Sour Cream Cake
12 servings
90 minutes
Sour cream cake is a tender, airy pastry with a rich creamy-vanilla flavor that captivates from the first bite. This recipe originates from Russian cuisine, where sour cream is widely used to give the dough softness and lightness. The subtle caramel sweetness of sugar and the slight acidity of sour cream create a harmonious combination, while butter adds a special velvetiness. During preparation, it is important to mix the ingredients thoroughly to achieve a perfect texture without lumps. The cake is baked until an appetizing golden crust forms, and the last minutes in the oven turn it into a delicate treat that pairs perfectly with tea or coffee. This cake is great for cozy family tea times or as a sweet treat for guests.
1
Mix sour cream, sugar, and eggs in a bowl. Thoroughly mix each ingredient before adding the next to avoid lumps.
- Sour cream: 250 g
- Sugar: 1 glass
- Chicken egg: 2 pieces
2
We put a piece of butter in the pan and melt it over medium heat. If overheated, cool the butter a bit, otherwise the eggs will curdle from the very hot butter!
- Butter: 100 g
3
Mix 0.5 teaspoons of baking soda with vinegar and knead the dough.
- Slaked soda: 0.5 teaspoon
4
Gradually add flour, mixing thoroughly to avoid lumps.
- Wheat flour: 2 glasss
5
Bake at 195–200 degrees until the dough rises, cracks appear, and it turns golden, then reduce the temperature to 150 degrees and bake for another 20–30 minutes. You can carefully poke with a toothpick in the last 10 minutes to check for doneness.