
  • My grandmother's cake (sour cream)Introduce the glaze in several steps and beat thoroughly after each injection.
  • My grandmother's cake (sour cream)It turns out this cream. It lends itself very well to leveling. You can align it with mastic. Paint the cream in the desired color.
  • Assembly
  • Cut off the "cap" of well-cooled cakes, aligning them.The trimmings can be used for making cake pops, Potato cake, dried in a pan and used to decorate the cake.
  • Cut each cake into two layers.
  • Alternating cakes, grease them with cream. Do not grease the top cake if using a leveling cream.
  • Align the sides and top of the cake with evening cream and decorate to your liking.
  • My grandmother's cake (sour cream)
  • Cooking is not difficult, the main thing is to do it with love for your loved ones)

The dish is designed for

family or company

Note

This cake was baked by my grandmother using Charlotte cream and, of course, there was no talk of any kind of evening cream either. She simply sprinkled it with crumbs made from scraps. She only baked this cake and no other. I baked it so often that I couldn't look at it anymore. I refused to eat it, because well, I was very tired I never thought that I would repeat it! Therefore, I did not watch how she made it and was never even interested in the recipe. But something woke up in me! I decided to reproduce it. It's good that Mom had the ingredients in her notebook. Well, no subtleties of making dough or baking are recorded. And there is no one to ask. Grandma is not 10 years old. But now I know for sure that she baked it for 2 portions, because she had it much more than mine. Naturally, she did not use any paper or foil. Mom says she greased a huge cast-iron pan with oil and flour. There were two cakes in the cake and she did not cut them.
It's a very tasty cake. Now I understand her colleagues who asked Maksimovna (as they called her grandmother) to bake this cake for any tea party, which she did with great pleasure. This cake or Biscuit roll. were her signature baked goods, which for some reason no one could reproduce. It didn’t work like her. My grandmother whipped everything up with her hands, there were no mixers then. It took a long time to do it, no one could stand it. When a mixer appeared in the house, grandmother, of course, was making the same cake and roll, but much faster.
Maybe someone will also need this recipe? And I will definitely bake it more than once. Recommend!

Innushka
Angela, great cake at your grandmother's)
Zhannptica
It feels like everything is under the ruler. This is a cut !!!!!! Masterpiece !!!!
Svettika
Quote: Zhannptica
It feels like everything is under the ruler. Here is a cut!
Exactly! The cut looks so neat! Very delicate cake!
Blessed memory of my grandmother. Thank you!
L
Angela, this is neatness! Indeed, everything is under the ruler. I take it to bookmarks. The bright memory of grandmothers, our wizards and workers, such warmth and something real and correct blows from their recipes. Thank you!
Volgas
What a handsome man. And in the context of just super!
Albina
Quote: ang-kay
Maybe someone will also need this recipe? And I will definitely bake it more than once. Recommend!
Angela, as a child, she also often baked a cake with sour cream. Of course my recipe is very far from this. 🔗
that she shared such a wonderful recipe.
Albinka (Alya)
ang-kay, Nice cake! And what a wonderful cut and cake colors look super! I added it to bookmarks, I will definitely try, I used to make sour cream, but did not separate the whites and yolks, maybe that's why I didn't really succeed in it, it was kind of cool, like rubber. So I'll test your recipe soon)
ang-kay
Girls, thanks for stopping by the cake)
Quote: Zhannptica
that everything is under the ruler
And so it was. She marked it out with a ruler.


Added Saturday 04 Feb 2017 04:12 PM

Albinka (Alya), Thank you. In general, whites and yolks are not separated for sour cream. It's just a recipe. I would be glad if this option works out)
Ljna
gorgeous recipe!
I will definitely repeat

Angela, is the fat content in the cream not important for the cream in the layer?
ang-kay
Zhenya, Thank you. Cream can be from 20% fat. I have taken from village milk)
Arka
Angela, very beautiful perforated-soft, straight perfect, sour cream! The cut is perfect too! You have golden hands!


Added Saturday 04 Feb 2017 09:13 PM

Angela, I beg you very much
Make the last photo the main one, please! He breathes with a holiday and magic
ang-kay
Nata, thank you very much)


Added Sunday 05 Feb 2017 08:23

Quote: Arka
Make the last photo the main one
Nata, did. Let it be on the main page.
irina23
Angela, how beautiful! You should try to bake.
ang-kay
Ira, Thank you)
Arka
Uuuuuuuuuu yyyyyyyyy aaaaaaaaaa !!!!!
What a beauty !!!
ang-kay
Nata, everything for you
Ljna
Angela, came with questions
1 whites, to what state to beat? barely mixed sour cream and flour, the cake did not come out ah
yolk good came out, though the top of the head stuck to the foil
2 height of cakes how much did you get?

I will most likely cut the cakes tomorrow
ang-kay
Zhenya, squirrels - soft peaks, there is a photo. Can the sour cream be thick? I wrote that 15%. It is fluid. With a crust, the cake is 4-5 centimeters. When I cut off the hat, I divided the cakes by about 1.2 centimeters.
The protein cake comes out slightly less in height. Yes, and sour cream should have been poured into the whites and whipped.



Added on Tuesday 07 Feb 2017 07:32

Quote: ang-kay
Pour in sour cream and beat a little all together. The mass will settle.
Tumanchik
what a beautiful! perfectly flat! like a ruler! just a celebration on a platter
ang-kay
Irishkina, under the ruler and cut. Thank you
Rada-dms
I've never baked a sour cream in my life! So why not start with the very best recipe!
ang-kay
Olenka, need to be corrected) Thanks for the praise
please
Miracle, miracle, wonderful, very gentle
ang-kay
Nadyush, Thank you)
Natalia
Great recipe. Baked the full version. It turned out big, tender, tasty.
And now this is my lifesaver wand: if whites or yolks remain from cooking, I make one cake, just soak without leveling and the delicious cake is ready for tea.
kavmins
a long time ago, when I was a student and studied at the faculty of public catering, we had contests for the best dish, and such a sour cream won, everyone was delighted with its taste! everyone asked the winner for the recipe, I also took it, but it never worked out for me (((there were no mixers then, and I apparently couldn't beat it with my hands, especially since the author of the recipe didn't tell anyone the nuances )
and now I am so glad that this recipe was found, and all the stages of preparation are shown in detail, I hope that everything will work out for me!
thank you very much, Angela!
ang-kay
Quote: Natalia
this is my lifesaver wand: if whites or yolks remain from cooking, I make one cake, just soak without leveling and the delicious cake is ready for tea.
Natalia, and I didn’t know that someone was baking it. Someone had a test and I don't know whether it came out or not? Perhaps I didn't like it. Very nice. I'm glad I like it.
Quote: kavmins
that this recipe was found, and now I hope that everything will work out!
Marina, glad if this is the cake. Hope it works out now. Thanks for the life story. I have a lot to do with this recipe.
kavmins
Quote: ang-kay
glad if this is the cake
yes, this one, I remembered his recipe all my life, and it was so offensive that it did not work out then (((((imagine, all the time I dreamed of understanding how to cook it) there was only sour cream 200 g each for mixtures
ang-kay
I hope that everything is clear to me)




Quote: kavmins
only sour cream was 200 g each for mixtures
So the dough was thicker
kavmins
Quote: ang-kay
So the dough was thicker
or maybe the sour cream was just thinner, there it was written in the recipe - a jar of sour cream, remember, there were jars, just 200 g, there was no more than 10% fat, if not less))
ang-kay
We used to have it only by weight. They were brought in large cans. At the time of the Soviet Union, I saw milk in triangles only in Moscow. And we had everything on tap, by weight or in bottles. Grandma always took a liter jar. I baked in two portions, half a liter for each cake, those glass per serving. By weight it is 260 grams.

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